Vegan Empanadas Recipe

I absolutely love this recipe because it allows me to whip up deliciously savory vegan empanadas that are packed with flavor and super satisfying. Plus, the combination of spices and fresh veggies makes it a wholesome treat that’s perfect for sharing with friends at any get-together!

Creating these delicious vegan empanadas, packed with nutritious ingredients like black beans, mushrooms, and spinach, is a labor of love. The dough, made from all-purpose flour and cold vegan butter, is perfectly flaky The combination of cumin and smoked paprika adds a beautiful depth of flavor that complements the minced garlic and chopped bell peppers.

They’re a great choice if you’re looking for something nutritious; they’re full of fiber and plant protein.

Ingredients

Provides carbohydrates and creates a tender pastry crust: All-purpose flour.

Plant-based butter: Imparts deep flavor and keeps the crust flaky.

Black beans: High in protein and fiber; they add heartiness.

Fungi: Little energy; lots of satisfying, savory umami.

Spinach: Contains substantial amounts of iron and vitamins; it contributes an element of freshness.

Cumin: Warm spice; builds the well-rounded flavor of the filling.

Smoked paprika: Supplies smoky essence; boosts flavor intricacy.

Powdered chili: Supplies gentle heat and powerful taste.

Ingredient Quantities

• 2 cups all-purpose flour
• 1/2 cup cold vegan butter, cubed
• 1/4 to 1/2 cup cold water
• 1/2 teaspoon salt
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1/2 cup bell peppers, chopped
• 1 cup mushrooms, chopped
• 1 cup spinach, chopped
• 1 cup canned black beans, drained and rinsed
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika
• 1/2 teaspoon chili powder
• 1/2 teaspoon black pepper
• 1 tablespoon olive oil
• Salt to taste

Instructions

1. In a large mixing bowl, whisk together the all-purpose flour and 1/2 teaspoon salt. Add the cubed, cold vegan butter, and using a fork or pastry cutter, work the butter into the flour until the mixture resembles coarse crumbs.

2. Slowly combine 1/4 cup of cold water with the flour mixture. Stir gently until a dough forms. If needed, add water a tablespoon at a time. Once the dough is formed, shape it into a ball, cover with plastic wrap, and refrigerate for 30 minutes.

3. As the dough cools, 1 tablespoon of olive oil is heated in a skillet set over medium heat. The finely chopped onion is added to the skillet and sautéed for 2-3 minutes, or a little longer if necessary, to achieve a translucent state.

4. Introduce the minced garlic and diced bell pepper to the skillet. Allow them to sauté for 2 more minutes, stirring with mild frequency, and incorporate them into the mixture.

5. Add the chopped mushrooms and cook for 3-4 minutes until they soften. Then, add the chopped spinach and cook until wilted.

6. Incorporate the well-drained and rinsed black beans, ground cumin, smoked paprika, chili powder, black pepper, and salt to taste. Cook for another 2 minutes to combine the flavors well, then remove from heat and allow the mixture to cool slightly before using as a filling.

7. The baking sheet should be lined with parchment paper and the oven preheated to 375°F (190°C).

8. Take the dough from the refrigerator and roll it out on a surface dusted with flour to a thickness of about 1/8 inch. Use a cookie cutter or a glass to cut out circles (about 4-5 inches in diameter).

9. Spoon the filling onto one half of each dough circle, leaving room around the edges. Fold the other half over the filling and press the edges together with a fork to form a half-moon shape and seal it.

10. Put the empanadas on the baking sheet you prepared and bake them for 20-25 minutes, or until they turn a glorious golden brown. Slightly cool the empanadas before serving. Then, vegan as well as non-vegan consumers can enjoy them as they please.

Equipment Needed

1. Large mixing bowl
2. Whisk
3. Fork or pastry cutter
4. Plastic wrap
5. Skillet
6. Stirring spoon
7. Cutting board
8. Knife
9. Baking sheet
10. Parchment paper
11. Rolling pin
12. Surface for rolling out dough
13. Cookie cutter or glass (4-5 inches in diameter)
14. Oven
15. Measuring cups and spoons

FAQ

• Q: Can I use whole wheat flour instead of all-purpose flour for the dough?A: You can, indeed, replace all-purpose flour with whole wheat flour, yet the texture will be more compact. You might find it necessary to make slight adjustments to the quantity of water.
• Q: What can I use as a substitute for vegan butter?Coconut oil or a vegan margarine can be a substitute for butter. For best success, use a product that is cold and solid.
• Q: Can I make the dough in advance?Q: Can I make the dough ahead of time and refrigerate it until I need it?

  A: Yes, you can make the dough and refrigerate it for up to two days before using. Just wrap it tightly in plastic wrap.

• Q: Are there any other vegetables I can add to the filling?Definitely! For added taste and diversity, you can include corn, zucchini, or chopped tomatoes.
• Q: How do I store leftover empanadas?Leftover empanadas can be kept in the refrigerator for up to three days if they are stored in an airtight container. When it comes time to eat them, you should reheat them in the oven; this will yield the best results.
• Q: Can I freeze these empanadas?Q: A: You can freeze them before or after baking. If you freeze them before baking, bake them from frozen and add a few extra minutes to the baking time.
• Q: What sauce pairs well with vegan empanadas?A: The flavors would complement nicely with a tangy chimichurri or a spicy salsa.

Substitutions and Variations

For 1/2 cup cold coconut oil, cubed, substitute with 1/2 cup room temperature vegan butter, chilled and cubed.
Substitute 1 cup, chopped, zucchini for 1 cup, chopped, mushrooms.
For 1 cup chopped spinach, substitute with 1 cup finely chopped kale.
For 1 cup canned black beans, drained and rinsed, substitute with 1 cup cooked lentils.
For 1 tablespoon of olive oil, use 1 tablespoon of avocado oil.

Pro Tips

1. Ensure Cold Ingredients Keep the vegan butter and water as cold as possible to achieve a flaky crust. You can even chill the mixing bowl and utensils before starting, and consider placing the cubed butter in the freezer for a few minutes right before mixing.

2. Don’t Overwork the Dough When mixing the dough, handle it as little as possible once it’s combined to avoid making the crust tough. This helps the butter stay in small chunks, which creates those coveted flaky layers.

3. Flavor Infusion For even more flavor, consider adding some finely chopped fresh herbs like cilantro or parsley to the filling. This can enhance the taste profile and add freshness.

4. Customize Spices Adjust the spice level to your preference by increasing or decreasing the chili powder, or add a pinch of cayenne pepper if you like it spicier. Taste the filling before using it to make any adjustments as necessary.

5. Seal with Care Ensure the edges of the empanadas are well-sealed to prevent the filling from escaping during baking. You can brush a little water around the edges before sealing with a fork for a tighter seal. For an attractive finish, consider brushing the tops with a bit of plant-based milk for a golden brown look.