Empanadas are easier to make vegan, than you'd think. What I love about them the most is how creative you can get with the filling. In this recipe, I'm using vegan mince, but you can replace it with mushrooms, textured soy beans or even soy curls.
These Argentinian empanadas are the first recipe of a new series I'm starting here on the blog and across all my other social media platforms, called 'eating around the world'. In this series I'll share lots of different recipes form all around the world, to show you that you can be vegan anywhere in the world, still eating your favorite comfort foods.
Ingredients:
dough:
3 cups flour
1 cup room temp water
1/4 cup neutral oil
pinch of salt
filling:
1 medium yellow onion, finely chopped
2 tsp cumin and smoked paprika
2 tsp chili powder, optional
salt & pepper to taste
1 tbsp soy sauce
100g vegan mince (*see notes for substitutes)
400g can cherry tomatoes or 3 tomatoes, chopped
Instructions:
To make the dough, combine flour and salt in a mixing bowl. Then add oil and water and knead until a soft, not sticky dough forms.
Cover the dough with a clean kitchen towel and let it rest while you prepare the filling.
To make the filling, start by sauteeing the onion for 3-5 minutes or until translucent.
Season with cumin, smoked paprika, optionally chili powder, and soy sauce. Cook for another few minutes, until the seasonings are fragrant.
Next add the vegan mince and soy sauce. Mix and continue cooking for an additional few minutes.
Add the cherry tomatoes and cook until the mixture is reduced and most of the liquid is cooked off.
Set aside and let the filling cool down.
In the meantime divide the dough into 7 even size balls. Roll each one out into a 10cm diameter circle, making sure they're not too thin.
When the filling mixture has cooled down, add about 2 tbsp of it on each piece of dough. Make sure the mixture is only on one half of the rolled out dough.
Wet the edges of the dough using your clan fingers. Then fold the other half of the dough over the filling. Using a fork seal the edges.
Place your empanadas onto a parchment lined baking sheet and bake for 25-30 minutes or until golden brown.
Serve warm and enjoy!
.Notes:
*If you don't have access to vegan mince, you can use mushrooms instead. You can really get creative with the filling. If using mushrooms, I recommend chopping them up into really small pieces or even running them through a blender or food processor. Add the chopped mushrooms in the pan with the sauteed onions at the same time as you would when using vegan mince. Mushrooms have a high water content, so to ensure your empanadas don't turn out soggy, make sure all of the water is cooked off before filling the empanadas.
Filling and folding the empanadas on the parchment lined baking dish might be easier if you don't feel confident in moving the already folded empanadas.
Did you make this recipe? Tag me on Instagram @plantiful_life_ and leave review below!
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