Curry Spiced Veggie Empanadas (gluten free + vegan)

I LOVE curry. I LOVE veggies. I sorta like empanadas.

But let me tell ya... curry + veggies + empanadas in one bite = HEAVEN. Straight heaven, my people. I also must confess that I did not come up with the idea of this recipe. It all started with a silly conversation last month while I was visiting my friend at his new place in Venice. His roommate is a chef, and apparently he's also one of the only chefs in the world that cooks for a living and still enjoys cooking when he gets home from work. Anyway, apparently he also makes a mean empanada. I'm sure you can guess where the convo went from there. "Isa, you should make vegan empanadas" -friend "Wow, good idea" - me. This is literally the most frequent conversation in my life since I launched IsaTales. I get texts very often with vegan recipe suggestions. Honestly, I love it! Ya'll are doing my job for me. Kudos.


Making a gluten free empanada was pretty tough, I will say. I'm not an empanada fanatic, so I'm also not the toughest critic. To me, these empanadas are great. Thick, breaded crust and flavorful filling. That being said, if you are an empanada fanatic, I'm curious to hear your feedback.


Also, if you like these and you have another idea for filling or a special request, hit a girl up! Specifically, hit ME up ;) IG DM, email, pager, fax, carrier pigeon... whatever works.


PREP TIME: 30 minutes COOK TIME: 45 minutes TOTAL ROLLS: 12

FOR THE DOUGH

  • 1 cup unsweetened almond milk

  • 2 tbsp unsweetened vegan butter (I used Earth Balance)

  • 1 packet instant yeast (roughly 2 heaping tsp)

  • 2 1/4 cups Bob's Red Mill 1-1 Gluten Free Baking Flour

  • 1/4 cup unsweetened apple sauce

  • 1/4 tsp sea salt

  • 1/2 tbsp organic coconut sugar

FOR THE FILLING

  • 2 tbsp olive oil

  • 1/2 cup frozen butternut squash**

  • 1/4 cup frozen green peas

  • 1/2 cup frozen riced cauliflower

  • 1/2 tsp chilli powder

  • 1/2 tsp turmeric

  • 1/4 tsp cumin

  • 1/4 tsp onion powder

  • 1/4 tsp sea salt

  • pinch of black pepper**

  • 1/8 tsp cayenne

INSTRUCTIONS

1. DOUGH: Heat the almond milk and vegan butter in a large mixing bowl in the microwave (or a small saucepan over medium heat) in increments of 30 seconds until melted, but never reaching boiling. Remove from microwave (or stove top) and let cool to 110 degrees F (43 C), or the temperature of drinkable tea/coffee. It should be warm but not hot or it will kill the yeast.

2. In the same large mixing bowl, sprinkle on the salt, sugar and yeast and let sit for 15 minutes so the yeast activates. Then stir in the apple sauce.

3. Next, add in the flour 1/2 cup at a time, stirring as you go. When the dough is too thick to stir, transfer to a lightly floured surface and knead for one minute until a loose ball shape forms. Add flour as needed. It should be a slightly moist & doughy ball. If the mixture is too dry, add more melted butter. If it's too wet, add more flour. When in doubt, err on the side of wet. You can always add more flour.

4. Rinse the mixing bowl out and coat it in oil. Then transfer the dough ball back into the bowl. Cover with plastic wrap and let it sit in a warm place for 15 minutes. Meanwhile, prepare the filling.

5. FILLING: Microwave the frozen veggies in a microwave safe bowl in 30 second increments until lightly defrosted. You can also defrost the veggies on the countertop, whatever floats your boat.

6. Heat a large non-stick skillet over medium heat with olive oil. Add the defrosted veggies and toss in the spices. Lightly toss the veggies in the skillet every 1-2 minutes. Remove from heat once fragrant.

7. Once the dough has been sitting for 15 minutes, remove the plastic wrap and roll it out on a flat surface. Use a wide-rimmed glass to cut the shapes for the empanadas.

8. Lightly dust a baking sheet with flour and place the cut empanadas on to the sheet. Spoon 1tbsp of filling into the empanada, then fold it over and press the edges down with a fork. Repeat until there is no dough left over.

9. Brush the unbaked, stuffed empanadas with vegan butter or coconut oil. Place in a pre-heated oven and bake for 30 minutes at 350 degrees F.

10. Be done! Eat up!


Notes

1. Feel free to use fresh vegetables instead of frozen. I know that frozen vegetables come in bags and we are all trying to reduce or plastic waste, and I normally encourage using fresh vegetables for this reason. I used frozen veggies because these had been in my freezer for a long time and I hate wasting food as much as I hate using plastic :) If using fresh veggies, steam them first until al dente, then sauté as directed.

2. Fresh ground pepper tastes the best, but feel free to use pre-ground pepper (? is that what it's called? idk, hopefully you get it!)


As always, feel free to DM me on IG with any questions while you make the recipe!


xx Isa


#glutenfreevegan #glutenfreeempanada #veganempanada #veganrecipes #savoryveganrecipe #veganmexicanrecipe #vegandinnerrecipe #glutenfreedinnerrecipe


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