Vegan Tex Mex Empanadas
Ingredients
Crust
- 2 1/2 cups whole wheat flour
- 1/2 tsp salt
- 1/4 cup refined coconut oil
- 1/2-1 cup warm water
Filling
- 2 cups raw walnut halves
- 2 tbl taco seasoning
- 2 tbl red wine vinegar
- 1 tbl tamari
- 1 cup thawed frozen corn
- 1 cup black beans from can drained/rinsed
- 1 tbl vegan Worcestershire sauce
- 1/4 cup chopped cilantro
Preparation
In a food processor, combine flour and salt, add coconut oil, keep pulsing, scraping down sides to combine, slowly add water 1 tablespoon at a time, process on high, when combined it will form a ball and feel smooth, cut dough in 4 equal pieces, wrap in a kitchen towel, let rest 30 minutes
Using your food processor again, pulse walnuts till crumbly and looks meaty with 1 tablespoon taco seasoning, 1 tablespoon red wine vinegar, 1/2 tablespoon tamari, 1/2 teaspoon salt, black pepper to taste
In large sauté pan, over medium/high heat, heat neutral oil, add corn, black beans, the rest of seasoning and vinegar, salt and pepper to taste, mix until heated through
Add walnut meat to pan, mix, add Worcestershire sauce, season with salt and pepper to taste, let cool
On a floured dusted surface roll out one piece of the sectioned dough, use a 6 inch circular cutter to make empanada crust, place 1/4 cup packed filling and some cilantro on 1/2 of the dough leaving a border, dab border with water on edges of half the circle, fold into a half moon, use tines of fork to seal firmly, repeat until you use all dough, place on parchment paper
Mist parchment with oil bake empanadas at 400 F 20-25 minutes flipping half way through misting tops with oil, serve with all your favorite taco toppings including guacamole, salsa and sour cream
