Curry Veggie Empanadas with Chimichurri dipping sauce

The perfect fun food to sit back relax and think about nothing.

Grab a pack of empanada wrap dough, along with your favorite veggies and get to cooking.

Shopping List:

Empanada dough:

1 Pack of empanada wraps (in the freezer section of the grocery store)

¼ Cup of plant based butter (I like Miyoko’s Creamery) or regular butter

The Filling:

1 Cup of plant based meat (Gardein or Beyond Meat brand), optional. Or ground turkey

1 Small onion, chopped

1 Small pepper, chopped (any color)

½ Cup frozen organic corn

½ Cup of black beans (low sodium)

3 Garlic cloves, minced

1 Tablespoon and ½ of curry powder

2 Pinches of salt

2 Pinches of onion powder

1 Tablespoon of expeller press oil

Chimichurri sauce (non-traditional):

½ Cup of spinach

¼ Cup of cilantro

¼ Cup of parsley

1 Lime, juiced

¼ Cup of plant based yogurt (I like Silk brand thick yogurt)

¼ Cup of good quality virgin olive oil

Method:

1. In a mixer or blender combine all ingredients for the chimichurri sauce. Pulse until desired consistency. Adjust seasoning, pulse again. Pour in a serving bowl and set aside.
2. In a big pan heat oil and sauté́ “meat” until almost brown. Add onion and garlic. Saute for 1 minute.

 

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