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Plant-Based Mixed Empanadas

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by Daniel Briceno

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Can't decide on one flavor? Taste all of them!

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Nutritional facts

Protein

14g

Carbs

99g

Calories

768

Fat

38g

Ingredients

Bay LeavesBeetsBeyond MeatBrown RiceCarrot JuiceChipotle In AdoboCilantroCorn OilCuminDistilled VinegarEnriched Bleached FlourExtra Virgin Olive OilGarlicGarlic PowderGreen PeppersGround Black PepperItalian ParsleyJackfruit In BrineMezcalMustardOlive OilOnion PowderOnionsOreganoPaprikaRed Bell PeppersSaltScallionsSoy MilkSoy SauceSpanish OnionsSpinachTomato PasteTomatoesVegan Worcestershire SauceVegetable BrothWaterWhite Mushrooms

Reviews

4.1

1 stars of rating2 stars of rating3 stars of rating4 stars of rating5 stars of rating

Based on 122 reviews

More Daniel Briceno’s delicious meals

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Daniel Briceno

Beyond Meat and Rice Empanadas
Beyond Meat and Rice Empanadas
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Daniel Briceno

Jackfruit Tinga Empanadas
Jackfruit Tinga Empanadas
Daniel  Briceno

Daniel Briceno

Plant-Based Mixed Empanadas
Plant-Based Mixed Empanadas
Daniel  Briceno

Daniel Briceno

Smokey Mushroom Empanadas
Smokey Mushroom Empanadas

About Daniel Briceno

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Hailing from Venezuela, Daniel Briceno has been building his plant-based empanadas business, Fons, since 2019 and he now operates several locations in the greater Chicago area. Taking inspiration from his home country and his past experience working in Jajaja - a plant-based Mexican restaurant in NYC - Daniel has crafted specialized recipes featuring both traditional and original flavors. Prior to cooking Daniel worked as a mechanical engineer, a career that proved valuable when formulating his recipes and methods for hand-making his empanadas. Daniel has teamed up with his wife to operate and grow their business and share their empanadas with you!

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