Vegan Puerto Rican Empanadas Recipes

VEGAN PUERTO RICAN EMPANADAS

Vegan Puerto Rican Empanadas image

This updated Puerto Rican empanada recipe makes a perfect cure for any childhood craving of vegans or vegetarians.

Provided by NYEco1

Categories Appetizers and Snacks Pastries

Time 1h5m

Yield 12

Number Of Ingredients 19

Ingredients

2 cups water
1 cup textured vegetable protein (TVP) granules
2 tablespoons soy sauce
3 cloves garlic, minced
1 (1.41 ounce) package sazon seasoning (such as Goya®)
1 teaspoon adobo sauce from canned chipotles, or to taste
½ teaspoon dried oregano
½ teaspoon ground cumin
¼ teaspoon cayenne pepper, or to taste
2 dashes liquid smoke, or to taste
2 tablespoons tomato paste
3 cups all-purpose flour
1 teaspoon salt
½ teaspoon baking powder
½ teaspoon baking soda
1 cup warm water
¼ cup vegetable oil
1 (8 ounce) package shredded vegan white cheese, or to taste
1 cup vegetable oil

Steps:

Combine water, TVP, and soy sauce in a large pan over high heat. Cook and stir until water is mostly evaporated. Reduce heat to medium. Add garlic, sazon, adobo sauce, oregano, and cumin. Continue cooking until TVP starts to firm up, about 5 minutes, increasing heat if necessary. Add cayenne and liquid smoke and cook until the mixture starts sticking to the pan, about 5 minutes. Stir in tomato paste and mix vegan meat well.
Mix flour, salt, baking powder, and baking soda together in a large bowl. Make a well in the center and add water and 1/4 cup vegetable oil. Mix with your hands and knead until all flour is incorporated. Cut dough into 12 pieces and roll into balls. Place dough balls in the bowl and cover; let sit for 3 to 4 minutes. Roll a dough ball out into a 6-inch circle and fill with vegan meat and shredded cheese. Dip a finger in water and moisten the edges of the dough before folding over and crimping empanada edges using a fork. Repeat with remaining dough balls and fillings.
Heat 1 cup vegetable oil in a deep pan over medium-high heat. Add 2 or 3 empanadas as a time to the hot oil and fry until both sides are a light golden color, about 5 minutes total. Transfer fried empanadas to a plate lined with paper towels to absorb any excess oil.

Nutrition Facts : Calories 436.7 calories, Carbohydrate 32 g, Fat 28.4 g, Fiber 4.1 g, Protein 14.4 g, SaturatedFat 6.6 g, Sodium 1215.8 mg, Sugar 2.8 g

PUERTO RICAN FRIED MEAT PIES: EMPANADAS

Puerto Rican Fried Meat Pies: Empanadas image

Make and share this Puerto Rican Fried Meat Pies: Empanadas recipe from Food.com.

Provided by Chef Smooth

Categories Lunch/Snacks

Time 40m

Yield 12 serving(s)

Number Of Ingredients 16

Ingredients

3 cups all-purpose flour
1 teaspoon salt
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/4 cup vegetable oil
1 cup warm water
1 lb browned ground beef or 1 lb cooked shredded chicken
1/2 medium onion, diced
1/2 green bell pepper, diced
3 garlic cloves, crushed
1/8 cup chopped fresh cilantro
1/8 cup sliced green olives
1 pinch salt and pepper
1 tablespoon tomato paste
1 (1 1/4 ounce) package sazon goya with coriander and annatto
1 cup vegetable oil (for frying)

Steps:

DOUGH: combine all the dry ingredients in electric mixer, add all the wet ingredients. Mix for about 3 minutes until well combined. Dough will form.
Take it out and knead for about 3 minutes, let sit wrapped in plastic-wrap for another 15 minutes.
Divide into 12 pieces, then roll into 4 inch circles.
FILLING: Brown ground beef (drain excess grease), or sauté shredded chicken in 2 tablespoons of vegetable oil. Add all the ingredients and cook for an additional 10 minutes stirring occasionally. Let cool.
COOKING: Preheat the oil in a frying pan at about a medium temperature. Place about 2 tablespoons of the filling in the dough and seal the edges with a fork.
Fry for about 5 minutes on each side, then place on dish lined with paper-towels.

QUICK VEGETARIAN PICADILLO EMPANADAS

Quick Vegetarian Picadillo Empanadas image

These empanadas are filled with a vegetarian Puerto Rican-style picadillo filling. A few shortcuts (using canned potatoes and lentils) make them quicker to make.

Provided by fabeveryday

Time 50m

Yield 8

Number Of Ingredients 12

Ingredients

1 tablespoon olive oil
1 (15 ounce) can lentils, drained and rinsed
¼ cup sofrito
3 cloves garlic, minced
½ teaspoon dried oregano
½ teaspoon salt
¼ teaspoon ground black pepper
1 (15 ounce) can diced potatoes, drained
1 (8 ounce) can tomato sauce
½ cup sliced pimento-stuffed green olives
2 cups vegetable oil for frying, or as needed
16 pieces empanada pastry discs

Steps:

Heat olive oil in a saucepan over medium-high heat. Add lentils, sofrito, garlic, oregano, salt, and pepper; cook for 4 minutes.
Reduce heat to medium-low and stir in potatoes, tomato sauce, and olives. Simmer until mixture is warmed through, 3 to 4 minutes. Remove from heat and allow to cool.
Fill a deep skillet or frying pan with 2 inches vegetable oil and place over medium heat while you assemble the empanadas.
Set empanada discs on a clean work surface. Add 1/4 cup of lentil-potato mixture to the center of one half of an empanada disc in a half moon shape (so it follows the curve of the wrapper). Wet your fingers in a bowl of water and run them around the entire edge of the wrapper to moisten. Fold the wrapper in half to cover the filling and pinch the edges of the dough together to seal, then use a fork to crimp the edges to secure the wrapper further. Repeat with the remaining discs and filling.
Once oil has reached 350 degrees F (175 degrees C), add empanadas in a single layer; do not overlap. You will need to cook in batches.
Fry until empanadas are golden brown and crispy, flipping once or twice so they brown evenly while frying, about 5 minutes. Transfer to a paper towel-lined plate to drain. Repeat to cook remaining empanadas.

Nutrition Facts : Calories 382 calories, Carbohydrate 55.1 g, Fat 14.5 g, Fiber 7.2 g, Protein 11.1 g, SaturatedFat 2.2 g, Sodium 1169.6 mg, Sugar 2 g

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