Vegan Empanadas With Mushrooms In Mole

Name: Vegan Empanadas With Mushrooms In Mole
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 12 servings
Cuisine: Mexican
Ingredients: 1 jar Hernan mole poblano paste; 2 cup vegetable stock; 1 tbsp olive oil; 0.75 lb mushroom; 0.5 white onion; 1 clove garlic; 0.75 cup all-purpose flour; 0.5 cup whole wheat flour; 0.25 cup masa harina; 2 tsp baking powder; 0.5 tsp salt; 0.5 cup water; 2 tbsp olive oil; 0.33 cup aquafaba

Mexican · Dinner · 40 min · Dairy-Free, Halal-Friendly, High Fibre, Kosher-Style

Ingredients

For the filling
1 jar Hernan mole poblano paste
2 cup vegetable stock
1 tbsp olive oil
0.75 lb mushroom
0.5 white onion
1 clove garlic
For the dough
0.75 cup all-purpose flour
0.5 cup whole wheat flour
0.25 cup masa harina
2 tsp baking powder
0.5 tsp salt
0.5 cup water
2 tbsp olive oil
0.33 cup aquafaba

Makes 12 servings.

Per serving (estimate)

250 kcal · 8 g protein · 40 g carbs · 8 g fat · 6 g fibre

Method

Follow the original method at dorastable.com.

Open in dollop! to scale, plan and cook