Vegan Empanadas #vegan #recipes

A firm, delicate outside consolidates with veggie lover hamburger and potatoes to make Vegetarian Meat Empanadas with cheddar; a delectable supper you'll need to spend time in jail and time once more! This vegetarian empanada recipe is a delectable blend of veggie lover meat disintegrates with potatoes and vegetarian cheddar.

I knew the first occasion when I attempted an empanada I was going to figure out how to make an empanada veggie lover. Alright. Look. Generally I'd be spouting about how excessively simple this recipe is, however I'm not saying that today. Actually, empanadas are difficult. There's a little work included, however the uplifting news is there are approaches to cause the procedure to go easily. Also, I like to include some enjoyment en route as well.

The thing is, these Veggie lover Hamburger Empanadas are SO worth the exertion! That outside layer is both fresh and delicate and, in all honesty, we dunked it in a marina sauce. I know. It's peculiar. Since the empanadas are Mexican-themed, yet for reasons unknown the marina sauce worked.

We trust you love this recipe for Veggie lover Hamburger Empanadas with Cheddar as much as we do.

This is a delightful supper you'll need to spend time in jail and time once more! This veggie lover Mexican dish is ideal for party nourishment or even weeknight meals!

Ingredients

• 1 cup Whole Wheat Flour
• 3 cups All-purpose Flour
• 2 teaspoons Baking Powder
• 1 teaspoon Sea Salt
• 1/2 cup Vegan Butter , cold & cut into slices
• 3/4 cup Water , cold
• 1/4 cup Whiskey* , cold
• 1 tablespoon Plant-Based Milk (Not vanilla flavored)

For the Vegan Beef and Cheese Filling:

• 2 teaspoons Olive Oil
• 1 cup Chopped Onion
• 1 large Red Potato, , diced
• 1 1/2 cups Veggie Crumbles , thawed
• 1 cup Vegan Chorizo
• 4 cloves Garlic , peeled and minced
• 2 teaspoons Dried Thyme
• 1 teaspoon Paprika
• 1 cup Vegetable Broth
• 1 1/2 cup Vegan Cheddar Shreds

Instructions

1. Combine both flours, baking powder, and salt in a food processor. Pulse until combined. Add cold vegan butter pieces and pulse until well incorporated. Add cold water and whiskey and continue pulsing until the dough comes together. Remove from the food processor and transfer to a bowl. Cover in plastic wrap and refrigerate while proceeding with the following.
2. Heat a skillet over medium heat. Add a teaspoon of olive oil. Add the chopped onion and cubed potatoes. Cook for 7 – 10 minutes until slightly tender. 
3. Add the veggie crumbles and vegan chorizo. Stir with a spatula, breaking any larger chorizo pieces apart. Add minced garlic, thyme, and paprika. Stir to combine. Then add broth, bring to a simmer and cook for about 10 minutes until potatoes are tender and the sauce thickens. Remove from heat and allow to cool.
4. Heat oven to 400F. Line a baking sheet with parchment paper.
5. Create a ball out of the dough. Cut the ball in half. Wrap one half in plastic wrap and place back in the fridge. With the other half of the dough, divide it into 3 dough balls about the size of a golf ball. Use a rolling pin to roll each ball into a 5? circle. You should be able to create around 10 circles in with this half of the dough ball.
6. For the filling, run your spatula down the center of the skillet divide it in half. This helps keep filling proportions the same. Spoon about 2 tablespoons of filling in the center of one of the rounds. Wet your finger with water or pour a little bit of whiskey in a small bowl and use that to wet your finger. Then run your finger around the edges of the circle of dough. Wrap the dough around the filling and use that moisture on the edges to press edges together. Fold the edge back to create a crust and use your fingers to pinch pleats. Repeat with each dough circle.  
7. Brush tops of each empanada with plain plant-based milk (such as soy milk) or melted vegan butter. Bake 10 – 15 minutes, until golden brown.  
8. Repeat these last few steps with the remaining half of dough that’s been refrigerated.
9. Once done, remove from the oven and allow to cool slightly. Serve with marinara sauce or salsa. Store in a sealed container in the fridge. 

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