Vegan Rellenos De Papa Recipes

VEGAN PAPAS RELLENAS RECIPE

Steps:

• Heat oven to 400 degrees. Cook lentils according to package directions.
• Heat oil in a pan over medium heat. Add onions, bell peppers and saute.
• While onions are cooking, boil potatoes in a pot until tender.
• Add lentils to the pan with the onions and peppers and saute for about 10 minutes.
• Add garlic and half of spices to the pan and stir, sauteing for another 5 minutes.
• Stir in tomato sauce and cook another 5 minutes.
• In a medium bowl, partially mash cooked, drained potatoes. Mash in cornstarch and other half of spices to form a potato dough.
• Form the stuffed potatoes by flattening a ball of potato dough in the palm of your hand and filling with about 1/2 tbsp of filling, making sure to enclose the lentils entirely.
• If you have time, you can chill the stuffed potato balls in the fridge for 3 or more hours, but when I made this recipe, I didn't have time to chill them and they turned out fine.
• Prepare the flax egg by mixing ground flax and water together. You can add more water if it's too thick.
• Roll the balls in flour, flax egg and then breadcrumbs and place in a single layer in a baking dish. Bake for 30 minutes or until golden brown. Alternatively, you can fry them in oil on medium-high heat (I would definitely chill them if you plan on frying them).

VEGAN RELLENOS DE PAPA

Steps:

• To a pot of boiling water, add peeled potatoes and cook until soft. When ready, rinse with cold water, and set aside to allow to cool down.
• Meanwhile, prepare your filling. To a medium heated pan, add olive oil, sofrito (optional), garlic & onions; cook until soft (about 3 minutes). Add bell peppers, ground soy, and season as desired. Cook until ground soy is soft (about 8 minutes).
• Once the ground is ready, remove from heat and place in a small bowl. Add in the vegan shredded cheese, and mix until combined.
• Now that the potatoes have cooled down, add them to a large bowl with the butter, salt & pepper (to taste). Mash until there are no lumps.
• Flour your hands, take a small handful of mashed potatoes and flatten it in the palm of your hand. Place about a teaspoonful of the filling in the center and close the mashed potatoes around it, forming a ball. This should be around the size of a golf ball and a tennis ball. Continue forming balls until all the mashed potatoes are used.
• Frying: Once ready, start heating the frying oil in a deep frying pan or deep fryer. While the oil is warming up, dust the potato balls with the remaining flour. This will give them a crisp coating. Fry until golden brown, turning them as necessary to achieve even color on all sides. Remove balls from oil and drain on a paper towel-lined plate.
• Baking: Preheat oven to 400° F. Place the coated mashed potato balls onto a lined baking sheet or casserole dish. Cook for 40 minutes or until the outside gets browned and crispy.
• Serve immediately with your favorite dipping sauce, and ENJOY!

RELLENOS DE PAPA (STUFFED MASHED POTATOES)

Steps:

• Bring water to a boil and remove from heat.
• Add margarine, salt, pepper, garlic powder, and milk. Stir until the margarine is melted.
• Add the potato flakes. The mixture should be pretty thick and dry.
• Add a slightly beaten egg and mix well.
• Let the potatoes sit to cool down.
• Divide potato mixture into 6 balls.
• Sprinkle corn starch on one hand and carefully spread one of the potato balls on your hand pushing down in the middle.
• Place a tablespoon of prepared picadillo in the middle carefully folding the sides over the meat until it is completely sealed.
• Roll the stuffed balls in corn starch - this will help keep the mixture together during frying.
• Fry over medium-high heat until golden.
• Note: all purpose flour can be used instead of cornstarch.