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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  North American >> Canadian >> Canadian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Combine TVP, broth, tamari, vegan Worcestershire and wine in a small bowl and set aside. | 2. Heat oil in a large pot over medium heat and add the onion, potato and garlic. | 3. Cook about 5 minutes, until potato begins to soften and garlic is fragrant. | 4. Add TVP mixture (with liquid), spices and water, stir well and bring to a boil. | 5. 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. | 6. Remove from heat and add kinako or cracker crumbs. Stir well. | 7. Loosely cover and let stand for 10 minutes. | 8. 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). | 9. Cool to room temperature before using. | 10. Preheat oven to 375°F. | 11. Whisk together cornstarch and water, set aside. | 12. Roll and cut out about ⅔ of the pie dough to fit into 5 “pot pie” pans (about 5” across and 1 ½” deep). | 13. Fill the pie crusts with cooled tourtière filling. | 14. Roll and cut out the remaining pie dough, top the filled pies and crimp / flute the edges to seal. | 15. Trim the edges and brush with cornstarch slurry. | 16. Cut a cross into the top of each crust to vent. | 17. Place on a baking sheet and bake for 35 minutes, or until dough is golden brown and mixture is steaming. | 18. Let stand 10 minutes before digging in! | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
vegetable protein	1 2/3	2/3	textured	-	-	-	-
vegetarian beef broth	1 1/2	1/2		-	-	-	-
tamari	1	tablespoon		10.8	1.0026	1.8918	0.018000000000000002
vegan worcestershire sauce	1	teaspoon		-	-	-	-
red wine	1/2	cup		-	-	-	-
canola oil	1	tablespoon	melted	123.76	0.0	0.0	14.0
onion	1		grated sweet	60.0	14.01	1.65	0.15
russet potato	1		grated	-	-	-	-
garlic clove	2		grated	-	-	-	-
salt	1/2	teaspoon		-	-	-	-
cinnamon	1/4	teaspoon		-	-	-	-
pepper	1/4	teaspoon		1.4432	0.3677	0.0597	0.0187
savory	1/2	teaspoon		-	-	-	-
thyme	1/4	teaspoon	dried	0.20199999999999999	0.0489	0.0111	0.0034
celery salt	1/4	teaspoon		-	-	-	-
fennel seed	1/2	teaspoon		3.45	0.5229	0.158	0.1487
clove	1/4	teaspoon	ground	1.4385	0.344	0.0313	0.0682
hot water	1	cup		0.0	0.0	0.0	0.0
soy flour cracker crumb	1/3	cup	toasted	-	-	-	-
cornstarch	1	tablespoon		30.48	7.3016	0.0208	0.004
cold water	1/4	cup		0.0	0.0	0.0	0.0
pie crust	4		unbaked	-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.