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RECIPE
15 INGREDIENTS11 STEPS1HR

Vegan Empanadas with Jalapeno Lime Sauce

5.0
3 Ratings
Girl Eats Greens
I specialize in simple, always vegan & often gluten-free recipes made in a teeny tiny kitchen without fancy appliances. Because being healthy should be easy and accessible for everyone.
I dreamed up this recipe to capture all the Mexican flavors I was craving while also putting a vegan spin on things.

1HR

Total Cooking Time

15

Ingredients
I specialize in simple, always vegan & often gluten-free recipes made in a teeny tiny kitchen without fancy appliances. Because being healthy should be easy and accessible for everyone.
Ingredients
US / METRIC
Servings:
12
Serves 12
Filling
1/2 cup
plus 1 cup water
1/4 cup
Lentils
plus 3/4 cup of water
1/4 cup
Walnut, finely chopped
1/2 tsp
Minced Dried Onion
1/2 tsp
Cayenne Pepper
1/2 tsp
Garlic Powder
1/2 tsp
Chili Powder
2 tsp
Liquid Smoke
to taste
Salt and Pepper
Dough
2/3 cup
Vegetable Shortening
plus 2 Tbsp
Vegan Margarine
3 Tbsp
Cold Water
Sauce
2
Limes, juiced
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Directions

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Step 1
Start by cooking the Lentils (1/4 cup) and Quinoa (1/2 cup). Add each to a separate pot with their water. Add the Walnut (1/4 cup) to the lentils. Bring to a boil, then turn down heat to simmer and cover for 10-15 minutes or until the water is absorbed. Set aside.
Step 2
Preheat oven to 425 degrees F (220 degrees C).
Step 3
Place the Whole Wheat Flour (2 cup) and Vegetable Shortening (2/3 cup) in a large bowl, and cut together with a fork until it forms pea-sized chunks. Add Water (3 tablespoon), one tablespoon at a time, while mixing.
Step 4
Once dough is the right consistency, pack it into a ball, then roll out.
Step 5
Use a small bowl to measure out circles for the empanadas. Re-roll extra dough until it is all used. Place circles on a lightly greased baking sheet.
Step 6
Combine the cooked lentils, quinoa, Minced Dried Onion (1/2 teaspoon), Cayenne Pepper (1/2 teaspoon), Garlic Powder (1/2 teaspoon), Chili Powder (1/2 teaspoon), Liquid Smoke (2 teaspoon), and Salt and Pepper (to taste) in a large bowl.
Step 7
Put a couple spoonfuls of the mixture into the center of each empanada.
Step 8
Carefully fold over one side of the dough on top of the other, and use a fork to seal edges.
Step 9
Bake empanadas for 15-17 minutes, or until golden brown.
Step 10
While empanadas are baking, blend the Fresh Cilantro (2 cup), Lime (2), and Jalapeño Pepper (1) in a food processor to make the jalapeño lime sauce.
Step 11
Serve empanadas topped with diced tomatoes, Daiya cheese, and the sauce. Enjoy!

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