{"id":2673,"date":"2017-12-20T01:19:32","date_gmt":"2017-12-20T00:19:32","guid":{"rendered":"https:\/\/holavegan.theblogpress.com\/?post_type=recipe&p=2673"},"modified":"2026-04-12T18:32:36","modified_gmt":"2026-04-12T21:32:36","slug":"empanada-gallega","status":"publish","type":"post","link":"https:\/\/holavegan.com\/en\/empanada-gallega\/","title":{"rendered":"Empanada “Gallega”"},"content":{"rendered":"

\"\"<\/p>\n

Mi madre nos preparaba este plato bastante seguido, ella no era gallega, pero la empanada le sal\u00eda espectacular, como todo lo que hac\u00eda, claro que, la preparaba con pececitos \ud83d\ude41<\/p>\n

Ahora bien, con qu\u00e9 reemplazo el at\u00fan?<\/h5>\n

Hace tiempo estoy experimentando con jackfruit, yaca, jack, jaca,\u00a0nangka o como le quieran decir. Esta maravillosa fruta que tiene textura de carne deshilachada.
\nLa he usado para hacer vegan “pulled pork” y va genial, pero en esta oportunidad quer\u00eda probarla como at\u00fan para hacer esta deliciosa empanada.<\/p>\n

S\u00e9 que no es f\u00e1cil de conseguir, ten\u00eda entendido que se consegu\u00eda enlatada en el barrio Chino, pero mis hermanas la han buscado sin \u00e9xito. Si no la consiguen, pueden reemplazar la textura carnosa del at\u00fan por seit\u00e1n<\/a> cortado en tiritas finas, o si consiguen carnes veganas hechas de soja. Otro gran reemplazo del at\u00fan que suelo ver todo el tiempo sobre todo para la ensalada de at\u00fan son los garbanzos machacados. Ser\u00e1 cuesti\u00f3n de probar.<\/p>\n

Sea lo que sea que utilicen, el sabor lo dar\u00e1n los otros ingredientes y condimentos.<\/p>\n

\"\"<\/p>\n

No-at\u00fan de jackfruit<\/h5>\n

Lo prepar\u00e9 a partir de jackfruit de lata. Lo puse en una cacerolita con agua, sal y alga nori (para darle gustito a mar) y lo llev\u00e9 a hervir por 10 minutos. Lo col\u00e9 y lo desmenuc\u00e9.<\/p>\n

\"\"<\/p>\n

(De yapa, con el no-at\u00fan me hice un wrap)<\/h5>\n

Con nuestras tortillas para wraps<\/a> of course<\/em>, lo mezcl\u00e9 con vegan mayo<\/a>, agregu\u00e9 tomates confitados<\/a>, alcaparras, palta y alga nori tostada y picada.<\/p>\n

\"\"<\/p>\n

Volviendo a la empanada gallega…<\/h5>\n

\"\"<\/p>\n

La masa me qued\u00f3 igual a la de mam\u00e1, ella la hac\u00eda con manteca, yo us\u00e9 aceite de oliva. El tip de la masa es que lleva levadura. Es una masa con levadura y aceite, que se estira fina y que en el horno se hincha un poco, pero tambi\u00e9n se crocanta<\/em> (si es que existe tal verbo)<\/p>\n

\"\"<\/p>\n

Para completar el relleno, us\u00e9 pur\u00e9 de tomate, pimiento rojo, cebolla, aceitunas verdes y como reemplazo del huevo duro, tofu desgranado con sal kala namak<\/em> y c\u00farcuma en polvo.<\/p>\n

Qued\u00f3 para chuparse los dedos y las porciones que sobraron recalentadas en el horno quedaron impresionantemente deliciosas, la masa qued\u00f3 m\u00e1s crocante a\u00fan, mmmmmmmmmmm!<\/p>\n

<\/div>
\n
\n
\n \n <\/div>\n \n
\n <\/g><\/svg><\/span> <\/a>\n \n <\/div>\n <\/div>\n \n
\n \n

