Vegetarian

Empanadas with Tempeh is for Dinner.

Empanadas with Tempeh takes 30 minutes to prepare.

Empanadas with Tempeh takes 10 minutes to cook.

Empanadas with Tempeh makes 11 servings.

The ingredients for Empanadas with Tempeh are:

1 Tbsp olive oil
1 large onion, chopped
2 jalapenos, finely chopped
2 tsp cumin seeds
8 oz tempeh, grated
5 cloves garlic, pressed or minced
2 medium potatoes, boiled, with the peel on, diced into 1/4 inch pieces
1 large tomato, diced (peel and seeds are fine)
1/2 cup sliced green olives
1/3 cup raisins
2 Tbsp parsley
2 Tbsp cilantro
salt andpepper to taste
11 whole wheat tortilla shells

Here is how you make Empanadas with Tempeh:

heat the oil in a large skillet or pot. Add the onion and saute until translucent. Add the jalapenos and cumin, saute for another 2 minutes.Lower the heat and bit and add the tempeh and garlic. Stir for 2 minutes. Add the potatoes, tomato, olives, raisins, parsley, and cilantro. Season with salt and pepper. Cook until it is dry.Put about 1/2 cup filling into each tortilla and place on a baking sheet. You can bake the tortillas like this, but they will end up crunchy. To keep them soft, try covering them as they bake or wetting the tops.Serving Size: makes 11 tortillasNumber of Servings: 11Recipe submitted by SparkPeople user KKOHN00.

The nutritional information for Empanadas with Tempeh is:

• Servings Per Recipe: 11
• Amount Per Serving
• Calories: 250.0

• Total Fat: 7.9 g
• Cholesterol: 0.0 mg
• Sodium: 751.7 mg
• Total Carbs: 39.7 g
• Dietary Fiber: 5.7 g
• Protein: 9.3 g

Empanadas with Tempeh is Mexican cuisine.

The dietary needs meet for Empanadas with Tempeh is Vegan