Portuguese Style Vegan Empanadas with Mushroom Filling

Ingredients

• 2 tablespoons Olive Oil
• 1 medium Onion
• 4 cloves Garlic
• 1 pound Cremini Mushrooms
• 1 medium Red Bell Pepper
• 0.5 cup Dry Red Wine
• 1 teaspoon Smoked Paprika
• 1 teaspoon Dried Oregano
• 0.75 teaspoon Salt
• 0.25 teaspoon Black Pepper
• 1 package Vegan Empanada Dough
• 2 tablespoons Plant-Based Milk

Instructions

1. 1Heat the olive oil in a large skillet over medium heat. Add the diced onion and cook until softened, about 5 minutes.
2. 2Add the minced garlic and sliced mushrooms. Cook until the mushrooms are tender and have released their liquid, about 8-10 minutes.
3. 3Stir in the diced red bell pepper and cook for another 3-5 minutes.
4. 4Pour in the red wine and cook until it has evaporated, about 2-3 minutes.
5. 5Add the smoked paprika, dried oregano, salt, and pepper. Stir to combine and cook for another minute.
6. 6Preheat the oven to 375°F (190°C).
7. 7Roll out the vegan empanada dough and cut out circles using a cookie cutter or a bowl.
8. 8Place a spoonful of the mushroom filling in the center of each circle. Fold the dough over to form a half-moon shape and crimp the edges with a fork to seal.
9. 9Brush the empanadas with plant-based milk.
10. 10Place the empanadas on a baking sheet lined with parchment paper and bake for 20-25 minutes, or until golden brown.

Substitutions

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