Vegan Empanadas

 Source: https://handletheheat.com/vegetarian-empanadas/#wprm-recipe-container-52700

Makes 14 empanadas (slightly modified by Aimee) 

Ingredients 

For the Dough: (needs to be refrigerated 2 hours)

• ▢1 cup water
• ▢1 1/2 sticks vegan butter
• ▢2 3/4 cups all-purpose flour
• ▢2 teaspoons salt
• ▢1/2 tsp paprika

For the Vegetable Filling:

• ▢2 tablespoons olive oil plus extra

▢1 small russet potato, peeled & finely diced

• 1/2 cup chopped onion
• 2 cloves garlic, minced
• ▢1 jalapeño, seeded and diced
• ▢1 red bell pepper, cored, seeded, and diced
• 1/2 cup finely chopped mushrooms
• ▢1 can (15.5 ounces) corn
• ▢1 can (15.5 ounces) black beans
• ▢1 teaspoon salt
• ▢1/2 teaspoon paprika plus extra to sprinkle
• ▢1/2 teaspoon red pepper flakes
• ▢1/2 teaspoon ground black pepper
• ▢1/2 teaspoon ground chili powder
• garlic salt to sprinkle
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• ▢1/2 cup shredded vegan cheddar, optional

Salsa, vegan sour cream, or other dipping sauce

Instructions

For the dough:

• In a medium saucepan over medium heat, add the water and butter, heating until butter has fully melted. Meanwhile, in a large bowl, whisk together flour, salt, and paprika and make a well in the center. Pour a little of the warm butter mixture in and mix with your fingertips to make a wet paste. Pour in remaining liquid, and work the dough with your hands until you get a wet, oily dough. Wrap the dough in plastic and refrigerate for at least 2 hours.
• Preheat the oven to 400°F & spray baking sheet with oil.

For the filling:

1. Boil diced potato until fork tender; drain & set aside.

2. Heat olive oil in a large skillet over medium heat. Sauté onion, garlic, red pepper, jalapeño & mushrooms. Once fragrant, add corn, black beans, potato and seasonings. Sauté for about 2 minutes, or until heated through.

To assemble:

• • Tear off golf-ball sized pieces of the chilled dough and roll into balls. On a lightly floured work surface, use a rolling pin to roll out the balls into 1/4-inch thick, 5-inch diameter circles. Once your dough has been rolled out, place 2 heaping tablespoons of filling in the center of each dough circle. Sprinkle lightly with cheese, if using. Fold over the dough to create a half-moon shape and press edges firmly to seal. Crimp edges with the back of a fork.
  • Place empanadas onto the prepared baking sheet. Brush the empanadas with oil. Sprinkle with a little garlic salt & paprika.
  • Bake empanadas until golden brown, about 10 minutes per side. Serve warm with dipping sauce.
  • Refrigerate leftovers either plastic wrapped or stored in an airtight container for up to 3 days. You can also freeze cooked empanadas plastic wrapped in a resealable freezer bag or airtight container for up to 3 months. To reheat, unwrap as many empanadas as you want and warm through in a 300°F oven or toaster oven for about 10 minutes.

Sheet Pan Veggies & Tofu

 Source: https://kaynutrition.com/sheet-pan-tofu-and-veggies

Slightly modified by Aimee

Ingredients

• 1 block (14 ounces) extra-firm tofu
• 1 tablespoon cornstarch
• 2 teaspoons paprika
• 1/2 teaspoon cumin
• 1 teaspoon onion powder
• 1 teaspoon garlic powder
• 1 teaspoon salt, plus more for seasoning
• 1 can (14 ounces) chickpeas, strained and rinsed
• 2 medium sweet potatoes, cubed
• 1 red bell pepper, diced
• 1 red onion, diced
• 2 cups broccoli, cut into florets
• 2 tablespoons olive oil
• Cooked rice, to serve with

Tahini Sauce:

• 1/2 cup tahini (or peanut butter)
• 1/3 cup fresh lemon juice (about 1 lemon)
• 2 tablespoons water, plus more as needed
• 2 TB soy sauce

Instructions

1. Preheat the oven to 425°F and grab a large baking sheet.
2. Remove the tofu from the packaging and place it between two pieces of paper towel or wrap it in a tea towel and place it on a cutting board. Set something heavy on top, like a cast-iron skillet, and allow it to sit for at least 10 minutes to remove excess liquid.
3. While you wait for the tofu, add the cornstarch, paprika, onion powder, garlic powder, and salt to a small bowl or jar and stir until well combined, then set aside.
4. In a large bowl, add the cubed sweet potato, drizzle with 1 tablespoon of olive oil, season with a pinch of salt, and toss until well combined. Transfer the sweet potatoes to the baking sheet.
5. In the same bowl, add the diced bell pepper, red onion, and broccoli florets, drizzle with 1/2 tablespoon of olive oil and a pinch of salt, and toss until well combined. Transfer the vegetables to the baking sheet.
6. Once the tofu has been pressed, unwrap it, place it on a cutting board, and slice it into 1/2-inch to 1-inch cubes.
7. Transfer the cubed tofu to the same bowl used for the vegetables, then sprinkle with spice mix, and gently toss, using your hands or a spoon, until the tofu is well evenly coated in the spices. Drizzle with the remaining 1/2 tablespoon of olive oil and toss again. Transfer the tofu to the baking sheet.
8. In the same bowl, add the chickpeas, toss them in any spices and olive oil remaining in the bowl, and then transfer them to the baking sheet.
9. Transfer the baking sheet to the oven and cook for 35-40 minutes, flipping the tofu and veggies halfway through, until the sweet potatoes are golden brown, the vegetables are tender, and the tofu is slightly crispy.
10. While the tofu and veggies are cooking, prepare the tahini sauce. In a small bowl or jar, add the tahini, lemon juice, minced garlic, 2 tablespoons of water, and a pinch of salt, and whisk until well combined, adding additional tablespoons of water until the desired texture is reached. Taste and adjust seasoning as needed. 
11. Once the tofu and veggies are cooked, serve them immediately over rice, with a drizzle of tahini sauce on top. Any leftovers can be cooled and stored in the fridge for up to 5 days.