Vegan empanadas

Ingredients for 4 servings:

• 50 g margarine
• 50 g sunflower oil
• 300 g soy milk (soy drink)
• 550 g flour
• 1 cube of yeast
• 1 tsp salt
• 100 g soy granules
• 1 tsp cumin
• ½ tsp coriander
• 1 tbsp miso paste, or soy sauce
• 1 tsp cayenne pepper
• 1 tsp Worcestershire sauce
• 300 g water
• 250 g potatoes
• 250 g carrot(s)
• 2 tbsp sunflower oil
• 1 onion(s)
• 1 tbsp tomato paste

Instructions

Working time approx. 45 minutes; Rest time approx. 2 hours; Cooking/baking time approx. 20 minutes; Total time approx. 3 hours 5 minutes

vegan empanadas with soy and vegetable filling

Knead the margarine, sunflower oil, soy milk, flour, yeast, and salt into a smooth dough, preferably using a food processor or dough hook, for 5-10 minutes and let it rise for 1-2 hours. Pour the soy granules, spices, miso paste, and Worcestershire sauce into 300 ml of boiling water and let it stand for about 10 minutes. In the meantime, roughly dice the potatoes and carrots and cook them in salted water until tender. Drain and let cool slightly. Fry the soy granules in the oil until golden brown, then add the onion and cook for a while longer. Turn off the pan, mix in the tomato paste, and add the cooked vegetables. Let cool. Divide the dough into 8-12 pieces, depending on the desired size and thickness, and roll them out into a circle, leaving enough space for a tablespoon of filling in the center and a wide edge. Moisten the edges and fold them shut. Then moisten the top edge again and fold it up again. I do this step by step, pressing the edge firmly with my thumb to create a pattern. Then moisten the top of the empanadas again and bake at 200°C fan-assisted oven for 15-20 minutes until lightly browned.