Easy Vegan Corn Empanadas (Oil Free)

frommybowl.com

Adventures in RVing

We are pesky pescatarians who eat mostly plant-based meals.

subheading: For the Empanada Dough:

3 cup All Purpose Flour (Organic When Possible)

¾ cup Full Fat Coconut Milk, canned

⅔ cup Cannellini Beans, rinsed and drained

2 to 4 tbsp Filtered Water, if necessary

1 tsp Salt

¼ cup Plant Based Milk (optional, for brushing Empanadas)

subheading: For the Corn Filling:

1 ¼ cup Fresh Corn, removed from cob

1 Yellow Onion

¼ cup Roasted Red Peppers, finely diced

1 cup Full Fat Coconut Milk, canned

½ tsp Salt

Black Pepper, to taste

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