For those of you who know me in real life, and those who don’t, I eat vegan one week of every month. I won’t give you the full/long explanation stating why I do it, but I will say, my taste buds are the most stimulated when I eat varied foods (idk how to say this, I just like meals that have a lot of different things in them that you wouldn’t expect would taste good together without like... cheese? lol). My next few posts will be the best tasting meals I tried, while eating vegan. So without further adieu: Vegan Empanadas
- A Large Mixing Bowl
- Foil or saran wrap (to cover the bowl)
- A Large Frying Pan with a lid
- A Rolling Pin
- A Cutting board
- A Baking Tray
- Non-Stick Parchment Paper
- A Fork
- A Spoon
- Serving Spoon or masher
- Whole Wheat Flour: 1.5 Cups
- Salt: 1/2 tsp
- Baking Powder: 1/2 tsp
- Garlic Powder: 1 tsp
- Olive Oil: 3 tbsp
- Water: ~1/4-1 cup
- Sweet Potato or Yam: 1 chopped into small squares (you will be mashing these)
- White or Yellow Onion: Minced
- Black beans: 1 Can
- Garbanzo Beans/Chick Peas: 1 Can, Strained and Washed
- Spinach or Kale: ~4 cups or 1 Small-Medium Sized Bag bag
- Olive Oil: 2 tbsp
- Garlic: 2 Cloves, Minced
- Garlic Powder: 2 tsp
- Paprika: 1 tsp
- Cayenne Pepper: 1-2 tbsp
- Curry Powder: 1 tbsp
- Salt and Pepper (to taste)
Instructions:
- Preheat the oven to 350 Degrees Fahrenheit.
- Get a Baking Tray and place some nonstick parchment paper into it.
- In a large mixing bowl, Add your flour, salt, baking powder, and garlic. Mix with a fork until evenly distributed.
- Add the olive oil to your dry mixture, and stir until you can no longer see the olive oil, and there are a lot of clumps.
- Add 1/4 cup of water and knead with your hand (make sure to thoroughly wash your hands before this step. If the dough seems dry, add tbsp of water until the dough is rollable, but NOT sticky. If your dough gets sticky, add more flour until it turns into a non-stick dough.
- Separate your dough into 10-11 equal balls. Cover, and place in the fridge. You can also wrap them, its up to you.
- In a Large Frying pan, place about 2 tbsp of olive oil. When the pan is heated, add your garlic, onion, and chopped sweet potato (or yam). Cover until semi-soft. You may need to add some water in you cooked on too high of a head. I usually cook it around 4 or 5 on my electric stove (medium heat).
- Add your chick peas, garlic powder, paprika, cayenne pepper, curry powder, and salt and pepper, and recover until potatoes are soft (can easily insert fork).
- Add your kale (or spinach) and canned black-beans, and start mashing in the pan with a serving spoon or masher.
- Its probably done when the kale looks wilted.
- Take your dough out of the fridge and your mashed food off the stove to cool.
- Roll out your dough into circles. They don’t have to be perfect. I just like to roll them all out at once so that I can get it out of the way.
- Fill with your mash, and wet the part you are going to fold down into with your fingers.
- Close and Press the fork on the ends to make a cute pattern.
- Brush Some Olive oil onto the top and press three Holes into the top with a knife.
- Place in the over to bake until the crust feels solid/slightly browned. Its sort of hard to tell since we used a dark colored flour, but you will feel a solid crust.
- I Personally like serving with lime and and pineapple pico de gallo, but eat however you’d like.
- My Pico De Gallo consists of Salt and Garlic mashed in a Molcajete with tomato, onion, cilantro, tomato, and serranos with fresh grilled pineapple (with all the juice)
