Empanadas
Deliciously flaky and savory, these vegan empanadas are filled with a hearty mix of vegetables and spices, perfect for a snack or main dish.
Empanadas are a delightful treat found in many cultures, known for their flaky dough and flavorful fillings.
This vegan version is made with whole-food plant-based ingredients that pack a punch of flavor while being completely free from animal products.
Whether you enjoy them as an appetizer or a meal, these empanadas are sure to please everyone at the table.
Discover more vegan recipes at vegancooking.recipes!
What Makes This Recipe Special
- ✓Made with simple, plant-based ingredients that are easy to find
- ✓No animal products - completely vegan and cruelty-free
- ✓Perfect for beginners and experienced cooks alike
- ✓Delicious results that everyone will love, vegan or not
Ingredients & Substitutions
You can substitute the whole wheat flour with gluten-free flour for a gluten-free option. Feel free to add other veggies like corn or carrots to the filling based on your preference.
Tips & Notes
- •Ensure your dough is not too sticky; add a little more flour if necessary.
- •Experiment with different fillings such as lentils or mushrooms for a twist.
Recipe Variations
- •Try using a spicy lentil filling for a different flavor profile.
- •Add a sweet potato filling for a hearty and sweet version.
Storage & Freezing
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350°F (175°C) until warmed through.
Frequently Asked Questions
Can I freeze empanadas?
Yes, empanadas can be frozen before or after baking. To freeze before baking, assemble them, place on a baking sheet, and freeze until solid. Then transfer to a freezer bag. Bake from frozen, adding a few extra minutes to the cooking time.
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Deliciously flaky and savory, these vegan empanadas are filled with a hearty mix of vegetables and spices, perfect for a snack or main dish.
Nutrition (per serving)
Ingredients
Instructions
- 1
In a large bowl, mix together the whole wheat flour and salt.
- 2
Add the olive oil and warm water gradually, mixing until a dough forms.
- 3
Knead the dough on a floured surface for about 5 minutes until smooth. Cover with a kitchen towel and let it rest for 20 minutes.
- 4
While the dough is resting, heat a tablespoon of olive oil in a skillet over medium heat. Add the diced onion and bell pepper, sautéing for about 5 minutes until soft.
- 5
Add the minced garlic, zucchini, cumin, paprika, chili powder, and black pepper to the skillet. Cook for another 5 minutes, stirring occasionally.
- 6
Mix in the black beans and lime juice, cooking for an additional 2 minutes. Remove from heat and let the filling cool.
- 7
Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper.
- 8
Divide the dough into 12 equal pieces. Roll each piece into a circle about 1/8 inch thick.
- 9
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 to seal. Use a fork to crimp the edges for a decorative touch.
- 10
Place the empanadas on the prepared baking sheet and lightly brush with olive oil.
- 11
Bake in the preheated oven for 20-25 minutes or until golden brown.
- 12
Allow to cool slightly before serving. Garnish with chopped cilantro if desired.
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