Vegan Empanadas

Ingredients

• 250 g all-purpose flour (Plus extra for rolling)
• 100 g vegan butter or margarine (Cold and cut into small pieces)
• 60 ml cold water (Add gradually as needed to form the dough)
• 0.5 tsp salt (For the dough)
• 75 g textured vegetable protein (Dry granules; rehydrate before use)
• 180 ml vegetable stock (For rehydrating the textured vegetable protein)
• 200 g potato (Peeled and diced)
• 1 onion (Finely diced; approximately 110 g edible portion)
• 1 carrot (Finely diced; approximately 60 g edible portion)
• 1 celery stalk (Finely diced; approximately 40 g edible portion)
• 2 cloves garlic (Minced)
• 75 g frozen peas (Thawed if necessary)
• 2 tbsp vegetable oil (For sautéing)
• 1 tsp ground cumin (For the filling)
• 1 tsp smoked paprika (For the filling)
• 0.5 tsp dried oregano (For the filling)
• black pepper (To taste)
• salt (To taste, for the filling)

Steps

1. 1

   Make the dough. Combine the flour and salt in a mixing bowl. Rub in the cold vegan butter with your fingertips until the mixture resembles coarse crumbs.

2. 2

   Add the cold water gradually, mixing just until a cohesive dough forms. Do not overwork it. Wrap the dough and refrigerate while preparing the filling, at least 20 minutes.

3. 3

   Rehydrate the textured vegetable protein by covering it with the hot vegetable stock. Let it stand for about 10 minutes, then drain well and squeeze out excess liquid.

4. 4

   Heat the vegetable oil in a large skillet over medium heat. Add the diced onion, carrot, celery, and potato, and cook for 8 to 10 minutes, stirring occasionally, until the vegetables begin to soften.

5. 5

   Add the minced garlic, cumin, smoked paprika, oregano, salt, and black pepper. Cook for 1 minute, stirring, until fragrant.

6. 6

   Add the rehydrated textured vegetable protein and peas. Cook for another 5 to 8 minutes, stirring occasionally, until the vegetables are tender and the filling is fairly dry. Taste and adjust the seasoning.

7. 7

   Preheat the oven to 200°C (400°F). Line a baking sheet with parchment paper.

8. 8

   Divide the chilled dough into 6 equal portions. Roll each portion on a lightly floured surface into a thin round approximately 15 cm (6 inches) in diameter.

9. 9

   Place a portion of the cooled filling in the center of each dough round, leaving a border around the edge. Fold the dough over the filling to form a half-moon, then press and crimp the edges firmly to seal.

10. 10

    Arrange the empanadas on the prepared baking sheet. Bake for approximately 20 to 25 minutes, until the pastry is firm and lightly golden. Let them cool for a few minutes before serving.

Notes

The page indicates that the full recipe is members-only, so the quantities and detailed method were not visible in the supplied source. Measurements and steps above are a low-confidence reconstruction based on the visible description and standard vegan empanada technique.

Nutrition per serving

• main
• vegan
• plant-based
• baked
• empanadas
• budget-friendly
• batch cooking
• Latin American