Vegan Sweet Potato & Spinach Empanadas
Ingredients
Dough
-
1
cup
canned light coconut milk
-
¾
cups
melted virgin coconut oil
-
1
envelope
active dry yeast
-
2 ½ - 3
cups
all-purpose flour
Filling
-
2 ½
cups
peeled and diced sweet potatoes
-
⅓
cup
peeled and diced shallots
-
2
cloves
garlic
-
½
cup
canned light coconut milk
-
1 ½
teaspoons
curry powder
-
2
cups
chopped fresh spinach
-
1
16-ounce can
chickpeas
-
¼
cup
fresh cilantro
-
1
teaspoon
salt
-
½
teaspoon
ground nutmeg
-
¼
teaspoon
crushed red pepper flakes
Instructions
- Warm the coconut milk in a saucepan until it simmers, then combine it with melted coconut oil and let cool to 105-115°F.
- Whisk in the yeast and let it sit for 10 minutes.
- Slowly add 2 ½ cups of flour while mixing on low speed, then beat the dough for 5 minutes until shiny and moist.
- Shape the dough into a ball, cover, and let it rise in a warm spot for 1 hour.
- For the filling, combine sweet potatoes, shallots, garlic, coconut milk, and curry powder in a saucepan and simmer until sweet potatoes are soft.
- Stir in spinach until wilted, then fold in chickpeas, cilantro, salt, nutmeg, and red pepper flakes.
- Preheat the oven to 425°F and line baking sheets with parchment paper.
- Punch down the dough, roll it out, and cut into 20 pieces. Roll each piece into circles and fill with the mixture.
- Fold the dough over the filling, seal the edges, and place on baking sheets.
- Bake for 15 minutes, brush with melted coconut oil, and bake for an additional 3 minutes until golden.
- Let cool for 10 minutes before serving.
Nutrition Facts (estimated)
Servings
20 empanadas
Calories
227
Total fat
10g
Total carbohydrates
31g
Total protein
4g
Sodium
142mg
Cholesterol
0mg
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