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Here's a fun recipe for delicious, savory stuffed pastries. Our vegan version replaces the ground meat with Longève Unseasoned Plant-Based Protein Crumbles and features the unusual (and very traditional) combination of pimento-stuffed Manzanilla olives and plump raisins. We love the sweet-salty flavor these two ingredients bring to the dish. Assembling this vegan empanadas recipe is a labor of love, but not at all difficult. Enjoy the process… and the delicious results.
*VEGAN WORCESTERSHIRE SAUCE: Traditional Worcestershire sauce contains anchovies, making it unsuitable for vegetarian and vegan cooking. Luckily, there’s a vegan alternative! Look for vegan Worcestershire sauce by the traditional version in the condiments aisle. Double-check the ingredients list to ensure it doesn’t contain fish.
**EMPANADA WRAPPERS are a type of puff pastry used to make--you guessed it--empanadas! They’re usually packaged in stacks of 12 and found in the frozen aisle. We like the Goya brand!