Vegan empanadas are a delightful twist on a classic favorite, perfect for those exploring plant-based options or simply craving comfort food. With a flaky, buttery crust encasing a savory filling, these pocket-sized pastries are both satisfying and nourishing. When I first made these empanadas, I couldn’t believe how easy it was to create such a delicious dish that impressed everyone around me. Unlike store-bought versions, these vegan beauties allow you to control every ingredient, ensuring they meet your taste preferences.

Table of Contents

Why You’ll Love This Recipe
Ingredients You’ll Need
How to Make Vegan Empanadas
Storing & Reheating
Chef’s Helpful Tips
Recipe FAQs
Vegan Empanadas

The best part is that vegan empanadas are not only quick to whip up but also endlessly versatile. Whether you’re serving them for a family gathering, a cozy movie night, or as a quick lunch, they won’t disappoint. I love pairing them with a simple dipping sauce or even a vibrant salsa. You’re going to love sharing this recipe with friends and family, or perhaps keeping them all to yourself—who could blame you?

Why You’ll Love This Recipe

Simple & Quick: Ready in just about 35 minutes!
Irresistible Flavor: The combination of spiced black beans, tender veggies, and crispy crust creates a mouthwatering taste explosion.
Eye-Catching Appeal: These empanadas look impressive with their golden-brown tops, making them a perfect party snack.
Flexible Serving: Great as an appetizer, snack, or main dish!
Diet-Friendly Options: Completely vegan and can be made gluten-free with the right flour.

Ingredients You’ll Need

2 ½ cups all-purpose flour: This is the foundation of your empanada crust. Feel free to substitute with gluten-free flour blends if needed.
1 pinch salt: Enhances flavor. Don’t skip it!
½ cup cold vegan butter (cut into ¼-inch cubes): Gives that flaky texture. You can use coconut oil as an alternative.
½ cup cold water: Helps bring the dough together. Make sure it’s cold for the best texture.
1 large russet potato (peeled and cut into ¼-inch cubes): A starchy filling that adds heartiness. Dutch or Yukon Gold potatoes work as substitutes.
1 tablespoon olive oil: Used for sautéing veggies. Avocado oil is a great alternative!
½ of one onion (finely chopped): Adds sweetness and depth to the filling.
1 carrot (grated): Brings sweetness and nutrition. You can swap it out for zucchini if desired.
1 celery stalk (finely chopped): Adds crunch. You can skip this if celery isn’t your thing.
3 cloves garlic (minced): No filling is complete without the robust flavor of garlic.
1 15.25-ounce can black beans (drained and rinsed well): They’re packed with protein and fiber. You can use pinto beans if preferred.
½ cup frozen peas: They add color and sweetness. Fresh peas are a nice touch if you have them!
1 teaspoon cumin: Gives that earthy, warm spice flavor; coriander can be a nice substitute.
1 teaspoon paprika: Add a touch of smokiness; smoked paprika is lovely for extra depth.
½ teaspoon onion powder: Boosts the onion flavor; this can be omitted if you don’t have it.
½ teaspoon garlic powder: Enhances the overall flavor; you can use more fresh garlic if preferred.
Salt and black pepper (to taste): Essential for seasoning, adjust based on your preference.

How to Make Vegan Empanadas

Prepare the Dough: In a large mixing bowl, combine 2 ½ cups all-purpose flour and a pinch of salt. Add ½ cup of cold vegan butter cubes into the flour, using a fork or pastry cutter to blend until it resembles coarse crumbs. Gradually mix in ½ cup of cold water until a dough forms. Don’t overwork it!
Chill the Dough: Wrap the dough in plastic wrap and place it in the refrigerator for at least 15 minutes. This will help it firm up and make rolling easier.
Cook the Filling: In a large skillet, heat 1 tablespoon of olive oil over medium heat. Sauté the chopped onion, grated carrot, and chopped celery for about 5 minutes or until they’re soft. Stir in 3 minced garlic cloves and cook for another minute until fragrant.
Add the Remaining Ingredients: Add the 1 peeled and cubed large russet potato, 1 can of black beans, and ½ cup of frozen peas into the skillet. Season the mixture with 1 teaspoon cumin, 1 teaspoon paprika, ½ teaspoon onion powder, ½ teaspoon garlic powder, along with salt and black pepper to taste. Mix well and cook for about 10-15 minutes, or until the potatoes are fork-tender.
Roll the Dough: Remove the dough from the refrigerator and divide it into 12 equal portions. Roll each portion on a floured surface into a circle about 1/8-inch thick, approximately 6 inches in diameter.
Fill the Empanadas: Place about 2 tablespoons of the filling in the center of each dough circle. Fold the dough over to create a half-moon shape, pressing the edges firmly to seal. You can crimp the edges with a fork for a decorative touch.
Prepare for Baking: Preheat your oven to 400°F (200°C). If desired, brush the tops of the empanadas with neutral oil for a golden finish.
Bake: Place the empanadas on a parchment-lined baking sheet and bake for 20-25 minutes, or until they are golden brown.
Serve: Let them cool slightly before serving. Enjoy these delicious vegan empanadas with your favorite dipping sauce or salsa!

