Beef Empandas With Beet Aioli Recipe

These tempeh, sweet potato, and mushroom empanadas are plant-based comfort food at its finest. A filling of onions, garlic, mushrooms, tempeh, Mexican spices, and roasted sweet potato is enrobed in a spelt flour pastry and broiled. Topped with avocado, salsa verde, and chipotle mayo or aioli and served with a green salad, these empanadas make a great lunch or dinner.

Information technology seems as though nosotros humans have a deep and abiding affinity for mashy pockets filled with any combination of protein and vegetables. Every region of the world has its own variation on the theme: India has samosa and paratha. Eastern Europe has piroshki. Jamaica has beef patties. The eye eastward has boreka. E Asia has bao. Venezuela has arepa. Just with all due respect to the same foods, I have to say that my favourite of all is the empanada.

Have you e'er enjoyed an empanada? Empanadas are named afterward the Spanish verb 'empanar', which means to glaze or wrap in breadstuff. Traditionally, they consist of a wheat or corn flour-based dough that encases a beefiness and cheese filling, and can exist baked or fried.

If you lot oasis't yet had the opportunity to bask empanadas, let the addiction begin with my healthy plant-based twist! My empanadas consist of a healthy spelt flour pastry dough that can be made with chilled coconut oil or grass-fed butter for a vegetarian selection, and a tempeh, mushroom, and roasted sweetness potato filling. Cheese is optional, though I opted to include some goat cheddar for an extra punch of flavour. If you are vegan, Daiya makes a delicious jalapeno havarti that would also work well with the spice profile in this recipe.

To make these empanadas, you'll start by mixing up a dough with light spelt flour (or whole spelt if that'south all you lot can find), chilled coconut oil or butter, sea salt, and a piffling flake of water. Fix the dough bated while making the filling: roast up a couple of sweet potatoes and saute onion, garlic, mushrooms, tempeh, salt, pepper, chili powder, cumin, coriander, and a dash of tamari. Add the sweet potato to the pan, and grate some cheese. Separate the dough into half dozen pieces, roll out into 7-inch circles, and assemble each empanada past spooning ane sixth of the filling onto one one-half of the circumvolve, topping with cheese, and folding over. Utilise a fork to crimp the edges and transfer to a blistering sail. Bake, then serve with avocado, salsa verde, and chipotle mayo or a flossy sauce of your choosing (run across my tips in the recipe notes for options).

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Description

These tempeh, sweet potato, and mushroom empanadas are constitute-based comfort food at its finest. A filling of onions, garlic, mushrooms, tempeh, Mexican spices, and roasted sugariness potato is enrobed in a spelt flour pastry and baked. Topped with avocado, salsa verde, and chipotle mayo or aioli and served with a green salad, these empanadas make a nifty luncheon or dinner.

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Spelt Flour Dough

• 2 ½ cups light/white spelt flour (may sub whole spelt flour)
• ¼ tsp fine sea salt
• ⅓ cup chilled coconut oil or grass-fed organic butter
• ½ cup water, as needed

Filling

• 2 medium sweet potatoes, peeled and diced into ½-inch cubes
• 2 tbsp extra virgin olive oil, divided
• ¾ tsp fine sea salt, divided
• Pepper, to taste
• one cup finely chopped xanthous onion
• 4 medium cloves garlic, minced
• 12 medium crimini mushrooms, sliced
• 1 medium reddish bell pepper, diced
• i (viii-oz) package tempeh, diced into ½-inch cubes
• 1 tsp chili powder
• 1 tsp cumin
• ½ tsp coriander
• ⅛ tsp cayenne
• one tbsp tamari
• 1 cup grated caprine animal cheddar or vegan cheddar cheese*

For serving

• Sliced avocado
• Salsa verde
• Chipotle mayo or chipotle ranch dressing**

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1. Brand the dough: In a mixing bowl, stir together the flour and salt. Cutting in the butter or coconut oil and contain with a pastry blender or fork. Slowly add the water and stir merely until a stiff dough forms. Transfer onto a lightly floured surface and mix by manus just until all of the flour is incorporated. Do not overwork. Transfer back into the basin, cover with plastic-gratuitous nutrient wrap like Beeswrap or Abeego, and air-condition.
2. Meanwhile, preheat oven to 400 degrees F and line a large blistering canvas with parchment paper. Place the diced sweet tater on the baking canvas and drizzle with 1 tablespoon of the olive oil. Sprinkle ¼ teaspoon of the ocean table salt and a few twists of blackness pepper on top. Toss to glaze and roast for 25 minutes, or until sugariness murphy is fork tender and browned around the edges. Exit oven on merely reduce estrus to 375 degrees F.
3. Warm the remaining ane tablespoon of olive oil in a large skillet over medium oestrus. Add together the onion, garlic, and a pinch of salt. Cook, stirring occasionally, for four minutes. Add the red pepper and mushrooms, plough upward heat to medium-high, and melt, stirring very occasionally, until liquid from mushrooms has evaporated and mushrooms are nicely browned. Add the diced tempeh, spices, pepper, remaining ½ teaspoon of salt, and the tamari. Remove from heat. Once sweet potatoes are roasted, add together them to the skillet also.
4. Remove the dough from the fridge. Split it into vi equal balls. To get together i empanada, scroll out one ball of dough into a 7-inch circle on a lightly floured surface. Identify one-sixth of the filling on half of the circle, leaving some infinite around the edges to let for crimping. Sprinkle with one-half-dozen of the cheese, if using, and fold over. Utilise a fork to tightly crimp downwards the edges. Transfer empanada to a parchment paper-lined baking canvass and echo with the remaining five empanadas.
5. Bake at 375 degrees F for 20 minutes, or until lightly browned. Serve with sliced avocado, salsa verde, and chipotle mayo or dressing (run into notes).

Notes

*I used goat cheddar from a producer that uses vegetarian rennet; i.e. no calves were harmed in the making of this cheese! For a vegan selection, I recommend using Daiya jalapeno havarti cheese. **I used Cardinal Kitchen chipotle mayonnaise. For a vegan option, I recommend this chipotle ranch dressing.

• Prep Time: 20 minutes
• Cook Time: 45 minutes

Keywords: vegan empanadas, healthy empanadas, tempeh empanadas, sugariness potato empanadas, mushroom empanadas

I promise you enjoy this recipe–it's one of my favourites! If you make these empanadas, exit a annotate and rating below to let everyone know how you liked them! And if yous employ Instagram, snap a photograph and tag me #upbeetkitchen and @upbeet.kitchen. I'll share your creations in my Instagram stories! 🙂

And if yous honey the flavours of this recipe, be sure to try out these ones, too!

Smoky Barbecue Black Bean Burgers
Santa Fe Salad with Crispy Tofu and Cilantro Lime Dressing

And, as an aside, I exercise repent for the quality of these photos! I am in this weird infinite right at present of finally posting the last few recipes that I shot with my iPhone while also posting some recipes that I shot with my DSLR, and so that is the reason for the inconsistency!

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Source: https://upbeetkitchen.com/2019/09/20/tempeh-mushroom-and-sweet-potato-empanadas/

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