These Healthy Gluten & Oil-Free Vegan Empanadas is the healthiest thing you can eat! It’s made out of whole ingredients only, no gluten, no oil, it’s vegan and plant-based!
These patties are not only gluten-free and oil-free but they are so delicious. The pastry is so good that my friends couldn’t tell that it was gluten-free!
Ideally, you would need sunflower flour, because it’s softer and it binds well. Alternatively, either use more oat flour, or use quinoa flour.
I would recommend serving these babies with some liquid sauce, a dipping sauce, or anything liquidy. It makes them a lot more enjoyable to eat!
This pastry is soft but holds together. I could go on and on about why this is so good, but instead of telling you, just give them a go, I am sure you will love them!
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Healthy Gluten & Oil-Free Vegan Empanadas
- Lentil Filling:
- 1/2 cups/100g cooked Brown/green/red lentils
- 1/2 Celery stalk finely cubed
- 1 Medium-sized sweet potato chopped in tiny pieces
- 1/4 Red bell pepper cubed
- 1/2 Small white onion cubed
- 1.2 cups/300ml of vegetable stock
- 2 Clove garlic minced
- 1 tsp Oregano
- 1 tsp thyme
- 1/2 tsp ground coriander
- Sea salt and pepper to taste
- Gluten-Free Vegan Pastry:
- 1 cups/130g of Oat Flour gluten free oat flour!
- 1/2 cup/65g quinoa or Sunflower seed flour
- 1/3 cup/50g of Ground flaxseed
- 1 tsp Curry powder
- 3/4 tsp Salt
- 1/2 cup/ 118g of Water
- Add all the filling ingredients in a pot, and add the ground coriander, thyme, oregano to the lentils, and then season to taste with salt and pepper. Cook until the sweet potato is soft About 15-20 minutes.
- Preheat the oven to 350F/180 C.
- Remove the lentils from the heat and leave it to cool until you need it.
- To a food processor, add all of the dry ingredients for the pastry that are listed. Pulse the ingredients together a few times to combine everything. Turn the food processor on and slowing pour the water through the lid and the pastry will soon start to bind together.
- Once the pastry is all bind together, transfer it from the food processor onto parchment paper. I rolled out the pastry using two pieces of parchment paper because I don’t like it when the curry sticks to my hands. The parchment paper will also prevent the pastry from sticking to the surface.
- For the regular size patties, I used a medium-size bowl to cut out circular disc. And for mini patties, I used the drinking glass to cut out the disc.
- Fill the center of the pastry with the lentil filling, and be careful not to overload the pastry. Fold over the pastry so that the lentils are on one side of the pastry and then press the pastry together using your fingers. If when folding the pastry, it’s starting to break, simply cover the patties with another layer of pastry as a lid.
- Use a fork to seal the pastry and make ridges on the corner.
- Place the patties on a parchment-lined oven tray and bake for 20 minutes or until slightly golden on top.
Use sunflower seed flour ideally, but if you don't have any/find any, use quinoa flour, but quinoa flour will require a bit more water as it's dryer.