VEGGIE EMPANADA
Provided by Food Network
Categories main-dish
Time 2h55m
Yield 10 to 12 empanadas
Number Of Ingredients 25
Steps:
- In a large pot, over medium heat, melt the vegetable shortening. Add the onions, shallots, and garlic and cook until they are soft but not browned.
- Lower the heat and add the tomato sauce, tomato paste, chopped mixed green and red peppers, parsley, wine, stock, and mushrooms.
- Bring a large pot of water to the boil. Add the carrots, zucchini, squash, and broccoli and cook until the vegetables are al dente. Add the mixed vegetables and spinach and heat through. Drain the vegetables and put them into an ice bath. When cool, drain well.
- Put the vegetables back into the pot along with the creamed corn. Mix in the red pepper flakes, paprika, oregano, Cajun seasoning, and salt and pepper, to taste. Refrigerate for at least 2 hours.
- Preheat the oven to 375 degrees F. Line a cookie sheet with parchment paper.
- Place 1/4 cup vegetable mixture on the middle of each empanada dough disk. Avoid reaching the edges with the filling because oiliness will prevent good sealing. Slightly wet the edges, fold in half, and stick edges together. The shape should resemble a half-moon. Seal by pinching the edge between your thumb and index finger to make a curl about 5 or 6 times. Other sealing procedures like pinching without curling or using a fork to seal will not prevent the juices from leaking.
- Place the finished empanadas on the cookie sheet and brush them with the egg yolk. Cook until they are golden brown, about 25 to 30 minutes.
QUICK & EASY VEGETARIAN EMPANADAS
This great recipe found in "Real Simple" magazine cuts normal preparation time for empanadas in half.
Provided by esmerelda smoot
Categories Savory Pies
Time 35m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Heat oven to 400°F Spread 1 teaspoon of the oil on a baking sheet.
- Divide the dough into 6 equal portions. Roll each into an 8in round on a lightly floured surface. On 1 side of each round, spread some of the beans, then top with 1 1/2 tbs of salsa and 2 tbs of cheese.
- Fold each of the rounds in half, covering the filling, and sealing the dough on the curved edge with your thumb. Lightly brush the tops of the empanadas with the remaining oil. Transfer to the already greased baking sheet.
- Bake 12-15 minutes until golden.
- Serve with a dollop of sour cream and sliced avocado if desired.
Nutrition Facts : Calories 318.4, Fat 18.1, SaturatedFat 8.9, Cholesterol 39.8, Sodium 1070, Carbohydrate 24.7, Fiber 5.3, Sugar 3.2, Protein 15.7
VEGAN PUERTO RICAN EMPANADAS
This updated Puerto Rican empanada recipe makes a perfect cure for any childhood craving of vegans or vegetarians.
Provided by NYEco1
Categories Appetizers and Snacks Pastries
Time 1h5m
Yield 12
Number Of Ingredients 19
Steps:
- Combine water, TVP, and soy sauce in a large pan over high heat. Cook and stir until water is mostly evaporated. Reduce heat to medium. Add garlic, sazon, adobo sauce, oregano, and cumin. Continue cooking until TVP starts to firm up, about 5 minutes, increasing heat if necessary. Add cayenne and liquid smoke and cook until the mixture starts sticking to the pan, about 5 minutes. Stir in tomato paste and mix vegan meat well.
- Mix flour, salt, baking powder, and baking soda together in a large bowl. Make a well in the center and add water and 1/4 cup vegetable oil. Mix with your hands and knead until all flour is incorporated. Cut dough into 12 pieces and roll into balls. Place dough balls in the bowl and cover; let sit for 3 to 4 minutes. Roll a dough ball out into a 6-inch circle and fill with vegan meat and shredded cheese. Dip a finger in water and moisten the edges of the dough before folding over and crimping empanada edges using a fork. Repeat with remaining dough balls and fillings.
- Heat 1 cup vegetable oil in a deep pan over medium-high heat. Add 2 or 3 empanadas as a time to the hot oil and fry until both sides are a light golden color, about 5 minutes total. Transfer fried empanadas to a plate lined with paper towels to absorb any excess oil.
Nutrition Facts : Calories 436.7 calories, Carbohydrate 32 g, Fat 28.4 g, Fiber 4.1 g, Protein 14.4 g, SaturatedFat 6.6 g, Sodium 1215.8 mg, Sugar 2.8 g
QUICK VEGETARIAN PICADILLO EMPANADAS
These empanadas are filled with a vegetarian Puerto Rican-style picadillo filling. A few shortcuts (using canned potatoes and lentils) make them quicker to make.
Provided by fabeveryday
Time 50m
Yield 8
Number Of Ingredients 12
Steps:
- Heat olive oil in a saucepan over medium-high heat. Add lentils, sofrito, garlic, oregano, salt, and pepper; cook for 4 minutes.
- Reduce heat to medium-low and stir in potatoes, tomato sauce, and olives. Simmer until mixture is warmed through, 3 to 4 minutes. Remove from heat and allow to cool.
