Viva Vegan! has been in my possession for a while, but I really haven’t made much out of it yet. So when planning the weekly shopping recently, I picked out two recipes to make. The Sweet and Spicy Seitan-Potato Empanadas was the first one. I’d already stocked the freezer with a couple of packages of vegan empanada wrappers so these went a little faster than if you had to make those too.

Kevin doesn’t like olives, so I left those out. Instead of making seitan, I just rehydrated some beefy TVP chunks. They worked beautifully. The more you cook, the more you get a feel for easy substitutions.

Just a little steamed broccoli on the side to round out the meal. This was lunch. The seams held up really well. Only a couple leaked.