Name: Plant-Based Empanadas Recipe
Prep time: 5 min
Cook time: 20 min
Yield: 10
Ingredients: For Coleslaw Mixture:; 1 ¾ cups coleslaw; ½ tsp salt; ½ tsp black pepper; 2 tsp Cayenne pepper; 2 tsp red chili flakes; 1 tsp cumin seeds; For Empanada:; 15 oz plant-based ground beef; 1 cup coleslaw mixture; 10 pre-made empanada dough disks/shells; ½ cup onion; 1 cup peas; 1 cup corn; 1 tsp garlic clove; ½ tsp salt; ½ tsp black pepper; 2 tsp Cayenne pepper; 2 tsp red chili flakes; 1 tsp cumin seeds

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.

Preparation: 5 minutes

Cooking: 20 minutes

Total: 25 minutes

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!