Our third catering gig seemed to be a big hit. Apparently there were some vegetarians in the crowd and they were especially pleased with their meal. Several omnivores also requested the recipe. For those of you who are interested, I don’t have the exact recipe details (because it’s a little different every time), but the general idea is posted below.
Empanada making went a little quicker this time around. This is probably because we didn’t feel rushed by a roomful of hungry people. It’s still a somewhat laborious process, but we’re getting the hang of it. When making lots of empanadas, it’s definitely a good idea to have 2 people if possible (one person as the dough maker, roller and cutter; the other person as the stuffing maker, stuffer, folder, and margarine dribbler). I was in charge of the stuffing and folding (the funnest job in my opinion). This is what my station looked like:
After making the dough, we made two large pans of stuffing while the dough rested.
Here is how we made the vegan empanada dough:
- 2 cups flour
- 2 tsp baking powder
- 2 Tb sugar
- 1/2 Tb salt
- 1/3 cup earth balance margarine
- 1/3 cup cold water
*Combine all dry ingredients, then mix in margarine so there are little clumps, then add cold water and kneed. It is important to use cold water to get the flakiness.
Empanadas can be stuffed with absolutely anything, but the filling we made went something like this:
empanada filling #1 – pinto beans, shredded carrots, veggies, and spices
empanada filling #2 – large tvp chunks, potatoes, garlic, onions, jalapenos, peppers, nutritional yeast, Bragg’s, paprika
After rolling out the dough and cutting it with a circular object (we used a large plastic lid), it’s time to stuff the little dudes. Use a spoon to scoop a small amount of stuffing in the center of the circle. Then fold in half. Be conservative with your stuffing or it will ooze out the sides and look ugly.
Next use a fork to press the sides together.
Place them on a greased pan and dribble margarine and salt water. This gives them a slightly browned look once they are baked. If you’re making sweet empanadas, you can substitute the salt water for sugar water and sprinkle some cinnamon. yum.
Bake them for about 30 minutes, but check often so they are crispy and brown but not burned. I’m assuming the time is relative to the size of the empanadas. When finished, they look like this:
Empanadas are best with a vegan dipping sauce. We made two different dipping sauces for this event.
They went something like this:
dipping sauce #1 – tomatoes, peppers, jalapenos, onions, garlic, cilantro, oregano (partially blended, partially in chunks), nutritional yeast, bragg’s, flour, earth balance, water, salt, pepper, paprika
dipping sauce #2 – agave nectar, jalapenos, garlic, onions, cilantro
We also made some coleslaw. This was my first time making vegan coleslaw and it turned out yummy. I was sad I only got to try it. I’ll have to make enough for myself next time. Anyway, it went something like this:
vegan coleslaw – green cabbage, red cabbage, green onions, celery, shredded carrots, silken tofu, mustard powder, apple cider vinegar, lemon, salt, sugar, pepper, agave nectar, dill, canola oil, dribble of sesame oil *I would have added raisins if I was making it for myself, but I didn’t for this event