Dairy-Free Beyond Meat and Cheese Empanada
Satisfy your cravings with these irresistibly flaky and flavorful Dairy-Free Beyond Meat and Cheese Empanadas—perfect for plant-based eaters and dairy-free diners alike! This recipe combines a savory, protein-packed filling of Beyond Meat beefy crumbles, sautéed veggies, bold seasonings like cumin and smoked paprika, and gooey vegan cheese, all wrapped in a golden, dairy-free empanada dough. With minimal prep and bake time, these handheld delights make an excellent appetizer, snack, or even a party crowd-pleaser. Whether served warm or at room temperature, these empanadas promise rich flavor and satisfying texture while being 100% vegan-friendly.
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Recipe Information
Ingredients
- 2 tablespoons Olive oil
- 1 medium, finely chopped Onion
- 2 minced Garlic cloves
- 1 medium, finely chopped Red bell pepper
- 12 ounces Beyond Meat beefy crumbles
- 1 teaspoon Ground cumin
- 1 teaspoon Smoked paprika
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 2 tablespoons, chopped Cilantro
- 0.5 cup, shredded Vegan cheese
- 12 dairy-free Empanada dough discs
- 2 tablespoons Almond milk
Instructions
Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
Heat olive oil in a pan over medium heat. Add the chopped onions and sauté until they become translucent, about 5 minutes.
Add the minced garlic and chopped red bell pepper to the pan. Cook for an additional 3 minutes until the peppers have softened.
Stir in the Beyond Meat beefy crumbles, ground cumin, smoked paprika, salt, and black pepper. Cook for 5-7 minutes, stirring occasionally, until the crumbles are browned.
Remove the pan from the heat and stir in the chopped cilantro and shredded vegan cheese until evenly combined. Let the filling cool slightly.
On a flat surface, lay out the empanada dough discs. Place about 2 tablespoons of the filling onto the center of each disc.
Brush the edges of each disc with a small amount of almond milk. Fold the disc in half to enclose the filling and press the edges together firmly to seal. Use a fork to crimp the edges for an extra seal.
Place the empanadas on the prepared baking sheet. Brush the tops lightly with almond milk for a golden finish.
Bake in the preheated oven for 20-25 minutes, until the empanadas are golden brown and heated through.
Allow the empanadas to cool slightly on a wire rack before serving. Enjoy warm or at room temperature.
Nutrition Facts
Calories |
1262 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 64.5 g | 83% | |
| Saturated Fat | 18.8 g | 94% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3832 mg | 167% | |
| Total Carbohydrate | 81.9 g | 30% | |
| Dietary Fiber | 21.6 g | 77% | |
| Total Sugars | 13.8 g | ||
| Protein | 88.2 g | 176% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 267 mg | 21% | |
| Iron | 20.0 mg | 111% | |
| Potassium | 1981 mg | 42% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
