PLANT-BASED WALNUT EMPANA

This vegetarian empanada is filled with seasoned walnuts, onions, red peppers, and olives. Enjoy a delightful blend of flavors in every bite. A healthy and nutritious option!

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Yields 20-24 empanadas
Ingredients

DOUGH

• 3 cups all-purpose flour

• 1 tsp salt

• ½ cup vegetable shortening

• 1 tsp apple cider vinegar (white vinegar works too)

• ¾ cup water

WALNUT TVP FILLING

• 1 cup dry TVP (rehydrated)

• 1 cup ground walnuts

• ½ chopped onion

• 2 tbsp olive oil

• 1 tsp garlic powder

• 1 tsp cumin

• 1 tsp onion powder

• 1 tsp liquid smoke

• 2 tbsp soy sauce

• 1 tbsp oregano

• 1 tbsp paprika

• 12 chopped olives

• 4 canned red peppers, chopped

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Instructions ⏲

1. Dough Preparation:

• In a bowl, mix the flour and salt. Add the vegetable shortening, stirring until it forms small pebble-like texture.

• Add the vinegar and water. Use your hands to knead until a firm and smooth dough is formed.

• Shape the dough into a ball and refrigerate (covered) for at least one hour.

  2. Prepare the Filling:

• While the dough is resting, start making the filling of your choice.

  3. Assemble and Bake:

• Preheat the oven to 400°F (200°C).

• Roll out the dough and cut circles for the empanadas. Fill each circle with the desired amount of filling.

• Fold the dough over the filling to create a half-moon shape, sealing the edges.

• Place the empanadas on a baking sheet and brush each with margarine.

• Bake in the preheated oven for 25-30 minutes or until golden brown.

*Note: Nutritional information is an estimate calculated from the ingredients. We recommend consulting with your doctor for precise nutritional information.*

Enjoy these delicious plant-based walnut empanadas, a perfect combination of crunchy exterior and flavorful filling!