Vegan Mushroom Empanada

Delight your taste buds with these heavenly Vegan Mushroom Empanadas, a plant-based twist on a classic comfort food favorite. Encased in a golden, flaky handmade pastry, the savory cremini mushroom filling is seasoned with soy sauce, smoked paprika, and ground cumin, creating a rich umami flavor profile that’s irresistibly satisfying. These empanadas are easy to prepare, with a simple dough made from all-purpose flour and vegan butter, and a filling that comes together in a single skillet. Perfectly crisp from a light brushing of almond milk, they’re ideal as an appetizer, snack, or main course. Whether you’re hosting a dinner party or meal prepping for the week, these vegan empanadas are sure to become a go-to crowd-pleaser.

Nutriscore Rating: 59/100

Prep Time:40 mins

Cook Time:25 mins

Total Time:65 mins

Servings: 8

Ingredients

• 2 cups All-purpose flour
• 1 teaspoon Salt
• 0.5 cup Vegan butter
• 0.5 cup Cold water
• 2 tablespoons Olive oil
• 1 medium Onion
• 3 units Garlic cloves
• 12 ounces Cremini mushrooms
• 1 tablespoon Soy sauce
• 1 teaspoon Ground cumin
• 1 teaspoon Smoked paprika
• 0.5 teaspoon Black pepper
• 2 tablespoons Fresh parsley, chopped
• 2 tablespoons Almond milk

Directions

Step 1

In a large mixing bowl, combine the flour and salt. Add the vegan butter and mix with your fingers until the mixture resembles coarse crumbs.

Step 2

Gradually add the cold water, mixing until the dough comes together. Wrap the dough in plastic wrap and refrigerate for 30 minutes.

Step 3

While the dough chills, heat the olive oil in a skillet over medium heat. Add the finely chopped onion and sauté until translucent, about 5 minutes.

Step 4

Add the minced garlic and continue to cook for another minute until fragrant.

Step 5

Chop the cremini mushrooms and add them to the skillet. Cook until the mushrooms are softened and most of the moisture has evaporated, about 8-10 minutes.

Step 6

Stir in the soy sauce, ground cumin, smoked paprika, and black pepper. Cook for an additional 2 minutes. Remove from heat and stir in the chopped parsley.

Step 7

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

Step 8

Roll out the dough on a lightly floured surface to about 1/8 inch thick. Cut out circles using a 4-inch round cutter.

Step 9

Place approximately 1 tablespoon of the mushroom filling in the center of each dough circle. Fold over to enclose the filling and crimp the edges with a fork to seal.

Step 10

Place the empanadas on the prepared baking sheet. Brush each empanada with almond milk to help them turn golden brown during baking.

Step 11

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

Step 12

Allow the empanadas to cool slightly before serving them warm.

Nutrition Facts

Serving size	(1063.5g)

Amount per serving	% Daily Value*
Calories	2138.9

Total Fat 121.1g	0%
Saturated Fat 61.1g	0%
Polyunsaturated Fat 2.8g
Cholesterol 0mg	0%
Sodium 3715.2mg	0%
Total Carbohydrate 219.1g	0%
Dietary Fiber 14.1g	0%
Total Sugars 17.0g
Protein 38.7g	0%

Vitamin D 33.6IU	0%
Calcium 250.1mg	0%
Iron 16.6mg	0%
Potassium 2310.5mg	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: 51.4%

Protein: 7.3%

Carbs: 41.3%