Empanadas Vegan Recipe: Easy, Delicious, and Healthy Ideas

Empanadas are a beloved handheld treat enjoyed worldwide, often filled with savory meats or cheeses. But what if you’re looking for a vibrant, plant-based twist that doesn’t compromise flavor?

Enter these delicious vegan empanadas, packed with wholesome vegetables, hearty beans, and aromatic spices. Whether you’re a seasoned vegan or just experimenting with meatless meals, this recipe brings together a perfect blend of textures and tastes that will satisfy any craving.

Making vegan empanadas from scratch is easier than you think. With a flaky, golden crust and a filling bursting with fresh ingredients, these empanadas are perfect for family dinners, parties, or meal prep.

Plus, they’re completely customizable to suit your favorite veggies and seasonings. Keep reading to discover why this recipe might just become your new go-to comfort food!

Why You’ll Love This Recipe

Vegan empanadas offer a fantastic way to enjoy a traditional favorite without animal products. Here’s why this recipe stands out:

• Flavor-packed filling: Combining black beans, corn, bell peppers, and spices creates a rich, satisfying taste that’s anything but bland.
• Easy homemade dough: This recipe uses simple pantry staples to make a tender, flaky crust that holds up beautifully in baking or frying.
• Versatile and customizable: Swap in your favorite vegetables or add vegan cheese for a personal touch. It’s a recipe that invites creativity.
• Perfect for any occasion: Serve as appetizers, snacks, or a main dish. Empanadas are great hot or at room temperature, making them ideal for gatherings.

Ingredients

• For the dough:
• 3 cups all-purpose flour
• 1 tsp salt
• 2/3 cup vegetable oil or melted coconut oil
• 1 cup cold water
• 1 tbsp apple cider vinegar
• For the filling:
• 1 tbsp olive oil
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1 red bell pepper, diced
• 1 cup corn kernels (fresh or frozen)
• 1 1/2 cups cooked black beans, drained and rinsed
• 1 tsp ground cumin
• 1 tsp smoked paprika
• 1/2 tsp chili powder
• Salt and pepper to taste
• 1/4 cup fresh cilantro, chopped
• Juice of 1 lime
• For assembly:
• Vegan egg wash (1 tbsp plant milk + 1 tsp maple syrup) or water for brushing

Equipment

• Large mixing bowl
• Rolling pin
• Non-stick skillet or frying pan
• Baking sheet
• Parchment paper
• Pastry brush
• Measuring cups and spoons
• Knife and cutting board
• Fork (for sealing edges)

Instructions

1. Prepare the dough: In a large bowl, whisk together the flour and salt. Add the oil and mix with your fingers or a fork until the mixture resembles coarse crumbs.
2. Add liquids: Combine cold water and apple cider vinegar, then gradually pour into the flour mixture. Stir gently until a dough forms.
3. Knead the dough: Turn the dough onto a lightly floured surface and knead for 5 minutes until smooth and elastic. Wrap in plastic wrap and refrigerate for at least 30 minutes.
4. Make the filling: Heat olive oil in a skillet over medium heat. Add onion and garlic, sauté until translucent, about 3-4 minutes.
5. Add vegetables and beans: Stir in bell pepper and corn, cooking another 5 minutes. Add black beans, cumin, smoked paprika, chili powder, salt, and pepper. Cook for 3-4 more minutes until flavors meld.
6. Finish filling: Remove from heat and stir in chopped cilantro and lime juice. Set aside to cool slightly.
7. Roll out dough: Preheat oven to 375°F (190°C). On a lightly floured surface, roll out dough to about 1/8-inch thickness. Use a round cutter or bowl (about 6 inches diameter) to cut circles.
8. Fill empanadas: Place 2-3 tablespoons of filling in the center of each dough circle. Fold dough over to create a half-moon shape.
9. Seal edges: Press edges firmly with a fork to seal completely, ensuring no filling escapes during baking.
10. Brush and bake: Place empanadas on a parchment-lined baking sheet. Brush tops with vegan egg wash or water. Bake for 25-30 minutes until golden brown.
11. Serve warm: Remove from oven, cool slightly, and enjoy your flavorful vegan empanadas!

Tips & Variations

Use fresh or frozen veggies depending on what you have on hand. For added protein, try mixing in some cooked lentils or crumbled tofu into the filling.

• Spicy kick: Add finely chopped jalapeños or a dash of hot sauce to the filling for heat lovers.
• Cheesy delight: Incorporate vegan cheese shreds like mozzarella or cheddar alternatives for a melty surprise.
• Try frying: For a crispier texture, deep fry the empanadas in vegetable oil instead of baking.
• Sweet empanadas: Use the same dough recipe but fill with fruit preserves or sweetened pumpkin puree for a dessert option.

Nutrition Facts

Serving Suggestions

Vegan empanadas are wonderfully versatile and can be paired with a variety of sides and dips to elevate your meal:

• Serve with a fresh green salad dressed in a light vinaigrette for a balanced meal.
• Offer a side of guacamole or salsa verde to add a zesty contrast.
• Pair with a cooling vegan sour cream or cashew cream dip for richness.
• Enjoy alongside a bowl of low calorie vegetable soup for a comforting combo.

Conclusion

These vegan empanadas provide a delicious and nutritious way to enjoy a classic dish with a plant-based twist. The homemade dough creates a perfect golden crust, while the filling bursts with fresh vegetables and savory spices.

Whether you bake or fry them, empanadas are guaranteed to be a crowd-pleaser for family dinners, potlucks, or casual snacks.

Not only are these empanadas easy to make, but they also offer endless possibilities for customization. Don’t hesitate to experiment by adding your favorite veggies or spices.

For more inspiration on wholesome vegan dishes, check out other favorites like Peruvian Vegetable Recipes for Flavorful Healthy Meals or our Vegan Bechamel Sauce Recipe for Creamy Pasta Dishes. And if you’re interested in baking more plant-based breads, try the Vegan Bread Machine Recipe for Soft, Delicious Loaves.

Enjoy making and sharing these tasty vegan empanadas — a perfect choice for anyone wanting a flavorful, satisfying, and compassionate meal.

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