These tempeh, sweet potato, and mushroom empanadas are plant-based comfort food at its finest. A filling of onions, garlic, mushrooms, tempeh, Mexican spices, and roasted sweet potato is enrobed in a spelt flour pastry and baked. Topped with avocado, salsa verde, and chipotle mayo or aioli and served with a green salad, these empanadas make a great lunch or dinner.
*I used goat cheddar from a producer that uses vegetarian rennet; i.e. no calves were harmed in the making of this cheese! For a vegan option, I recommend using Daiya jalapeno havarti cheese. **I used Primal Kitchen chipotle mayonnaise. For a vegan option, I recommend this chipotle ranch dressing.
Keywords: vegan empanadas, healthy empanadas, tempeh empanadas, sweet potato empanadas, mushroom empanadas