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Impossible Empanadas

Community Member
July 02, 2021
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 406
  • Fat 14g
  • Carbs 44g
  • Fiber 9g
  • Sugar 11g
  • Protein 23g

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!

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 406
  • Fat 14g
  • Carbs 44g
  • Fiber 9g
  • Sugar 11g
  • Protein 23g

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!

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