Vegan Mushroom Empanada
Delight your taste buds with these savory Vegan Mushroom Empanadas, a plant-based twist on a classic favorite that's perfect for any occasion! These golden, flaky pockets are filled with a rich and flavorful mushroom mixture, featuring cremini mushrooms sautéed with onion, garlic, soy sauce, and a medley of spices like smoked paprika and ground cumin for a warm, earthy profile. The homemade empanada dough, made with vegan butter, turns irresistibly crispy in the oven while remaining tender inside. Ideal for appetizers, snacks, or party platters, these empanadas boast bold umami flavors and are brushed with almond milk for that perfect golden finish. Plus, with simple ingredients and a short prep time, they’re equally satisfying for beginners and seasoned chefs alike. Explore this Vegan Mushroom Empanada recipe for an effortless way to elevate your plant-based cooking!
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Recipe Information
Ingredients
- 2 cups All-purpose flour
- 1 teaspoon Salt
- 0.5 cup Vegan butter
- 0.5 cup Cold water
- 2 tablespoons Olive oil
- 1 medium Onion
- 3 units Garlic cloves
- 12 ounces Cremini mushrooms
- 1 tablespoon Soy sauce
- 1 teaspoon Ground cumin
- 1 teaspoon Smoked paprika
- 0.5 teaspoon Black pepper
- 2 tablespoons Fresh parsley, chopped
- 2 tablespoons Almond milk
Instructions
In a large mixing bowl, combine the flour and salt. Add the vegan butter and mix with your fingers until the mixture resembles coarse crumbs.
Gradually add the cold water, mixing until the dough comes together. Wrap the dough in plastic wrap and refrigerate for 30 minutes.
While the dough chills, heat the olive oil in a skillet over medium heat. Add the finely chopped onion and sauté until translucent, about 5 minutes.
Add the minced garlic and continue to cook for another minute until fragrant.
Chop the cremini mushrooms and add them to the skillet. Cook until the mushrooms are softened and most of the moisture has evaporated, about 8-10 minutes.
Stir in the soy sauce, ground cumin, smoked paprika, and black pepper. Cook for an additional 2 minutes. Remove from heat and stir in the chopped parsley.
Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
Roll out the dough on a lightly floured surface to about 1/8 inch thick. Cut out circles using a 4-inch round cutter.
Place approximately 1 tablespoon of the mushroom filling in the center of each dough circle. Fold over to enclose the filling and crimp the edges with a fork to seal.
Place the empanadas on the prepared baking sheet. Brush each empanada with almond milk to help them turn golden brown during baking.
Bake in the preheated oven for 20-25 minutes, or until the empanadas are golden brown.
Allow the empanadas to cool slightly before serving them warm.
Nutrition Facts
Calories |
2139 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 121.1 g | 155% | |
| Saturated Fat | 61.1 g | 306% | |
| Polyunsaturated Fat | 2.8 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3715 mg | 162% | |
| Total Carbohydrate | 219.1 g | 80% | |
| Dietary Fiber | 14.1 g | 50% | |
| Total Sugars | 17.0 g | ||
| Protein | 38.7 g | 77% | |
| Vitamin D | 0.8 mcg | 4% | |
| Calcium | 250 mg | 19% | |
| Iron | 16.6 mg | 92% | |
| Potassium | 2310 mg | 49% | |
*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.
