Vegetable Empanadas
The word empanada comes from the Spanish and Portuguese word empanar, meaning to wrap in bread. Traditionally these pastries are stuffed with tomatoes, garlic, and meat or fish. I substituted the meat for tofu and vegetables for this recipe. You can also try it with vegetable protein (tvp) for a more authentic texture. Serves 6 What you need: for the filling 1/2 onion, diced 2 cloves garlic, minced 1 bell pepper, diced 1/2 zucchini, diced 10-12 mushrooms, sliced 1 package tofu, crumbled 1 tsp parsley 1 tsp salt 1.2 tsp pepper 2 cups crushed tomatoes 2 tsp sugar 1.5 tbsp olive oil for the dough 3 cups flour 1/2 tsp salt 1.5 sticks margarine 1 egg replacer 4-5 tbsp water for frying 2-3 cups olive oil In a medium-size pan, sauté the onions and garlic in olive oil until clear and golden. Add the diced bell pepper, zucchini, mushrooms, and tofu and sauté for another 10-15 minutes. Add the spices and crushed tomatoes and simmer for 15 minutes or until the sauce thickens. Add the sugar and s...