Spicy Tempeh Empanadas Recipe

Spicy Tempeh Empanadas Recipe

Ingredients

Makes 6 empanadas

• 8 ounces tempeh
• 2 tablespoons olive oil
• 1 medium yellow onion, finely chopped
• 2 garlic cloves, minced
• 1/2 teaspoon dried oregano
• 1/2 teaspoon ground cumin
• 1/2 teaspoon crushed red pepper
• 1 1/2 teaspoons salt
• 1/4 teaspoon black pepper
• 1/2 cup ketchup
• 1/2 cup raisins
• 1/4 cup fresh orange juice
• 1 1/2 cups all-purpose flour
• 1/2 cup yellow or white cornmeal
• 1 teaspoon sugar
• 1 teaspoon baking powder
• 1/2 cup vegan margarine
• 1/3 cup plus 2 teaspoons soy milk
• 2 teaspoons Dijon mustard

Method

1. In a medium saucepan of simmering water, cook the tempeh for 30 minutes
2. Drain well, chop and set aside
3. In a large skillet, heat the oil over medium heat, add onion and garlic, cover and cook until softened, 5 minutes
4. Stir in the chopped tempeh, oregano, cumin, crushed red pepper, the 1/2 teaspoon salt and black pepper
5. Cook 5 minutes longer, then reduce the heat to low and stir in the ketchup, raisins and orange juice
6. Simmer until flavors have blended and liquid has evaporated, about 15 minutes
7. Set aside to cool
8. Preheat the oven to 400°F
9. In a food processor, combine the flour, cornmeal, sugar, the remaining 1teaspoon salt and baking powder
10. Pulse to blend
11. Add the margarine, soy milk and mustard
12. Process until a soft dough forms
13. Divide the dough into 6 equal pieces and roll them out into 7-inch circles on a lightly floured work surface
14. Divide the filling mixture onto one half of each dough circle
15. Fold the other half of the dough over the filling and crimp the edges to seal the filling inside
16. Bake until golden brown, 25 to 30 minutes
17. Serve hot

Full List of Tempeh Recipes
Full List of Empanada Recipes