Dairy-Free Mushroom Empanada

Savor the rich, earthy flavors of these Dairy-Free Mushroom Empanadas, a plant-based twist on a classic favorite. Featuring a flaky, golden pastry made with simple pantry staples, these empanadas are generously stuffed with a savory filling of finely chopped cremini mushrooms, caramelized onions, garlic, and roasted red bell peppers. Seasoned with cumin, paprika, and a touch of soy sauce, the filling is both aromatic and deeply satisfying. Fresh cilantro adds a burst of herbaceous brightness, enhancing the umami-rich center. Perfect as a snack, appetizer, or light meal, these dairy-free empanadas are baked to perfection for an effortlessly delicious, vegan-friendly treat. A must-try for lovers of dairy-free recipes or anyone seeking a comforting, wholesome dish!

Nutriscore Rating: 67/100

Prep Time:25 mins

Cook Time:35 mins

Total Time:60 mins

Servings: 12

Ingredients

• 2.5 cups all-purpose flour
• 1 teaspoon salt
• 0.5 cup vegetable oil
• 0.75 cup cold water
• 10 ounces cremini mushrooms
• 2 tablespoons olive oil
• 1 small onion
• 2 garlic cloves
• 0.5 cup roasted red bell pepper
• 1 teaspoon ground cumin
• 1 teaspoon paprika
• 0.5 teaspoon black pepper
• 1 tablespoon soy sauce
• 0.25 cup fresh cilantro

Directions

Step 1

In a large mixing bowl, combine flour and salt for the dough. Add the vegetable oil and mix until the mixture is crumbly.

Step 2

Gradually add cold water to the flour mixture, stirring gently, until a smooth dough forms.

Step 3

Wrap the dough in plastic wrap and refrigerate for 20 minutes.

Step 4

While the dough is chilling, clean the mushrooms and chop them finely.

Step 5

Heat olive oil in a nonstick skillet over medium heat. Add the chopped onion and minced garlic, sauté until the onion is translucent.

Step 6

Add the mushrooms to the skillet and cook until the liquid released by the mushrooms evaporates, about 5-7 minutes.

Step 7

Stir in the roasted red bell pepper, ground cumin, paprika, and black pepper. Cook for another 2 minutes.

Step 8

Add soy sauce, then remove from heat. Stir in freshly chopped cilantro and let the filling cool.

Step 9

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

Step 10

Divide the chilled dough into 12 equal portions, rolling each into a ball. On a floured surface, roll each ball into a circle about 5 inches in diameter.

Step 11

Place about 2 tablespoons of the mushroom filling on one half of each circle.

Step 12

Fold the dough over the filling to create a half-moon shape. Press the edges to seal, then crimp with a fork.

Step 13

Place the empanadas on the prepared baking sheet and lightly brush each with olive oil.

Step 14

Bake in the preheated oven for 20-25 minutes, or until golden brown.

Step 15

Let the empanadas cool slightly before serving. Enjoy your dairy-free mushroom empanadas!

Nutrition Facts

Serving size	(1084.0g)

Amount per serving	% Daily Value*
Calories	2397.5

Total Fat 137.8g	0%
Saturated Fat 20.1g	0%
Polyunsaturated Fat 69.9g
Cholesterol 0mg	0%
Sodium 3229.1mg	0%
Total Carbohydrate 257.4g	0%
Dietary Fiber 16.2g	0%
Total Sugars 14.4g
Protein 42.4g	0%

Vitamin D 19.8IU	0%
Calcium 170.3mg	0%
Iron 18.9mg	0%
Potassium 2157.3mg	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: 50.8%

Protein: 7.0%

Carbs: 42.2%