Vegan Empanadas With Spinach Recipe

I made Vegan Empanadas that come out insanely crispy with garlicky spinach inside and a gluten-free version that actually works, so keep scrolling.

I’m obsessed with Vegan Empanadas because they’re crunchy little pockets that smack of garlic and bright fresh spinach, and I can’t stop eating them. I love how the filling feels substantial without being heavy, like something you can grab between errands and still feel clever about.

And the edges get that golden crackle that makes snapping one open worth it. These are my go-to Vegan Appetizers when people come over and I want something that looks fancy but won’t steal the show.

Purely snackable, wildly satisfying, and oddly addictive. I make them all the time, no regrets, ever.

Seriously delicious.

Ingredients

• All purpose flour: the sturdy wrapper that holds everything together, plain but essential.
• Salt (dough): brings out dough’s flavor, don’t skip it, it’s the backbone.
• Granulated sugar: a whisper of sweetness, helps browning and balances flavors.
• Baking powder: gives a little lift so crust isn’t brick-like, lightens texture.
• Cold vegan butter or coconut oil: makes flaky, tender crust, cold is key.
• Ice water: binds dough without melting fat, keeps crust flaky and crisp.
• Apple cider vinegar: Basically relaxes gluten so crust stays tender, subtle tang.
• Fresh spinach: bright, mild green filling, wilts down and packs nutrients.
• Olive oil: sautés veggies, adds smoothness and a bit of fruitiness.
• Yellow onion: sweet and savory base note, caramelizes nicely for depth.
• Garlic: punchy umami hit, don’t overcook or it gets bitter.
• Salt (filling): seasons the greens and tofu, adjust it to taste.
• Black pepper: warm spice, wakes up the filling without stealing the show.
• Nutritional yeast: Plus, cheesy, nutty flavor without dairy, adds umami.
• Lemon juice: brightens everything, cuts richness and keeps flavors lively.
• Firm tofu: crumbled body and protein, so these feel satisfying and hearty.
• Smoked paprika: Basically adds cozy smokiness, subtle depth if you want it.
• Plant milk plus olive oil brush: gives golden sheen without eggs, simple swap.
• Gluten free option: swaps flour so gluten-free folks can still enjoy them.

Ingredient Quantities

• All purpose flour 2 1/2 cups (about 312 g)
• Salt 1 tsp (for dough)
• Granulated sugar 1 tsp
• Baking powder 1 tsp
• Cold vegan butter 8 tbsp (1 stick) diced, or cold coconut oil 8 tbsp
• Ice water 1/3 to 1/2 cup (add gradually)
• Apple cider vinegar 1 tbsp
• Fresh spinach 10 oz (about 280 g), packed
• Olive oil 2 tbsp
• Yellow onion 1 small, finely chopped
• Garlic 3 cloves, minced
• Salt 1 tsp (for filling) plus more to taste
• Black pepper 1/2 tsp
• Nutritional yeast 2 tbsp (optional, for cheesy flavor)
• Lemon juice 1 tbsp
• Firm tofu 1/2 cup crumbled (optional, for bulk and texture)
• Smoked paprika 1/2 tsp (optional)
• Plant milk 2 tbsp plus 1 tsp olive oil (for brushing, egg wash substitute)
• Gluten free option: gluten free 1 to 1 flour blend 2 1/2 cups (use blend that already contains xanthan gum) or GF flour 2 1/2 cups plus xanthan gum 1 tsp if needed

How to Make this

1. Make the dough: in a big bowl whisk together 2 1/2 cups all purpose flour, 1 tsp salt, 1 tsp sugar and 1 tsp baking powder. If making GF use 2 1/2 cups gluten free 1 to 1 blend or GF flour plus 1 tsp xanthan gum. Cut in 8 tbsp cold vegan butter or coconut oil until mixture looks like coarse crumbs.

