VEGGIE GRILL CARROT CAKE RECETAS

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VEGGIE EMPANADA RECIPE - FOOD NETWORK



Veggie Empanada Recipe - Food Network image

Proporcionado por Food Network

Categorías     main-dish

Tiempo Total 2 hours 55 minutes

Tiempo de Preparación 25 minutes

Hora de Cocinar 30 minutes

Rendimiento 10 to 12 empanadas

Número de Ingredientes 25

1/2 cup vegetable shortening
2 pounds onions, diced
1 1/2 tablespoons chopped shallots
1 tablespoon chopped garlic
2 tablespoons tomato sauce
1 tablespoon tomato paste
3 tablespoons chopped mixed green and red peppers
1 1/2 tablespoons chopped fresh parsley leaves
2 tablespoons chardonnay wine
1 tablespoon vegetable stock
4 ounces portobello mushrooms, chopped
4 ounces carrots, diced
4 ounces green zucchini, diced
4 ounces yellow squash, diced
8 ounces broccoli, diced
8 ounces mixed vegetables
8 ounces chopped fresh spinach
8 ounces creamed corn
1 1/2 teaspoons crushed red pepper flakes
1 1/2 teaspoons paprika
1 1/2 teaspoons dried oregano
1 1/2 teaspoons Cajun seasoning
Salt and pepper
12 Empanada dough disks
2 large egg yolks, beaten

Paso a Paso:

  • In a large pot, over medium heat, melt the vegetable shortening. Add the onions, shallots, and garlic and cook until they are soft but not browned.
  • Lower the heat and add the tomato sauce, tomato paste, chopped mixed green and red peppers, parsley, wine, stock, and mushrooms.
  • Bring a large pot of water to the boil. Add the carrots, zucchini, squash, and broccoli and cook until the vegetables are al dente. Add the mixed vegetables and spinach and heat through. Drain the vegetables and put them into an ice bath. When cool, drain well.
  • Put the vegetables back into the pot along with the creamed corn. Mix in the red pepper flakes, paprika, oregano, Cajun seasoning, and salt and pepper, to taste. Refrigerate for at least 2 hours.
  • Preheat the oven to 375 degrees F. Line a cookie sheet with parchment paper.
  • Place 1/4 cup vegetable mixture on the middle of each empanada dough disk. Avoid reaching the edges with the filling because oiliness will prevent good sealing. Slightly wet the edges, fold in half, and stick edges together. The shape should resemble a half-moon. Seal by pinching the edge between your thumb and index finger to make a curl about 5 or 6 times. Other sealing procedures like pinching without curling or using a fork to seal will not prevent the juices from leaking.
  • Place the finished empanadas on the cookie sheet and brush them with the egg yolk. Cook until they are golden brown, about 25 to 30 minutes.

KOREATOWN TACOS | A VEGGIE GRILL COPYCAT RECIPE



Koreatown Tacos | A Veggie Grill Copycat Recipe image

Definitely inspired by Veggie Grill's Koreatown Tacos!

Proporcionado por olivesfordinner.com

Tiempo Total 50 minutes

Tiempo de Preparación 20 minutes

Hora de Cocinar 30 minutes

Rendimiento 4

Número de Ingredientes 15

1 TB toasted sesame oil
1 TB garlic, finely minced
1 TB ginger, finely minced
4 TB water
2/3 cup brown sugar
2/3 cup rice vinegar
1/2 cup Gochujang
9-10 oz. bag of breaded vegan chick’n nuggets or tenders, prepared according to package instructions
15 oz. can of black beans, slightly warmed (I season with a tsp of cumin and add a little veg broth and simmer, but that’s not completely necessary here.)
4 large flour tortillas, slightly warmed
2 cups mandolined or thinly sliced green cabbage
4-6 handfuls fresh arugula
1 ripe avocado, sliced
2-4 TB finely diced red onion
any creamy vegan dressing (I used Follow Your Heart brand’s Creamy Garlic Dressing)

Paso a Paso:

  • TO MAKE YOUR GOCHUJANG GLAZE
  • TO ASSEMBLE THE TACOS

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