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Vegan Mini Tourtière
2021-11-11
https://www.metro.ca/userfiles/image/recipes/mini-tourtiere-vegan-11778.jpg
PT45M
PT30M
PT1H45M
Vegan tourtière and homemade filling:Bring the vegetable broth to a boil. Add the miso paste. Pour over the TVP and let it absorb the liquid for about 5 to 10 minutes.Heat the oil in a non-stick pan. Sweat the onion and garlic for 2 to 3 minutes.Add the hydrated TVP, shredded potatoes, and seasoning. Stir well.Cook for 2 to 3 minutes while stirring occasionally. Add the water. Cover and cook on low for 20 to 25 minutes (stirring occasionally). Remove from the heat. Chill in the fridge overnight.Vegan dough:Place the flour and baking powder in a food processor. Pulse a few times to mix.Add the cold butter. Pulse to crumble the butter until the size of large peas.Combine the vegan beef, water, and vinegar. Set aside.Add the flour mixture and pulse until it forms a single ball of dough. Remove from the food processor. Wrap in cling film and chill in the fridge for 30 minutes.Divide the dough in two. On a floured workspace, roll out one of the halves until only about 6 mm (1/4 inch) thick. Cut out the shapes with the cutters of your choice. Re-use the scraps. Repeat this step with the second dough ball.Preheat the oven to 180°C (350°F).Divide the filling among the shapes, leaving a bit of space around the edge. Lightly press a stick into each mound.Moisten the edge with a bit of milk. Seal tightly shut with another piece of dough on top.Crimp the edges with a fork and cut a slit into the middle of each mini tourtière. Bake at 180 °C (350 °F) for 30 minutes until the crust is puffy and golden. Remove from the oven and let rest for 10 minutes before serving.You can easily freeze the dough to ensure you always have some on hand.The best VEGAN pie dough!Can be used for both savoury and sweet pies!
50
4
4
5
3
VEGAN tourtière and homemade filling:
1 2/3 cup (410 ml) vegetable broth
2 cups (500 ml) textured vegetable protein (TVP)
1 tablespoon (15 ml) olive oil
1 tablespoon (15 ml) miso paste
1 onion, finely chopped
1 garlic clove, chopped
2 potatoes, shredded and squeezed to remove excess liquid
1 teaspoon (5 ml) allspice spices (Jamaïcan pepper)
1/2 teaspoon (2,5 ml) ground cinnamon
1/2 teaspoon (2,5 ml) ground clove
1 cup (250 ml) water
VEGAN filling:
3 cups (750 ml) unbleached white flour
1/2 teaspoon (7,5 ml) baking powder
1/2 lb (225 g) vegan butter
1 tablespoon (15 ml) ground flaxseed + 30 ml ice cold water = vegan beef
1/3 cup (80 ml) ice cold water
1 tablespoon (15 ml) white vinegar
Vegan Mini Tourtière
50
Appetizers
0:45
Preparation
0:30
COOKING
1:45
TOTAL TIME
Ingredients
-
VEGAN tourtière and homemade filling:
-
1 2/3 cup
(410 ml)vegetable broth
-
2 cups
(500 ml)textured vegetable protein (TVP)
-
1 tablespoon
(15 ml)olive oil
-
1 tablespoon
(15 ml)miso paste
-
1
onion, finely chopped
-
1
garlic clove, chopped
-
2
potatoes, shredded and squeezed to remove excess liquid
-
1 teaspoon
(5 ml)allspice spices (Jamaïcan pepper)
-
1/2 teaspoon
(2,5 ml)ground cinnamon
-
1/2 teaspoon
(2,5 ml)ground clove
-
1 cup
(250 ml)water
-
VEGAN filling:
-
3 cups
(750 ml)unbleached white flour
-
1/2 teaspoon
(7,5 ml)baking powder
-
1/2 lb
(225 g)vegan butter
-
1 tablespoon
(15 ml)ground flaxseed + 30 ml ice cold water = vegan beef
-
1/3 cup
(80 ml)ice cold water
-
1 tablespoon
(15 ml)white vinegar
Preparation
Vegan tourtière and homemade filling:
Bring the vegetable broth to a boil. Add the miso paste. Pour over the TVP and let it absorb the liquid for about 5 to 10 minutes.
Heat the oil in a non-stick pan. Sweat the onion and garlic for 2 to 3 minutes.
Add the hydrated TVP, shredded potatoes, and seasoning. Stir well.
Cook for 2 to 3 minutes while stirring occasionally. Add the water. Cover and cook on low for 20 to 25 minutes (stirring occasionally). Remove from the heat. Chill in the fridge overnight.
Vegan dough:
Place the flour and baking powder in a food processor. Pulse a few times to mix.
Add the cold butter. Pulse to crumble the butter until the size of large peas.
Combine the vegan beef, water, and vinegar. Set aside.
Add the flour mixture and pulse until it forms a single ball of dough. Remove from the food processor. Wrap in cling film and chill in the fridge for 30 minutes.
Divide the dough in two. On a floured workspace, roll out one of the halves until only about 6 mm (1/4 inch) thick. Cut out the shapes with the cutters of your choice. Re-use the scraps. Repeat this step with the second dough ball.
Preheat the oven to 180°C (350°F).
Divide the filling among the shapes, leaving a bit of space around the edge. Lightly press a stick into each mound.
Moisten the edge with a bit of milk. Seal tightly shut with another piece of dough on top.
Crimp the edges with a fork and cut a slit into the middle of each mini tourtière. Bake at 180 °C (350 °F) for 30 minutes until the crust is puffy and golden. Remove from the oven and let rest for 10 minutes before serving.
You can easily freeze the dough to ensure you always have some on hand.
The best VEGAN pie dough!
Can be used for both savoury and sweet pies!
Legal Notice
Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.
