Chilean Vegan Empanada Casserole with Spicy Aromatic Salsa
A flavorful chilean lunch perfect for vegan eaters - made for visual appeal and culinary depth.
Allergens
Contains no common allergens unless specified.
Ingredients
- 2 cups vegan pie crust dough 1 medium onion, finely chopped 2 cloves garlic, minced 1 cup quinoa, cooked 1 cup black beans, cooked 1 bell pepper, diced 1 cup tomato sauce 2 tbsp cilantro, finely chopped 1 tsp ground cumin 1/2 tsp smoked paprika Salt and pepper, to taste
Instructions
- a. Preheat oven to 375°F (190°C). b. In a skillet, sauté onion and garlic until translucent. Add bell pepper, cook for 2 minutes. c. Combine cooked quinoa, black beans, tomato sauce, cumin, paprika, salt, and pepper in the skillet with sautéed vegetables. Stir well to combine. d. Roll out vegan pie crust dough and cut into desired empanada shapes. e. Place a layer of dough at the bottom of an oven safe dish, followed by half of the filling mixture. Repeat with another layer of dough and remaining filling. f. Bake for 25 minutes or until golden brown. Allow to cool slightly before serving.
Chef’s Insight
Experiment with different vegan pie crust flavors, such as garlic or herb-infused dough
Notes
Serve with a side of fresh green salad for a complete meal