Vegan Empanada de Carne
Experience the irresistible flavors of Latin-inspired comfort food with these Vegan Empanadas de Carne, a plant-based twist on the classic savory pastry. Each flaky, golden-brown empanada is stuffed with a hearty filling made from finely minced cremini mushrooms, protein-packed lentils, and aromatic spices like cumin, paprika, and oregano. A touch of soy sauce and fresh cilantro amps up the rich, umami flavors, making these empanadas a crowd-pleasing delight for vegans and non-vegans alike. Perfect as an appetizer, snack, or main course, these homemade empanadas are easy to prepare with a simple, buttery vegan dough and are baked (not fried!) for a lighter, wholesome option. Whether you're planning a festive gathering or a comforting meal, this recipe is a delicious way to celebrate plant-based cooking.
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Recipe Information
Ingredients
- 3 cups All-purpose flour
- 0.75 cup Vegan butter
- 1 teaspoon Salt
- 0.5 cup Cold water
- 8 ounces Cremini mushrooms
- 1 cup Cooked green lentils
- 2 tablespoons Olive oil
- 1 large Onion
- 2 whole Garlic cloves
- 1 teaspoon Ground cumin
- 1 teaspoon Paprika
- 1 teaspoon Oregano
- 2 tablespoons Tomato paste
- 1 tablespoon Soy sauce
- 0.25 cup Cilantro
- 0.5 teaspoon Black pepper
- 2 tablespoons Non-dairy milk
Instructions
In a large bowl, combine the all-purpose flour and salt. Add in the vegan butter and mix using your fingers or a pastry cutter until the mixture resembles coarse crumbs.
Gradually add the cold water while mixing until the dough starts to come together. Knead the dough slightly to form a smooth ball. Wrap in plastic wrap and refrigerate for at least 30 minutes.
Mince the cremini mushrooms finely using a food processor or by hand.
In a large skillet, heat the olive oil over medium heat. Dice the onion and mince the garlic; add them to the skillet. Sauté until the onion becomes translucent.
Add the mushrooms to the skillet and cook until they release their moisture and begin to brown, about 5 minutes.
Stir in the ground cumin, paprika, and oregano, followed by the tomato paste. Cook for another 2 minutes.
Add the cooked lentils and soy sauce, stirring to combine. Cook for an additional 3 minutes. Remove from heat and mix in the chopped cilantro and black pepper. Allow the filling to cool slightly.
Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
Roll out the dough on a floured surface to a thickness of about 1/8-inch. Use a round cutter or small bowl to cut the dough into 4-inch circles.
Place about 1-2 tablespoons of the mushroom-lentil filling on one half of each circle, leaving a border. Brush the edges of the dough with some water, fold over the filling, and press the edges with a fork to seal.
Place the empanadas on the prepared baking sheet and brush the tops with non-dairy milk for browning.
Bake in the preheated oven for 20-25 minutes, or until golden brown.
Allow to cool slightly before serving. Enjoy your Vegan Empanada de Carne!
Nutrition Facts
Calories |
3230 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 167.0 g | 214% | |
| Saturated Fat | 89.4 g | 447% | |
| Polyunsaturated Fat | 2.8 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 4093 mg | 178% | |
| Total Carbohydrate | 356.2 g | 130% | |
| Dietary Fiber | 34.1 g | 122% | |
| Total Sugars | 23.6 g | ||
| Protein | 68.1 g | 136% | |
| Vitamin D | 0.7 mcg | 4% | |
| Calcium | 302 mg | 23% | |
| Iron | 29.3 mg | 163% | |
| Potassium | 3039 mg | 65% | |
*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.
