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Impossible Empanadas

Mesha Smith
Community Member
August 14, 2023
This recipe was submitted by a Tasty Community Member, and hasn’t been tested by the Tasty recipe team.Submit your own recipe here!
Impossible Empanadas
This recipe was submitted by a Tasty Community Member, and hasn’t been tested by the Tasty recipe team.Submit your own recipe here!
Impossible Empanadas

Ingredients

for 10 servings

For Coleslaw Mixture:

  • 1 ¾ cups raw coleslaw (175 g)
  • ½ teaspoon salt
  • ½ teaspoon black pepper, or white pepper
  • 2 teaspoons cayenne pepper
  • 2 teaspoons red chili flakes
  • 1 teaspoon cumin seeds

For Empanadas:

  • 15 oz plant based ground beef (415 g)
  • prepared coleslaw mixture
  • 10 pre-made empanada dough disks/shells
  • ½ onion
  • 1 cup peas (150 g)
  • 1 cup corn (175 g)
  • 1 clove garlic, minced
  • ½ teaspoon salt
  • ½ teaspoon black pepper, white pepper
  • 2 teaspoons cayenne pepper
  • 2 teaspoons red chili flakes
  • 1 teaspoon cumin seeds

Nutrition Info

  • Calories 482
  • Fat 25g
  • Carbs 59g
  • Fiber 3g
  • Sugar 7g
  • Protein 5g

Estimated values based on one serving size.

Preparation

  1. Boil ¾ cup of water. To this, add the raw coleslaw and seasoning. Stir frequently for 5 minutes or until reaching desired crunchiness. Once reached, turn off the pot.
  2. In a separate bowl, season the plant-based ground beef.
  3. In a pan on medium heat, saute the garlic, onion, peas, and corn and add the seasoned plant-based ground beef.
  4. Cook the meat for 10 mins, then combine the cooked coleslaw with the plant-based ground beef.
  5. To assemble, add a scoop of the plant-based beef and coleslaw mixture on an empanada disk.
  6. Press the empanada disk with an empanada presser or with a fork.
  7. Heat a pan with oil and fry the empanadas for 2 mins on each side.
  8. Serve warm.
  9. Enjoy!
  10. Busy? Plan your meals for the week using our exclusive meal planner tool in the Tasty app. Download now and get organized.

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