Vegan wholemeal Galician empanada

Method

1. Dough: mix all the ingredients and leave to rest for about 1 h. Make 2 balls, one smaller, and roll out the bigger one, fill it and cover with the other rolled-out piece. Decorate as you like, cutting a slit in the centre. Brush with plant milk.
2. Filling: cook the onion with a splash of oil, add the red pepper in strips and let them caramelise. Add the chopped tomato and salt and let it cook well. Add the soy and stir so it takes on the flavour, then add the lentils. After a few minutes add the hemp seeds and paprika and leave for a few minutes. Let the filling cool before filling the dough.
3. Bake at 200° for about 45 min.

Nutrition information

Automatic estimate based on the ingredients

Nutrient	Serving ≈ 230 g	100 g	% IR*	Share
Energy	680 kcal	296 kcal	34 %
Fat	35 g	15 g	50 %
of which saturates	4.9 g	2.1 g	25 %
Carbohydrate	71 g	31 g	27 %
of which sugars	4.6 g	2 g	5 %
Fibre	8.5 g	3.7 g	—
Protein	20 g	8.7 g	40 %
Salt	2 g	0.9 g	33 %

*Reference intake of an average adult (8400 kJ / 2000 kcal). Approximate values, not accounting for losses during cooking.

How it was calculated

Assumed quantities (the recipe doesn't give them):

• Salt: 1 g per serving
• Salt: 1 g per serving
• Extra virgin olive oil: 5 g per serving

Photos