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Pinto Bean, Green Olive, and Sweet Potato Turnovers [Vegan]

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I think I could eat one of these turnovers every day for lunch and be quite happy. I’d be grinning like the Cheshire Cat day after day after day. They have everything I love: beans, olives, sweet potato, smoky cumin, and crust. Especially crust. I like to make a big batch and put half in the freezer.

Serve with salsa and/or cashew sour cream. If you’re not into making your own dough, use vegan puff pastry. Or go super simple and stuff whole wheat tortillas with the warm filling.

Pinto Bean, Green Olive, and Sweet Potato Turnovers [Vegan]

This Recipe is :

Vegan

Serves

6

Ingredients

For the Crust:

  • 1 1/2 cups whole wheat pastry flour
  • 1/2 cup garbanzo bean flour
  • 1/4 tsp. cumin
  • pinch salt
  • 1/4 cup coconut oil (do not melt)
  • 1/2 cup vegan shortening
  • 6 tbsp. ice cold water

For the Filling:

  • 1 small onion, minced
  • 2 cloves garlic, minced
  • 1 16 oz. can pinto beans, rinsed and drained
  • 1 cup cooked sweet potato
  • 1 4 oz. can green chiles
  • 1  1/2 tsp cumin
  • 1/4 tsp. chipotle chili powder
  • 1/8 tsp. smoked paprika
  • 1/2 cup green olives, chopped
  • salt and pepper, to taste

Preparation

For the Crust:

  1. In a food processor, combine the flours, salt and cumin.  Pulse a few times.
  2. Add the coconut oil and shortening and process until you get a fine-chunky mixture.  With the processor on, slowly pour in the water and process until the dough gathers in a ball.
  3. Remove and knead a few times then divide the dough in half and cover each portion with plastic wrap and chill until firm.

For the Filling:

  1. In a large bowl, lightly mash the pinto beans and the sweet potato.
  2. Add the remaining ingredients and stir well.  Set aside until ready to assemble the turnovers.

Assemble the Turnovers:

  1. Line two baking sheets with parchment and preheat the oven to 350F.
  2. Working with one piece of dough at a time, roll out onto a lightly floured surface and cut into rounds.  Place the rounds on the prepared baking sheets.
  3. Scoop up a couple of tablespoons of the filling and place off-center on a dough round.  Brush the edge with water and carefully fold one side of the dough over the other; crimp with a fork and then prick a few holes in the tops of the turnovers.  Proceed with remaining rounds.  If desired, lightly brush the turnovers with nut milk.  There will be leftover filling – time to get creative.
  4. Bake the turnovers for 25-30 minutes or until golden brown.  Serve immediately or allow to cool, wrap well and store in the freezer for later.

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AUTHOR & RECIPE DETAILS


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I was into my 30s before I began running and working out, but I was still missing something: diet.  The animal products I was consuming were undoing the benefits of all of that physical activity.  Today my body runs on a plant-based, low-fat, low sugar diet that keeps me healthy and strong. I’m sharing – via An Unrefined Vegan - what I've learned by offering simple, delicious and nutritious recipes that nurture body, soul and conscience.


 

 

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0 comments on “Pinto Bean, Green Olive, and Sweet Potato Turnovers [Vegan]”

Click to add comment
Tiffany Sandell
1 Years Ago

Looks delicious! Where do you find vegan shortening? I don't generally use such items to cook so I have no idea


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