Vegan Empanadas

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Washington Post


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2 vegan bouillon cubes (about two-thirds of an ounce total), preferably Not Chik'n brand (may substitute hot vegan chicken broth)

1 1/2 cups boiling water

1 1/2 cups textured vegetable protein

1 or 2 teaspoons vegetable oil

1/2 large onion, cut into small dice (3/4 to 1 cup)

1 medium jalapeno pepper, stemmed, seeded and minced

2 big pinches crushed red pepper flakes (optional)

1 tablespoon tomato paste

1/2 cup raisins

1/2 cup almonds, toasted and crushed (see NOTE)

1 teaspoon ground cumin

1 teaspoon ground coriander

1/2 teaspoon garlic powder


Freshly ground black pepper

2 1/2 cups bread flour, plus more for the work surface

1 tablespoon vital wheat gluten (see headnote)

1 tablespoon salt

1 tablespoon sugar, preferably turbinado

1 tablespoon active dry yeast (do not use rapid-rise yeast)

1 1/4 cups hot tap water

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