Recipes

Air-Fryer Vegan Tofu, Mushroom & Artichoke Empanadas

September 28, 2026 Lulu LeeLeave a comment

These savory vegan empanadas combine crumbled tofu, mushrooms, artichoke hearts, peppers and warm spices with a little heat from fresh habanero. Instead of deep-frying, they’re cooked in the air fryer for a crisp, golden exterior with a hearty plant-based filling.

A note from Lulu’s Kitchen: This is one of the recipes currently on my to-make list. I didn’t get a chance to prepare and photograph it before this week’s post, but the combination sounded too good not to share. Once I make my first batch, I’ll come back with photos and any little adjustments I discover along the way.

Ingredients

For the filling

1 block (14–16 oz) extra-firm tofu, pressed and crumbled
8 oz mushrooms, finely chopped
½–1 cup artichoke hearts, well drained and chopped
½ bell pepper, finely diced
½ medium onion, finely diced
2–3 cloves garlic, minced
1–2 teaspoons fresh ginger, grated
Habanero pepper, very finely minced, to taste
1 teaspoon smoked paprika
1 teaspoon ground cumin
½ teaspoon dried thyme
½ teaspoon black pepper
Salt, to taste
1–2 tablespoons soy sauce or tamari
1–2 tablespoons nutritional yeast, optional
1 tablespoon olive or avocado oil for sautéing, or a splash of vegetable broth for an oil-free filling

For assembling

Empanada wrappers
A small amount of plant milk or oil for brushing

Instructions

1. Prepare the tofu.
Press the tofu to remove as much excess moisture as possible, then crumble it into small pieces. Removing the extra liquid will help keep the empanada filling from becoming soggy.

2. Cook the mushrooms.
Heat a large skillet over medium heat. Add the finely chopped mushrooms and cook until they release their liquid and most of the moisture has evaporated.

3. Build the filling.
Add the onion and bell pepper and sauté until they begin to soften. Stir in the garlic, ginger and finely minced habanero and cook for another minute, until fragrant.

Add the crumbled tofu, smoked paprika, cumin, thyme, black pepper, salt and soy sauce or tamari. Add nutritional yeast, if using.

Cook for several minutes, stirring occasionally, until everything is well combined and the mixture is flavorful but fairly dry.

4. Add the artichokes.
Fold in the chopped artichoke hearts during the last couple of minutes of cooking. Keeping them until the end helps preserve some of their texture.

Remove the skillet from the heat and allow the filling to cool completely before assembling the empanadas.

5. Fill and seal.
Place an empanada wrapper on a flat surface and spoon a small amount of filling into the center. Be careful not to overfill.

Fold the wrapper over to create a half-moon shape. Press the edges together firmly and crimp with a fork to seal.

6. Air-fry.
Preheat the air fryer to 375°F.

Lightly brush the empanadas with plant milk or a small amount of oil. Arrange them in a single layer in the air-fryer basket, leaving a little space between each one.

Air-fry for approximately 8–12 minutes, flipping halfway through if your air fryer browns unevenly.

They’re ready when the outside is crisp and beautifully golden.

Serving Ideas

Serve these warm with avocado or guacamole, fresh salsa, cilantro-lime sauce or a creamy vegan dipping sauce.

For anyone who doesn’t enjoy much heat, reduce or omit the habanero. If you’re like me and enjoy a little kick, adjust it to your taste.

Lulu’s Kitchen Tip

Moisture is the enemy of a crispy empanada. Drain the artichokes thoroughly, press the tofu well and give the mushrooms enough time to release their water. Also, don’t skip cooling the filling before stuffing the wrappers.

Once I make my first batch, I’ll update this recipe with photos and let you know whether anything changes after the official Lulu’s Kitchen taste test.

Enjoy!

#VeganEmpanadas #LulusKitchen #PlantBasedRecipes #AirFryerRecipes #VeganDinner #TofuRecipes #MeatlessMeals #PlantForward #VeganComfortFood #HomeCooking

Recipes

Almost Hits: Beet Pulp Vegan Brownies & Learning to Cook Differently

May 12, 2026 Lulu LeeLeave a comment

There’s something oddly satisfying about making a recipe completely from scratch — especially when it starts with ingredients that most people would probably throw away.

Recently, I decided to experiment with a healthier vegan brownie recipe using homemade almond flour, homemade almond milk, and the leftover beet grounds from a batch of homemade fruit punch. I’ve been trying to find more ways to naturally incorporate iron-rich foods into our family’s meals without making every meal feel overly “healthy,” and honestly… this recipe landed somewhere between an almost hit and a full success.

The brownies came out soft, delicate, and more cake-like than fudgy. Considering I was working with homemade ingredients that tend to behave differently than store-bought versions, I was actually pretty happy with the outcome. I used homemade almond flour, applesauce, flaxseed meal as an egg substitute, cocoa powder, vanilla, sugar, and chocolate chips on top before baking everything at 350 degrees for about 45 minutes.

