Vegetarian Argentinian-style empanadas

Dough

1. Make a well with the flour, mix the water with the yeast in the centre and gradually work in the flour and the salt.
2. Add the olive oil and mix well until it forms a dough.
3. Leave to rest for 1 h, roll out, cut, fill, crimp the edges, brush with egg and bake at 180° for about 25 min.

Filling

1. Cook the diced onion and, when it starts to turn translucent, add the chopped garlic and let it brown.
2. Add the crushed tomatoes and salt and let it cook over a medium-low heat.
3. Add a splash of beer and, once the alcohol has evaporated, add the textured soy (soaked and drained beforehand) and let it cook for a few minutes.

Potato cheese

1. Boil the potato and carrot and blend them with the “vegan parmesan”

Nutrition information

Automatic estimate based on the ingredients

Nutrient	Serving ≈ 180 g	100 g	% IR*	Share
Energy	255 kcal	142 kcal	13 %
Fat	6.3 g	3.5 g	9 %
of which saturates	1.2 g	0.7 g	6 %
Carbohydrate	39 g	22 g	15 %
of which sugars	4 g	2.2 g	4 %
Fibre	4.5 g	2.5 g	—
Protein	11 g	6.1 g	22 %
Salt	2.9 g	1.6 g	48 %

*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

Not counted (couldn't be estimated):

• Cashews
• Nutritional yeast

Photos