Vegetarian Classic Beef Empanadas
Discover the ultimate twist on a beloved Latin American classic with these Vegetarian Classic Beef Empanadas—perfect for plant-based eaters and flavor enthusiasts alike! This recipe swaps traditional beef for a savory, protein-packed plant-based ground meat alternative, seasoned with aromatic spices like cumin and paprika, and enriched with the sweetness of raisins and the briny richness of green olives. Encased in flaky, golden empanada dough and baked to perfection, these handheld delights offer a hearty filling of sautéed onions, bell peppers, and carrots simmered in tomato paste and vegetable broth. Easy to prepare in just under an hour, these empanadas are ideal for parties, family dinners, or as a delicious on-the-go snack. Impress your guests by serving them warm and pair with your favorite dipping sauce for an unforgettable vegetarian experience!
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Recipe Information
Ingredients
- 2 tablespoons Olive oil
- 1 medium Onion, finely chopped
- 2 Garlic cloves, minced
- 1 medium Red bell pepper, diced
- 1 Carrot, diced
- 300 grams Plant-based ground meat substitute
- 2 tablespoons Tomato paste
- 100 milliliters Vegetable broth
- 1 teaspoon Cumin powder
- 1 teaspoon Paprika
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 10 units Green olives, sliced
- 2 tablespoons Raisins
- 12 units Empanada dough discs
- 1 Egg, beaten (for brushing)
Instructions
Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
Heat the olive oil in a large skillet over medium heat.
Add the chopped onion and garlic, sauté until soft and translucent, about 5 minutes.
Stir in the red bell pepper and carrot, cooking for another 3-4 minutes until softened.
Add the plant-based ground meat substitute to the skillet, breaking it up with a spoon. Cook until browned and heated through, about 5 minutes.
Stir in the tomato paste, vegetable broth, cumin, paprika, salt, and black pepper. Mix well and let simmer for 5 minutes until the mixture is thickened.
Remove from heat and stir in the sliced olives and raisins. Allow the filling to cool slightly.
Place an empanada dough disc on a lightly floured surface. Place 2 tablespoons of the filling in the center of the disc.
Fold the disc over the filling to form a half-moon shape. Crimp the edges with a fork to seal the empanada securely.
Repeat with remaining dough discs and filling.
Place the empanadas on the prepared baking sheet. Brush the tops with beaten egg for a golden finish.
Bake in the preheated oven for 20-25 minutes, until the empanadas are golden brown.
Allow to cool slightly before serving. Enjoy your vegetarian classic empanadas warm!
Nutrition Facts
Calories |
2010 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 112.9 g | 145% | |
| Saturated Fat | 31.6 g | 158% | |
| Polyunsaturated Fat | 0.3 g | ||
| Cholesterol | 186 mg | 62% | |
| Sodium | 3611 mg | 157% | |
| Total Carbohydrate | 190.5 g | 69% | |
| Dietary Fiber | 23.2 g | 83% | |
| Total Sugars | 40.2 g | ||
| Protein | 79.8 g | 160% | |
| Vitamin D | 1.0 mcg | 5% | |
| Calcium | 313 mg | 24% | |
| Iron | 20.5 mg | 114% | |
| Potassium | 2559 mg | 54% | |
*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.