And surprisingly? It worked.

Now, did everyone in the family immediately fall in love with them? Not exactly.

Some people enjoyed them, while others were a little skeptical — which is fair. When people are used to rich, ultra-sugary brownies, healthier versions can feel a little different at first. But that’s part of this journey for me. I’m learning that healthier cooking doesn’t have to be perfect to still be worthwhile.

Sometimes the goal isn’t to recreate traditional comfort food exactly as we remember it. Sometimes the goal is simply finding better ways to nourish ourselves while still enjoying the process.

What I loved most about this recipe was the intention behind it:

Using beet grounds instead of creating food waste
Making homemade almond flour instead of relying on heavily processed ingredients
Using flaxseed instead of eggs
Finding simple ways to increase iron-rich foods in our daily meals

It reminded me that not every recipe has to be a viral masterpiece to be meaningful. Some recipes are stepping stones. Some are experiments. Some are “almost there.” And honestly, I think there’s value in sharing those too.

Because real cooking — especially when you’re trying to feed your family healthier meals on a budget — is a lot of trial, error, adjusting, and trying again.

I’ll probably tweak this recipe next time by adding a little more healthy fat for richness and maybe reducing the bake time slightly for a softer center. But overall? I’d still call this one a win.

Not every healthy recipe has to fool people into thinking it’s unhealthy to be worth making.

And maybe that’s what this new series is really about:
celebrating the almost hits too.

Recipes

Sierra Leonean Stewed Black-Eyed Peas | Plant-Based Comfort by Lulu Lee

October 27, 2025 Lulu LeeLeave a comment

🌿 Remembering My Grandmother Through Food

Every time I make this stew, it feels like coming home. The smell of onions, bell peppers, and garlic fills my kitchen the same way it filled my grandmother’s when I was growing up in Sierra Leone.

Her black-eyed pea stew was always made with love — sometimes made with chicken, beef, or fish — depending on what was available that day. What made it special wasn’t just the ingredients, but the patience and care she poured into every simmering pot.

Now, years later, I’ve given up meat but not the memory. This plant-based version keeps her spirit alive in my kitchen, using soy strips instead of meat. The flavors remain rich, earthy, and comforting — a bridge between who I was and who I’m becoming.

🥣 Ingredients

2 cups precooked black-eyed peas
1 cup rehydrated soy strips (I use Mkostlich Soy Strips)
2 large onions, peeled and chopped
2 bell peppers, seeded and chopped
1 large tomato, chopped
2 tablespoons tomato paste
½ cup olive oil (or palm oil, for a traditional flavor)
Seasoning salt, to taste
Cayenne pepper, to taste
Ginger and garlic, to taste

Like my grandmother, I rarely measure seasonings when I cook. I trust my nose, taste, and memory to guide me — that’s the soul of African cooking.

🍲 Directions

Prepare the soy strips.
Rehydrate 1 cup of soy strips in warm water or broth for 15–20 minutes. Once softened, squeeze out the excess liquid and set aside.
Blend the vegetables.
In a food processor, combine the onions, bell peppers, tomato, ginger, and garlic. Pulse until finely chopped (not fully pureed). This creates a smooth base that will thicken and flavor the stew.
Sauté the base.
Heat ½ cup of olive oil in a heavy-bottomed pot or Dutch oven (I use this Overmont enameled Dutch oven) over medium heat. Add the blended vegetable mixture and cook, stirring occasionally, until most of the liquid evaporates and the mixture deepens in color — about 10–12 minutes.
Add the tomato paste.
Stir in the tomato paste and cook for another 3–5 minutes to deepen the flavor.
Add the soy strips.
Toss in the rehydrated soy strips, stirring well to coat them in the tomato mixture. Season generously with seasoning salt, cayenne, and any additional spices to your taste.
Add the black-eyed peas and simmer.
Gently fold in the precooked black-eyed peas. Lower the heat to a gentle simmer and cook uncovered for 30–45 minutes, stirring occasionally. This slow simmer allows the flavors to blend beautifully and gives the soy strips time to absorb the richness of the sauce.
Taste and adjust.
Taste and adjust seasoning as needed. If you prefer a thinner consistency, add a small splash of water or vegetable broth near the end.

Serve warm with rice, boiled plantains, or bread — something that lets you scoop up every drop of that flavorful sauce.

💛 Reflections

Cooking this stew in my Dutch oven has become a small ritual of comfort. Its weight and warmth remind me of my grandmother’s patience — how she always said good food needs time, love, and the right pot.

Each simmer feels like a conversation with her, even though she’s no longer here. This dish connects me to where I come from, while also embracing how I’ve grown. It’s proof that you can honor your roots and still evolve in your own direction.

💭 Reflection Prompt for Readers

Is there a meal from your childhood that brings you comfort or connects you to someone you love?
How have you kept that recipe — or its memory — alive in your own kitchen?

Share your reflections in the comments — I’d love to hear the stories that feed your soul. 🌿