Vegan Jackfruit Empanadas
Filling
- 1 can (20 oz.) jackfruit (drained and chopped)
- ½ cup red onion (small chop)
- 1-2 Tbsp. chopped green onion (chopped)
- ½ cup red bell pepper (small chop)
- 2 garlic cloves (minced)
- 2 Tbsp. avocado oil
- 2 tsp. roasted garlic powder
- 2 tsp. smoked paprika
- 1 tsp. cumin
- 2 Tbsp. tomato paste
- 1 Tbsp. smoked coconut aminos
- 1 Tbsp. soy sauce
- 1 tsp. maple syrup
- 1 tsp. apple cider vinegar
- Salt
- Pepper
Dough
- 2 cups sprouted whole wheat flour
- 1-½ Tbsp. hemp seeds (or chia, sesame or amaranth)
- 1-2 tsp. salt
- 5/8 cup water
- 1 Tbsp. freshly squeezed lemon juice
- 6 Tbsp. avocado oil (or olive oil)
- In pan over medium heat, heat avocado oil. Add garlic and sauté several minutes until fragrant. Add onions and red pepper and sauté another 5-6 minutes. Mix in dried spices and jackfruit, cover and cook 5 minutes.
- In bowl, mix tomato paste, maple syrup, aminos, soy sauce, apple cider vinegar, salt and pepper. Add to pan with jackfruit and mix well. Cover, reduce heat to low and cook 5 -10 minutes.
- In bowl, mix together flour, seeds and salt. Add water in center. Mix well. Add lemon juice. Mix again and add oil. Mix well.
- Preheat oven to 350 degrees F.
On clean flat work area dusted with flour, work and stretch dough with hands. Using rolling pin, work dough until very thin. Cut into shapes of choice. (Note: Use 4-inch cookie cutter, if desired.)
- Scoop filing onto one piece of shaped dough and place another piece of dough on top. Using fork or crimping tool, seal together edges. Brush pies with small amount of oil.
- Arrange on sheet pan and bake about 20 minutes until golden-brown.
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