Dairy-Free Mushroom Empanada
Savor the rich, earthy flavors of these Dairy-Free Mushroom Empanadas, a plant-based twist on a beloved classic. Featuring a flaky, golden pastry made with just a few simple ingredients like all-purpose flour and vegetable oil, these empanadas are filled to perfection with a savory blend of cremini mushrooms, roasted red bell peppers, onions, and aromatic spices like ground cumin and paprika. Enhanced with a splash of soy sauce and the freshness of cilantro, this recipe promises an explosion of bold, umami flavors in every bite. Perfect as an appetizer, snack, or light meal, these empanadas are easy to prepare and completely dairy-free, making them a crowd-pleasing option for vegans, vegetarians, and those with dietary restrictions. Ready in under an hour, they are baked to crispy perfection, ensuring both a wholesome and delicious experience. Serve them with your favorite dipping sauce for a fully satisfying treat!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 2.5 cups all-purpose flour
- 1 teaspoon salt
- 0.5 cup vegetable oil
- 0.75 cup cold water
- 10 ounces cremini mushrooms
- 2 tablespoons olive oil
- 1 small onion
- 2 garlic cloves
- 0.5 cup roasted red bell pepper
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- 0.5 teaspoon black pepper
- 1 tablespoon soy sauce
- 0.25 cup fresh cilantro
Instructions
In a large mixing bowl, combine flour and salt for the dough. Add the vegetable oil and mix until the mixture is crumbly.
Gradually add cold water to the flour mixture, stirring gently, until a smooth dough forms.
Wrap the dough in plastic wrap and refrigerate for 20 minutes.
While the dough is chilling, clean the mushrooms and chop them finely.
Heat olive oil in a nonstick skillet over medium heat. Add the chopped onion and minced garlic, sauté until the onion is translucent.
Add the mushrooms to the skillet and cook until the liquid released by the mushrooms evaporates, about 5-7 minutes.
Stir in the roasted red bell pepper, ground cumin, paprika, and black pepper. Cook for another 2 minutes.
Add soy sauce, then remove from heat. Stir in freshly chopped cilantro and let the filling cool.
Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper.
Divide the chilled dough into 12 equal portions, rolling each into a ball. On a floured surface, roll each ball into a circle about 5 inches in diameter.
Place about 2 tablespoons of the mushroom filling on one half of each circle.
Fold the dough over the filling to create a half-moon shape. Press the edges to seal, then crimp with a fork.
Place the empanadas on the prepared baking sheet and lightly brush each with olive oil.
Bake in the preheated oven for 20-25 minutes, or until golden brown.
Let the empanadas cool slightly before serving. Enjoy your dairy-free mushroom empanadas!
Nutrition Facts
Calories |
2398 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 137.8 g | 177% | |
| Saturated Fat | 20.1 g | 101% | |
| Polyunsaturated Fat | 69.9 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3229 mg | 140% | |
| Total Carbohydrate | 257.4 g | 94% | |
| Dietary Fiber | 16.2 g | 58% | |
| Total Sugars | 14.4 g | ||
| Protein | 42.4 g | 85% | |
| Vitamin D | 0.5 mcg | 2% | |
| Calcium | 170 mg | 13% | |
| Iron | 18.9 mg | 105% | |
| Potassium | 2157 mg | 46% | |
*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.
