Jerk Tempeh Empanadas
Get a little island fever with these flavorful, protein-rich Jerk Tempeh Empanadas
Prep Time1 hour hr
Cook Time1 minute min
Course: Appetizer/Snack
Cuisine: Jamaican
Keyword: Empanada, Jerk, Island, Caribbean, Jamaican, vegan, plant-based, vegetarian
Yield: 8 empanadas
Calories: 300kcal
- 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
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.
Serving: 1empanada | Calories: 300kcal