Introduction: Step into a world of culinary delight with our tantalizing Vegan Empanadas recipe. These savory pockets of goodness are not just a meal but a journey through flavors and textures. Whether you’re a seasoned chef or a novice in the kitchen, this recipe promises to elevate your cooking prowess and satisfy your taste buds. Let’s dive into the art of crafting these delectable treats!

Ingredients: For the Dough:

  • 2 cups all-purpose flour
  • ½ tsp salt
  • ⅓ cup vegan butter, chilled and cubed
  • ½ cup cold water

For the Filling:

  • 1 tbsp olive oil
  • 1 small onion, finely chopped
  • 2 cloves garlic, minced
  • 1 medium potato, peeled and diced
  • 1 medium carrot, diced
  • ½ cup corn kernels
  • ½ cup green peas
  • 1 tsp ground cumin
  • 1 tsp paprika
  • Salt and pepper to taste
  • ½ cup vegetable broth
  • 2 tbsp tomato paste
  • ½ cup cooked black beans, drained and rinsed

Instructions:

  1. Start by preparing the dough. In a large mixing bowl, combine the flour and salt. Add the chilled vegan butter cubes and use a pastry cutter or fork to cut the butter into the flour until the mixture resembles coarse crumbs.
  2. Gradually add the cold water, a little at a time, and mix until a dough forms. Be careful not to overwork the dough. If it’s too dry, add a bit more water, if it’s too wet, add a bit more flour.
  3. Shape the dough into a ball, wrap it in plastic wrap, and refrigerate for at least 30 minutes to allow it to firm up.
  4. While the dough is chilling, prepare the filling. Heat the olive oil in a large skillet over medium heat. Add the chopped onion and garlic, and sauté until softened and fragrant.
  5. Add the diced potato and carrot to the skillet and cook for about 5 minutes, until slightly softened.
  6. Stir in the corn kernels, green peas, ground cumin, paprika, salt, and pepper. Cook for another 2-3 minutes.
  7. Pour in the vegetable broth and tomato paste, and stir until well combined. Allow the mixture to simmer for 5-7 minutes, until the vegetables are tender and the liquid has reduced.
  8. Stir in the cooked black beans, then remove the skillet from the heat and let the filling cool slightly.

Introduction: Step into a world of culinary delight with our tantalizing Vegan Empanadas recipe. These savory pockets of goodness are not just a meal but a journey through flavors and textures. Whether you’re a seasoned chef or a novice in the kitchen, this recipe promises to elevate your cooking prowess and satisfy your taste buds. Let’s dive into the art of crafting these delectable treats!

Ingredients: For the Dough:

  • 2 cups all-purpose flour
  • ½ tsp salt
  • ⅓ cup vegan butter, chilled and cubed
  • ½ cup cold water

For the Filling:

  • 1 tbsp olive oil
  • 1 small onion, finely chopped
  • 2 cloves garlic, minced
  • 1 medium potato, peeled and diced
  • 1 medium carrot, diced
  • ½ cup corn kernels
  • ½ cup green peas
  • 1 tsp ground cumin
  • 1 tsp paprika
  • Salt and pepper to taste
  • ½ cup vegetable broth
  • 2 tbsp tomato paste
  • ½ cup cooked black beans, drained and rinsed

Instructions:

  1. Start by preparing the dough. In a large mixing bowl, combine the flour and salt. Add the chilled vegan butter cubes and use a pastry cutter or fork to cut the butter into the flour until the mixture resembles coarse crumbs.
  2. Gradually add the cold water, a little at a time, and mix until a dough forms. Be careful not to overwork the dough. If it’s too dry, add a bit more water, if it’s too wet, add a bit more flour.
  3. Shape the dough into a ball, wrap it in plastic wrap, and refrigerate for at least 30 minutes to allow it to firm up.
  4. While the dough is chilling, prepare the filling. Heat the olive oil in a large skillet over medium heat. Add the chopped onion and garlic, and sauté until softened and fragrant.
  5. Add the diced potato and carrot to the skillet and cook for about 5 minutes, until slightly softened.
  6. Stir in the corn kernels, green peas, ground cumin, paprika, salt, and pepper. Cook for another 2-3 minutes.
  7. Pour in the vegetable broth and tomato paste, and stir until well combined. Allow the mixture to simmer for 5-7 minutes, until the vegetables are tender and the liquid has reduced.
  8. Stir in the cooked black beans, then remove the skillet from the heat and let the filling cool slightly.

Nutritional Information (per serving):

  • Calories: 220
  • Total Fat: 8g
  • Saturated Fat: 2g
  • Cholesterol: 0mg
  • Sodium: 320mg
  • Total Carbohydrates: 32g
  • Dietary Fiber: 5g
  • Sugars: 2g
  • Protein: 6g

Smart Weight Watchers (WW) Points: 6 per serving

Conclusion: In conclusion, these Vegan Empanadas are a testament to the versatility and creativity of plant-based cooking. With a flavorful filling encased in a tender, flaky crust, they are perfect for any occasion, from family dinners to potluck parties. So, roll up your sleeves, dust off your rolling pin, and embark on a culinary adventure with these mouthwatering empanadas. Your taste buds will thank you!