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Vegan Empanadas
Recipe:
Ingredients
Vegan Empanada Dough:
2 cups (260 g) precooked corn flour yellow or white (*see notes)
3/4 tsp sea salt or vegetable bouillon powder
1/2 - 1 tsp garlic powder
1 1/2 cups (360 g) hot water (more if needed)
Vegan Empanada Filling:
2 large (400 g) potatoes (use Yukon Gold or Russet)
1 tbsp oil
1 medium (100 g) onion diced
1 (140 g) bell pepper diced
2 garlic cloves
3/4 cup (150 g) cooked lentils or beans
3/4 cup (100 g) peas frozen and thawed
3/4 - 1 tsp cumin
1/2 tsp onion powder
1/2 tsp garlic powder
1/2 tsp smoked paprika
Salt pepper, and chili powder, to taste
Vegan cheese to taste (optional)
Instructions
Filling:
You can watch the video in the post for visual instructions.
Peel and chop the potatoes and cook in a pot with boiling water and salt until fork-tender, about 12-15 minutes. Drain the water and mash the potatoes with a potato masher. Set aside.
Heat oil in a pan/skillet over medium-high heat and add the chopped onion, and bell pepper. Sauté for 3 minutes, stirring frequently, then add the minced garlic, all spices and sauté for a further minute.
Lower the heat to medium, add peas, and cooked lentils. Cook for a couple of minutes until the onion and pepper are softened. Turn off the heat.
Add the mashed potatoes and vegan cheese (optional) and use a fork to mix everything. Taste it and adjust seasonings if needed. Set aside.
Dough:
In a large bowl, combine precooked corn flour with garlic powder and salt (or vegetable bouillon powder). Stir with a spoon.
Slowly pour in hot water. Stir the dough with a spoon, then once it cools a little use your hands to knead it for 1-2 minutes. If it’s too dry add a little more water and if it’s too wet add more flour. Depending on the brand of the precooked corn flour (and your climate i.e. humidity) you will need more or less water. I live in the tropics with about 90% humidity and 1 1/2 cup of water was perfect. The dough should have the consistency of play dough.
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