If you’re looking for a quick and easy plant based dinner option that you can start making today, then look no further. With only 4 ingredients, my Plant Based Beef Empanadas are the perfect pastry to make for dinner or entertaining, especially while trying to navigate this busy holiday season.
This delicious recipe is brought to you in partnership with Hodo Foods. Thank you for supporting the brands that support RosalynnDaniels.com.
Hodo’s new Mexican Crumbles are a wholesome way to replace meat in a lot of your favorite dishes. Hodo makes it their priority to produce delicious food, and you can totally tell with these Adobo Mexican Crumbles because they are packed with so much flavor! I love this because you don’t have to worry about adding additional spices when using them, you just open up the package and use as is. Click HERE to learn more to locate and purchase your Adobo Mexican Crumbles today.
What ingredients do you need to make Plant Based Beef Empanadas?
Luckily Hodo Adobo Mexican Crumbles is already pretty much fully prepared. You can actually eat them either hot or cold. So, there’s not much you will need to make this recipe.
- Hodo Adobo Mexican Crumbles
- Yellow Onion
- Plant Based Cheese of choice
- Empanada Dough
How to make Plant Based Beef Empanadas?
- In a medium size pan, begin to sauté your diced onions.
- Once the onions begin to caramelize, stir in your Hodo Adobo Mexican Crumbles.
- Cook for an additional 3-5 minutes.
- Place 2-3 spoonfuls of the plant based meat mixture into the center of a 5inch round empanada dough.
- Close and completely seal each empanada.
- Beat an egg to make an egg wash and lightly brush the egg wash on top of each empanada.
- Bake in the oven for 20 minutes or completely golden.
Remember that you can use Hodo’s Mexican Crumbles in a variety of dishes. I love using it when I make my chili, spaghetti, and Mexican lasagna. These crumbles are meaty and packed with protein. They are a great alternative to any recipe that uses ground beef.
Have you tried this recipe?
If you have tried this recipe, please take a moment to rate it 5 stars below. Also, please leave a comment to let me know your thoughts on this recipe. You can also stay in touch with me on Instagram (that’s where I hang out the most). Tag me @RosalynnDaniels or #RosalynnDaniels if you post a photo of your dish, and I will share with my audience through Instastories.Print
Hodo Adobo Mexican Crumbles, 2 packages
1 Yellow Onion, diced
1/2c Plant Based Cheese of choice
Empanada Dough, enough for 24 empanadas
1 Egg for egg wash
Pre-heat oven to 400 degrees.
In a medium size pan, begin to sauté your diced onions.
Once the onions begin to caramelize, stir in your Hodo Adobo Mexican Crumbles.
Cook for an additional 3-5 minutes.
Place 2-3 spoonfuls of the plant based meat mixture into the center of a 5inch round empanada dough.
Close and completely seal each empanada.
Scramble your egg to make an egg wash and lightly brush the egg wash on top of each empanada.
Bake in the oven for 20 minutes or completely golden.
Enjoy while warm.
Keywords: plant protein, Hodo foods, adobo Mexican crumbles, empanadas