5 cup fresh spinach, washed and coarsely torn into large pieces
2 cloves garlic, minced
2 teaspoon olive oil
1 cup vegan Monterey Jack "cheese" (Follow Your Heat/Earth Island brand melts the best), cut into small 1/3" cubes
2 cup baby portobello mushrooms, stemmed and sliced into thin slices
225 g. smoked tofu, processed into smaller than pea-sized bits
freshly ground pepper, to taste
In a pan, heat the olive oil over medium heat then add the garlic, sautéing for 1 minute. Add the spinach and sauté another 3-4 minutes, or until the spinach is completely wilted. Remove the mixture from the pan and place in a medium bowl with the smoked tofu and cheese. In the pan sauté the mushrooms until soft, about 4 minutes. Add the mushrooms to the bowl and season the mixture with freshly ground black pepper. Mix until well combined.
See The Best Ever Vegan Empanada Dough for instructions how to make the dough and fill and bake the Empanadas.
This recipe was submitted by Doodleyboo and comes from Doodleyboo's blog at http://veganucopia.blogspot.com/ .