Name: Vegan Empanadas
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Cuisine: Vegan
Ingredients: 2 ½ cups all-purpose flour; 1 pinch salt; ½ cup cold vegan butter (cut into ¼-inch cubes); ½ cup cold water; 1 large russet potato (peeled and cut into ¼-inch cubes); 1 tablespoon olive oil; ½ of one onion (finely chopped); 1 carrot (grated); 1 celery stalk (finely chopped); 3 cloves garlic (minced); 1 15.25-ounce can black beans (drained and rinsed well); ½ cup frozen peas; 1 teaspoon cumin; 1 teaspoon paprika; ½ teaspoon onion powder; ½ teaspoon garlic powder; salt and black pepper (to taste); neutral oil (optional, for top of empanadas)

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Vegan empanadas are such a delicious way to experiment with plant-based ingredients while creating a hearty meal or a fun snack. These little pockets of joy are encased in flaky pastry, filled with a delightful blend of vegetables and beans, making them not just tasty but also satisfying. When you take your first bite, you’ll discover that they offer a crispy exterior with a savory filling that is bursting with flavor. Whether you’re enjoying them at a gathering or as a cozy dinner option, these vegan empanadas can easily steal the spotlight.

Table of Contents

Why You’ll Love This Recipe
Ingredients You’ll Need
How to Make Vegan Empanadas
Storing & Reheating
Chef’s Helpful Tips
Recipe FAQs
Vegan Empanadas

I first stumbled upon vegan empanadas during a cozy dinner party with friends who were seeking healthier options. To my surprise, they became the star of the evening—a vibrant hit among both vegans and non-vegans alike! It’s amazing how simple ingredients can come together to create something that feels special and comforting. Honestly, every time I prepare these empanadas, I’m reminded of that unforgettable night and how cooking can bring people together. So, if you’re after an easy, budget-friendly recipe that tastes incredible and looks amazing on your plate, you’re in the right place!

Why You’ll Love This Recipe

Simple & Quick: With just 10 minutes of prep time and 25 minutes of cooking, you can whip these up in no time.
Irresistible Flavor: The combination of spices and fresh veggies creates a mouthwatering filling you’ll crave.
Eye-Catching Appeal: Perfectly golden-brown empanadas look fantastic on any table, enticing everyone.
Flexible Serving: Enjoy them as an appetizer, snack, or even a meal!
Diet-Friendly Options: These empanadas are fully vegan and can easily be customized to fit gluten-free diets.

Ingredients You’ll Need

2 ½ cups all-purpose flour: The foundation of your empanada dough. For a gluten-free version, consider almond flour or gluten-free all-purpose flour.
1 pinch salt: Enhances the overall flavor of your dough; don’t skip it!
½ cup cold vegan butter (cut into ¼-inch cubes): This creates a flaky texture you’ll adore. Substitute with coconut oil or vegan margarine if needed.
½ cup cold water: Helps bind the ingredients together—chilled water is essential for a tender crust.
1 large russet potato (peeled and cut into ¼-inch cubes): Adds bulk and creaminess to the filling. You can swap it for sweet potatoes for a different flavor profile.
1 tablespoon olive oil: For sautéing the vegetables and adding richness to the filling.
½ of one onion (finely chopped): Provides a savory base flavor. Shallots are a nice alternative here too.
1 carrot (grated): Adds a touch of sweetness and beautiful color.
1 celery stalk (finely chopped): Delivers extra crunch and enhances the filling’s depth.
3 cloves garlic (minced): Boosts flavor—always a must in savory dishes!
1 (15.25-ounce) can black beans (drained and rinsed well): Packed with protein and fiber, these are wonderful for heartiness.
½ cup frozen peas: For a pop of sweetness and moisture.
1 teaspoon cumin: Imparts a warm, earthy flavor—it complements the other spices beautifully.
1 teaspoon paprika: Adds a smoky note and vibrant color.
½ teaspoon onion powder: Deepens the onion flavor within the filling.
½ teaspoon garlic powder: Intensifies the overall savory flavor.
Salt and black pepper (to taste): Essential for seasoning everything—adjust to your preference!

How to Make Vegan Empanadas

Prepare the Dough: In a large bowl, whisk together 2 ½ cups all-purpose flour and a pinch of salt. Add ½ cup of cold vegan butter, using your fingers to mix it into the flour until it resembles coarse crumbs. Pour in ½ cup of cold water gradually, mixing until a dough forms. Avoid overworking it; you want a tender texture!
Chill the Dough: Wrap the dough in plastic wrap and refrigerate for about 30 minutes. This helps the fats solidify, resulting in a flakier crust.
Cook the Filling: While the dough chills, heat 1 tablespoon of olive oil in a large skillet over medium heat. Sauté ½ of one finely chopped onion, 1 grated carrot, and 1 finely chopped celery stalk for about 5 minutes until softened.
Add Garlic and Spices: Stir in 3 minced garlic cloves, cooking for an additional minute until fragrant. Then season with 1 teaspoon cumin, 1 teaspoon paprika, ½ teaspoon onion powder, and ½ teaspoon garlic powder. Mix well to combine all the flavors!
Incorporate the Vegetables: To the skillet, add 1 large russet potato (peeled and cut into ¼-inch cubes), 1 (15.25-ounce) can of drained black beans, and ½ cup of frozen peas. Season with salt and black pepper to taste. Pour in a splash of water, cover the skillet, and let it simmer for about 10-15 minutes, or until the potatoes are tender.
Form the Empanadas: Once the filling cools slightly, preheat your oven to 400°F (200°C). Roll out the chilled dough on a floured surface to about 1/8 inch thick. Use a round cutter or a glass to cut out circles (about 5 inches in diameter).
Fill and Seal: Place about 2 tablespoons of filling onto one half of each dough circle. Fold the other half over to create a half-moon shape, sealing the edges by pressing them together (you can use a fork for a decorative edge). If desired, brush the tops with a little neutral oil for a golden finish.
Bake the Empanadas: Arrange the sealed empanadas on a baking sheet lined with parchment paper. Bake for 20-25 minutes, or until golden-brown and crisp.
Enjoy: Let them cool slightly before diving in. Serve them warm, paired with your favorite dipping sauce or a fresh salsa!

