CookPal AI
Vegan Puerto Rican Empanadas

Vegan Puerto Rican Empanadas

Cost $15, save $10

Source: Recommended by CookPal

  • 30 Min
  • 12 Servings
  • $15

INGREDIENTS

  • Filling

    • 💧 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
    • ½ teaspoon dried oregano
    • ½ teaspoon ground cumin
    • ¼ teaspoon cayenne pepper
    • 2 dashes liquid smoke
    • 🍅 2 tablespoons tomato paste

  • Dough

    • 🌾 3 cups all-purpose flour
    • 🧂 1 teaspoon salt
    • ½ teaspoon baking powder
    • ½ teaspoon baking soda
    • 💧 1 cup warm water
    • ¼ cup vegetable oil

  • Assembling and Frying

    • 1 (8 ounce) package shredded vegan white cheese
    • 1 cup vegetable oil

STEPS

1

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. Stir and cook for about 5 minutes, increasing heat if necessary.

2

Add cayenne and liquid smoke to the pan and cook until the mixture starts sticking to the pan, about 5 minutes. Stir in tomato paste and mix well.

3

In a large bowl, mix flour, salt, baking powder, and baking soda. Make a well in the center and add warm water and vegetable oil. Knead until dough forms. Cover and let sit for 4 minutes.

4

Divide and roll dough into 12 balls. Roll each ball into a 6-inch circle. Fill with vegan meat mixture and shredded cheese. Moisten edges with water, fold over, and crimp edges using a fork. Repeat with remaining dough and filling.

5

Heat 1 cup vegetable oil in a deep pan over medium-high heat. Fry 2-3 empanadas at a time until golden, about 5 minutes per batch. Transfer to a plate lined with paper towels to drain excess oil.

NUTRIENTS

Per 1 serving

🔥

437

Calories

  • 14
    Protein
  • 32
    Carbs
  • 28
    Fats

💡 Make sure to knead the dough thoroughly to develop elasticity.Experiment with different vegan cheeses to find your favorite flavor profile.Let the vegan meat mixture cool slightly before assembling the empanadas to make it easier to handle.