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Upton’s Vegan Empanada for lunch… thanks Green Grocer!

December 17, 2009

I had a treat for lunch today. I had anticipated making do with the two clementines and an apple I brought because I had a couple errands to run. BUT while running around to find ingredients for my dish for tomorrow’s holiday pot luck at work, I came across Upton’s Vegan Empanada in the checkout line of the Green Grocer. Never seen these before and did not hesitate to throw one in with my order. They also had a vegan calzone and a couple of vegan sandwich options in their case. Got to love that Green Grocer!

Upton’s Vegan Empanada was filled with seitan chorizo, potato and raisin, and served with a chipotle aioli. It was very tasty and filling. Warmed up well in the microwave but would be even better in an oven or toaster oven. Definitely got me through the three hour afternoon meeting! Below is a recipe for the Vegan Empanada from Upton’s blog. I will definitely have to experiment with some vegan empanada and calzone fillings this winter. Thanks, Upton’s!

Upton’s Vegan Empanada (reposted from Upton’s Naturals Recipe Blog 8/28/08)
1 ball (about 1.5 lbs) Whole Foods pizza dough (available at their pizza bar)
2 medium potatoes
1 8oz package Upton’s Naturals Chorizo-style seitan
1/4 cup golden raisins
1/4 cup diced onions
1 Tablespoon Follow Your Heart Vegenaise
1 Tablespoon Earth Balance margarine
1 Tablespoon minced garlic
Roll out the dough on a floured surface and cut into 4 equal portions and set aside. Boil potatoes until soft then mash with Vegenaise, Earth Balance & garlic. Fold in other ingredients and add salt & pepper to taste. Scoop equal amounts of filling onto each piece of dough. Roll it all up and bake on a greased cookie sheet at 350 for about 20 minutes or until lightly browned.

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