Storing & Reheating

To store your vegan empanadas at room temperature, allow them to cool completely and place them in an airtight container. They can be kept for up to two days. For longer storage, refrigerate them in a sealed container for up to a week. If you want to go the extra mile, freeze the uncooked empanadas. Just assemble them, place them on a baking sheet to freeze individually, and then transfer them to a freezer-safe bag for up to 3 months. When ready to eat, bake them straight from frozen at 400°F (200°C) for 30-35 minutes, keeping an eye on them until they’re golden brown.

Chef’s Helpful Tips

Avoid overmixing the dough; this ensures your empanadas come out flaky.
Chill your vegan butter before incorporating it for optimal texture.
Experiment with various fillings, such as sautéed mushrooms or spinach for a fun twist.
If the dough cracks while folding, dampening the edges slightly can help seal it.
Make extra filling and enjoy it atop salads or as a savory side dish!

There’s something truly special about enjoying warm vegan empanadas right out of the oven, packed with flavor and comfort. Not only are these golden delights perfect for any occasion, but they also invite creativity in the kitchen. Feel free to play around with different fillings—perhaps some spicy lentils or sautéed colorful veggies to shake things up.

As you bring this recipe to life, I hope you find joy in the process and excitement in sharing your creation with loved ones. There’s nothing like the satisfaction that comes from crafting a homemade dish that everyone will love. Enjoy each bite, experimenting with flavors and fillings that excite your palate!

Recipe FAQs

Can I make the dough ahead of time?

Absolutely! You can prepare the dough in advance and store it wrapped in plastic wrap in the refrigerator for up to two days. Just let it come to room temperature before rolling it out.

What are some good filling alternatives?

The best part about empanadas is their versatility! You can use lentils, chickpeas, sautéed mushrooms, or even a mix of seasonal vegetables. Feel free to get creative based on your preferences or what’s on hand!

Are these empanadas freezer-friendly?

Yes, these empanadas freeze beautifully! You can freeze them before baking. Just remember to bake them longer if cooking from frozen.

How can I get a golden color on my empanadas?

Brushing the tops with a little neutral oil before baking will help achieve that gorgeous golden-brown finish. Just a light brush will do!

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Vegan Empanadas

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Author: Anna
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Yield: 12 servings 1x
Category: Main Dishes
Method: Baked
Cuisine: Vegan

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Description

These Vegan Empanadas are a delightful combination of savory black beans, tender potatoes, and spices, all wrapped in a flaky crust. Perfect for a healthy meal or a comforting snack, they are simple to prepare and bursting with flavor, making them ideal for any gathering.

Ingredients

Scale

2 ½ cups all-purpose flour
1 pinch salt
½ cup cold vegan butter (cut into ¼-inch cubes)
½ cup cold water
1 large russet potato (peeled and cut into ¼-inch cubes)
1 tablespoon olive oil
½ of one onion (finely chopped)
1 carrot (grated)
1 celery stalk (finely chopped)
3 cloves garlic (minced)
1 15.25-ounce can black beans (drained and rinsed well)
½ cup frozen peas
1 teaspoon cumin
1 teaspoon paprika
½ teaspoon onion powder
½ teaspoon garlic powder
salt and black pepper (to taste)
neutral oil (optional, for top of empanadas)

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Instructions

Prepare the empanada dough by combining flour and salt in a food processor. Pulse to mix, then add cold vegan butter and water. Pulse until the mixture resembles coarse crumbs.
Transfer the dough to plastic wrap, shape it into a ball, and refrigerate for at least 30 minutes.
For the filling, boil potato cubes in water until fork tender, about 3 minutes. Drain and set aside.
In a large skillet, heat olive oil over medium heat. Add onion, carrot, celery, and garlic, cooking until vegetables are tender, approximately 2 minutes.
Stir in black beans, boiled potatoes, frozen peas, cumin, paprika, onion powder, garlic powder, salt, and black pepper. Cook until heated through and fragrant, then remove from heat and let cool.
Preheat your oven to 375°F. Line a baking sheet with parchment paper.
Roll dough into a flat disc about ¼-inch thick and cut into 4- to 5-inch circles. Place on the baking sheet.
Spoon 3 tablespoons of filling onto one half of each dough circle, fold the other half over, and use a fork to seal the edges.
Optionally, brush the tops with neutral oil. Bake in the preheated oven for 25 to 30 minutes until golden brown. Allow to cool slightly before serving.

Notes

For extra flavor, consider adding spices to the filling based on your preference.
These empanadas can be filled with various vegetables or legumes based on availability.
Serve with salsa or avocado for a refreshing dip.