Vegetarian Empanada Beef
Brighten up your next gathering with these delectable Vegetarian Empanada Beef pastries, a plant-based twist on the classic empanada. Packed with a savory and slightly sweet filling of seasoned plant-based ground "beef," vibrant vegetables like bell peppers and carrots, and surprising pops of flavor from raisins, green olives, and corn, these empanadas are a flavor-packed, crowd-pleasing treat. The filling, flavored with rich spices like cumin and paprika, comes together in just minutes before being wrapped in golden, flaky empanada dough. Perfect as an appetizer, lunch, or on-the-go snack, this recipe is easy to prepare and bake to a perfectly crispy finish. Whether you’re catering to vegetarians or simply looking to explore plant-based options, these baked Vegetarian Empanadas are sure to satisfy.
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 1 medium green bell pepper, finely chopped
- 1 medium carrot, finely grated
- 250 grams plant-based ground 'beef'
- 2 tablespoons tomato paste
- 1 teaspoon cumin
- 1 teaspoon paprika
- 1 tablespoon soy sauce
- 50 grams raisins
- 50 grams green olives, sliced
- 100 grams corn kernels
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 12 empanada dough discs (store-bought or homemade)
- 1 egg, beaten (for brushing)
Instructions
Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
In a large skillet, heat the olive oil over medium heat. Add the chopped onion and cook until translucent, about 5 minutes.
Stir in the minced garlic, green bell pepper, and grated carrot. Cook for another 5 minutes until the vegetables are softened.
Add the plant-based ground 'beef' to the skillet and cook for about 5 minutes, breaking it apart with a spoon, until browned.
Mix in the tomato paste, cumin, paprika, and soy sauce, then stir in the raisins, sliced olives, and corn. Season with salt and black pepper.
Cook the mixture for another 5 minutes, stirring occasionally, then remove the skillet from heat and let the mixture cool slightly.
Place a heaping tablespoon of the filling onto the center of each empanada dough disc.
Fold the dough over the filling to create a semi-circle and press the edges to seal. You can crimp the edges with a fork for a decorative touch.
Place the empanadas on the prepared baking sheet and brush the tops with the beaten egg for a glossy finish.
Bake in the preheated oven for 20-25 minutes, or until golden brown.
Allow the empanadas to cool slightly before serving.
Nutrition Facts
Calories |
261 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 12.8 g | 16% | |
| Saturated Fat | 3.7 g | 18% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 16 mg | 5% | |
| Sodium | 481 mg | 21% | |
| Total Carbohydrate | 29.9 g | 11% | |
| Dietary Fiber | 2.6 g | 9% | |
| Total Sugars | 5.4 g | ||
| Protein | 8.0 g | 16% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 35 mg | 3% | |
| Iron | 2.3 mg | 13% | |
| Potassium | 227 mg | 5% | |
*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.
