Mini Vegan Empanadas
Easy vegan empanadas for beginners. Deliciously seasoned with MAHMI All-Purpose seasoning.
You won’t miss meat with this one!
This is a super easy and hassle free beginners empanada recipe. If you want to try something new but aren’t that skilled or patient in the homemade dough department, then you will love this! The great thing about empanadas is that you can pack them with almost anything and they will always turn out delicious. You can use steak, chicken, ground beef, beans, or in this recipe’s case, vegetarian soya chunks!
Prep time: 20 mins Cook time: 35 mins
Main Ingredients
1 pack of pre-made pie crust, 2 rolls
1 cup Vegetarian Soya Chunks Plain, I used the Lion of Judah brand
4 tsp MAHMI Original All-Purpose seasoning
1 tsp salt or Salt to taste
2 tbsp olive oil
1/4 cup sweet onions, chopped
4 garlic cloves, minced
1/4 cup green bell peppers, chopped
1/2 cup tomatoes, chopped
1/2 cup rustic potatoes, chopped small
1 tbsp tomato paste
1/4 cup vegetable broth
Recipe Steps
Preheat oven to 350*F
To a large bowl add soya chunks, submerge chunks in hot water and soak for 18 minutes. Drain water, and squeeze excess water from chunks using a strainer and the back of a cooking spoon.
Chop soya chunks into bite size pieces, mimicking shredded chicken.
Season chunks with MAHMI, salt, and 1tbsp olive oil; set aside.
Boil chopped potatoes for 5-7 minutes until fork tender, and drain.
To a pan on medium heat, add 1 tbsp oil, and once oil is hot add in chopped soya chunks and sauté for 7 minutes until golden brown.
Then add in onions, garlic, bell peppers, and tomatoes; sauté for another 2 minute until veggies are slightly translucent.
Next reduce heat to medium low and mix in tomato paste and vegetable stock; sauté for another 2 minute and remove from heat.
Roll out pie crusts; using a circle biscuit cutter, or a small bowl similar to a cereal bowl, trace circles onto each pie crust. I used a 3.5 inch round biscuits cutter, and got 7 discs per crust.
With leftover pie crust, mix together and roll out (about ⅛ thick) and continue cutting discs, until all dough is used. I can get a complete total of 20 discs.
Next add the discs to a baking sheet and add 2 tsp of filling to the middle of each discs, dip your finger in water and lightly wet the edges of the disc to help it stick to itself.
Fold discs in half, keeping the filling inside and press the edges down with a fork.
Brush olive oil on each empanada and bake for 12-15 minutes until golden brown.
Remove from the oven and serve with guacamole and salsa, and enjoy!
