“Cuban Snack Revolution: A Vegan Empanada Fiesta”
Discover the perfect Vegan Empanada Fiesta with this mouthwatering, flaky Cuban Snack Revolution recipe. Filled with black beans and mixed vegetables, these delectable empanadas will satisfy your cravings while staying true to traditional Cuban flavors.
Allergens
N/A
Ingredients
- 1. 2 cups all
- purpose flour 2. 1/2 cup coconut oil, cold and solid 3. 1/4 teaspoon salt 4. 6 tablespoons ice water 5. 1 cup black beans, cooked and seasoned 6. 1 cup mixed vegetables, diced (bell peppers, onions, tomatoes) 7. 1 cup seitan or tempeh, crumbled 8. 2 tablespoons cilantro, chopped 9. 1 teaspoon garlic powder 10. 1 teaspoon onion powder 11. 1/2 teaspoon paprika 12. 1/4 teaspoon ground cumin 13. 1/4 teaspoon black pepper 14. Salt to taste 15. Olive oil for frying
Instructions
- In a large bowl, combine flour and salt.
- Cut in the coconut oil with a pastry cutter or your fingers until the mixture resembles coarse crumbs.
- Gradually add ice water and mix until the dough comes together.
- Wrap the dough in plastic wrap and refrigerate for at least 30 minutes.
- In another bowl, combine black beans, vegetables, seitan or tempeh, cilantro, garlic powder, onion powder, paprika, cumin, black pepper, and salt.
- Preheat oil in a deep frying pan for frying the empanadas.
- On a floured surface, roll out the dough into 4 inch circles.
- Add about 2 tablespoons of filling to one half of each circle.
- Fold the dough over and crimp the edges to seal.
- Carefully place the empanadas in the hot oil and fry until golden brown, approximately 3 4 minutes per side.
- Remove from heat and drain on paper towels.
Chef’s Insight
The secret to these vegan empanadas is the perfect balance of flavors, with black beans providing protein and vegetables adding texture. The flaky crust makes them irresistible!
Notes
Feel free to mix and match your favorite vegetables in the filling for added variety.