Vegan Chicken Empanadas
Discover the irresistible charm of Vegan Chicken Empanadas, a plant-based twist on a classic comfort food that’s savory, satisfying, and bursting with flavor. Featuring a flaky, homemade pastry crust and a rich filling of diced plant-based chicken, smoky paprika, sweet red bell peppers, and briny green olives, these empanadas are a celebration of hearty, wholesome ingredients. Perfectly spiced with cumin and oregano and thickened with tomato paste, the filling offers a bold, Latin-inspired taste wrapped in golden-brown perfection. Easy to prepare and ideal for meal prep, party appetizers, or even a quick dinner, these vegan empanadas are a crowd-pleasing recipe you’ll want to make again and again. Enjoy them warm from the oven or pack them for on-the-go snacking—either way, they’ll be a hit!
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Recipe Information
Ingredients
- 2.5 cups All-purpose flour
- 0.5 cup Vegan butter
- 1 teaspoon Salt
- 0.5 cup Cold water
- 2 tablespoons Olive oil
- 1 medium Onion, chopped
- 2 cloves Garlic cloves, minced
- 1 medium Red bell pepper, chopped
- 1 cup Plant-based chicken, diced
- 1 teaspoon Smoked paprika
- 1 teaspoon Cumin
- 1 teaspoon Dried oregano
- 2 tablespoons Tomato paste
- 0.5 cup Vegan broth
- 0.25 cup Green olives, sliced
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
Instructions
To make the dough, combine the all-purpose flour and salt in a large mixing bowl.
Cut in the vegan butter using a pastry cutter or fork until the mixture resembles coarse crumbs.
Gradually add the cold water, mixing until the dough comes together. If needed, add a bit more water, a tablespoon at a time.
Form the dough into a ball, wrap in plastic wrap, and refrigerate for at least 30 minutes.
For the filling, heat the olive oil in a large skillet over medium heat.
Add the chopped onion and sauté until soft and translucent, about 5 minutes.
Stir in the minced garlic and chopped red bell pepper, and cook for another 2 minutes.
Add the diced plant-based chicken to the skillet, cooking until slightly browned.
Sprinkle in the smoked paprika, cumin, and oregano, stirring to coat the chicken mixture.
Add the tomato paste and mix well.
Pour in the vegan broth and bring the mixture to a simmer.
Stir in the sliced green olives, salt, and black pepper, and let the mixture cook until thickened, about 5 minutes.
Preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper.
Divide the dough into 10 equal portions and roll each piece into a circle about 6 inches in diameter.
Place 2 tablespoons of the filling on one half of each dough circle.
Fold the dough over the filling to create a half-moon shape and press the edges to seal.
Crimp the edges with a fork and place the empanadas on the prepared baking sheet.
Bake in the preheated oven for 20-25 minutes, or until golden brown.
Allow to cool slightly before serving.
Nutrition Facts
Calories |
2777 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 141.3 g | 181% | |
| Saturated Fat | 63.6 g | 318% | |
| Polyunsaturated Fat | 3.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 6477 mg | 282% | |
| Total Carbohydrate | 281.5 g | 102% | |
| Dietary Fiber | 26.4 g | 94% | |
| Total Sugars | 19.6 g | ||
| Protein | 86.3 g | 173% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 318 mg | 24% | |
| Iron | 24.4 mg | 136% | |
| Potassium | 1929 mg | 41% | |
*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.
