Dairy-Free Beyond Meat and Cheese Empanada

Craving a savory handheld snack that's both indulgent and dairy-free? These Dairy-Free Beyond Meat and Cheese Empanadas are the perfect fusion of flavor and convenience! Packed with a hearty filling of seasoned Beyond Meat beefy crumbles, sautéed onions, garlic, and red bell peppers, these empanadas are elevated with a touch of smoked paprika and ground cumin for smoky, bold flavors. A generous sprinkle of shredded vegan cheese adds a creamy, dairy-free twist that melts beautifully when baked. Wrapped in golden, flaky dough and sealed with a crimped edge for the perfect pocket-sized delight, these empanadas are brushed with almond milk for a glossy finish. Ideal for meal prep, parties, or a quick snack, this recipe is easy to follow and bakes up in just 25 minutes. Enjoy warm or at room temperature—these empanadas are proof that plant-based eating can be utterly satisfying!

Nutriscore Rating: 73/100

Prep Time:25 mins

Cook Time:30 mins

Total Time:55 mins

Servings: 12

Ingredients

• 2 tablespoons Olive oil
• 1 medium, finely chopped Onion
• 2 minced Garlic cloves
• 1 medium, finely chopped Red bell pepper
• 12 ounces Beyond Meat beefy crumbles
• 1 teaspoon Ground cumin
• 1 teaspoon Smoked paprika
• 0.5 teaspoon Salt
• 0.25 teaspoon Black pepper
• 2 tablespoons, chopped Cilantro
• 0.5 cup, shredded Vegan cheese
• 12 dairy-free Empanada dough discs
• 2 tablespoons Almond milk

Directions

Step 1

Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.

Step 2

Heat olive oil in a pan over medium heat. Add the chopped onions and sauté until they become translucent, about 5 minutes.

Step 3

Add the minced garlic and chopped red bell pepper to the pan. Cook for an additional 3 minutes until the peppers have softened.

Step 4

Stir in the Beyond Meat beefy crumbles, ground cumin, smoked paprika, salt, and black pepper. Cook for 5-7 minutes, stirring occasionally, until the crumbles are browned.

Step 5

Remove the pan from the heat and stir in the chopped cilantro and shredded vegan cheese until evenly combined. Let the filling cool slightly.

Step 6

On a flat surface, lay out the empanada dough discs. Place about 2 tablespoons of the filling onto the center of each disc.

Step 7

Brush the edges of each disc with a small amount of almond milk. Fold the disc in half to enclose the filling and press the edges together firmly to seal. Use a fork to crimp the edges for an extra seal.

Step 8

Place the empanadas on the prepared baking sheet. Brush the tops lightly with almond milk for a golden finish.

Step 9

Bake in the preheated oven for 20-25 minutes, until the empanadas are golden brown and heated through.

Step 10

Allow the empanadas to cool slightly on a wire rack before serving. Enjoy warm or at room temperature.

Nutrition Facts

Serving size	(795.4g)

Amount per serving	% Daily Value*
Calories	1262.0

Total Fat 64.5g	0%
Saturated Fat 18.8g	0%
Polyunsaturated Fat 2.7g
Cholesterol 0mg	0%
Sodium 3831.9mg	0%
Total Carbohydrate 81.9g	0%
Dietary Fiber 21.6g	0%
Total Sugars 13.8g
Protein 88.2g	0%

Vitamin D 9.8IU	0%
Calcium 267.3mg	0%
Iron 20.0mg	0%
Potassium 1981.0mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 46.0%

Protein: 28.0%

Carbs: 26.0%