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.

Nutrition

Serving Size: 1 empanada
Calories: 220
Sugar: 1g
Sodium: 320mg
Fat: 9g
Saturated Fat: 3g
Unsaturated Fat: 4g
Trans Fat: 0g
Carbohydrates: 32g
Fiber: 6g
Protein: 5g
Cholesterol: 0mg