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Spiced Blueberry Empanadas

A Food Investigations mini-documentary released last week exposed the use of "fake blueberries" in name-brand foods. Instead of wondering if the blueberries in your store-bought foods are real, use fresh blueberries in your home-cooked vegan meals, such a

A Food Investigations mini-documentary released last week exposes what it calls the "blueberry deception"  in name-brand cereals, bagels, breads and bars. Buying processed foods inevitably puts you at risk of questionable ingredients. Instead of wondering if the blueberries in your store-bought foods are real, use fresh or frozen blueberries in your home-cooked vegan meals and try this vegan blueberry empanada recipe, which can be eaten as a vegan breakfast, snack, or dessert.
A Food Investigations mini-documentary released last week exposes what it calls the "blueberry deception"  in name-brand cereals, bagels, breads and bars. Buying processed foods inevitably puts you at risk of questionable ingredients. Instead of wondering if the blueberries in your store-bought foods are real, use fresh or frozen blueberries in your home-cooked vegan meals and try this vegan blueberry empanada recipe, which can be eaten as a vegan breakfast, snack, or dessert.

Spiced Blueberry Empanadas

Makes 8

Ingredients:

  • 2-1/4 cups white whole wheat flour

  • 1 teaspoon salt

  • 1/2 cup chilled vegan soy butter, cut into small cubes

  • 1-1/2 teaspoon egg replacer powder

  • 2 tablespoons water

  • 1/3 cup cold water

  • 1 tablespoon cider vinegar

  • 2 cups fresh blueberries (or frozen, thawed, drained)

  • 1 teaspoon ground cinnamon

  • 1/4 teaspoon freshly ground nutmeg

  • 6 ounces chilled vegan cream cheese, cut into pieces

  • 1/4 cup finely chopped walnuts


Directions:

  1. In a large bowl, whisk together flour and salt.

  2. Add the margarine, and use your fingers or a pastry blender to cut margarine into flour until mixture resembles a very coarse meal.

  3. In a small bowl, whisk together egg replacer and water. Whisk in vinegar.

  4. Add egg replacer mixture to flour mixture and stir until just combined. Turn mixture out onto a lightly floured surface and bring dough together.

  5. Knead dough just a few times, forming it into a flat disk. Wrap in plastic wrap and chill in the refrigerator for 30 minutes.

  6. Meanwhile, in a large bowl, combine blueberries, cinnamon, nutmeg, vegan cheese, and walnuts.

  7. Preheat oven to 350 F. and line a baking sheet with parchment paper.

  8. Roll dough into a large circle, 1/4-inch thick. Use a large biscuit cutter to cut 8 rounds of dough.

  9. Fill each round with blueberry filling. Fold dough over and seal edges with the back of a fork. Slash two vents in the top of each empanada.

  10. Transfer empanadas to prepared baking sheet and bake for 20 minutes or until golden brown. Serve warm.


More vegan blueberry tips and recipes! 
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