Vegan Empanadas
Vegan empanadas are a delightful twist on a classic dish, offering a flaky, golden crust enveloping a savory filling that warms the heart. This plant-based version retains all the comforting qualities of traditional empanadas while bringing a vibrant array of flavors to the forefront. Each bite reveals a medley of tender potatoes, hearty black beans, and a hint of spices that will dance on your taste buds. If you’ve ever craved a cozy, satisfying snack or meal, these vegan empanadas are sure to hit the spot. Plus, they’re easy to make and perfect for sharing with friends or family.
Table of Contents
Learning to make vegan empanadas is not just about mastering a recipe; it’s about creating memories that revolve around food that everyone can enjoy, regardless of dietary preferences. Picture yourself gathering with loved ones, dipping these crispy pastries into tangy salsa, and sharing stories, laughter, and life’s little moments. Now that’s what I call a recipe for happiness! I wholeheartedly invite you to give these delicious, plant-based treats a try. Once you do, you might just find them becoming a staple in your kitchen.
Why You’ll Love This Recipe
- Simple & Quick: With just 10 minutes of prep time and 25 minutes of cooking, you can whip up these tasty snacks in no time.
- Irresistible Flavor: The combination of cumin, paprika, and fresh vegetables makes for a filling that is bursting with flavor.
- Eye-Catching Appeal: These perfectly shaped empanadas are as fun to look at as they are to eat, making them a hit at any gathering.
- Flexible Serving: Enjoy them as an appetizer, snack, or even a light meal — the choice is yours!
- Diet-Friendly Options: This recipe is vegan, making it suitable for a variety of dietary needs.
Ingredients You’ll Need
- Neutral oil (optional, for top of empanadas): You can brush some neutral oil on top before baking for a golden finish.
- 2 ½ cups all-purpose flour: This is the base for your empanada dough; use unbleached for a more wholesome flavor.
- 1 pinch salt: Enhances the flavor of the dough.
- ½ cup cold vegan butter (cut into ¼-inch cubes): Adds a rich, buttery taste and flaky texture to the dough. You could also use coconut oil for a different flavor.
- ½ cup cold water: Helps bring the dough together without melting the butter.
- 1 large russet potato (peeled and cut into ¼-inch cubes): Provides a hearty base with a creamy texture when cooked.
- 1 tablespoon olive oil: Used for sautéing the vegetables, imparting a subtle flavor.
- ½ of one onion (finely chopped): Adds sweetness and depth to the filling.
- 1 carrot (grated): Gives a slight sweetness and texture to the filling.
- 1 celery stalk (finely chopped): Contributes a fresh crunch and flavor.
- 3 cloves garlic (minced): Garlic adds aromatic richness, enhancing overall taste.
- 1 15.25-ounce can black beans (drained and rinsed well): Packed with protein and fiber, making these empanadas hearty and filling.
- ½ cup frozen peas: Adds color and a pop of sweetness to the filling.
- 1 teaspoon cumin: Provides a warm, earthy element that compliments the other flavors.
- 1 teaspoon paprika: Adds a smoky undertone to the filling.
- ½ teaspoon onion powder: Enhances the onion flavor in the filling.
- ½ teaspoon garlic powder: For an extra garlicky punch, pairing beautifully with fresh garlic.
- Salt and black pepper (to taste): Personalize the seasoning to match your preference.
How to Make Vegan Empanadas
Make the dough: In a bowl, combine 2 ½ cups all-purpose flour and a pinch of salt. Add ½ cup of cold vegan butter, cutting it in with a pastry cutter or your fingers until the mixture resembles coarse crumbs. Gradually add ½ cup of cold water until the dough comes together. Wrap it in plastic wrap and refrigerate for about 30 minutes.
Prep the filling: While the dough chills, heat 1 tablespoon of olive oil in a skillet over medium heat. Add ½ chopped onion, grated carrot, and chopped celery, sautéing for about 5 minutes until the vegetables start to soften. Stir in 3 minced garlic cloves and cook for an additional minute until fragrant.
Combine the filling ingredients: Add the 1 large russet potato to the skillet, followed by the drained black beans and frozen peas. Season with 1 teaspoon cumin, 1 teaspoon paprika, ½ teaspoon onion powder, ½ teaspoon garlic powder, and salt and black pepper to taste. Cook for about 10-12 minutes until the potatoes are tender, stirring occasionally. Set aside to cool slightly.
