Third Catering Gig: Vegan Empanadas with Coleslaw

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

10 responses to “Third Catering Gig: Vegan Empanadas with Coleslaw

  1. Pingback: Empanada | soychick

  2. Vegan cole slaw is god’s gift to southern vegans. I wrote this up a little while ago, here’s my take on it. It’s a bit more “straight up” but the apples, walnuts and raisins are really dope with the creamy dressing:

    “- 2 packages “cole slaw shreds” or one shredded head of cabbage, and 2 shredded carrots

    ^^ empty that shit into a bowl

    – 12oz mayonnaise/vegannaise
    – Probably 6tbsp apple cider vinnegar, maybe a little more
    – Probably 2 tbsp sugar, maybe a little more
    – 1.5tbsp mustard seed
    – salt / pepper

    ^^ put that in another bowl, and mix. Taste it, it should be sweet and tangy. If it’s not enough of either, figure out what to do, you are smart

    – 2 pink lady apples, peeled and diced
    – 1c walnuts, loosely chopped
    – 3/4c raisins

    ^ combine those with the shredz, and toss till combined

    Add the wet to the dry, enough that it’s all covered, and combine thoroughly in a giant fucking bowl. Don’t add too much or the last spoonfuls are gonna be gross. You can sometimes drain off if there’s excess.

    Put it in the fridge and let it marinade for an hour at least, 5 at the most, to get it nice and juicy.

    Enjoy! It is really awesome ON a burger, or next to a brat, or just in your fist mashed against your mouth.”

  3. yum. I want so fist mash some coleslaw into my mouth right now!

  4. There is nothing that says the temp it should be cooked at. I am doing 350F.

  5. That sounds about right. Sorry about that – I actually don’t have a knob on my oven, so I usually just twist it half way and see what happens. I don’t approach cooking very scientifically.

    Let me know how your empanadas turn out!

  6. Thanks for the recipes! I can’t wait to try them 🙂

  7. I tried making these today. Dough was dry and salty. Also I would use 1/2 of the salt and sugar.

  8. Pingback: Empanada Dough | PureGoodness

  9. Pingback: Spinach Empanada TADA! | rainbow soup

  10. I made these tonight and they turned out fantastic! I needed to add about a tablespoon of water, that was all. I filled them with diced seitan and a nice bitey Greek-inspired spinach puree. AWESOME!

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