Vegan Classic Empanadas

Delight in the comforting flavors of these Vegan Classic Empanadas, a plant-based twist on the beloved Latin American pastry. Crafted with a flaky, golden crust made from all-purpose flour and vegan butter, these empanadas are stuffed with a savory filling of seasoned black beans, sautéed vegetables, and a hint of smoky spices. Perfectly spiced with cumin, chili powder, and paprika, the filling offers a rich and hearty taste that satisfies every bite. Whether you're hosting a party, prepping a meal, or simply indulging in a wholesome snack, these empanadas are an irresistible option. Easy to make and loaded with fresh ingredients, they’re ideal for vegans and non-vegans alike. Serve them warm, paired with your favorite dipping sauce, for the ultimate comfort food experience.

Nutriscore Rating: 68/100

Prep Time:45 mins

Cook Time:25 mins

Total Time:70 mins

Servings: 12

Ingredients

• 2.5 cups All-purpose flour
• 1 teaspoon Salt
• 1 teaspoon Baking powder
• 0.5 cup Vegan butter, chilled and diced
• 0.75 cup Cold water
• 2 tablespoons Olive oil
• 1 Onion, finely chopped
• 2 Garlic cloves, minced
• 1 Red bell pepper, diced
• 1 cup Mushrooms, finely chopped
• 1 cup Cooked black beans, rinsed and drained
• 1 teaspoon Ground cumin
• 1 teaspoon Chili powder
• 0.5 teaspoon Paprika
• 2 tablespoons Tomato paste
• 0.25 cup Veggie broth
• 0 Salt and pepper to taste
• 2 tablespoons Fresh cilantro, chopped (optional)
• 2 tablespoons Soy or almond milk for brushing

Directions

Step 1

In a large mixing bowl, combine the all-purpose flour, salt, and baking powder. Add the chilled vegan butter and mix until the mixture resembles coarse crumbs.

Step 2

Gradually add the cold water, mixing until a dough forms. Knead the dough on a floured surface for about 2-3 minutes until smooth. Wrap in plastic wrap and refrigerate for at least 30 minutes.

Step 3

While the dough chills, prepare the filling: heat olive oil in a large skillet over medium heat. Add the chopped onion and garlic, sautéing until soft and fragrant, about 5 minutes.

Step 4

Add the diced red bell pepper and chopped mushrooms to the skillet. Cook for another 5 minutes until the bell pepper is softened.

Step 5

Stir in the cooked black beans, ground cumin, chili powder, paprika, tomato paste, and veggie broth. Simmer for 5-7 minutes until the mixture thickens. Season with salt and pepper to taste. Stir in the fresh cilantro if using.

Step 6

Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.

Step 7

Take the dough out of the fridge and roll it out on a floured surface until about 1/8 inch thick. Use a round cutter (about 4-5 inches in diameter) to cut out circles.

Step 8

Place about 1-2 tablespoons of filling in the center of each circle. Fold the dough over the filling to create a semi-circle and press the edges with a fork to seal.

Step 9

Place the empanadas on the prepared baking sheet. Brush the tops with soy or almond milk.

Step 10

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

Step 11

Allow to cool slightly before serving. Enjoy your Vegan Classic Empanadas warm.

Nutrition Facts

Serving size	(1466.1g)

Amount per serving	% Daily Value*
Calories	2605.7

Total Fat 127.4g	0%
Saturated Fat 39.3g	0%
Polyunsaturated Fat 2.7g
Cholesterol 0mg	0%
Sodium 5839.4mg	0%
Total Carbohydrate 306.7g	0%
Dietary Fiber 32.2g	0%
Total Sugars 20.0g
Protein 57.2g	0%

Vitamin D 29IU	0%
Calcium 222.7mg	0%
Iron 23.2mg	0%
Potassium 2481.5mg	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: 44.1%

Protein: 8.8%

Carbs: 47.1%