Pastelillos (Empanadas)

Pastelillos (Empanadas)

A recipe by Maria Flores, veganized

FOR FILLING (Picadillo)

Makes 6 cups

Picadillo is also great as a filling for tacos or burritos, or Puerto Rican Sloppy Joes.

• 3 cups water
• 3 tablespoons sofrito (recaito)
• 1 cup smooth tomato sauce
• 1 (6 ounce) can tomato paste
• 4 1/2 teaspoons taco seasoning
• 1 tablespoon nutritional yeast, optional
• 1 teaspoon salt, or to taste
• 1/4 teaspoon black pepper, or to taste
• 3 cups TVP (equivalent of 3 pounds ground meat)
• 1/2 cup frozen petite peas and/or finely diced carrots (1 medium carrot)

If using fresh diced carrots, heat 1 tablespoon oil in a medium saucepan and sauté carrots 4 to 5 minutes until softened; transfer to a bowl and set aside. In same saucepan, whisk together water, recaito, tomato sauce, tomato paste, taco seasoning, nutritional yeast, salt and pepper. Mix in TVP, cover, bring to a boil, then reduce heat and simmer very gently, covered, 5 minutes. Add peas and/or carrots. Taste, adjust seasonings, and check consistency. If necessary, thicken by simmering, uncovered, stirring frequently, until most of the liquid has evaporated. Cool to room temperature before stuffing pastelillos.

FOR PASTELILLOS

Makes 20 pastelillos; 1 serving = about 3 pastelillos

• 20 discs (discos para empanadas), homemade or vegan frozen
• 5 cups picadillo filling, chilled or at room temperature
• Shredded vegan cheese (cheddar, mozzarella, or jack), optional
• High-heat oil (safflower, grapeseed, canola) for frying

1. If using frozen discs, let sit in package at room temperature 1 hour to defrost (or in refrigerator in advance), then separate discs, leaving each with a paper separator if provided.
2. Use paper separators, or waxed paper, to keep dough from sticking and help fold discs. On a flat work surface place a disc with paper underneath. Place a heaping tablespoon of filling in the center and 1 teaspoon of cheese if using. Fold disc over into a semicircle, peel back paper, and crimp edges together with a fork. For a better seal, moisten edges with water.
3. Fill a frying pan with oil to a depth of about 1/2 inch. Discard paper and fry pastelillos 2 to 3 minutes on each side until golden and the pastry looks bubbly. Drain on paper towels. Transfer to a warm oven until all are done.
4. May be refrigerated and reheated in the oven or toaster-oven.

Meatless Loaf

Serves 6

• 1/4 cup olive oil
• 1/2 cup chopped onion OR 1/4 cup dried onion flakes
• 1/2 bell pepper, diced OR 2 tablespoons dried bell pepper flakes
• 2 1/2 cups water
• 4 vegan beef-flavored or vegetable bouillon cubes
• 1 cup or 1 (8-ounce) can tomato sauce
• 1 tablespoon agave nectar or organic white or brown sugar
• 1 tablespoon soy sauce
• 1 tablespoon vegan Worcestershire sauce
• 1/2 teaspoon black pepper 
• 1/2 teaspoon granulated garlic
• 3 cups dry TVP
• 1 cup vital wheat gluten flour

In a 2-quart or larger saucepan heat oil and sauté chopped onion and/or bell pepper until softened, 3 to 5 minutes (skip this step if using dried onion and/or dried bell pepper). Add water and bring to a boil. Dissolve bouillon. Add tomato sauce, agave, soy sauce, Worcestershire sauce, black pepper, garlic, dried onion if using, and dried bell pepper if using; return to a boil. Add TVP and mix to fully moisten. Cover, turn off heat, and let sit 10 minutes to reconstitute. Meanwhile, preheat oven to 350 degrees F. Oil a 9 x 5-inch (1 1/2 quart) loaf pan. Add gluten flour to TVP mixture and thoroughly mix. Pack tightly into prepared loaf pan. Bake 45 minutes or until top is browned and crispy. Let stand 10 minutes before slicing and serving.

Sausage Crumbles

Makes about 2 cups

• 2 tablespoons soy sauce
• 1 teaspoon sage
• 1 teaspoon granulated onion
• 1/2 teaspoon thyme
• 1/4 teaspoon granulated garlic
• 1/2 teaspoon fennel seeds
• 1/8 teaspoon cayenne pepper
• 1/8 teaspoon black pepper
• Salt, to taste
• 1 cup boiling water
• 1 cup textured soy protein (TVP, TSP)
• 2 to 3 tablespoons extra-virgin olive oil

In a bowl having a lid, mix together soy sauce, sage, granulated onion, thyme, granulated garlic, fennel seeds, cayenne, black pepper and salt. Boil water and pour over mixture. Add TVP, mix with a fork, cover and let stand 10 minutes. When reconstituted, fluff with a fork. Taste and adjust seasonings.

Alternatively, in a 1-quart microwavable bowl having a lid, mix together water, soy sauce, sage, granulated onion, thyme, granulated garlic, fennel seeds, cayenne, black pepper, salt and TVP. Cover and microwave on HIGH about 5 minutes. If necessary, let stand a few minutes until TVP is fully reconstituted. Fluff with a fork. Taste and adjust seasonings.

Heat oil in a skillet on medium. Fry until well-browned, adding oil as needed if pan becomes too dry.

Sloppy Joes

Sloppy Joes, pictured with Oven Sweet Potato Fries

Serves 4 to 6

• 1 tablespoon olive oil
• 1 medium onion, diced
• 1/2 large or 1 small bell pepper, diced
• 1 1/2 cups water
• 1 1/4 cups dried TVP or TSP granules (textured soy protein)
• 3/4 cup ketchup*
• 1 tablespoon soy sauce
• 2 teaspoons chili powder**
• 1/2 teaspoon granulated garlic
• 1/2 teaspoon dry mustard
• 1/2 teaspoon liquid smoke, optional
• 1/4 teaspoon black pepper
• Salt to taste
• Soft sandwich buns for serving, toasted if desired

*Or replace ketchup with:

• 1/2 cup tomato sauce
• 2 tablespoons tomato paste
• 1 tablespoon brown sugar or agave nectar, or to taste
• 1 teaspoon cider vinegar
• 1/2 teaspoon salt 

**Or replace chili powder with:

• 1 teaspoon paprika or smoked paprika
• 1/2 teaspoon oregano
• 1/2 teaspoon cumin
• 1/2 teaspoon granulated garlic
• 1/8 to 1/4 teaspoon cayenne, to taste

Heat oil in a medium saucepan and sauté onion and bell pepper until onion is translucent. Add water, TVP, ketchup, soy sauce, chili powder, garlic, mustard, liquid smoke, and black pepper. Cover and bring to a boil. Reduce heat and simmer, covered, 20 minutes. Taste and adjust seasonings and check consistency. If necessary, thicken by simmering uncovered 5 minutes longer, stirring frequently, until most of the liquid has evaporated. Serve hot on sandwich buns.