A looooooooong time ago, I made these mushroom pecan empanadas and shared them on the blog. This was early in my journey of plant-based eating, and I have decided to re-do the recipe. Today, we will check out my new baked mushroom lentil empanadas recipe!
Pecans were an unusually but tasty protein source for empanadas. I decided to use lentils instead because they make the fillig more moist, and a better protein to calorie ratio. I also swapped whole wheat pastry flour for the white whole wheat flour because I could use more of it and still achieve the desired texture. Yay for whole grains! Continue reading
