Vegi Empanadas
2 cups of gluten or vegi textured protein (soaked in vegi broth or distilled water about 2 1/2 cups or until hydrated)
1 large onion, green pepper, 3 or 4 gloves of garlic (all chopped)
1/2tablespoon of cumin, adobo (which is a mix of different seasonings, if not found use garlic powder, salt, pepper)
1 small can of tomato sauce with no salt
about 2tablespoon of canola or olive oil
about 2tablespoon of olives
2 packs of dough disks (10) per pack, Goya sells these already made in the frozen Spanish section in most Supermarkets (if not found u can make your own just cut out dough using a small serving dish as a guide)
Soak vegi textured protein (which comes in beef or chicken flavors) set aside. Or if using gluten, flavor and chop into small chunks and set aside
Saute in oil, chopped onions, peppers, garlic and olives until well blended. Then add seasonings to mix and blend for about 8 mins.
Add small can of tomato sauce, vegi textured protein or gluten, cook on high heat for 8 mins and then lower heat for 5 more mins and then let it sit for approx. 20 mins to cool down.
Separate disks and add meat mixture one large spoonful at a time to half of the disk, fold over and seal with the end of a fork, pressing along the seam to form a tight seal. (make sure its sealed good)
After stuffing disks you can bake at 350 for approx. 20 to 25 mins depending on your ovens temperature. Or you can fry in canola oil.
Serve and enjoy! Empanadas can also be stuffed with vegan cheese and sauce for pizza empanadas or spinach, broccoli, or whatever you can come up with!
SO HOW'D IT GO?
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