About the Recipe
You couldn't visit Spain without eating some empanadas. These yummy vegan empanadas are filled with soy mince, peas and carrots.
Ingredients
Dry soy mince
peas, onions and garlic
empanadas pastry
olive oil
salt pepper and rosemary
brown sugar
balsamic vinegar
soy sauce, smoked paprika and vegetable stock
Preparation
Boil some water with vegetable stock, smoked paprika and soy sauce
and soak for at least 20min dry soy mince before draining. sautée
oinions and garlic in olive oil. add salt, pepper and wait until golden
and softened. Add your soy mince before deglazing with brown
sugar and some balsamic vinegar. Add rosemary and peas to the mix.
Cut out circles out of your pastry and put some of the mixture inside
before folding and sealing with a fork. Brush with olive oil and bake
for 12/15min at 180°.