Empanadillas veganas al horno con salsa de curry rojo

Ingredientes

• 1 (13.5 oz) can coconut milk
• 1/4 cup hot water
• 2 tablespoons red curry paste
• 3 tablespoons Soyaki sauce
• 3 cloves garlic, minced
• 1/2 cup red pepper, diced
• 1/2 cup mushrooms, sliced
• 2 cups kale, chopped small
• 1 (16-oz) package vegetable dumplings
• 1 tablespoon cilantro
• 1 tablespoon green onions
• 1 tablespoon crunchy chili onion oil

Preparación

1. 1

   Prepare the Red Curry Sauce: In a saucepan, combine the coconut milk, hot water, red curry paste, Soyaki sauce, and minced garlic. Whisk thoroughly and bring the mixture to a gentle simmer over medium heat. Allow it to simmer for 5-7 minutes until the sauce thickens slightly and the flavors meld together.

2. 2

   Sauté the Vegetables: In a separate skillet over medium heat, add a small amount of oil and sauté the diced red pepper and sliced mushrooms for about 3-4 minutes until tender. Add the chopped kale and continue cooking for an additional 2-3 minutes until wilted. Season lightly if desired.

3. 3

   Bake the Dumplings: Preheat your oven to 400°F (200°C). Arrange the vegetable dumplings on a baking sheet lined with parchment paper or lightly greased. Bake for 15-20 minutes, flipping halfway through, until they are crisp and golden brown on the outside.

4. 4

   Combine and Serve: Serve the baked dumplings on a platter with the sautéed vegetables. Pour the warm red curry sauce over the dumplings or serve on the side for dipping. Garnish with cilantro, green onions, and crunchy chili onion oil for added flavor and texture.