“Vegan Chilean Lunch: Mouthwatering Mushroom Empanadas & Quinoa Salad with Lime-Cilantro Dressing”

Allergens

Wheat (gluten), Soy (depending on butter brand)

Ingredients

• 2 cups all
• purpose flour
• 1/2 cup cold vegan butter
• 1/4 teaspoon salt
• 6 tablespoons ice water
• 8 ounces cremini mushrooms, finely chopped
• 1 small onion, finely chopped
• 3 cloves garlic, minced
• 1 cup cooked quinoa
• 1/2 cup fresh cilantro, chopped
• 1/4 teaspoon smoked paprika
• 1/4 teaspoon ground cumin
• Salt and pepper to taste
• 1 lime, zested and juiced
• 1 tablespoon olive oil

Instructions

1. Prepare the empanada dough: In a large bowl, mix flour and salt. Cut in cold vegan butter with a pastry cutter or your fingers until the mixture resembles coarse crumbs. Gradually add ice water and mix until dough comes together. Form into two equal sized disks, wrap in plastic wrap, and refrigerate for 30 minutes.
2. In a large skillet, heat olive oil over medium heat. Add onion and garlic, and cook until softened. Stir in mushrooms and cook until they release their liquid and become tender. Season with smoked paprika, ground cumin, salt, and pepper. Set aside to cool slightly.
3. In a separate bowl, mix together cooked quinoa, chopped cilantro, lime zest, lime juice, and salt and pepper to taste. Set aside.
4. Preheat oven to 400°F (205°C).
5. On a floured surface, roll out half of the chilled empanada dough to about 1/8 inch thickness. Cut into rounds using a cookie cutter or glass. Repeat with remaining dough.
6. Place a spoonful of mushroom filling onto one half of each dough round, avoiding the edges. Top with a spoonful of quinoa salad. Fold dough over filling and crimp edges to seal. Transfer empanadas to a lined baking sheet.
7. Bake empanadas for 20 25 minutes or until golden brown. Cool slightly on a wire rack.
8. Serve warm, garnished with additional cilantro leaves and a drizzle of lime cilantro dressing.

Chef’s Insight

The combination of flavors and textures in this dish will make your taste buds dance!

Notes

Feel free to add more cilantro or lime juice to the dressing for a bolder flavor.