Gluten Free Plant Based Lentil Empanada

Updated at: Mon, 25 Sep 2023 06:23:06 GMT

Step 1

Sautée seitan and lentils in a pan over medium heat until warmer through, about 3 mins. Add seasonings, sautéing until fragrant, about 2 minutes. Add peas, stirring and allowing to cook for 3 minutes to thaw. Set mixture aside to cool while preparing dough.

Step 2

Add all dough ingredients to a medium mixing bowl and begin mixing first with a spoon and then with your hands until a smooth dough ball forms. If dough is too sticky, add a little flour at a time until smooth. If it's too dry, add 1 tbsp at a time of water until dough is firm and not sticky to the touch.

Step 3

Divide dough into 10 even balls. Take one ball to a floured surface and roll into a thin circle, place filling about 1/3 of the way on the surface on the dough, and carefully fold over so that one edge of the dough meets the other. Trim off any uneven or rough edges and seal edges with a fork by pressing the fork into the dough.

Step 4

lace prepared empanadas either in a preheated oven set to 400F for 20-25 minutes or in an air fryer for 3-5 minutes (3 minutes for smaller empanadas, 5 minutes for bigger empanadas). They are good on their own, but definitely were 50x better with some guac on the side

Step 5

Notes: - These can be frozen and reheated to use as a snack or meal to go. - Can be made gluten free by subbing out wheat flour for 1 to 1 gluten free flour baking mix and replacing seitan with veggies.

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