1. Line 2 pie plate bottoms with pastry crusts. Soak the textured soy protein in the veggie stock. In a large frying pan (I use an electric one cause they're really big), melt the margarine and saute the onions and mushrooms.
2. Cook over medium heat until consistency of a coarse puree. Stir in vegan bread crumbs. By now, the textured soy protein should have soaked up all the moisture and expanded to about 3 cups. Add to the frying pan, and stir well to distribute.
3. Add seasonings, and cook about 5 minutes more. Adjust seasonings to taste. Add the vegan beer, and cook until the liquid has evaporated but the mixture is still moist. Cool completely. Preheat oven to 450 degrees F.
4. Spoon filling into prepared pie plates, cover with top crust, seal, crimp, and vent. Bake at for 15 minutes, then at 375 degrees F for an additional 30 to 40 minutes.
I like this all by itself, but you can serve it with a mild fruit chutney (like rhubarb or cranberry), or HP sauce (if you're Canadian or British) or A-1 sause (if you're American). The pies can be frozen, unbaked, for up to a month. Do not de-frost before baking.
Tourtiere is a traditional Quebecois dish served at Christmas or New Year. Its normally made with a combination of beef, pork, lamb, or even (shudder) veal or venison. Since I adapted the traditional recipe to create this vegan version, even my non-vegetarian relatives prefer this to the original!