Bean & Cheese Empanadas - VEGAN & GF

Vegan Cheese, brown rice and refried beans are surrounded in an empanada crust and dipped in guacamole. Yes, please! Get the recipe below.

Ingredients:
Empanada Dough
Vegan Refried Beans
1 Cup Brown Rice or Quinoa
Vegan Cheese of Choice or:
1/2 Cup Cashews Soaked until Soft
1 Cup Dairy Free Milk, Unflavored
1 Tbsp Apple Cider Vinegar
1 Tbsp Soy/Tamari or Coconut Aminos
1 Tbsp Tahini
1 Tbsp Preferred Starch
2 tsp Dijon Mustard
Dash or Pepper, Turmeric and Red Pepper Flakes
Vegan Egg Wash:
1 Tbsp Soy/Tamari or Coconut Aminos
1 Tbsp Agave or Maple Syrup (fav)
Opt: 1 tsp Olive Oil​

Peaceful Preparation:

1. ​Prepare the fillings, use your favorite bean mixture or try Vegan Refried Beans.
2. Use your favorite vegan cheese or try this variety. Blend the cheese ingredients in a blender until smooth. Transfer to a small pot, may add a dash of oil to the pot first if you'd like.
3. Stir frequently, heat for about 5 minutes until it is nice and thick. Set aside, it will thicken even more as it sits. Cool the fillings completely. 
4. Prepare the dough, add a small spoonful of vegan cheese to the base, add a small spoonful of brown rice or quinoa, top with beans. Fold, seal. Transfer to a parchment lined pan or lightly greased. Repeat until done.
5. Place in fridge for 30-60 minutes. 
6. Preheat the oven to 400-425°F.
7. Mix the vegan egg wash together in a small dish, brush on top. 
8. Bake for 20-25 minutes until nice and golden. Cool slightly and enjoy with guacamole, rice, beans or as preferred. 

See how to make this in a new video. You can watch food only on FaceBook, with me on YouTube or super fast demo on Instagram, #avfam watch here.  ​