Brazilian Vegan Empada de Tempeh
This is a veganized version of a popular Brazilian style empanada recipe called ‘Empada de Frango’. These were really delicious. We will make them again and also try with various fillings. They would make also a good party food or finger food.
- 1 package vegan puff pastry (10-12 squares or sheets)
- 8 ounces tempeh, minced
- 1-2 tablespoons oil
- 1 large onion, chopped
- 1/2 cup vegetable stock
- splash white wine
- 2-3 tablespoons bread crumbs (optional)
- handful parsley, chopped
- pinch nutmeg
- 3 tablespoons soy yogurt
- pinch of turmeric
- Slice the tempeh in very thin slices, then chop the slices so that they are minced.
- Chop the onion.
- Heat the oil in a large frying pan.
- Sauté the tempeh until most of the pieces are light golden-brown.
- Add the onions and continue cooking until the onions are soft.
- Add the vegetable bouillon and wine.
- Mix well and allow the tempeh and onions to absorb the liquids.
- Add parsley and cook, somewhat mash ing all together.
- When most of the liquid has evaporated and been absorbed, add a bit of bread crumbs if necessary to make the mixture “clump together.
- Remove from the heat and prepare the muffin tins and dough.
- Preheat oven to what is indicated on the pastry package.
- Place 3 tablespoons of soy yogurt in a small bowl and add a pinch of turmeric to make an “egg colored” wash for the tops of the pastries. (optional)
- Use a pastry cutter to cut circles larger than the muffin tin.
- Spray the muffin tin with oil.
- Line each of the muffin tins with a puff pastry circle, the bottom and sides.
- Place a heaping tablespoon of the filling in each muffin tin.
- Cut the “lids” from the pastry dough and place on top of each filled muffin.
- Gently press the edges to seal the 2 pieces of dough around the edges.
- Brush the top of each with soy yogurt and turmeric and place in the oven to bake for 20-25 minutes.
- When done, remove from the oven, turn out and allow to slightly cool before enjoying.