Homemade Corn & Mushroom #Vegan Empanadas

Recipe ⠀

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Dough⠀

Filling⠀

  • ½ pound white mushrooms, trimmed and roughly chopped (3 cups)⠀
  • 1 small yellow onion, cut into ¼-inch dice⠀
  • 1 jalapeño pepper, seeded and finely chopped⠀
  • 2 medium garlic cloves, minced⠀
  • 3 cups fresh or frozen corn kernels⠀
  • 2 tablespoons white miso paste
  • 2 teaspoons ground cumin
  • ¼ teaspoon cayenne pepper
  • ¼ teaspoon freshly ground black or white pepper
  • 3 cups chopped fresh spinach⠀
  • Sea salt
  • 1 cup finely chopped fresh cilantro⠀
  • 1 tablespoon flaxseed meal (brown or golden)⠀

Instructions⠀

To make dough, soak cashews in ½ cup hot water for 20 minutes. Transfer cashews and soaking liquid to a blender or food processor; blend until creamy.⠀

In a food processor fitted with a dough blade or a stand mixer fitted with a dough hook, combine cashew “cream”, potato flour, whole-wheat flour, salt, and 1½ cups water; mix to a smooth dough, adding water if needed to make the dough come together.⠀

Using a spatula, scoop the dough into a large bowl; let it stand for 10 to 15 minutes.⠀

To make filling, in a large sauté pan, combine mushrooms, onion, jalapeño, and garlic; sauté over medium heat for 10 to 15 minutes, stirring frequently, until the onion are translucent and the water from the mushrooms has cooked off. Add corn, miso, cumin, cayenne, and pepper; cook 5 minutes more.⠀

Add spinach and cook for 2 minutes, or until spinach is wilted. Add salt to taste. Transfer filling to a large bowl to cool for 5 minutes. Stir in cilantro.⠀

Preheat oven to 350°F. Line two baking sheets with parchment paper. Enjoy!

by thevegansara (IG)


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