Full disclosure, I am not an empanada expert. I have only begun to learn about this wonderful culinary meal. I’ve tried to devise a vegan version of this mouth watering treat, and I’ve outlined it below. I will keep trying to develop this recipe to make it better with time. Please give me your feedback, and please enjoy this vegan version!
Prep Time: 60 mins
Cook Time: 30 mins
Total Time: 90 mins
Ingredients
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Empanada dough ingredients:
2 cup regular flour
1 cup water
2 tbsp olive oil
1 tbsp yeast
2 tbsp sugar
1 tbsp salt
2 tbsp vegan butter
Empanada fillings:
Pinto beans
Vegan cheddar
Soyrizo
This recipe is brought to you by: Vegan Man Food T-Shirts
1. Mix the sugar in 1 cup of warm water, let it dissolve thoroughly. Then add the yeast and mix thoroughly. Let the mixture sit for 5 minutes.
2. Gradually add the flour. After adding 1 cup of flour, add the olive oil and salt and mix them in thoroughly. Next gradually add the rest of the flour until the dough firms up and is no longer sticky.
3. Kneed the dough for about 2-3 minutes. Place the dough in a bowl and cover with a kitchen towel, and let this rise for about 1 hour.
4. During the 1 hour rising time, cook the pinto beans and soyrizo.
5. Preheat the oven to 450 F.
6. After the dough has risen, divide the dough into 8 smaller dough balls, roll each dough ball out flat and sprinkle flour on your surface and on the dough to keep it from sticking.
8. Place the flat dough on a cookie sheet, and begin adding the empanada filling in the following order: a) pinto beans, b) vegan cheese, c) soyrizo.
9. Fold each empanada over and seal shut. Then brush on melted vegan butter on top.
10. Bake the empanadas for 15 minutes.
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