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Jerk Tempeh Empanadas NUTFREEVEGAN
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Jerk Tempeh Empanadas

Get a little island fever with these flavorful, protein-rich Jerk Tempeh Empanadas
Prep Time1 hour
Cook Time1 minute
Course: Appetizer/Snack
Cuisine: Jamaican
Keyword: Empanada, Jerk, Island, Caribbean, Jamaican, vegan, plant-based, vegetarian
Yield: 8 empanadas
Calories: 300kcal

Ingredients

  • 1 Tbsp allspice
  • 1 tsp. cinnamon
  • 1 Tbsp. fresh ginger
  • 2 Tbsp. thyme
  • 1 tsp. cloves
  • 2 scallions
  • 1 scotch bonnet pepper, chopped habanero is a great substitute if a scotch bonnet isn't available
  • 1/2 cup pineapple or pineapple juice
  • 4 cloves garlic
  • 4 Medjool dates 1–2 Tbsp. brown sugar would work, too
  • 1 Tbsp. oil
  • 8 oz. tempeh, cut into small pieces
  • 2 cans (8 oz.) Pillsbury™ refrigerated crescent dinner rolls
  • 1 Tbsp. melted plant-based butter or oil

Instructions

  • Add allspice, cinnamon, ginger, thyme, cloves, scallions, scotch bonnet pepper, pineapple, garlic and Medjool dates into a blender or food processor. Pulse until everything is blended into an almost smooth mixture. Put into a large bowl and set aside.
  • Heat oil in a skillet over medium heat. Add tempeh. Cook, stirring often, for 5 minutes or until tempeh starts to brown.
  • Add tempeh to spice mixture and stir to coat thoroughly. Cover and refrigerate for 1 to 24 hours.
  • Heat oven to 375°F. Line cookie sheet with parchment paper.
  • Unroll dough and cut out 4-inch circles (or press the mouth of a bowl into the dough to create a stencil). Spoon one tablespoon of tempeh mixture onto one end of each disc and fold dough over so the ends align. Use a fork to press down the edges so the top and bottom dough come together. Place empanadas on cookie sheet and brush tops with melted vegan butter or oil.
  • Place in oven and bake for 15 minutes or until dough begins to turn golden on top. Remove from heat and allow to cool for 5 minutes before serving.

Nutrition

Serving: 1empanada | Calories: 300kcal