These roasted poblano cilantro empanadas are full of flavorful goodness! The poblano adds the yummiest roasted pepper flavor and the combination of poblano, cilantro, and melty vegan cheese cannot be beat. The slaw becomes a beautiful bright pink and adds the much needed fresh crunchy quality to the mix. The beauty of empanadas is that they are easy to reheat, which makes them great for when you’re on the go.
Roasted Poblano Cilantro Empanadas [Vegan, Gluten-Free]
Ingredients You Need for Roasted Poblano Cilantro Empanadas [Vegan, Gluten-Free]
For the Dough:
- 1 1/4 cups oat flour, plus 1 tablespoon for rolling dough
- 1 1/4 cups chickpea flour
- 1 tablespoons chia seeds, ground into a powder
- 1/2 teaspoon sea salt
- 1/2 teaspoon black pepper
- 1/2 cup, plus 1 tablespoon warm filtered water, plus extra for sealing empanadas
- 1/2 cup vegan butter, melted
For the Filling:
- 2 large poblano peppers, roasted and diced
- 1 garlic cloves, minced
- 1 1/2 cups vegan cheese shreds
- 1 1/4 cups cilantro, roughly chopped
- 1/4 teaspoon sea salt, or to taste
- 1/8 teaspoon black pepper
For the Curtido-Style Slaw:
- 1 1/2 cups red cabbage, thinly sliced
- 1 1/2 cups green or savoy cabbage, thinly sliced
- 1/2 red onion, thinly sliced
- 3 cups filtered water, boiling
- 1 carrot, grated
- 1/2 cup radish, thinly sliced and cut into matchsticks
- 1/4 cup apple cider vinegar
- 1-2 jalapeño or Serrano peppers, minced
- 1 garlic clove, minced
- 3/4 teaspoon sea salt, or to taste
- 1/8 teaspoon black pepper
For the Garnish:
- Curtido-style slaw
How to Prepare Roasted Poblano Cilantro Empanadas [Vegan, Gluten-Free]
To Make the Curtido-Style Slaw:
- It's best if you make this slaw the day before.
- Place the cabbage, carrots, and onion into a large bowl. Pour the boiling water over, cover, then set aside for about 5 minutes. Drain in a colander, pressing out as much liquid as you can.
- Add the cabbage and carrots back to the bowl and toss with the remaining ingredients. Let set at room temperature for a couple hours. Then chill.
To Make the Dough:
- Add the two flours, pepper, and salt into a large bowl and mix together.
- Melt the vegan butter and mix with water, add a little to chia seeds, whisk, then mix in the rest of the liquid. Stir in the flour.
- Mix until the dough forms a slightly sticky ball. It will firm up as it sits.
- Place the dough on a piece of parchment paper, form into a disk, and wrap tightly then place in the refrigerator for 30 minutes.
- While the dough is chilling, prepare the filling.
To Make the Filling:
- Dice the poblano peppers for filling. When cool, mix in the cheese, cilantro, garlic, salt, and pepper.
- Preheat the oven to 375°F.
- Sprinkle a little flour onto a piece of parchment paper and roll out the dough fairly thin. Use a 5-inch round cookie cutter to make 8 circles. Or use a plate and cut with a knife around the plate.
- Once you have each circle of empanada dough cut out, fill them with 3 tablespoons of filling.
- Spread some water around the edges and fold over to seal. Use a fork to crimp the edges. Gently poke a fork on top to let steam escape.
- Place on a baking sheet and into the oven for 20-25 minutes, or until golden. Some of the cheese may come out during baking.
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