"My husband Brian, though not French-Canadian, was born in the province of Quebec and he was so happy when I came up with a vegan version of Tourtière (a special "meat" pie). It's an integral part of many Canadian Christmas celebrations now- certainly in our house, when we celebrate Réveillon, the Quebec Christmas Eve. ...over 20 years ago, I devised a vegan recipe for my book "The Almost No-Fat Holiday Cookboo"k and have used that recipe all this time, although I usually use commercial vegan hamburger “crumbles” now, instead of ground seitan.
This year I decided that it needed a make-over—more “oomph” in the flavor department. I also read about some versions of the pie that are made with oatmeal as the thickener instead of the usual potatoes, so I decided to try that, too. I made four pies (Brian’s always afraid that there won’t be any leftovers! ) and my new Tourtière was a big hit.
Tourtière is traditionally eaten at any meal, hot or cold, with gravy, relish, chutney or ketchup (some members of our family have been known to eat it with hot sauce or salsa). This year I made a tomato-apple chutney that resembles an old-fashioned homemade Quebec accompaniment to Tourtière which is called French-Canadian “Ketchup”, but is chunky and a little spicy, made with tomatoes and fruit. I’ll post that recipe below, too."http://veganfeastkitchen.blogspot.ca/2012/12/my-new-version-of-vegan-tourtiere.html