Empanada \"Gallega\"<\/h2>\n \n <\/div>\n \n
\n
Servings <\/span>4<\/span> personas<\/span><\/span><\/div>\n \n <\/div>\n \n
\n \n

Ingredients<\/h3>

Para el no-at\u00fan<\/h4>
  • 1<\/span> lata<\/span> jackfruit en conserva<\/span> (*ver reemplazos en el post)<\/span><\/li>
  • 1<\/span> alga nori<\/span> *opcional<\/span><\/li>
  • Agua<\/span><\/li><\/ul><\/div>

    Para la masa<\/h4>
    • 250<\/span> grs.<\/span> harina com\u00fan<\/span><\/li>
    • 75<\/span> cm3<\/span> Agua<\/span><\/li>
    • 5<\/span> grs.<\/span> levadura fresca<\/span><\/li>
    • 10<\/span> grs.<\/span> sal<\/span><\/li>
    • 1\/4 <\/span> taza<\/span> aceite de Oliva<\/span><\/li><\/ul><\/div>

      Para el relleno<\/h4>
      • 1<\/span> receta<\/span> no-at\u00fan preparado anteriormente<\/span> \u00f3 1 lata de garbanzos escurridos y machacados \u00f3 2 tazas de seit\u00e1n cortado en tiritas finas \u00f3 carne vegetal deshilachada<\/span><\/li>
      • 1<\/span> taza<\/span> pur\u00e9 de tomates<\/span> \u00f3 tomate natural procesado<\/span><\/li>
      • 1<\/span> pimiento rojo<\/span><\/li>
      • 1<\/span> cebolla morada<\/span><\/li>
      • 100<\/span> grs.<\/span> tofu firme<\/span><\/li>
      • 100<\/span> grs.<\/span> aceitunas verdes<\/span><\/li>
      • 1<\/span> cdita.<\/span> C\u00farcuma<\/span><\/li>
      • 1<\/span> cdita.<\/span> sal kala namak<\/span> *opcional<\/span><\/li>
      • 1<\/span> cdita.<\/span> sal<\/span><\/li>
      • pimienta a gusto<\/span><\/li>
      • 1<\/span> cdita.<\/span> piment\u00f3n ahumado<\/span><\/li>
      • 1<\/span> cda.<\/span> extracto de tomate<\/span><\/li>
      • aceite de Oliva<\/span><\/li><\/ul><\/div>

        In addition<\/h4>
        • 1<\/span> cda.<\/span> Plant-based milk<\/span><\/li>
        • 1<\/span> cda.<\/span> aceite de Oliva<\/span><\/li><\/ul><\/div><\/div>\n <\/div>\n \n
          \n

          Instructions<\/h3>

          Para el no-at\u00fan<\/h4>
          • En una cacerolita colocar el jackfruit y el alga nori<\/div><\/li>
          • Cubrir con agua y llevar a hervor, bajar el fuego y cocinar por 10 minutos<\/div><\/li>
          • Colar, retirar el alga, reservar<\/div><\/li><\/ul><\/div>

            Para la masa<\/h4>
            • Mezclar todos los ingredientes y amasar hasta obtener un bollo liso<\/div><\/li>
            • Dejar fermentar en el bol tapado por 1 hora<\/div><\/li><\/ul><\/div>

              Para el relleno<\/h4>
              • Picar la cebolla y el pimiento<\/div><\/li>
              • En una sart\u00e9n, colocar un chorrito de aceite de oliva y saltear hasta transparentar la cebolla<\/div><\/li>
              • A\u00f1adir la sal, el pur\u00e9 de tomates y el extracto de tomate<\/div><\/li>
              • Agregar el piment\u00f3n ahumado y la pimienta<\/div><\/li>
              • Incorporar el no-at\u00fan, mezclar y cocinar por unos minutos hasta que el l\u00edquido se evapore<\/div><\/li>
              • Apagar el fuego<\/div><\/li>
              • En un recipiente, desmenuzar el tofu y mezclar con la sal kala namak y la c\u00farcuma, agregar a la sart\u00e9n<\/div><\/li>
              • Incorporar las aceitunas picadas<\/div><\/li>
              • Dejar enfriar<\/div><\/li><\/ul><\/div>

