Spiced Blueberry Empanadas

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:

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• 2-1/4 cups white whole wheat flour

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• 1 teaspoon salt

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

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• 1-1/2 teaspoon egg replacer powder

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• 2 tablespoons water

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• 1/3 cup cold water

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• 1 tablespoon cider vinegar

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

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• 1 teaspoon ground cinnamon

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• 1/4 teaspoon freshly ground nutmeg

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• 6 ounces chilled vegan cream cheese, cut into pieces

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• 1/4 cup finely chopped walnuts

Directions:

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

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

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

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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.

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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.

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

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

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

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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.

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

More vegan blueberry tips and recipes!