Vegan Beef Empanadas

Satisfy your craving for comfort food with these flavorful Vegan Beef Empanadas—an irresistible, plant-based twist on a classic favorite! Featuring a flaky, golden pastry made from scratch, these empanadas are filled with a hearty mix of vegan ground beef, aromatic spices like smoked paprika and cumin, and a tangy pop of sliced green olives. Perfectly baked to golden perfection, these empanadas make an excellent appetizer, snack, or main dish for any occasion. With simple steps and easy-to-find ingredients, this recipe is ideal for both seasoned cooks and beginners looking to explore vegan cuisine. Whether served hot from the oven or as a meal-prep option, these vegan empanadas are a guaranteed crowd-pleaser!

Nutriscore Rating: 65/100

Prep Time:40 mins

Cook Time:15 mins

Total Time:55 mins

Servings: 8

Ingredients

• 2.5 cups all-purpose flour
• 1 teaspoon salt
• 1 teaspoon baking powder
• 8 tablespoons vegan butter
• 0.75 cup cold water
• 2 tablespoons olive oil
• 1 medium yellow onion, chopped
• 1 medium red bell pepper, chopped
• 3 cloves garlic, minced
• 1 pound vegan ground beef
• 1 teaspoon smoked paprika
• 1 teaspoon ground cumin
• 1 teaspoon dried oregano
• 0.5 teaspoon black pepper
• 2 tablespoons tomato paste
• 0.5 cup green olives, sliced
• 1 tablespoon vegan egg wash (optional)

Directions

Step 1

In a large mixing bowl, combine the all-purpose flour, salt, and baking powder.

Step 2

Cut in the vegan butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs.

Step 3

Gradually add the cold water, mixing until a dough forms. Knead the dough gently for about a minute, then cover with plastic wrap and refrigerate for 30 minutes.

Step 4

While the dough chills, heat olive oil in a large skillet over medium heat.

Step 5

Add the chopped onion and cook until soft, about 5 minutes.

Step 6

Stir in the red bell pepper and garlic, cooking for an additional 2 minutes.

Step 7

Add the vegan ground beef, breaking it up with a spoon. Cook until browned, about 5-7 minutes.

Step 8

Mix in the smoked paprika, ground cumin, dried oregano, black pepper, and tomato paste. Cook for another 2 minutes.

Step 9

Stir in the sliced green olives, remove from heat, and let the filling cool slightly.

Step 10

Preheat the oven to 400°F (200°C).

Step 11

Roll out the chilled dough on a floured surface to about 1/8-inch thick.

Step 12

Cut the dough into circles using a round cutter or bowl about 4-5 inches in diameter.

Step 13

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

Step 14

Fold the dough over the filling to create a half-moon shape and press the edges together with a fork to seal.

Step 15

Place the empanadas on a baking sheet lined with parchment paper.

Step 16

Brush the tops with vegan egg wash if desired.

Step 17

Bake for 12-15 minutes or until golden brown.

Step 18

Allow to cool slightly before serving.

Nutrition Facts

Serving size	(1522.7g)

Amount per serving	% Daily Value*
Calories	3616.4

Total Fat 218.5g	0%
Saturated Fat 86.1g	0%
Polyunsaturated Fat 2.7g
Cholesterol 0mg	0%
Sodium 7260.6mg	0%
Total Carbohydrate 312.8g	0%
Dietary Fiber 33.9g	0%
Total Sugars 16.1g
Protein 129.1g	0%

Vitamin D 0IU	0%
Calcium 467.2mg	0%
Iron 29.5mg	0%
Potassium 2649.3mg	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: 52.7%

Protein: 13.8%

Carbs: 33.5%