Black Eyed Pea & Tempeh Empanadas



Leftovers from previous post! I didn’t have enough dough and filling to make a whole new pie, so I decided to make a few empanadas. Had never made these before but it’s so easy! And cooking with dough is so much fun, it’s like you’re 6 again and playing with play dough.

Preheat oven to 400º and line a baking sheet with wax paper.

I stored the leftover dough in some saran wrap in the fridge overnight. I had to add a little bit of water to make it softer and easier to mold, then rolled it into a ball and flattened it out into a big 14 inch square. I then cut the dough into 4 equal squares.

The filling is the same as the pie. I brushed the squares with some melted vegan butter, then added the filling. Then, I folded the square into a triangle, sealing the edges by pressing down with a fork, and brushing the outside with a little more butter.

Bake for about 25-30 minutes until the edges are golden brown.

Let them sit for at least 10 minutes before serving.

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Black Eyed Pea Tempeh Pie


This is my first attempt at a veggie pot pie and it was a huge success! I was afraid it would come out to dry but the black eyed peas ended up being perfect for this because they have a great flavor on their own and they’re kind of creamy too.

for the pie crust

  • 3 cups whole wheat flour
  • 1 cup melted vegan butter
  • 2 tsp salt
  • 2 tsp baking powder
  • 1/2 cup ice water

-mix all ingredients together until mixture forms a ball

-wrap the ball in saran wrap and keep in fridge for 1 hour

-divide the dough ball in half and roll one of the balls to fit the bottom and side or a 9inch baking dish

-roll out the other half to use for the top crust

for the filling

  • 1 flax egg (1tbsp ground flax seed, 3 tbsp water, simmer in pan till reaches egg consistency, about 3min)
  • 3 cups black eyed peas (1 16 oz bag of dry beans soaked night before, then cooked in about 6 cups water with 2 cloves of garlic and pinch of salt for about 45min)
  • 1 cup loosely packed spinach
  • 1 onion, diced
  • 1 jalapeno, diced
  • 2 cloves pressed garlic
  • 1 8 oz block tempeh, cut into 1/2 inch cubes
  • 1 cup white button mushrooms, sliced
  • 2 cups broccoli florets
  • 1 carrot, chopped
  • 1/2 cup soy creamer
  • 1 tsp vegan butter, melted
  • 1 tbsp & 1 tsp nutritional yeast
  • 2 tbsp olive oil
  • 1/2 tsp cumin
  • 1/2 tsp turmeric
  • pinch cayenne
  • salt and pepper to taste

I used 3 different layers for the filing: a tempeh/veggie mixture, a blended black eyed pea/spinach mixture, and then some black eyed peas on top.

for the tempeh mixture:

-Cook carrots and broccoli with 1 tbsp oil in pan, covered until soft, adding a tsp of water periodically so they don’t stick or burn

-In a separate pan, cook the tempeh with 1 tbsp of olive oil until browned on all sides

-In another pan, add 2 tbsp of olive oil and saute onions and jalapeno until onions are translucent. Add garlic and and cook for 1 minute. Add mushrooms, carrots and broccoli, tempeh, nutritional yeast, and spices. Cook another 4-5 minutes, adding water if needed to keep it moist.

for the spinach mixture:

mix flax egg, spinach, 1 1/2 cup black eyed peas, soy creamer, and 1 tbsp nutritional yeast in a blender/processor until smooth

to assemble the pie:

-line the bottom of pan with tempeh mixture

-add layer of spinach mixture

-top with remaining 1 1/2 cup black eyed peas

-cover with the rest of the dough, making sure to pinch the bottom and top crust together

-cut some slits in the the top for ventilation

-brush melted butter on top of crust

-bake at 375º for 45-60 min until edges are golden brown

-garnish with parsley to make it pretty and eat it!