These bad boys are delicious!!! The original non-vegan version of these comes from Costa Rica and they are filled with cheese, however I decided to veganize them and make them healthier by using less oil and filling them up with veggies. Try them out they are amazing!
2 sweet plantains
1 cup of mix vegetables (I used frozen/organic)
1 tbsp. of Earth Balance Vegan butter
1/4 cup of Daiya mozzarella cheese
-Cut the plantain into big chunks (you don’t need to remove the skin) place them on a pot, cover with water, add some salt and boil covered for about 25 minutes over medium heat.
-Cook your veggies, and season with some salt and pepper.
-Remove the plantains from the water, peel them, and mash them up. Add 1/2 tbsp. of the vegan butter, and Daiya cheese, make sure the cheese is evenly distributed. If the mixture looks a little dry add a tiny bit of water.
-Form the mashed plantain into medium-sized balls, place the ball on a sheet of plastic wrap, cover with another sheet of plastic wrap and flatten it using a plate.
-Fill them up with veggies, and fold in half to form the empanadas.
-Place a non-stick skillet over medium-low heat, add the remaining butter (if you need some more don’t hesitate) and let it brown on each side for about 3 minutes.
Makes 4 medium yummy empanadas:)
Hope you like them!