Vegan Argentine Beef Empanadas

Vegan Argentine Beef Empanadas

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This recipe is SO delicious, so savory, and as authentic as it could be. People have told me that these are even better than empanadas that use real beef. And I agree, that they’re much more flavorful. This is totally one of those recipes that people would NEVER guess is vegan. Make it and see for your self if you don’t believe me! Empanadas have an infinite variety of fillings. In Argentina, some of the most common are beef, chicken, ham and cheese, spinach, etc. The most popular type is certainly beef. I found an easy way to make a meaty ground beef substitute. Using a 1:1 ration of TVP and cremini mushrooms works really well. Also, tofu is used as a substitute for the chunks of hard boiled egg. You may have read on My Story that I’m Argentine. Empanadas were a staple of my childhood. I’m so thankful that I was able to create this recipe, because now that will never be a problem! Note about the dough: Empanada dough is easy to make, but time consuming. I usually buy pre-made discs from a Latin grocery store to save time. Some are vegan, but some have animal shortening, so it’s important to read the label. When I am baking empanadas for the holidays or have extra time, I use Terry Hope Romero’s empanada dough recipe, which can be found Here. Keep in mind, you’ll have to 2.5x it since my recipe yields about 30 empanadas. Add chopped tofu, green olives, nutritional yeast flakes, paprika, cumin, and cocoa powder to a large mixing bowl and set aside. Heat 1 cup water in a small saucepan until it is steaming but not boiling. Add TVP and stir until all excess water has been absorbed. Add to other ingredients in the large mixing bowl.

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