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! ---------------------------------------------------------------------------
Nutrition
Ingredients
