Most empanadas are made of meat. There are some made with corn, spinach, or cheese filling.
I tried to imitate the meat ones using seitan this time. They could be done with crumbled soy or tempeh.
Ingredients:
For the dough:
Directions:
Preheat the oven at 350°F
Mix all ingredients to make the dough adding more water if necessary. Form a ball and let it rest in the refrigerator wrapped with a film.
In the meantime, sauté the onion with little oil or water until transparent. Add spices and mix seitan. When ready, let the mixture cool.
Divide the dough in 12 small balls and roll them in discs. Divide the filling in 12 portions. Fill with the seitan mix in the middle of each disc of pastry. Add one olive to each filling.
Fold over to make a semi-circle, then seal the edges pressing well.
Place the empanadas on a tray and bake them for around 40-50 minutes.
Makes: 12 empanadas
Enjoy!
I tried to imitate the meat ones using seitan this time. They could be done with crumbled soy or tempeh.
Ingredients:
For the dough:
- 3 cups whole wheat pastry flour
- 2/3 cups oil or vegan butter
- 1/2 cup cold water
- 1 1/2 package seitan (around 12 oz.) chopped
- 2 large onions finely chopped
- 12 green or Kalamata olives
- 1 tsp each Italian seasoning, pepper flakes, garlic flakes, and paprika
Directions:
Preheat the oven at 350°F
Mix all ingredients to make the dough adding more water if necessary. Form a ball and let it rest in the refrigerator wrapped with a film.
In the meantime, sauté the onion with little oil or water until transparent. Add spices and mix seitan. When ready, let the mixture cool.
Divide the dough in 12 small balls and roll them in discs. Divide the filling in 12 portions. Fill with the seitan mix in the middle of each disc of pastry. Add one olive to each filling.
Fold over to make a semi-circle, then seal the edges pressing well.
Place the empanadas on a tray and bake them for around 40-50 minutes.
Makes: 12 empanadas
Enjoy!
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| Vegan Empanadas |
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| Vegan Empanadas |
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| Vegan Empanadas |