argentinianveganvia groq
Vegan Beef Empanada Crust Crunchy Topping
A twist on traditional empanadas, this vegan version uses a crunchy topping and a flaky crust to serve as a base for a variety of fillings.
⏱40 min🍽4 servings📊medium
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Ingredients
- ●4 empanadasstore-bought or homemade
- ●1 cup crunchychopped nuts or seeds
- ●1/2 cup beef brothvegan broth substitute
- ●1 oniondiced
- ●2 cloves garlicminced
- ●1 tsp cuminground
- ●1 tsp paprikasmoked
- ●1 tsp saltto taste
- ●1 tsp pepperto taste
- ●1/2 cup vegan cheeseshredded
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Instructions
- 1
Preheat the oven to 375°F (190°C).
- 2
Roll out the empanada dough and cut into desired shapes.
- 3
In a pan, sauté the onion and garlic until softened.
- 4
Add the cumin, paprika, salt, and pepper, and stir to combine.
- 5
Add the vegan cheese and stir until melted.
- 6
Place the empanada dough on a baking sheet and fill with the cheese mixture.
- 7
Top with the crunchy topping and bake for 15-20 minutes or until golden brown.
- 8
Serve warm and enjoy!