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VEGAN EMPANADAS
Enjoy these empanadas as a starter, main meal or even a snack!
Recipe and photos by Tommy Dion, Le cuisinomane.
Yields1 ServingPrep Time45 minsCook Time25 minsTotal Time1 hr 10 mins
Ingredients
For the dough:
3cups all purpose flour
125mloil
125mlwater
5tspsalt
For the filling:
1bag VG Gourmet Taco & Chili Crumble
1red onion, finely chopped
5cup frozen corn
2garlic clove
2swiss chard leaf, chopped
1tbspoil (to brush the dough before cooking)
Preparation
For the dough:
1
In a large bowl, combine flour and salt, then add oil. Mix in water a little at a time to incorporate well.
2
Roll out dough on a floured work surface. Using a cookie cutter (or a round bowl), cut out the dough into circles. This recipe should give you between 12 and 15 units.
For the stuffing:
3
In a saucepan, sauté onion, garlic, corn and swiss chard with 1 tablespoon vegetable oil. Cook for 5 minutes over low heat. Add the VG Gourmet Taco & Chili Crumble and mix well.
To assemble the empanadas:
4
Spread 1 tablespoon of filling in the center of the dough and fold in half. Pinch the ends to seal the empanadas.
5
Before baking, brush the empanadas with a little oil. Bake at 400˙F for 25 to 30 minutes or until golden brown.