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:
- 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.
- In a big pan heat oil and sauté́ “meat” until almost brown. Add onion and garlic. Saute for 1 minute.
2023
