Beyond Meat Dominican Quipes (GF, V)

We got back from the most relaxing vacation ever in the Dominican Republic and I decided to try to relive the joy through quipes, veganized. Maybe it's the mamajuana talking, but I think I did a pretty good job.

Sources: My Dominican Kitchen & Fermentining for Foodies | Serves: 8

Time: 5 hr (lots of chill time)

Changes: Replaced beef with Beyond Meat; replaced bulgar wheat with #quinoa

Ingredients

1 cup quinoa

11/2 cup water

2 tbsp apple cider vinegar

2 cups water divided (you may not use all)

1 lb ground beef, divided (½ lb for the outer mixture; ½ lb for the filling)

6 mint leaves

1 small onion divided (1 for the outer mixture; ½ for the filling)

1 1/2 tsp adobo seasoning divided (1 tsp for the outer mixture; ½ tsp for the filling)

1 1/2 tsp ground black pepper divided (1 tsp for the outer mixture; ½ tsp for the filling)

½ cubanelle pepper chopped

1 garlic clove

2 tsp cilantro chopped

¼ teaspoon dried oregano

3 tbsp cup tomato sauce

¼ cup pimiento-stuffed green olives or alcaparrado

2 tbsp oil for sautéing + about 2 cups oil (for frying)

Avocado crema, to serve

Caribbean couscous, pairs well

Instructions

Soak the quinoa, water and apple cider vinegar. Cover and rest overnight, minimum 4 hr soak. Drain thoroughly and squeeze out all excess water.

For the outer mixture: In a food processor, pulse 1 small onion and mint until finely chopped. In a bowl, combine with 1/2 lb beef, 1½ tsp adobo, and 1¼ tsp black pepper. Add the drained quinoa and process until the mixture is uniform and cohesive.

For the filling: Pulse ½ small onion, cubanelle, garlic, and cilantro until finely chopped. Mix with the remaining ½ lb beef, ½ tsp adobo, ½ tsp oregano, and ½ tsp black pepper.

Heat 2 Tbsp oil over medium, brown the meat, then add tomato sauce, olives, and ½ cup water. Simmer until the liquid cooks off. Cool.

Assemble: Flatten about 3 Tbsp of the outer mixture in your palm. Place a spoonful of filling in the center, then wrap and seal. Shape into a torpedo/cone, smoothing any cracks. Repeat.

Chill the formed quipes on a lined tray, covered, 2–4 hours.

Fry in ~350°F oil, 1–2 at a time, until deeply golden. Drain on paper towels and serve hot.