Vegan Classic Empanadas
Elevate your snack game with these irresistible Vegan Classic Empanadas—perfectly flaky pockets filled with a hearty and flavorful vegetable-packed filling. This plant-based twist on the traditional empanada combines tender sautéed onions, garlic, red bell peppers, mushrooms, and black beans, seasoned with smoky cumin, chili powder, and paprika for a bold, savory bite. The homemade vegan dough, enriched with chilled vegan butter, bakes to golden perfection, delivering a crisp and buttery crust. Whether you're entertaining guests, meal prepping, or craving a handheld comfort food, these dairy-free, egg-free empanadas are both satisfying and versatile. Serve them warm as an appetizer, lunch, or snack, and don’t forget a side of your favorite dipping sauce! Perfect for vegans and omnivores alike, this recipe is proof that indulgence doesn’t require compromise. Prep, bake, and enjoy a delightful vegan treat in under 90 minutes!
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Recipe Information
Ingredients
- 2.5 cups All-purpose flour
- 1 teaspoon Salt
- 1 teaspoon Baking powder
- 0.5 cup Vegan butter, chilled and diced
- 0.75 cup Cold water
- 2 tablespoons Olive oil
- 1 Onion, finely chopped
- 2 Garlic cloves, minced
- 1 Red bell pepper, diced
- 1 cup Mushrooms, finely chopped
- 1 cup Cooked black beans, rinsed and drained
- 1 teaspoon Ground cumin
- 1 teaspoon Chili powder
- 0.5 teaspoon Paprika
- 2 tablespoons Tomato paste
- 0.25 cup Veggie broth
- Salt and pepper to taste
- 2 tablespoons Fresh cilantro, chopped (optional)
- 2 tablespoons Soy or almond milk for brushing
Instructions
In a large mixing bowl, combine the all-purpose flour, salt, and baking powder. Add the chilled vegan butter and mix until the mixture resembles coarse crumbs.
Gradually add the cold water, mixing until a dough forms. Knead the dough on a floured surface for about 2-3 minutes until smooth. Wrap in plastic wrap and refrigerate for at least 30 minutes.
While the dough chills, prepare the filling: heat olive oil in a large skillet over medium heat. Add the chopped onion and garlic, sautéing until soft and fragrant, about 5 minutes.
Add the diced red bell pepper and chopped mushrooms to the skillet. Cook for another 5 minutes until the bell pepper is softened.
Stir in the cooked black beans, ground cumin, chili powder, paprika, tomato paste, and veggie broth. Simmer for 5-7 minutes until the mixture thickens. Season with salt and pepper to taste. Stir in the fresh cilantro if using.
Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
Take the dough out of the fridge and roll it out on a floured surface until about 1/8 inch thick. Use a round cutter (about 4-5 inches in diameter) to cut out circles.
Place about 1-2 tablespoons of filling in the center of each circle. Fold the dough over the filling to create a semi-circle and press the edges with a fork to seal.
Place the empanadas on the prepared baking sheet. Brush the tops with soy or almond milk.
Bake in the preheated oven for 20-25 minutes, until the empanadas are golden brown.
Allow to cool slightly before serving. Enjoy your Vegan Classic Empanadas warm.
Nutrition Facts
Calories |
2606 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 127.4 g | 163% | |
| Saturated Fat | 39.3 g | 196% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 5839 mg | 254% | |
| Total Carbohydrate | 306.7 g | 112% | |
| Dietary Fiber | 32.2 g | 115% | |
| Total Sugars | 20.0 g | ||
| Protein | 57.2 g | 114% | |
| Vitamin D | 0.7 mcg | 4% | |
| Calcium | 223 mg | 17% | |
| Iron | 23.2 mg | 129% | |
| Potassium | 2482 mg | 53% | |
*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.
