Vegan Classic Beef Empanadas
Savor the irresistible flavors of Vegan Classic Beef Empanadas, a plant-based twist on a beloved South American comfort food. These golden, flaky pockets are filled with a savory blend of vegan ground beef, aromatic spices like cumin and smoked paprika, and a touch of sweetness from raisins and green olives, creating a perfectly balanced filling. With a tender vegan pie crust and a quick brush of non-dairy milk, they bake to perfection in under 30 minutes. Perfect as appetizers, party snacks, or even a satisfying main dish, these empanadas are easy to prepare and packed with flavor that everyone—vegan or not—will adore.
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Recipe Information
Ingredients
- 2 tablespoons Olive oil
- 1 medium Onion, finely chopped
- 3 cloves Garlic cloves, minced
- 12 ounces Vegan ground beef substitute
- 1 teaspoon Cumin
- 1 teaspoon Smoked paprika
- 1 teaspoon Oregano
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 2 tablespoons Tomato paste
- 0.5 cup Vegetable broth
- 0.5 cup Green olives, chopped
- 0.25 cup Raisins
- 2 pack Vegan pie crust
- as needed Flour for dusting
- 2 tablespoons Non-dairy milk
Instructions
Preheat your oven to 375°F (190°C).
In a large skillet, heat the olive oil over medium heat. Add the finely chopped onion and sauté until translucent, about 5 minutes.
Add the minced garlic and cook for another minute, until fragrant.
Stir in the vegan ground beef substitute, cumin, smoked paprika, oregano, salt, and black pepper. Cook for about 5 minutes, until slightly browned.
Add the tomato paste and vegetable broth, mixing well to combine.
Add the chopped green olives and raisins. Cook for an additional 5 minutes, allowing the flavors to meld and the mixture to thicken. Remove from heat and let cool slightly.
On a lightly floured surface, roll out the vegan pie crusts until they are about 1/8-inch thick. Use a 4-inch round cutter to cut out circles from the dough.
Place about 2 tablespoons of the filling in the center of each dough circle. Fold the dough over to create a half-moon shape and press the edges together to seal, using a fork to crimp the edges.
Transfer the empanadas to a baking sheet lined with parchment paper. Brush the tops with non-dairy milk to help them brown.
Bake in the preheated oven for 20-25 minutes, or until the empanadas are golden brown.
Allow to cool slightly before serving. Enjoy warm or at room temperature!
Nutrition Facts
Calories |
1644 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 98.6 g | 126% | |
| Saturated Fat | 24.7 g | 123% | |
| Polyunsaturated Fat | 3.2 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 4669 mg | 203% | |
| Total Carbohydrate | 130.1 g | 47% | |
| Dietary Fiber | 22.6 g | 81% | |
| Total Sugars | 41.7 g | ||
| Protein | 70.2 g | 140% | |
| Vitamin D | 0.3 mcg | 2% | |
| Calcium | 391 mg | 30% | |
| Iron | 19.8 mg | 110% | |
| Potassium | 2104 mg | 45% | |
*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.