Storing & Reheating

To keep your vegan empanadas at room temperature, store them in an airtight container for up to 2 days. For longer storage, refrigerate for up to a week or freeze for up to 3 months. When ready to enjoy, reheat from frozen in a preheated oven at 375°F (190°C) for about 15 minutes, until heated through. Note that freezing may slightly change the texture, but a quick reheat can do wonders to refresh the flavor.

Chef’s Helpful Tips

Avoid overworking the dough to maintain its flaky texture.
If your filling feels too wet, add an extra pinch of flour before sealing the empanadas.
For an even crispier crust, bake them on a pizza stone, if you have one.
Feel free to experiment with different fillings based on seasonal veggies or personal cravings!
These empanadas are perfect for making ahead of time; just freeze them uncooked and bake straight from the freezer when desired.

There’s something truly rewarding about making your own vegan empanadas, especially when you taste the diverse medley of flavors. Not only do these pastries deliver comfort, but they also allow for creativity as you try different fillings and spices. Feel free to adjust the recipe to suit your tastes and dietary needs.

By exploring the vast possibilities of vegan empanadas, you may just find a new favorite dish that becomes a family staple. So roll up your sleeves, gather those ingredients, and enjoy the delicious process of creating these delightful bites!

Recipe FAQs

Can I make the empanadas ahead of time?

Absolutely! You can prepare the empanadas, freeze them raw, and bake them straight from the freezer when you’re ready to enjoy. Just add a couple of extra minutes to the baking time.

Can I use different fillings for these empanadas?

Definitely! These vegan empanadas are incredibly versatile. Feel free to substitute the filling with sautéed mushrooms, lentils, or even a mix of other vegetables. Just keep an eye on moisture content to maintain a good texture.

What’s the best way to reheat leftovers?

To retain the flaky crust, the best way to reheat leftover empanadas is in a preheated oven. Baking them at 375°F (190°C) for about 10–15 minutes will help restore their crunchiness, making them almost as good as fresh!

Can I freeze the dough?

Yes! You can freeze the prepared dough. Wrap it tightly in plastic wrap and place it in a freezer-safe bag. It should keep well for up to 3 months. When you’re ready to use it, let it thaw in the refrigerator overnight before rolling out.

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Vegan Empanadas

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Author: Peter
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Yield: 12 empanadas 1x
Category: Main Dishes
Method: Baked
Cuisine: Latin American

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Description

These Vegan Empanadas offer a mouthwatering blend of flavors and textures. With a simple preparation process, they feature a flaky crust and a hearty filling made of potatoes, black beans, and veggies. Perfect for a quick dinner or a comforting meal, this recipe shines with its homemade goodness.

Ingredients

Scale

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)

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Instructions

In a food processor, combine flour and salt. Pulse to mix. Add vegan butter and cold water, pulsing until the mixture is crumbled.
Wrap the dough in plastic wrap, shaping it into a ball. Refrigerate for at least 30 minutes.
In a small pot, boil water and cook potato cubes until fork tender, about 3 minutes. Drain and set aside.
Heat olive oil in a large skillet over medium heat. Add onion, carrot, celery, and garlic, cooking until softened, about 2 minutes.
Stir in black beans, potatoes, peas, cumin, paprika, onion powder, garlic powder, salt, and pepper. Cook until heated through, then remove from heat to cool.
Preheat the oven to 375°F. Line a baking sheet with parchment paper.
Roll out the dough into a ¼-inch thick disc. Cut into 4- to 5-inch circles and place on the baking sheet.
Spoon 3 tablespoons of filling onto half of each circle. Fold to form a half-moon shape and seal edges with a fork.
Brush tops with oil if desired. Bake for 25 to 30 minutes until golden brown. Cool slightly and serve with salsa.

Notes

You can use other vegetables in the filling based on your preference.
These empanadas can be frozen before baking for later use.
Serve with your favorite dipping sauce or salsa for an extra flavor punch.