Vegan Empanada Beef

Delight your taste buds with these tantalizing Vegan Empanada Beef pastries, a plant-based twist on a classic favorite. Featuring a flaky, buttery crust made from scratch and a savory filling of seasoned vegan ground beef substitute, sautéed onions, garlic, and a touch of umami-rich tomato paste, these empanadas are irresistibly flavorful. A sprinkle of green olives adds a burst of briny brightness, perfectly complementing the smoky paprika and earthy cumin spices. Whether you're looking for a crowd-pleasing party appetizer or a satisfying dinner option, these baked vegan empanadas are as wholesome as they are delicious. Ready in just over an hour, they’re a comforting, easy-to-make dish that’s sure to impress vegans and non-vegans alike. Perfect for meal prepping or enjoying fresh out of the oven, these golden pockets of goodness are your new go-to recipe!

Nutriscore Rating: 60/100

Prep Time:30 mins

Cook Time:45 mins

Total Time:75 mins

Servings: 12

Ingredients

• 2.5 cups All-purpose flour
• 0.5 cup Vegan butter
• 0.75 cup Cold water
• 1.5 teaspoons Salt
• 2 tablespoons Olive oil
• 1 medium Onion, finely chopped
• 2 cloves Garlic cloves, minced
• 12 ounces Vegan ground beef substitute
• 2 tablespoons Tomato paste
• 1 teaspoon Cumin
• 1 teaspoon Paprika
• 0.5 teaspoon Oregano
• 0.5 teaspoon Black pepper
• 0.25 cup Vegetable broth
• 0.25 cup Green olives, chopped
• 1 tablespoon Soy milk

Directions

Step 1

Start by preparing the dough: In a large mixing bowl, combine flour and 1 teaspoon of salt. Add the vegan butter and use a pastry cutter or fork to blend until the mixture resembles coarse crumbs.

Step 2

Gradually add cold water while stirring with a wooden spoon until the dough begins to form. Transfer the dough onto a floured surface and knead lightly until smooth. Wrap the dough in plastic wrap and refrigerate for at least 15 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 the onion is translucent, about 5 minutes.

Step 4

Add the vegan ground beef substitute to the skillet, breaking it apart with a spatula. Cook for 5-7 minutes until browned.

Step 5

Stir in the tomato paste, cumin, paprika, oregano, the remaining 0.5 teaspoon salt, and black pepper. Mix well to coat the beef substitute with the spices.

Step 6

Pour in the vegetable broth and bring to a simmer. Cook until the liquid reduces slightly, about 3 minutes.

Step 7

Stir in the chopped green olives and remove the skillet from heat. Allow the filling to cool slightly.

Step 8

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

Step 9

Remove the dough from the refrigerator and divide it into 12 equal pieces. Roll each piece into a ball and then flatten each ball into a 6-inch circle on a floured surface.

Step 10

Place a generous tablespoon of filling in the center of each circle. Fold the dough over the filling to create a half-moon shape. Press the edges together and crimp them with a fork to seal.

Step 11

Transfer the empanadas to the prepared baking sheet. Brush each empanada with soy milk to achieve a golden finish.

Step 12

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

Step 13

Remove from the oven and let cool slightly before serving. Enjoy!

Nutrition Facts

Serving size	(1254.7g)

Amount per serving	% Daily Value*
Calories	3088.0

Total Fat 170.9g	0%
Saturated Fat 77.4g	0%
Polyunsaturated Fat 3.0g
Cholesterol 0mg	0%
Sodium 6504.9mg	0%
Total Carbohydrate 285.6g	0%
Dietary Fiber 24.8g	0%
Total Sugars 13.6g
Protein 94.5g	0%

Vitamin D 4.3IU	0%
Calcium 316.8mg	0%
Iron 31.0mg	0%
Potassium 1985.0mg	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: 50.3%

Protein: 12.4%

Carbs: 37.4%