Name: Vegan Empanadas
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Cuisine: Vegan
Ingredients: 2 ½ cups all-purpose flour; 1 pinch salt; ½ cup cold vegan butter (cut into ¼-inch cubes); ½ cup cold water; 1 large russet potato (peeled and cut into ¼-inch cubes); 1 tablespoon olive oil; ½ of one onion (finely chopped); 1 carrot (grated); 1 celery stalk (finely chopped); 3 cloves garlic (minced); 1 15.25-ounce can black beans (drained and rinsed well); ½ cup frozen peas; 1 teaspoon cumin; 1 teaspoon paprika; ½ teaspoon onion powder; ½ teaspoon garlic powder; salt and black pepper (to taste); neutral oil (optional, for top of empanadas)

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Vegan empanadas are delightful little pockets of flavor, bringing together a crunchy yet tender crust filled with savory, hearty goodness. These handheld wonders are perfect for any occasion, whether it’s a lunch treat, a party snack, or a comforting dinner option. Each bite delivers a satisfying combination of textures and flavors, making it hard to believe they’re entirely vegan. Plus, they are versatile and can be filled with anything your heart desires, though this particular recipe shines with a robust mix of vegetables and black beans.

Table of Contents

Why You’ll Love This Recipe
Ingredients You’ll Need
How to Make Vegan Empanadas
Storing & Reheating
Chef’s Helpful Tips
Recipe FAQs
Vegan Empanadas

I first stumbled upon vegan empanadas during a cozy dinner party with friends who were exploring plant-based diets. I was pleasantly surprised by how satisfying and delicious they were—enough to convince me to whip up my own batch when I returned home. Since then, they have become a staple in my kitchen. Not only are they easy to prepare and budget-friendly, but they also pack enticing flavors that will please even the pickiest eaters. Trust me; once you try these vegan empanadas, you’ll want to make them part of your regular meal rotation!

Why You’ll Love This Recipe

Simple & Quick: With just 10 minutes of prep and 25 minutes of cook time, you’ll have a tasty meal in less than an hour.
Irresistible Flavor: The combination of cumin, paprika, and fresh vegetables creates a uniquely rich taste that’s hard to resist.
Eye-Catching Appeal: Crispy and golden on the outside, these empanadas look as good as they taste—perfect for impressing guests!
Flexible Serving: Enjoy them as snacks, appetizers, or a light meal whenever the craving strikes.
Diet-Friendly Options: Naturally vegan, these empanadas can be adapted for gluten-free diets with the right flour choice.

Ingredients You’ll Need

Neutral oil (optional, for top of empanadas): Gives a nice golden finish to the crust. You can skip this if you’d prefer an oil-free version.
2 ½ cups all-purpose flour: This forms the base of your empanada dough. If you’re gluten-sensitive, feel free to substitute with a 1:1 gluten-free flour blend.
1 pinch salt: Enhances the flavor of the dough.
½ cup cold vegan butter (cut into ¼-inch cubes): Essential for creating a flaky texture. Make sure it’s cold for best results.
½ cup cold water: Helps bring the dough together without melting the butter.
1 large russet potato (peeled and cut into ¼-inch cubes): Acts as a starchy filler that gives body and a creamy texture to the filling.
1 tablespoon olive oil: For sautéing vegetables, adding depth to the flavor.
½ of one onion (finely chopped): Provides a sweet and aromatic foundation for the filling.
1 carrot (grated): Adds a touch of sweetness and vibrant color.
1 celery stalk (finely chopped): Contributes crunch and a fresh flavor to the mix.
3 cloves garlic (minced): For a punch of flavor that pairs perfectly with the other ingredients.
1 15.25-ounce can black beans (drained and rinsed well): Essential for protein and heartiness; they’ll make your empanadas fully satisfying.
½ cup frozen peas: Adds a burst of color and a sweet bite.
1 teaspoon cumin: This warm spice is a must for an authentic flavor.
1 teaspoon paprika: Brings a mild smokiness that enhances the overall taste.
½ teaspoon onion powder: Adds an extra layer of onion flavor without the chunkiness.
½ teaspoon garlic powder: Complements the fresh garlic for a more potent taste.
Salt and black pepper (to taste): Essential seasonings to balance and elevate the flavors.

How to Make Vegan Empanadas

Prepare the Dough: In a large mixing bowl, combine 2 ½ cups all-purpose flour and a pinch of salt. Add ½ cup cold vegan butter and mix until the mixture resembles coarse crumbs. Gradually add ½ cup cold water, mixing until a dough forms. Knead gently for a minute, wrap in plastic, and refrigerate for 20 minutes.
Cook the Filling: In a skillet, heat 1 tablespoon olive oil over medium heat. Sauté ½ chopped onion, 1 grated carrot, and 1 finely chopped celery stalk until softened, about 3-4 minutes. Stir in 3 minced garlic cloves, and cook for another minute until fragrant.
Add Bold Flavor: Stir in 1 large russet potato (cooked and cubed), 1 can of drained black beans, and ½ cup frozen peas. Season with 1 teaspoon cumin, 1 teaspoon paprika, ½ teaspoon onion powder, and ½ teaspoon garlic powder. Add salt and black pepper to taste. Cook for about 5-7 minutes, ensuring everything is heated through and flavors meld. Remove from heat and let cool.
Assemble the Empanadas: Preheat your oven to 400°F (200°C). On a floured surface, roll out your dough to about 1/8-inch thickness. Cut circles using a large round cutter or a bowl. Place about 2 tablespoons of the filling in the center of each circle. Fold the dough over to create a half-moon shape and crimp the edges with a fork to seal.
Bake to Perfection: Place the empanadas on a parchment-lined baking sheet. If desired, brush tops with a little neutral oil for a golden finish. Bake in the preheated oven for 25 minutes or until golden brown and crispy.

