Okay, the spicy part I like, I’m assuming the H in Tempeh is silent, and empanadas sound like something you probably wouldn’t find at a Taco Bell, ironically. No worries though, as this won’t send you to the bathroom five minutes after you eat it, but back for seconds!

– 8 ounces tempeh

– 2 tablespoons olive oil

– 1 medium yellow onion, finely chopped

– 2 garlic cloves, minced

– 1⁄2 teaspoon dried oregano

– 1⁄2 teaspoon ground cumin

– 1⁄2 teaspoon crushed red pepper

– 11⁄2 teaspoons salt

– 1⁄4 teaspoon black pepper

– 1⁄2 cup ketchup

– 1⁄2 cup raisins

– 1⁄4 cup fresh orange juice

– 11⁄2 cups all-purpose flour

– 1⁄2 cup yellow or white cornmeal

– 1 teaspoon sugar

– 1 teaspoon baking powder

– 1⁄2 cup vegan margarine

– 1⁄3 cup plus 2 teaspoons soy milk

– 2 teaspoons Dijon mustard

In a medium saucepan of simmering water, cook the tempeh for 30 minutes. Drain well, chop, and set aside. In a large skillet, heat the oil over medium heat, add onion and garlic, cover, and cook until softened, 5 minutes.

Stir in the chopped tempeh, oregano, cumin, crushed red pepper, the 1⁄2 teaspoon salt, and black pepper. Cook 5 minutes longer, then reduce the heat to low and stir in the ketchup, raisins, and orange juice. Simmer until flavors have blended and liquid has evaporated, about 15 minutes. Set aside to cool. Preheat the oven to 400°F. In a food processor, combine the flour, cornmeal, sugar, the remaining 1 teaspoon salt, and baking powder. Pulse to blend. Add the margarine, soy milk, and mustard. Process until a soft dough forms.

Divide the dough into 6 equal pieces and roll them out into 7-inch circles on a lightly floured work surface. Divide the filling mixture onto one half of each dough circle. Fold the other half of the dough over the filling and crimp the edges to seal the filling inside. Bake until golden brown, 25 to 30 minutes. Serve hot… Makes 6 empanadas