Our Vegan pastelitos and empanadas stuffing is absolutely wonderful, so good that everyone-vegan or not-will want seconds. See this video and recipe to see how to make it.
By - Reviewed: . Original: Jun 16, 2021
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Why we ❤️ it
This veggie stuffing recipe works not just despite, but because of its simplicity and the common, inexpensive ingredients in it.
It has a richness of flavor that surprised me, and not only is it great to make picaderas, it is also a great side dish in itself.
Vegan stuffings
We also have a vegan mince recipe, which works great as a filling for empanadas and pastelitos, or as a filling for my vegan ripe plantain pastelón.
For something closer to the texture and flavor of meat, this soy meat picadillo is incredibly tasty.
Vegan vegatable mix stuffing for empanadas and pastelitos.
How to use
This is a great filling for making vegan empanadas and pastelitos; it also works very well as a filling for my vegan ripe plantain pastelón.
You can also use it as a filling for this butter-free baked empanada, or our fabulous cativías, or yuca empanadas.
You can also serve it as a side dish with a vegan meal.
Top tips
- Leftovers: You will almost certainly have filling leftover. Save and add to your next soup.
- Substitute potatoes: You can also use sweet potato in lieu of potato for a very interesting flavor profile.
About this recipe
If you've ever made our pastelitos recipes you may be having a sense of déjà vu... You're not seeing things, this was part of the pastelitos recipe before. We've now given it its own home, but we've also improved the recipe, so you'll be glad to try this.
We have been brainstorming ideas to improve the content for our ever-growing vegetarian and vegan readership, something that we've always thought important. So I wanted to make this real simple vegetarian stuffing recipe more flavorful, richer, and worthy of being stuffed into our beloved pastelitos and empanadas.
I think I've succeeded beyond my expectations.
Video
Recipe
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Vegan Vegetable Mix Stuffing [Video+Recipe]
Ingredients
- 2 tablespoons olive oil
- 1 potatoes, peeled and diced
- 1 small carrot, peeled and diced (¼ inch [½ cm])
- 1 small red onion, diced (¼ inch [½ cm])
- 1 bell pepper, diced (¼ inch [½ cm])
- ½ cup sweet corn, boiled (1 small can)
- 1 teaspoon salt, or to taste
- ½ teaspoon pepper (freshly-cracked, or ground), or to taste
- ½ cup green peas, boiled (1 small can)
- 1 tablespoon hot sauce, or to taste
Instructions
1. Sauteing onions
Heat the oil over low heat in a medium-sized skillet. Add the potato, carrot, and onion and cook and stir until the onions become translucent. Cover and cook over low heat for 10 minutes.
2. Cooking vegetables
- Stir in bell pepper, and corn. Season with a teaspoon of salt and ½ teaspoon of pepper.Cover and cook over low heat for another 5 minutes.
3. Adding peas
- Add peas and stir until heated through (about a minute). Season with hot sauce, and salt to taste if you find it necessary.Remove from the heat.
4. Serving
- Serve as a standalone vegan side dish, or use to stuff pastelones, picaderas, or empanadas.
Nutrition
Nutritional information is calculated automatically based on ingredients listed. Please consult your doctor if you need precise nutrition information.
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