50 SHADES OF EMPANADAS
You can prepare empanadas of many different flavours: corn with alfredo sauce (called “humita”), spinach, no-chicken, vegan cheese, tomato and basil, there are a million flavours! I have tried and veganaised most of them already throughout my life! However, today I’ll teach you how to make vegan meat empanadas: the vegan version of the most typical of them all!
IT’S ALL ABOUT THE COOKING OF THE (NO) MEAT
The best way to replace mince is with textured soy: end of story. The texture is the same, and you can easily make it taste like mince seasoning it the right way.
If you use a brand of textured soy that is dried and requires previous dehydration, it is key to make sure you dry it very well before cooking it. This will change the texture dramatically, and if it is watery, it will become too soft and it will not taste like empanadas mince!
Also, if you use quorn (it works very well but has egg so it would be vegetarian and not vegan), you should add some boiling water to it as you are cooking it so it doesn’t get too dry, and you get the “paprika juice”that makes empanadas taste so good!