Ingredients
For textured vegetable protein filling
1 kg (1 package) store-bought pastry dough (or your favourite home-made pastry recipe)
170 g (1 3/4 cups) dry textured vegetable protein
430 ml (1 3/4 cups) boiling water or vegetable broth
227 g (1 container) white mushrooms
2 onions, chopped
3 cloves garlic, chopped
45 ml (3 tablespoons) olive oil
60 ml (1/4 cup) beer or white wine
30 ml (2 tablespoons) Dijon mustard
7.5 ml (1 1/2 teaspoons) tourtière spice*
6 medium-sized potatoes, peeled and cut into 1-cm cubes
113 g (1 package) Patience Fruit & Co Whole & Juicy Dried Cranberries
Salt and pepper to taste
30 ml (2 tablespoons) milk
Cooking time 55 minutes Portions Makes 2 tourtières
A tourtière that looks like the real thing – but there’s not a bit of meat in it!
What’s the secret ingredient? Textured vegetable protein – a handy and economical food that can be used in all sorts of dishes when you want to “veganize” your favourite meat-based recipes. TVP is made from pressure-cooked soy flour with the oil extracted. What’s left is protein, fibre and other healthy nutrients.
TVP is available at most health-food stores and bulk stores.
Ingredients
For textured vegetable protein filling
1 kg (1 package) store-bought pastry dough (or your favourite home-made pastry recipe)
170 g (1 3/4 cups) dry textured vegetable protein
430 ml (1 3/4 cups) boiling water or vegetable broth
227 g (1 container) white mushrooms
2 onions, chopped
3 cloves garlic, chopped
45 ml (3 tablespoons) olive oil
60 ml (1/4 cup) beer or white wine
30 ml (2 tablespoons) Dijon mustard
7.5 ml (1 1/2 teaspoons) tourtière spice*
6 medium-sized potatoes, peeled and cut into 1-cm cubes
113 g (1 package) Patience Fruit & Co Whole & Juicy Dried Cranberries
Salt and pepper to taste
30 ml (2 tablespoons) milk
Print ShareSteps
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Place oven rack in bottom position. Preheat oven to 180 °C (350 °F).
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Hydrate TVP in bowl in boiling water or broth. Let soak for 5 minutes
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Chop mushrooms finely in food processor. Set aside in a bowl.
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Soften onions and garlic in oil in a pan. Add mushrooms and sauté for about 5 minutes. Add salt and pepper to taste.
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Add beer or wine, mustard and spices. Simmer till beer or wine has completely evaporated. Add potatoes, TVP and dried cranberries. Mix well. Correct seasoning and set aside.
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Roll out dough into 4 disks. Line 23-cm (9-in) pie plate with pie crust. Using a fork, prick the edge of the dough for even baking. Spread filling in pie shell. Cover with second pie crust. Crimp edges with a fork or with your fingers. Make a few slits in the top to let steam escape. Brush with milk. Repeat steps for second tourtière.
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Bake for about 55 minutes.
Recommendations
May be frozen.
*If you don’t have tourtière spice, use the following blend instead: 5 ml (1 teaspoon) ground cinnamon, 2.5 ml (1/2 teaspoon) ground nutmeg, and a pinch of ground cloves.
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In this recipe
Organic Whole Dried Cranberries, Sweetened with Apple Juice
We wanted to offer you the juiciest, most tender cranberries possible, which is why we created our Organic Whole Dried Cranberries sweetened with apple juice. We dry them just enough for them to retain their tenderness and allow you to experience their incredible texture.
Read more Where to buy
