Veggie Empanadas

Whole foods, plant-based, no oil (some modified). Prepared recipes are rated.

These veggie empañadas are perfect to eat on the go. Lentils and plenty of spices take center stage to leave you wanting more!

3 ⅓ c (417 g) all-purpose flour

1 tsp (5 mL) iodized salt

3 oz (85 g) silken tofu

1 ⅓ c (256 g) brown lentils, washed & sorted

2 yellow onions, diced

1 bay leaf

2 cloves garlic, minced

2 tsp (10 mL) smoked paprika

1 tsp (5 mL) sweet paprika

1 tsp (5 mL) ground cumin

¼ c (34 g) olives, sliced

3 green onions, sliced

1/16 c (10 g) raisins, roughly chopped

¾ c (180 mL) low-sodium vegetable broth

¼ c (60 mL) aquafaba (liquid from can of chickpeas)

Note: Ingredients may have been altered from the original.

Directions at pcrm.org

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