Vegan Fried Empanadas

Crispy, golden, and packed with flavor, these Vegan Fried Empanadas are the ultimate plant-based comfort food! Featuring a flaky homemade dough made with coconut oil and a vibrant vegetable filling of black beans, zucchini, corn, and cherry tomatoes, every bite bursts with smoky spices like cumin, chili powder, and smoked paprika. Perfect for appetizers, snacks, or even as a main dish, these empanadas are fried to perfection for a satisfying crunch. Serve them warm with a squeeze of fresh lime juice and a garnish of chopped cilantro to elevate the flavor. With an easy-to-follow recipe, this vegan twist on a classic will quickly become your go-to for any occasion!

Nutriscore Rating: 55/100

Prep Time:45 mins

Cook Time:20 mins

Total Time:65 mins

Servings: 10

Ingredients

• 3 cups all-purpose flour
• 1 teaspoon baking powder
• 1 teaspoon salt
• 0.5 cup coconut oil
• 1 cup cold water
• 1 medium yellow onion, chopped
• 3 cloves garlic, minced
• 1 medium red bell pepper, diced
• 1 medium zucchini, diced
• 10 pieces cherry tomatoes, halved
• 1 cup black beans, drained and rinsed
• 0.5 cup frozen corn
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• 0.5 teaspoon smoked paprika
• 3 cups oil for frying
• 0.25 cup chopped cilantro
• 1 medium lime, juice

Directions

Step 1

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

Step 2

Add the coconut oil to the flour mixture and use your hands or a pastry cutter to incorporate until the mixture resembles coarse crumbs.

Step 3

Slowly mix in the cold water until the dough forms. Knead for a few minutes until smooth. Cover with a damp cloth and let it rest for 15 minutes.

Step 4

To prepare the filling, heat a tablespoon of oil in a skillet over medium heat. Add the chopped onion and garlic, sauté until soft and translucent.

Step 5

Add the red bell pepper, zucchini, and cherry tomatoes to the skillet. Stir and cook for about 5 minutes until the vegetables soften.

Step 6

Mix in the black beans, corn, ground cumin, chili powder, and smoked paprika. Cook for another 5 minutes. Remove from heat and stir in the cilantro and lime juice. Let it cool.

Step 7

Roll the dough on a floured surface to a thickness of about 1/8-inch. Cut into circles using a 4-inch cutter.

Step 8

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

Step 9

Heat the frying oil in a deep skillet to 350°F (175°C). Fry the empanadas in batches until golden brown, about 3-4 minutes per side.

Step 10

Remove from oil and drain on paper towels. Serve warm.

Nutrition Facts

Serving size	(2338.1g)

Amount per serving	% Daily Value*
Calories	8871.7

Total Fat 828.6g	0%
Saturated Fat 195.1g	0%
Polyunsaturated Fat 1.9g
Cholesterol 0mg	0%
Sodium 2905.0mg	0%
Total Carbohydrate 370.3g	0%
Dietary Fiber 36.1g	0%
Total Sugars 20.4g
Protein 61.3g	0%

Vitamin D 0IU	0%
Calcium 278.0mg	0%
Iron 25.3mg	0%
Potassium 2420.1mg	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: 81.2%

Protein: 2.7%

Carbs: 16.1%