Beach Picnic - Philly Cheezesteak Empanadas!

>> Friday, August 30, 2013

A couple months ago, I decided to throw Tess a beach picnic for her birthday. In an effort to not consume as much, I decided to make her a meal I knew she'd flip over instead of buying her a present. If you have a food-lover in your life with a birthday coming up, I recommend cooking or baking them something special instead of scrambling to find a gift. Personally, I think it ends up feeling much more thoughtful and personal.
But seriously, this recipe is great for any occasion. I have since made a few variations including breakfast empanadas! The filling options are endless. I chose to make these philly cheezesteak ones with the items I already had on hand. But rummage through your fridge and see what you come up with...


-1 pkg thawed large empanada shells (found in the frozen section)*
-1 pkg seitan
-large onion, sliced
-cheddar daiya
-olive oil
-coconut oil
-tofutti sour cream

* It's very important that you thaw your shells ahead of time. If you try and microwave them, they wont create a seal as easily or get as crispy. It's worth waiting, I promise!

1. First, heat 2 Tblsp. olive oil in a large pan over medium-high heat. Add onions and cook until they begin to caramelize. Add in your seitan and cook until nicely browned. (You can add a splash of soy sauce or your favorite hot sauce while cooking). Set aside with your cheddar for assembling...

2. Next, is the frying process. Personally, I like frying things in coconut oil best. Just melt 1/4 cup in a pan over medium-high heat. While it's heating up, your going to assemble your empanadas by placing the onions, seitan, & cheeze on one half, with a little veganaise on the other. Fold it in half, and create a seal with a fork.
3. Carefully place your empanadas into the hot oil. They will begin to crisp up quickly. Once it begins turning golden brown (within 1-2 minutes), flip it. Repeat and let them drain on a paper towel.

 You're done! Now just pair with your favorite beer, some sour cream, sriracha, and you're good ta go!


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