Vegetarian Classic Beef Empanadas

Savor the comforting flavors of these Vegetarian Classic Beef Empanadas, a plant-based twist on the beloved traditional recipe. This hearty dish combines a savory filling of spiced plant-based ground meat substitute, tender diced vegetables, sweet raisins, and briny green olives, all wrapped in flaky empanada dough. Perfectly seasoned with cumin and paprika, each bite is a satisfying balance of rich, smoky, and slightly sweet flavors. These handheld pastries are baked to golden perfection, making them a crowd-pleasing appetizer, lunchbox staple, or party snack. Easy to prepare with a 30-minute prep time, these empanadas are a must-try for vegetarians and meat-eaters alike looking to enjoy a healthier, meat-free version of this Latin-inspired favorite.

Nutriscore Rating: 68/100

Prep Time:30 mins

Cook Time:25 mins

Total Time:55 mins

Servings: 12

Ingredients

• 2 tablespoons Olive oil
• 1 medium Onion, finely chopped
• 2 Garlic cloves, minced
• 1 medium Red bell pepper, diced
• 1 Carrot, diced
• 300 grams Plant-based ground meat substitute
• 2 tablespoons Tomato paste
• 100 milliliters Vegetable broth
• 1 teaspoon Cumin powder
• 1 teaspoon Paprika
• 0.5 teaspoon Salt
• 0.25 teaspoon Black pepper
• 10 units Green olives, sliced
• 2 tablespoons Raisins
• 12 units Empanada dough discs
• 1 Egg, beaten (for brushing)

Directions

Step 1

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

Step 2

Heat the olive oil in a large skillet over medium heat.

Step 3

Add the chopped onion and garlic, sauté until soft and translucent, about 5 minutes.

Step 4

Stir in the red bell pepper and carrot, cooking for another 3-4 minutes until softened.

Step 5

Add the plant-based ground meat substitute to the skillet, breaking it up with a spoon. Cook until browned and heated through, about 5 minutes.

Step 6

Stir in the tomato paste, vegetable broth, cumin, paprika, salt, and black pepper. Mix well and let simmer for 5 minutes until the mixture is thickened.

Step 7

Remove from heat and stir in the sliced olives and raisins. Allow the filling to cool slightly.

Step 8

Place an empanada dough disc on a lightly floured surface. Place 2 tablespoons of the filling in the center of the disc.

Step 9

Fold the disc over the filling to form a half-moon shape. Crimp the edges with a fork to seal the empanada securely.

Step 10

Repeat with remaining dough discs and filling.

Step 11

Place the empanadas on the prepared baking sheet. Brush the tops with beaten egg for a golden finish.

Step 12

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

Step 13

Allow to cool slightly before serving. Enjoy your vegetarian classic empanadas warm!

Nutrition Facts

Serving size	(1496.5g)

Amount per serving	% Daily Value*
Calories	3102.4

Total Fat 157.4g	0%
Saturated Fat 46.5g	0%
Polyunsaturated Fat 3.0g
Cholesterol 186mg	0%
Sodium 5273.8mg	0%
Total Carbohydrate 332.5g	0%
Dietary Fiber 30.2g	0%
Total Sugars 38.6g
Protein 101.2g	0%

Vitamin D 40IU	0%
Calcium 389.0mg	0%
Iron 29.0mg	0%
Potassium 2803.8mg	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: 45.0%

Protein: 12.8%

Carbs: 42.2%