Quick and Easy Seitan Empanada

I love empanadas. Here’s is a plant-based version of the classic Spanish meat empanada – as tasty but way healthier!

Nutrition Notes

I’m using premade puff pastry for this. Puff pastry is high in fat, so make sure you choose a good quality one, preferably suitable for vegans to minimize saturated fats and cholesterol content, and with no trans fat. I like Just-Rol that I get from Walmart.

I make my own seitan, but feel free to use store bought as well. Seitan is extremely high in plant-based protein. If you follow a plant-based diet, I encourage you to include it regularly as a source of protein. Like tofu, it’s a blank canvas, and the ways to use it are endless.

Watercress is one of the foods with highest nutritional density, but it can be hard to find. Check your local Asian groceries store, as they usually carry it. Feel free to substitute any other dark leafy green.

Ingredients

1 roll of puff pastry.

1 yellow onion, chopped

1 red bell pepper, chopped

2 cups watercress (or any dark leafy green like spinach or kale)

1 cup of seitan, chopped

1/2 cup of low sodium vegetable broth or water

1 (8 oz) can tomato sauce, preferably low sodium

1 generous pinch of mixed Italian herbs (oregano, thyme, etc.)

1 tablespoon of maple syrup

1/2 cup mozzarella cheese, regular or plant-based (optional)

Olive oil, salt, pepper

Instructions

• Preheat the oven to 400F (200C).
• Cook the onion and pepper with a small pinch of salt in the oil until they start to soften, stirring occasionally.
• Add the watercress or leafy greens and cook until it starts to wilt, stirring occasionally.
• Add seitan and cook of a 2-3 min until heated.
• Add broth or water. Simmer for a few minutes, until the liquid has mostly reduced.
• Add tomato sauce and maple syrup, a pinch of salt and pepper and the herbs. Cook for about 5 minutes. You want the mix to be moist and juicy, not dry. But not too moist or the empanada will turn out soggy.
• Unroll the puff pastry. Poke the bottom with a fork multiple times.
• Add the seitan filling to one half of the puff pastry and sprinkle the cheese on top (if using).
• Fold over the other half of the puff pastry sheet and seal the borders with your fingers to make a closed package. Poke the top again with the fork.
• Bake for about 20-25 minutes, until golden and flaky.
• Enjoy with a salad for a complete meal.