How To Make Plant-Based Empanadas
Nowadays, you can enjoy empanadas without the guilt of the extra calories. This plant-based recipe retains the beef flavor while being a healthy alternative.
Serves:
Ingredients
For Coleslaw Mixture:
- 1 ¾cupscoleslaw
- ½tspsalt
- ½tspblack pepper
- 2tspCayenne pepper
- 2tspred chili flakes
- 1tspcumin seeds
For Empanada:
- 15ozplant-based ground beef
- 1cupcoleslaw mixture
- 10pre-made empanada dough disks/shells
- ½cuponion
- 1cuppeas
- 1cupcorn
- 1tspgarlic cloveminced
- ½tspsalt
- ½tspblack pepper
- 2tspCayenne pepper
- 2tspred chili flakes
- 1tspcumin seeds
Instructions
-
Boil water. To this, add the raw coleslaw and seasoning. Stir frequently for 5 minutes or until reaching desired crunchiness. Once reached, turn off the pot.
-
In a separate bowl, season the plant-based ground beef.
-
In a pan on medium heat, saute the garlic, onion, peas, and corn and add the seasoned plant-based ground beef.
-
Cook the meat for 10 mins, then combine the cooked coleslaw with the plant-based ground beef.
-
To assemble, add a scoop of the plant-based beef and coleslaw mixture on an empanada disk.
-
Press the empanada disk with an empanada presser or with a fork.
-
Heat a pan with oil and fry the empanadas for 2 mins on each side.
-
Serve warm.
-
Enjoy!
Nutrition
- Calories: 1156.69kcal
- Fat: 38.25g
- Saturated Fat: 8.79g
- Trans Fat: 0.58g
- Monounsaturated Fat: 11.46g
- Polyunsaturated Fat: 14.94g
- Carbohydrates: 169.84g
- Fiber: 15.81g
- Sugar: 36.22g
- Protein: 33.25g
- Cholesterol: 38.60mg
- Sodium: 1863.85mg
- Calcium: 321.48mg
- Potassium: 1059.49mg
- Iron: 9.57mg
- Vitamin A: 99.15µg
- Vitamin C: 50.52mg
Was this page helpful?
Have your own special recipe to share? Submit Your Recipe Today!
Related Recipes
