Vegan Beef Empanadas
Get ready to savor the ultimate comfort food with these Vegan Beef Empanadas, a plant-based twist on the traditional Latin American favorite! Featuring a flaky, golden pastry made from scratch and a hearty filling of seasoned vegan ground beef, aromatic spices like smoked paprika and cumin, sautéed onions, sweet red bell peppers, and briny green olives, these empanadas are bursting with bold, savory flavor in every bite. Perfect as a snack, appetizer, or main course, they’re easy to make ahead and bake fresh for a delightful crunch. With simple ingredients and a prep time under an hour, these vegan empanadas are an irresistible option for vegans and non-vegans alike. Whether you're hosting a gathering or meal prepping for the week, this recipe is sure to be a hit!
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Recipe Information
Ingredients
- 2.5 cups all-purpose flour
- 1 teaspoon salt
- 1 teaspoon baking powder
- 8 tablespoons vegan butter
- 0.75 cup cold water
- 2 tablespoons olive oil
- 1 medium yellow onion, chopped
- 1 medium red bell pepper, chopped
- 3 cloves garlic, minced
- 1 pound vegan ground beef
- 1 teaspoon smoked paprika
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- 0.5 teaspoon black pepper
- 2 tablespoons tomato paste
- 0.5 cup green olives, sliced
- 1 tablespoon vegan egg wash (optional)
Instructions
In a large mixing bowl, combine the all-purpose flour, salt, and baking powder.
Cut in the vegan butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs.
Gradually add the cold water, mixing until a dough forms. Knead the dough gently for about a minute, then cover with plastic wrap and refrigerate for 30 minutes.
While the dough chills, heat olive oil in a large skillet over medium heat.
Add the chopped onion and cook until soft, about 5 minutes.
Stir in the red bell pepper and garlic, cooking for an additional 2 minutes.
Add the vegan ground beef, breaking it up with a spoon. Cook until browned, about 5-7 minutes.
Mix in the smoked paprika, ground cumin, dried oregano, black pepper, and tomato paste. Cook for another 2 minutes.
Stir in the sliced green olives, remove from heat, and let the filling cool slightly.
Preheat the oven to 400°F (200°C).
Roll out the chilled dough on a floured surface to about 1/8-inch thick.
Cut the dough into circles using a round cutter or bowl about 4-5 inches in diameter.
Place about 2 tablespoons of the filling onto one half of each circle.
Fold the dough over the filling to create a half-moon shape and press the edges together with a fork to seal.
Place the empanadas on a baking sheet lined with parchment paper.
Brush the tops with vegan egg wash if desired.
Bake for 12-15 minutes or until golden brown.
Allow to cool slightly before serving.
Nutrition Facts
Calories |
3616 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 218.5 g | 280% | |
| Saturated Fat | 86.1 g | 430% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 7261 mg | 316% | |
| Total Carbohydrate | 312.8 g | 114% | |
| Dietary Fiber | 33.9 g | 121% | |
| Total Sugars | 16.1 g | ||
| Protein | 129.1 g | 258% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 467 mg | 36% | |
| Iron | 29.5 mg | 164% | |
| Potassium | 2649 mg | 56% | |
*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.
