Plant-Based Empanadas – Kitchen Alchemy
Experience the aroma of tomatoes and toasty spices with our Plant-Based Empanadas, perfect for meat lovers. Savory and satisfying, these vegan empanadas are a hit in every test kitchen.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at blog.modernistpantry.com.
Ingredients
- 180g (1 ½ cup) Textured Pea Protein
- 120g (½ Cups) Water
- 25 (1 Tbsp 2 tbsp) Bragg’s Amino Acids
- 3-4 cloves Garlic, minced
- 240g (1 cup) Onion, Small Dice
- 180g (¾ cup) Bell pepper, Small Dice
- 4g (1 tsp) Cumin
- 12g (1 tbsp) Chili Powder
- 6g (1 ⅛ tsp) Salt
- 3g (1 tsp) Black Pepper
- 160g (6 oz) Tomato Paste
- 45g (3 tbsp) White Vinegar
- 120g (½ cup) Neutral Flavored Oil
- 1.5g (¼ tsp) Salt
- 180g (1 ½ Cups) All-Purpose Flour, Plus Extra for Dusting
- 84 (6 Tbsp) Neutral Flavored Oil
- 90g (6 Tbsp) Cold Water, for Dough
- 2.5g (1 tsp) Cornstarch
- 120g (½ Cups) Water, for Sealing
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