Vegetarian Beef Empanadas
Savor the rich, savory flavors of Vegetarian Beef Empanadas—a plant-based twist on a classic favorite that's perfect for satisfying your cravings. These hand-held delights feature a flavorful filling made with vegetarian ground beef, finely chopped onions, garlic, and green bell peppers, all seasoned with warm spices like cumin, paprika, and chili powder. Sweet raisins and briny green olives add unexpected pops of flavor, creating a perfectly balanced bite. Encased in golden, flaky empanada dough, these empanadas are baked to perfection for a crisp exterior and are easy to make with simple steps like crimping the edges and brushing with egg for that signature sheen. Whether you're hosting guests or looking for a delicious snack, these vegetarian empanadas are sure to become a new favorite. Ideal for plant-based eaters and anyone seeking meatless recipes, this dish pairs beautifully with a fresh salad or a dollop of creamy dipping sauce.
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Recipe Information
Ingredients
- 2 tablespoons Olive oil
- 1 medium Onion, finely chopped
- 2 cloves Garlic, minced
- 1 pound Vegetarian ground beef alternative
- 1 medium Green bell pepper, diced
- 2 tablespoons Tomato paste
- 1 teaspoon Ground cumin
- 1 teaspoon Paprika
- 1 teaspoon Chili powder
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 0.25 cup Raisins
- 0.5 cup Pitted green olives, sliced
- 10 pieces Empanada dough disks
- 1 large Egg, beaten (for sealing)
Instructions
Preheat oven to 375°F (190°C).
Heat the olive oil in a large skillet over medium heat. Add the chopped onion and sauté for about 5 minutes until softened.
Add the minced garlic and cook for another 1 minute until fragrant.
Add the vegetarian ground beef alternative and cook, breaking it up with a spoon, for about 5 minutes until browned.
Stir in the diced green bell pepper and cook for an additional 3 minutes until softened.
Add the tomato paste, ground cumin, paprika, chili powder, salt, and black pepper. Stir well to combine.
Mix in the raisins and sliced olives, and cook for another 2 minutes.
Remove the filling from heat and allow it to cool slightly.
Place an empanada dough disk on a flat working surface. Add about 2 tablespoons of the filling to the center of the disk.
Brush the edges of the dough with the beaten egg, fold the dough over the filling to form a semi-circle, and press the edges to seal. You can crimp the edges with a fork for a decorative touch.
Repeat with the remaining dough disks and filling.
Place the empanadas on a baking sheet lined with parchment paper.
Brush the tops of the empanadas with beaten egg for a golden finish.
Bake in the preheated oven for 20 to 25 minutes, or until the empanadas are golden brown.
Allow to cool slightly before serving.
Nutrition Facts
Calories |
213 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 11.0 g | 14% | |
| Saturated Fat | 2.3 g | 12% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 18 mg | 6% | |
| Sodium | 554 mg | 24% | |
| Total Carbohydrate | 19.4 g | 7% | |
| Dietary Fiber | 2.8 g | 10% | |
| Total Sugars | 4.8 g | ||
| Protein | 10.4 g | 21% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 38 mg | 3% | |
| Iron | 2.8 mg | 16% | |
| Potassium | 282 mg | 6% | |
*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.