2. Add 1 tbsp apple cider vinegar and then pour in 1/3 cup ice water, mixing gently until the dough just comes together; add up to 1/6 cup more water if it seems dry. Don’t overwork it. Form into a disk, wrap and chill in the fridge at least 30 minutes.

3. Make the filling: heat 2 tbsp olive oil in a large skillet over medium. Add 1 small finely chopped yellow onion and sauté until soft, about 5 minutes. Add 3 cloves minced garlic and cook 30 seconds until fragrant.

4. Add 10 oz packed fresh spinach in batches, stirring until wilted and any excess water evaporates. Season with 1 tsp salt, 1/2 tsp black pepper, 1/2 tsp smoked paprika if using, 2 tbsp nutritional yeast if using, and 1 tbsp lemon juice. Taste and adjust seasoning.

5. Remove from heat, let cool slightly, then stir in 1/2 cup crumbled firm tofu if using to add bulk and texture. Squeeze out any excess moisture from the filling by pressing with a spoon or paper towel so the dough wont get soggy.

6. Preheat oven to 400 F (200 C). Line a baking sheet with parchment paper. On a lightly floured surface roll chilled dough to about 1/8 inch thick and cut circles about 4 to 5 inches across for standard empanadas.

7. Fill each circle with about 1 to 2 tablespoons of the spinach mixture in the center. Moisten the edges with a little water, fold over and press to seal. Crimp the edges with a fork or fold in a pleat pattern. Repeat until dough is used.

8. Make the egg wash substitute by whisking 2 tbsp plant milk with 1 tsp olive oil and brush the tops of empanadas. This helps them brown and crisp.

9. Bake empanadas on the prepared sheet for 18 to 22 minutes until golden and crisp. Let cool 5 minutes before serving. Reheat in a toaster oven to restore crispness if needed. Enjoy warm with your favorite sauce.

Equipment Needed

1. Large mixing bowl
2. Whisk
3. Pastry cutter or two forks (to cut in cold vegan butter or coconut oil)
4. Measuring cups and spoons
5. Kitchen scale (optional but helpful for accuracy)
6. Rolling pin and lightly floured surface or pastry mat
7. Large skillet and wooden spoon or spatula
8. Baking sheet and parchment paper
9. Pastry brush for the plant milk wash
10. Sharp knife and cutting board

FAQ

Vegan Empanadas With Spinach Recipe Substitutions and Variations

• All purpose flour: swap with a 1 to 1 gluten free flour blend (use one that already has xanthan gum) or try whole wheat pastry flour for nuttier flavor, but the dough might be a little denser.
• Cold vegan butter: use cold coconut oil solidified, or cut in chilled vegetable shortening, or mix 3 parts olive oil to 1 part cold water for a quicker pastry that wont be quite as flaky.
• Fresh spinach: baby kale or Swiss chard works fine, just cook a bit longer to soften and squeeze out extra water so the filling isnt soggy.
• Firm tofu (optional): swap with crumbled tempeh for more bite, or mashed chickpeas for creamier texture and a bit more protein.

Pro Tips

1) Chill the dough long enough. If you try to roll it right away the butter will warm up and the crust will get tough and greasy. Wrap it tight and toss it in the fridge for at least 30 minutes, or pop it in the freezer for 10 to 15 if you’re short on time.

2) Dry the filling well. After cooking the spinach press it hard with a spoon or a towel to get out as much moisture as possible. Wet filling = soggy empanadas. Crumbled tofu should be pressed too, or quickly pan-fried to drive off extra water before you mix it in.

3) Don’t overfill and seal thoroughly. Use only 1 to 2 tablespoons of filling per circle and run a little water along the edge before folding. Crimp with a fork or pleat neatly so steam escapes through edges not a tear. Any leaks will make baking messy and the pastry limp.

4) Boost crispness and flavor. Brush the tops with the plant-milk and oil mix right before baking, and slide the tray onto a preheated baking sheet if you can so the bottoms get an instant burst of heat. If making gluten free, chill the dough a bit longer and handle it gently to avoid crumbling.