Vegan Empanada de Carne

Introducing the ultimate plant-based spin on a classic Latin favorite—Vegan Empanada de Carne! These golden, flaky hand pies are expertly crafted with a buttery vegan dough, stuffed with a savory mushroom and lentil filling seasoned to perfection with smoky paprika, ground cumin, and aromatic oregano. The filling's umami depth is elevated by a hint of soy sauce and fresh cilantro, making every bite irresistibly flavorful. Perfect as an appetizer, snack, or party dish, these empanadas are baked to crispy perfection, offering an indulgent yet wholesome treat that’s entirely dairy-free and meat-free. Whether you're vegan or simply looking to try something new, this recipe promises to deliver bold, authentic flavors with a modern twist.

Nutriscore Rating: 64/100

Prep Time:30 mins

Cook Time:25 mins

Total Time:55 mins

Servings: 12

Ingredients

• 3 cups All-purpose flour
• 0.75 cup Vegan butter
• 1 teaspoon Salt
• 0.5 cup Cold water
• 8 ounces Cremini mushrooms
• 1 cup Cooked green lentils
• 2 tablespoons Olive oil
• 1 large Onion
• 2 whole Garlic cloves
• 1 teaspoon Ground cumin
• 1 teaspoon Paprika
• 1 teaspoon Oregano
• 2 tablespoons Tomato paste
• 1 tablespoon Soy sauce
• 0.25 cup Cilantro
• 0.5 teaspoon Black pepper
• 2 tablespoons Non-dairy milk

Directions

Step 1

In a large bowl, combine the all-purpose flour and salt. Add in the vegan butter and mix using your fingers or a pastry cutter until the mixture resembles coarse crumbs.

Step 2

Gradually add the cold water while mixing until the dough starts to come together. Knead the dough slightly to form a smooth ball. Wrap in plastic wrap and refrigerate for at least 30 minutes.

Step 3

Mince the cremini mushrooms finely using a food processor or by hand.

Step 4

In a large skillet, heat the olive oil over medium heat. Dice the onion and mince the garlic; add them to the skillet. Sauté until the onion becomes translucent.

Step 5

Add the mushrooms to the skillet and cook until they release their moisture and begin to brown, about 5 minutes.

Step 6

Stir in the ground cumin, paprika, and oregano, followed by the tomato paste. Cook for another 2 minutes.

Step 7

Add the cooked lentils and soy sauce, stirring to combine. Cook for an additional 3 minutes. Remove from heat and mix in the chopped cilantro and black pepper. Allow the filling to cool slightly.

Step 8

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

Step 9

Roll out the dough on a floured surface to a thickness of about 1/8-inch. Use a round cutter or small bowl to cut the dough into 4-inch circles.

Step 10

Place about 1-2 tablespoons of the mushroom-lentil filling on one half of each circle, leaving a border. Brush the edges of the dough with some water, fold over the filling, and press the edges with a fork to seal.

Step 11

Place the empanadas on the prepared baking sheet and brush the tops with non-dairy milk for browning.

Step 12

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

Step 13

Allow to cool slightly before serving. Enjoy your Vegan Empanada de Carne!

Nutrition Facts

Serving size	(1401.5g)

Amount per serving	% Daily Value*
Calories	3229.6

Total Fat 167.0g	0%
Saturated Fat 89.4g	0%
Polyunsaturated Fat 2.8g
Cholesterol 0mg	0%
Sodium 4092.7mg	0%
Total Carbohydrate 356.2g	0%
Dietary Fiber 34.1g	0%
Total Sugars 23.6g
Protein 68.1g	0%

Vitamin D 28.1IU	0%
Calcium 301.5mg	0%
Iron 29.3mg	0%
Potassium 3038.7mg	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: 47.0%

Protein: 8.5%

Carbs: 44.5%