- Fill a deep skillet or frying pan with 2 inches vegetable oil and place over medium heat while you assemble the empanadas.
- Set empanada discs on a clean work surface. Add 1/4 cup of lentil-potato mixture to the center of one half of an empanada disc in a half moon shape (so it follows the curve of the wrapper). Wet your fingers in a bowl of water and run them around the entire edge of the wrapper to moisten. Fold the wrapper in half to cover the filling and pinch the edges of the dough together to seal, then use a fork to crimp the edges to secure the wrapper further. Repeat with the remaining discs and filling.
- Once oil has reached 350 degrees F (175 degrees C), add empanadas in a single layer; do not overlap. You will need to cook in batches.
- Fry until empanadas are golden brown and crispy, flipping once or twice so they brown evenly while frying, about 5 minutes. Transfer to a paper towel-lined plate to drain. Repeat to cook remaining empanadas.
Nutrition Facts : Calories 382 calories, Carbohydrate 55.1 g, Fat 14.5 g, Fiber 7.2 g, Protein 11.1 g, SaturatedFat 2.2 g, Sodium 1169.6 mg, Sugar 2 g
More about "quick easy vegetarian empanadas recipes"
EASY VEGETARIAN EMPANADAS (WITH PIE CRUST) - ALEKA'S GET …
From alekasgettogether.com
4.8/5 (6)Total Time 25 minsCategory Appetizer, SnackCalories 449 per serving
- Unroll your pie dough and use a 3½ inch biscuit or cookie cutter to cut out 8 rounds from your pie dough. Brush outer edge of each round lightly with your egg.
VEGETARIAN EMPANADAS RECIPE - LOADED WITH VEGETABLES
From chiselandfork.com
Ratings 3Category AppetizerCuisine ArgentinianTotal Time 1 hr 50 mins
- Using a food processor, pulse together the flour and salt until combined. Add butter and pulse until mixture becomes coarse meal, about 15 pulses.
- In a small bowl, combine egg and water. Add the egg mixture to food processor and pulse until it starts to clump together. DO NOT pulse until ball is formed. It should be crumbly with large clumps of dough.
- Turn dough only a lightly floured surface and form into a ball. Cut in half and flatten each ball slightly to form a disk. Wrap each in plastic wrap and put in fridge for at least 1 hour or up to 3 days.
- Preheat oven to 425°F and line a baking sheet with parchment paper. Dice sweet potatoes into ½ inch cubes and toss with 2 tbsp olive oil. Lightly season with salt and pepper. Roast for about 20 minutes until tender and toss halfway through.
10 BEST VEGETARIAN EMPANADAS RECIPES | YUMMLY
From yummly.com
VEGAN EMPANADAS | QUICK & EASY RECIPE | GOURMANDELLE
From gourmandelle.com
VEGETARIAN EMPANADAS WITH PUFF PASTRY | JERNEJ KITCHEN
From jernejkitchen.com
SAVORY VEGETARIAN EMPANADAS | HILDA'S KITCHEN BLOG
From hildaskitchenblog.com
CRISPY BAKED VEGETARIAN EMPANADAS - WENT HERE 8 THIS
From wenthere8this.com
EASY VEGAN EMPANADAS DOUGH | OUR PLANT-BASED WORLD
From ourplantbasedworld.com
AUTHENTIC ARGENTINIAN VEGETARIAN EMPANADAS - 3 WAYS! {VEGAN …
From immigrantstable.com
VEGETARIAN EMPANADAS - FLAVOR MOSAIC
From flavormosaic.com
10+ 15-MINUTE VEGGIE SIDE DISH RECIPES - EATINGWELL
From eatingwell.com
EASY BEEF EMPANADAS RECIPE - HOW TO MAKE BEEF EMPANADAS
From thepioneerwoman.com
10 BEST BAKED VEGETARIAN EMPANADAS RECIPES | YUMMLY
From yummly.com
VEGETARIAN EMPANADAS RECIPE (SPINACH FILLING) | KITCHN
From thekitchn.com
EASY PUERTO RICAN-STYLE VEGETARIAN EMPANADA RECIPE
From fabeveryday.com
VEGETARIAN EMPANADAS • FOOD FOLKS AND FUN
From foodfolksandfun.net
VEGAN EMPANADAS WITH BLACK BEANS - THE PICKY EATER
From pickyeaterblog.com
HOMEMADE MEXICAN EMPANADAS WITH BEEF - CREME DE LA CRUMB
From lecremedelacrumb.com
53 VEGETARIAN DINNER RECIPES FOR MEATLESS WEEKNIGHT MEALS
From epicurious.com
SUPER EASY VEGGIE-FILLED EMPANADAS AT HOME - GREEN MOCHILA
From greenmochila.com
DINNER IDEAS FOR TWO THAT WORK FOR ANY OCCASION - REAL SIMPLE
From realsimple.com
BEST EMPANADAS SIN CARNE RECIPE - HOW TO MAKE …
From delish.com
You'll also love