                Para armar<\/h4>
                • Dividir la masa en 2 partes, estirar una de ellas con palote y colocar en una fuente para horno<\/div><\/li>
                • Colocar el relleno, estirar la segunda mitad de masa y colocar por encima, hacer un repulgue<\/div><\/li>
                • Mezclar la leche vegetal con el aceite y pincelar la empanada<\/div><\/li>
                • Con un tenedor, pinchar la superficie para que no se infle<\/div><\/li>
                • Cocinar en horno a 200\u00baC hasta que est\u00e9 dorada<\/div><\/li>
                • Servir caliente o tibia<\/div><\/li><\/ul><\/div><\/div>\n
                  <\/div>\n <\/div>\n \n \n \n
                  \n \n \n \n
                  <\/g><\/svg><\/span> Plato: <\/span>To share<\/span><\/div>
                  <\/g><\/svg><\/span> Cocina: <\/span>Spanish<\/span><\/div><\/div>\n <\/div>\n \n \n<\/div><\/div><\/div>","protected":false},"excerpt":{"rendered":"

                  Mi madre nos preparaba este plato bastante seguido, ella no era gallega, pero la empanada le sal\u00eda espectacular, como todo lo que hac\u00eda, claro que, la preparaba con pececitos \ud83d\ude41 Ahora bien, con qu\u00e9 reemplazo el at\u00fan? Hace tiempo estoy experimentando con jackfruit, yaca, jack, jaca,\u00a0nangka o como le quieran decir. Esta maravillosa fruta que …<\/p>","protected":false},"author":3,"featured_media":0,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"wprm-recipe-roundup-name":"","wprm-recipe-roundup-description":"","loftocean_post_primary_category":0,"loftocean_post_format_gallery":"","loftocean_post_format_gallery_ids":"","loftocean_post_format_gallery_urls":"","loftocean_post_format_video_id":0,"loftocean_post_format_video_url":"","loftocean_post_format_video_type":"","loftocean_post_format_video":"","loftocean_post_format_audio_type":"","loftocean_post_format_audio_url":"","loftocean_post_format_audio_id":0,"loftocean_post_format_audio":"","loftocean-featured-post":"","loftocean-like-count":0,"loftocean-view-count":1538,"tinysalt_single_post_intro_label":"","tinysalt_single_post_intro_description":"","tinysalt_hide_post_featured_image":"","tinysalt_post_featured_media_position":"","tinysalt_single_site_header_source":"","tinysalt_single_custom_site_header":"0","tinysalt_single_custom_sticky_site_header":"0","tinysalt_single_custom_sticky_site_header_style":"sticky-scroll-up","tinysalt_single_site_footer_source":"","tinysalt_single_custom_site_footer":"0","footnotes":""},"categories":[5407,5411,315],"tags":[1015,1412,1723,2644],"class_list":["post-2673","post","type-post","status-publish","format-standard","hentry","category-para-comer-todos-los-dias","category-para-compartir","category-recetas","tag-empanada-gallega","tag-jackfruit","tag-no-atun","tag-tuna"],"yoast_head":"\nEmpanada "Gallega" - Hola Vegan<\/title>\n<meta name=\"robots\" content=\"noindex, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Empanada "Gallega" - Hola Vegan\" \/>\n<meta property=\"og:description\" content=\"Mi madre nos preparaba este plato bastante seguido, ella no era gallega, pero la empanada le sal\u00eda espectacular, como todo lo que hac\u00eda, claro que, la preparaba con pececitos \ud83d\ude41 Ahora bien, con qu\u00e9 reemplazo el at\u00fan? 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