When shaped, immediately place in oil and fry for 5-7 minutes or until they are golden. You’re going to love these! Note: You will want to fry as soon as you shape because the dough will dry out. Drain, place back in pan, mash, and then set aside. 3- Add two tablespoons of the filling in the centre. Cook for a few more minutes. Fill the middle of the dough with 1 1/2 to 2 tbsps of the filling. Notify me of follow-up comments by email. I used a mix of both because that’s what I had on hand. Drain excess oil off on a paper towel lined cooling rack or baking tray. Add in the red bell pepper and garlic. Dice the russet potato and boil until soft. Cover and place in the fridge until ready to serve. Continue to cook until onions start turning brown and the water is almost absorbed. I assumed I wouldn’t be able to do it justice or that they would be too difficult. After a few minutes, add in the tomato sauce, cumin, paprika, salt, chili powder, mashed potato, and cooked rice. Make the white or brown rice (or use leftover rice). All right, let’s get making some Vegan Colombian Empanadas! Enjoy my vegan Colombian empanadas recipe! This inspired me to veganize the Colombian Empanada! My boyfriend, Daniel, just came back from a trip to Colombia to visit his family. These are absolutely delicious especially when served with Ají which is a Colombian hot sauce that is made with finely minced mixed veggies and water. Cut off the edge of the empanada with a bowl or cup. Now, using the plastic, flip one half over the other and use you hands to seal the empanada. Taste and season with more salt and pepper. Close the zip lock bag so that there is plastic under and above the dough. You’re going to love these! Cut a large gallon sized zip lock bag on 2 of sides. Season with salt and pepper. This sauce is supposed to be watery. This inspired me to veganize the Colombian Empanada! Smash the plastic covered dough with the bottom of a cooking pan until it’s slightly smaller than the size of a corn tortilla (for reference). Heat a large sauce pan on medium-high heat with 2 tbsps Olive Oil. Notify me of followup comments via e-mail. The longer it sits, the more flavorful it is. 2- Lay out one of the dough circles on a plate. These are absolutely delicious especially when served with Ají which is a Colombian hot sauce that is made with finely minced mixed veggies and water. Keep shaping and frying until all empanadas are fried. Once cooked, set aside. All right, let’s get making some Vegan Colombian Empanadas! 1- Preheat three inches of olive oil (at medium is fine) in a large pot. Heat a large pan of oil on medium heat until it is 350F. Your email address will not be published. My boyfriend, Daniel, just came back from a trip to Colombia to visit his family. Like a half moon. Notes: This makes quite a lot of sauce so if you’re planning to freeze the majority of the empanadas, make half this recipe. Dice the onion and red bell pepper and mince the garlic for the filling. So, it has only 1 side still connecting it. This step is important. This is not made with your typical cornmeal found in a supermarket. Make the dough by combining the hot water, vegan bouillon cube, softened vegan butter, salt, turmeric, cumin, garlic powder, and black pepper. -@livveganstrong. It’s so flavorful and fresh and pairs so well with the filling of beefless grounds, potato, and rice. It’s so flavorful and fresh and pairs so well with the filling of beefless grounds, potato, and rice. These Vegan Colombian Empanadas will impress even the ones who didn’t think it could be done. 2 cups white potatoes, peeled and diced; 1 vegan … Make 2-3 and then fry while making 2-3 more. I assumed I wouldn’t be able to do it justice or that they would be too difficult. Don't overcook as you will need to fry the empanada as well. Alternatively, make the full recipe and put this on everything else you eat the rest of the week. Servings: 20-25. Crumble the not beef bouillon cubes in to the pan and add the water. Add in the lemon juice, white vinegar, and water. Thankfully, I was wrong! I used a mix of both because that’s what I had on hand. Vegan Colombian Empanadas have been on my list of recipes to make for a while now but I never got around to it. The quinoa grains are ready when they start splitting open.