How to make it

  • Combine TVP, broth, tamari, vegan Worcestershire and wine in a small bowl and set aside.
  • Heat oil in a large pot over medium heat and add the onion, potato and garlic.
  • Cook about 5 minutes, until potato begins to soften and garlic is fragrant.
  • Add TVP mixture (with liquid), spices and water (and Cognac, if using), stir well and bring to a boil.
  • Reduce to a low simmer and allow mixture to cook, uncovered, for 20-25 minutes, stirring occasionally (and adding a splash of water if necessary) to prevent sticking.
  • Remove from heat and add kinako or cracker crumbs. Stir well.
  • Loosely cover and let stand for 10 minutes.
  • If mixture is still "soupy", add in more kinako or crumbs, 1 tablespoon at a time and stirring well after each addition, until the mixture is still "wet" but not drippingly so (especially if using kinako, which takes a few minutes to absorb liquid).
  • Cool to room temperature before using.
  • Assembly:

  • Preheat oven to 375F.
  • Whisk together cornstarch and water, set aside
  • Roll and cut out about ⅔ of the pie dough to fit into 5 “pot pie” pans (about 5” across and 1 ½” deep).
  • Fill the pie crusts with cooled tourtière filling.
  • Roll and cut out the remaining pie dough, top the filled pies and crimp / flute the edges to seal.
  • Trim the edges and brush with cornstarch slurry.
  • Cut a cross into the top of each crust to vent.
  • Place on a baking sheet and bake for 35 minutes, or until dough is golden brown and mixture is steaming.
  • Let stand 10 minutes before digging in!

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  • jo_jo_ba 8 years ago
    Amount Per Serving
    Calories: 482.0
    Total Fat: 24.7 g
    Cholesterol: 0.0 mg
    Sodium: 708.9 mg
    Total Carbs: 55.8 g
    Dietary Fiber: 4.1 g
    Protein: 9.6 g
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