Vegetarian Empanada de Carne
Discover the irresistible charm of Vegetarian Empanada de Carne, a plant-based twist on the classic Latin American favorite! This recipe features a savory filling made with sautéed onions, red bell peppers, and garlic, perfectly seasoned vegetarian ground "beef" crumbles, and the bold flavors of cumin, smoked paprika, and oregano. A touch of briny green olives and hearty hard-boiled eggs add delightful texture and richness, all wrapped in golden, flaky empanada dough. These easy baked empanadas are perfect for a crowd-pleasing appetizer, a tasty snack, or even a satisfying meatless main dish. With simple ingredients and a brief 30-minute prep time, you can whip up these delectable vegetarian empanadas to impress family and friends while staying true to the comforting flavors of the traditional Empanada de Carne.
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 medium onion, finely chopped
- 1 medium red bell pepper, finely chopped
- 2 cloves garlic, minced
- 1 pound vegetarian ground 'beef' crumbles
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1 teaspoon dried oregano
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 0.5 cup vegetable broth
- 0.5 cup green olives, sliced
- 2 large hard-boiled eggs, chopped
- 10 disks ready-made empanada dough
- 1 large egg, beaten (for egg wash)
Instructions
Preheat your oven to 375°F (190°C) and line a large baking sheet with parchment paper.
Heat olive oil in a large skillet over medium heat. Add the chopped onion and red bell pepper, and sauté for about 5 minutes until the onion is translucent.
Add the minced garlic and cook for an additional minute until fragrant.
Stir in the vegetarian ground 'beef' crumbles and cook for 5 minutes, breaking it up with a wooden spoon, until browned.
Season the mixture with ground cumin, smoked paprika, dried oregano, salt, and black pepper. Stir to evenly coat the crumbles with the spices.
Pour in the vegetable broth and let simmer for 5 minutes until most of the liquid has evaporated, making sure the mixture is not too wet.
Remove from heat and stir in the sliced green olives and chopped hard-boiled eggs. Allow the mixture to cool slightly.
Place 1 heaping tablespoon of the filling in the center of each empanada dough disk.
Fold the dough over the filling to make a half-moon shape and press the edges with a fork to seal them shut.
Place the empanadas on the prepared baking sheet and brush the tops with the beaten egg.
Bake in the preheated oven for 20-25 minutes or until the empanadas are golden brown.
Remove from the oven and let cool slightly before serving. Enjoy your delicious vegetarian empanadas!
Nutrition Facts
Calories |
216 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 11.2 g | 14% | |
| Saturated Fat | 2.4 g | 12% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 56 mg | 19% | |
| Sodium | 622 mg | 27% | |
| Total Carbohydrate | 16.9 g | 6% | |
| Dietary Fiber | 2.7 g | 10% | |
| Total Sugars | 2.6 g | ||
| Protein | 12.1 g | 24% | |
| Vitamin D | 0.3 mcg | 2% | |
| Calcium | 58 mg | 4% | |
| Iron | 2.3 mg | 13% | |
| Potassium | 246 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.