Roll out the dough: Preheat your oven to 400°F (200°C). On a floured surface, roll out the chilled dough to about 1/8-inch thick. Using a round cutter or a glass, cut out circles about 4-5 inches in diameter.
Fill the empanadas: Place a tablespoon of the filling in the center of each dough circle. Fold the dough over to create a half-moon shape and press the edges together to seal. Crimp the edges with a fork for an extra decorative touch.
Bake: Line a baking sheet with parchment paper. Place the empanadas on the sheet and, if desired, brush the tops lightly with neutral oil. Bake for 20-25 minutes until they’re golden brown and flaky.
Cool and serve: Allow them to cool for a few minutes. Serve warm with your favorite dipping sauce, like salsa or guacamole.
Storing & Reheating
Store leftover empanadas at room temperature for up to 2 hours, or in the refrigerator for up to 3 days in an airtight container. For longer storage, freeze them in a single layer on a baking sheet until firm, then transfer to a freezer-safe bag for up to 3 months. To reheat, bake from frozen at 375°F (190°C) for about 15-20 minutes until heated through. The texture may change slightly, but you can refresh it by giving them a quick stovetop sear in a skillet to regain crispiness.
Chef’s Helpful Tips
- Make sure your vegan butter is cold for a flakier dough.
- Avoid overfilling the empanadas; leave enough space for the edges to seal.
- If the dough is too crumbly, add a teaspoon of cold water at a time until it comes together.
- Try adding diced bell peppers or corn to the filling for additional flavor and texture.
- For a different twist, consider adding fresh herbs like cilantro or parsley.
Warm, satisfying, and packed with flavor, these vegan empanadas will undoubtedly win over even the most devoted meat-eaters. They’re perfect for anything from a casual snack to an impressive party platter, making them a versatile addition to any recipe collection. Experiment with different fillings or spices to customize them to your taste, and don’t hesitate to share your creations with friends and family. Enjoy the experience of crafting these delightful bites, and savor each delicious moment.
Recipe FAQs
Can I make the dough ahead of time?
Absolutely! You can prepare the dough a day in advance. Just keep it refrigerated, tightly wrapped in plastic, to maintain its freshness.
What can I substitute for black beans?
You can use lentils or chickpeas as alternatives to black beans. Both provide great texture and flavor while keeping the dish protein-rich.
Can I fry these empanadas instead of baking?
Yes, you can fry the empanadas if you prefer a crispier texture. Heat oil in a frying pan over medium heat, and fry the empanadas for about 3-5 minutes on each side until golden brown.
How do I tell when the empanadas are done baking?
The empanadas should be golden brown and flaky when finished cooking. If they look dry or overly dark, they may be overcooked. Keep an eye on them as they approach the end of the baking time!
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📖 Recipe Card
Vegan Empanadas
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 12 empanadas 1x
- Category: Main Dishes
- Method: Baking
- Cuisine: Vegan
Description
These Vegan Empanadas are packed with flavor and simple to make. With a savory filling of black beans, potatoes, and spices, they are ideal for a quick dinner or a delightful snack.
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)
Instructions
- For the Empanada Dough: In a food processor, pulse flour and salt to combine. Add the cold vegan butter and water, pulsing until the mixture is coarse and crumbly.
- Transfer the dough to plastic wrap, shape into a ball, and wrap tightly. Refrigerate for at least 30 minutes.
- For the Empanada Filling: Boil a pot of water, add potato cubes, and cook for about 3 minutes until fork tender. Drain and set aside.
- In a skillet over medium heat, heat olive oil and sauté onion, carrot, celery, and garlic until tender, about 2 minutes.
- Stir in black beans, boiled potatoes, frozen peas, spices, and seasonings. Cook until heated through. Remove from heat and let cool.
- For the Empanadas: Preheat the oven to 375°F and line a baking sheet with parchment paper.
- Roll the chilled dough into a ¼-inch thick disc and cut out 4- to 5-inch circles. Place the circles on the baking sheet.
- Spoon 3 tablespoons of filling onto one half of each circle, fold to form a half-moon, and seal edges with a fork.
- Brush the tops with oil if desired, then bake for 25 to 30 minutes until golden brown. Let cool slightly before serving.
Notes
Feel free to customize the filling with your favorite vegetables or spices.
Serve with salsa for a fresh touch.
Empanadas can be frozen after baking for quick snacks later.
Nutrition
- Serving Size: 1 empanada
- Calories: 180
- Sugar: 1g
- Sodium: 300mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 5g
- Protein: 4g
- Cholesterol: 0mg
