200°C · 20-30 minAllergens
Gluten
Sulfiet
Mosterd
SojaEmpanada with Guacamole
When I tasted this Mexican empanada, made by our chef Mitchel, during lunch, I was absolutely thrilled. We fill the empanada with two different fillings: a mole of black beans with cocoa and a mildly spiced tomato filling with white beans. On the side, you get a rich Mexican salad with vinaigrette and a lightly spicy guacamole. Everything in this dish is vegan, so it's 100% plant-based. Buenas noches!
Empanada with Guacamole
Tomatoes, carrot, iceberg lettuce, radish, white cabbage, fennel, spring onion, vine tomatoes, red onion, garlic, red pepper, avocado, lime juice, fresh coriander, mint, oregano and parsley, capucijners, chickpeas, corn, white beans, black beans, cinnamon, cumin seeds, allspice, soy yoghurt, Camargue rice (red rice), empanada dough (wheat flour), chipotle peppers in adobo sauce (contains soy), homemade vinaigrette (white wine vinegar, Dijon mustard, sunflower oil, extra virgin olive oil, salt), gluten-free soy sauce, Tabasco, white wine, cocoa, extra virgin olive oil, pepper and salt, sunflower oil.
Allergens: gluten, mosterd, soja, sulfiet.
Microwave
Heat the empanada uncovered for 3-6 minutes on the baking paper (note: the empanada will not become crispy in the microwave). Serve with the guacamole, salad, and vinaigrette (cold).
Oven — 200°C, 20-30 minMarleen's choice
Preheat the empanada uncovered for 20-30 minutes on the baking paper. Cover with aluminium foil if the empanada colours too dark. Serve with the guacamole, salad, and vinaigrette (cold). Disposable containers cannot go in the oven, transfer to an oven dish.