Storing & Reheating

Store any leftover vegan empanadas at room temperature for up to 2 hours, or in the refrigerator for 3-4 days in an airtight container. For longer storage, freeze them in a single layer on a baking sheet before transferring to a freezer-safe container or bag—these will keep well for up to 3 months. To reheat them, simply bake at 350°F (175°C) for 15-20 minutes until heated through, keeping in mind that texture may slightly change; however, a quick brush of oil can help refresh the crispiness.

Chef’s Helpful Tips

Use cold vegan butter for flaky dough; room temperature butter won’t achieve the same texture.
When rolling out the dough, don’t overwork it—this keeps it tender.
Feel free to experiment with the filling! You can add different vegetables, switch out spices, or even use lentils instead of black beans.
If the dough seems too dry, add a teaspoon of water at a time until it holds together.
For a bonus touch, consider serving the empanadas with a dipping sauce, such as salsa or guacamole.

These vegan empanadas are not only packed with flavor but they also allow for creativity and personalization. You can choose fillings that suit your taste or dietary preferences, encouraging a bit of experimentation. The delightful combination of crispy crust and savory filling makes these a true crowd-pleaser! Whether for a casual weeknight dinner, a potluck gathering, or a flavorful snack anytime, you’ll always have a recipe that brings smiles and satisfaction to the table.

Recipe FAQs

Can I make the dough ahead of time?

Absolutely! You can prepare the dough a day in advance and refrigerate it. Just be sure to wrap it tightly in plastic wrap. Allow it to sit at room temperature for a few minutes before rolling it out.

What other fillings can I use?

The world of filling possibilities is wide! Consider adding sautéed spinach, roasted veggies, or even tofu scramble. The key is to keep balance in flavors and textures to ensure a delightful bite.

How do I know when the empanadas are done?

You’ll know they are done when the edges turn golden brown and the filling is hot throughout. The crispy texture is a sure sign of perfection!

Can I bake them instead of frying?

Yes! This recipe is intentionally baked for ease and health, but feel free to deep fry them if you prefer that traditional method. Just be mindful of cooking times—fry until the crust is golden brown. Enjoy your cooking adventures!

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Vegan Empanadas

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Author: Peter
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Yield: 12 empanadas 1x
Category: Main Dishes
Method: Baking
Cuisine: Vegan

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Description

These Vegan Empanadas are a delightful combination of flavors with a crispy crust and hearty filling. Easy to prepare, they are perfect for a quick dinner or a comforting meal any time. Made with wholesome ingredients like potatoes and black beans, they offer a deliciously satisfying taste that everyone will love!

Ingredients

Scale

2 ½ cups all-purpose flour
1 pinch salt
½ cup cold vegan butter (cut into ¼-inch cubes)
½ cup cold water
1 large russet potato (peeled and cut into ¼-inch cubes)
1 tablespoon olive oil
½ of one onion (finely chopped)
1 carrot (grated)
1 celery stalk (finely chopped)
3 cloves garlic (minced)
1 15.25-ounce can black beans (drained and rinsed well)
½ cup frozen peas
1 teaspoon cumin
1 teaspoon paprika
½ teaspoon onion powder
½ teaspoon garlic powder
salt and black pepper (to taste)
neutral oil (optional, for top of empanadas)

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Instructions

Combine flour and salt in a food processor and pulse to mix. Add vegan butter and cold water; pulse until the mixture is coarse and crumbly.
Transfer the dough to plastic wrap and form into a ball. Wrap tightly and refrigerate for at least 30 minutes.
Boil a pot of water and cook potato cubes until fork-tender, around 3 minutes, then drain and set aside.
In a large skillet, heat olive oil over medium heat. Add the onion, carrot, celery, and garlic; cook until tender, about 2 minutes.
Stir in black beans, boiled potatoes, frozen peas, cumin, paprika, onion powder, garlic powder, salt, and black pepper. Cook until heated through and fragrant; remove from heat to cool.
Preheat the oven to 375°F and line a baking sheet with parchment paper.
Roll the refrigerated dough into a large disc, about ¼-inch thick. Cut into 4-5 inch circles and place on the baking sheet.
Add 3 tablespoons of filling to one half of each dough circle, fold the other half over to form a half-moon, and press to seal the edges with a fork.
Optionally brush the tops with oil. Bake in the preheated oven for 25-30 minutes or until golden brown. Allow to cool slightly before serving.

Notes

You can add different vegetables or spices to the filling for a unique twist.
Make sure the vegetable filling is cooled before using to prevent the dough from getting soggy.
Serve with salsa or a dipping sauce for added flavor.