Vegan Picadillo Empanadas

Sometimes I don’t feel like eating meat lol. Does anyone else get like that?

That was me this past weekend, I just wasn’t in a meat mood and made these vegan picadillo empanadas which were so good as a little snacky snacky! To keep myself sane from being in the house all day, I go on morning walks and treat myself to a cup of coffee. Mornings are my favorite part of the day so this is a real treat for me. I usually walk from Bed Stuy to Fort Greene (about a 3 mile walk back & forth) and stop at Guevara’s, this women and trans owned coffee shop that is ALL VEGAN! Also a bonus, they don’t up-charge for alternative milk…a win! lol

They serve vegan empanadas and decided to try the picadillo one. To my surprise, I thought it was going to be a plant based meat situation but it was all vegetables! I decided to re-create it and give it to my vegan neighbor and he loved it!

Try it below!

Ingredients (Makes 10-12 empanadas)

• 1 package pre-made empanada shells, defrosted in the fridge (you can find them in the freezer aisle

• 1/2 cup or more black lentils, pre cooked in salted water (directions below) or lentils in a can

• 1/2 red pepper, chopped

• 1/2 yellow pepper, finely chopped

• 1 15oz can diced tomatoes, drained

• 1/2 yellow onion, chopped

• 2-3 garlic cloves, finely minced

• 2 chipotle peppers in adobo sauce, finely chopped

• 1/2 teaspoon garlic powder

• 1/2 teaspoon onion powder

• 1 teaspoon saźon

• salt & pepper, to taste

• vegetable oil for frying the empanadas

• extra virgin olive oil for sautéing

Directions

• If you couldn’t find already cooked lentils in a can, I add 1 cup of dry lentils with 2 cups of water in a deep stock pot and let it simmer for 2ish hours. Always salt & pepper your water to season the lentils! You will have a sh*t ton of lentils leftover. You can freeze the rest or save them for next time!

• In a wide sauté pan, add some olive oil and sauté the onions until soft about 2-3 minutes, add salt & pepper.

• As the onions are soft & translucent add the red & yellow peppers and cook for about 2-3 minutes too. Stir to combine. I like to keep a little crunch to the peppers since they are going in an empanada.

• Add the garlic and cook for one 1 minute, be careful not to burn the garlic!

• Add the chipotle peppers, onion powder, garlic powder, & saźon. Stir to combine!

• Add the diced tomatoes and stir to combine. Taste to adjust seasonings with salt & pepper.

• Let the filling cool because the liquid will absorb and stay together instead of adding hot filling, it will go EVERYWHERE.

• In a frying cast iron pan, add vegetable oil and pre-heat on medium heat.

• With a tablespoon or small spoon spoon the filling into the middle of the empanada shell and fold into a half moon and crimp the edges with a fork

• Fry on each side for about 20-30 seconds until golden brown.

• Serve with my cilantro vinaigrette or green sauce! POW!

  ENJOY!