Hey my friends!
Happy Cinco de Mayo to those of you that are celebrating. In honor of this day, I wanted to make a mexican style dish or two. The twist is that it is vegan.
I love empanadas, but I don’t eat beef and didn’t want to make a vegetable empanada.
Here is my take on a beef and cheese empanada:
- Beefless ground
- Taco seasoning
- Vegan cheddar cheese
- Vegan butter
- Pastry dough
Preheat oven to 400 degrees. In pan add a teaspoon of extra virgin olive oil and turn heat to medium. Add the beefless ground, tablespoon of water and taco seasoning. Once cooked, turn off the heat and add in the vegan cheese and jalepeno peppers.
Now it’s time to start getting that dough ready to fill. Add some flour to the board and rolling pin. Roll the dough enough to cut into four squares.
*I like to use the leftover pieces of the dough to make an extra empanada.
Melt some of the vegan butter and brush over the dough. Put in the oven for 15 minutes.
Until next time, night night 💋