These vegetable empanadas are perfect for those nights [or work days] when you’re looking for something a little bit more exciting and interactive than a salad or plate of mixed vegetables. They’re flaky, full of spice, color, and flavor, and leave nothing to be desired. These empanadas are the ideal finger food, making them the perfect bring-to-work lunch. Pop one in a tupperware to enhance a big green salad with fresh guacamole and salsa and you’re good to go.
If you’re not the empanada’s biggest fan, but want to share these with a special someone you know who is, don’t fret. The filling is just as delicious and flavorful as a standalone. Serve it mixed into a green salad with avocado and walnuts, or on top of a bed of brown rice or quinoa for a more complete meal.
Mushroom & Kale Spiced Empanada [makes 12 empanadas]
3 9” vegan frozen pie shells, defrosted and cut into 4.5” rounds- I used a round tupperware as a cookie-cutter and got 4 rounds per shell
3/4 tablespoon coconut oil, divided
1/2 large yellow onion, diced
3 cloves garlic, minced
1/2 tsp cumin
1/8 tsp cayenne pepper
dash tsp ground cloves
dash tsp nutmeg
1 cup mushrooms, roughly chopped
1/4 cup canned organic corn – rinsed and drained
1/2 cup canned organic black beans – rinsed and drained
1/2 cup kale, minced
1 cups vegetable broth
1/4 cup cilantro, roughly chopped
Heat 1 tablespoon coconut oil in a large skillet over medium high heat. Add onion and sauté for 4 minutes or until soft. Be careful not to let onions catch, just soften. Add garlic and spices and continue sautéing for 1 minute or until fragrant.
Add mushrooms, corn, beans and kale and stir to combine. Then add vegetable broth and allow to simmer for 10 minutes or until mushrooms are tender. Remove from heat and stir in cilantro. There will be excess broth in the skillet, so remove the vegetables with a slotted spoon or drain in colander and place into a separate bowl. Set aside and allow to cool to room temperature.
Preheat oven to 400 degrees F, rack in the middle.
Place 2 tablespoons of filling in the center of each prepared dough round. Fold the round over and use a fork to seal the edges together. Lightly brush each empanada with remaining coconut oil, place on nonstick baking sheet, and place in oven.Bake for 30-35 minutes or until golden brown.
Nutritional Information (per serving // 1 empanada)
260 Calories, 24g Carbohydrates, 17g Fat, 3g Protein
Nutritional Information (per serving // ½ cup vegetables)
52 Calories, 8g Carbohydrates, 2g Fat, 2g Protein