Vegan Empanada Beef
Indulge in the savory delight of Vegan Empanada "Beef," a plant-based twist on the classic Latin American favorite! This recipe features a flaky, handcrafted dough made with vegan butter, which encases a flavorful filling of seasoned vegan ground beef substitute, aromatic onions, garlic, and a touch of briny chopped green olives. Spiced with cumin, paprika, and oregano, and enriched with a splash of vegetable broth, the filling delivers a rich umami kick that will satisfy any craving. Perfectly golden and crisp after a quick bake, these empanadas are easy to prepare and ideal for a crowd-pleasing appetizer, snack, or even a light meal. Whether you're vegan or simply looking for a creative, dairy- and meat-free option, this recipe is sure to impress with its bold flavors and rustic homemade charm.
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Recipe Information
Ingredients
- 2.5 cups All-purpose flour
- 0.5 cup Vegan butter
- 0.75 cup Cold water
- 1.5 teaspoons Salt
- 2 tablespoons Olive oil
- 1 medium Onion, finely chopped
- 2 cloves Garlic cloves, minced
- 12 ounces Vegan ground beef substitute
- 2 tablespoons Tomato paste
- 1 teaspoon Cumin
- 1 teaspoon Paprika
- 0.5 teaspoon Oregano
- 0.5 teaspoon Black pepper
- 0.25 cup Vegetable broth
- 0.25 cup Green olives, chopped
- 1 tablespoon Soy milk
Instructions
Start by preparing the dough: In a large mixing bowl, combine flour and 1 teaspoon of salt. Add the vegan butter and use a pastry cutter or fork to blend until the mixture resembles coarse crumbs.
Gradually add cold water while stirring with a wooden spoon until the dough begins to form. Transfer the dough onto a floured surface and knead lightly until smooth. Wrap the dough in plastic wrap and refrigerate for at least 15 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 the onion is translucent, about 5 minutes.
Add the vegan ground beef substitute to the skillet, breaking it apart with a spatula. Cook for 5-7 minutes until browned.
Stir in the tomato paste, cumin, paprika, oregano, the remaining 0.5 teaspoon salt, and black pepper. Mix well to coat the beef substitute with the spices.
Pour in the vegetable broth and bring to a simmer. Cook until the liquid reduces slightly, about 3 minutes.
Stir in the chopped green olives and remove the skillet from heat. Allow the filling to cool slightly.
Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper.
Remove the dough from the refrigerator and divide it into 12 equal pieces. Roll each piece into a ball and then flatten each ball into a 6-inch circle on a floured surface.
Place a generous tablespoon of filling in the center of each circle. Fold the dough over the filling to create a half-moon shape. Press the edges together and crimp them with a fork to seal.
Transfer the empanadas to the prepared baking sheet. Brush each empanada with soy milk to achieve a golden finish.
Bake in the preheated oven for 20-25 minutes or until the empanadas are golden brown.
Remove from the oven and let cool slightly before serving. Enjoy!
Nutrition Facts
Calories |
3088 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 170.9 g | 219% | |
| Saturated Fat | 77.4 g | 387% | |
| Polyunsaturated Fat | 3.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 6505 mg | 283% | |
| Total Carbohydrate | 285.6 g | 104% | |
| Dietary Fiber | 24.8 g | 89% | |
| Total Sugars | 13.6 g | ||
| Protein | 94.5 g | 189% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 317 mg | 24% | |
| Iron | 31.0 mg | 172% | |
| Potassium | 1985 mg | 42% | |
*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.
