Name: Vegan Empanadas
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Cuisine: Latin American
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)

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Vegan empanadas are a flavorful and fun way to enjoy a beloved dish that can easily be made plant-based. These delightful pockets are stuffed with a savory filling of creamy mashed potatoes, black beans, and crunchy veggies, all enveloped in a flaky, tender crust. There’s something incredibly satisfying about biting into a warm empanada, the mix of textures and flavors dancing across your palate. You can bake or fry these little gems, making them a versatile treat perfect for any occasion, from casual snacks to special gatherings.

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 discovered vegan empanadas during a potluck with friends. Everyone brought a dish that represented their culture, and I couldn’t resist trying a friend’s homemade version, bursting with flavor. The way the warm filling oozed out with every bite had me hooked instantly. That day, I promised myself I’d recreate those delicious bites at home. And let me tell you, my version brings all those good feelings without any animal products! Easy, budget-friendly, and crowd-pleasing, vegan empanadas are sure to become a staple in your kitchen. You’re going to love making—and sharing—these.

Why You’ll Love This Recipe

Simple & Quick: Ready in just 35 minutes, making it perfect for a weeknight dinner or a last-minute snack.
Irresistible Flavor: The combination of tender potatoes, richly seasoned beans, and sweet, sautéed veggies creates a flavor explosion.
Eye-Catching Appeal: These golden-brown pockets are perfectly cute and impressive enough for parties and family gatherings.
Flexible Serving: Great as an appetizer, snack, or even a main course; they suit any occasion!
Diet-Friendly Options: Naturally vegan, with easy adaptations for gluten-free options.

Ingredients You’ll Need

Neutral oil (optional, for top of empanadas): Adds a lovely, glossy finish if you choose to brush the tops before baking.
2 ½ cups all-purpose flour: This forms the base of your empanada dough, providing that flaky texture we all love. If gluten-free, use a 1:1 gluten-free flour blend.
1 pinch salt: Enhances the flavors of the flour and filling; don’t skip this vital ingredient!
½ cup cold vegan butter (cut into ¼-inch cubes): Creates a rich, flaky crust. Make sure it’s cold for that perfect texture.
½ cup cold water: Chills the dough for easy handling; helps create a tender crust.
1 large russet potato (peeled and cut into ¼-inch cubes): Offers a creamy filling; sweet potatoes can be used for a unique twist.
1 tablespoon olive oil: Sauté vegetables and adds flavor.
½ of one onion (finely chopped): Adds sweetness and depth to the filling; shallots can be a good substitute.
1 carrot (grated): Provides sweetness and a slight crunch. Zucchini can be used in place of carrot for a different flavor profile.
1 celery stalk (finely chopped): Contributes extra vegetables and enhances the overall flavor. You can swap it out for bell pepper if preferred.
3 cloves garlic (minced): Essential for a flavor boost; garlic powder works in a pinch.
1 15.25-ounce can black beans (drained and rinsed well): These beans provide protein and a hearty texture; chickpeas or lentils are excellent alternatives.
½ cup frozen peas: Sweet, pop-in-your-mouth little gems that brighten the filling; fresh peas can be used as well.
1 teaspoon cumin: A warm, earthy spice that brings the flavors together beautifully.
1 teaspoon paprika: Offers a subtle smokiness, although smoked paprika could enhance that flavor.
½ teaspoon onion powder: Complements the onions for added depth. Skip this if you want a lighter flavor.
½ teaspoon garlic powder: Enhances the dish’s garlic flavors; totally optional.
Salt and black pepper (to taste): Essential in adjusting the flavors of both the dough and the filling.

How to Make Vegan Empanadas

Prepare the Dough: In a large bowl, combine 2 ½ cups all-purpose flour and a pinch of salt. Add the ½ cup cold vegan butter, cutting it into the flour until the mixture resembles coarse crumbs. Gradually mix in ½ cup cold water until the dough comes together. Knead gently, then wrap in plastic and refrigerate for 30 minutes.
Cook the Filling: In a skillet, heat 1 tablespoon olive oil over medium heat. Add ½ of one finely chopped onion, 1 grated carrot, and 1 finely chopped celery stalk. Sauté until softened, about 5 minutes. Add 3 minced garlic cloves, stirring for another minute until fragrant.
Add the Remaining Filling Ingredients: Stir in 1 large russet potato (peeled and cut into ¼-inch cubes), 1 can of drained black beans, and ½ cup frozen peas. Add 1 teaspoon cumin, 1 teaspoon paprika, ½ teaspoon onion powder, and ½ teaspoon garlic powder. Season with salt and pepper to taste. Cook for about 10 minutes, until the potatoes are tender. Remove from heat and let cool slightly.
Assemble the Empanadas: Preheat your oven to 375°F (190°C). Roll out the chilled dough on a floured surface to about ⅛-inch thickness. Using a round cutter, cut out circles (approximately 4 inches in diameter). Place about 2 tablespoons of filling in the center of each circle. Fold over to create a half-moon shape and press edges with a fork to seal.
Bake the Empanadas: Place the empanadas on a baking sheet lined with parchment paper. If desired, brush the tops with neutral oil for a golden finish. Bake for 25 minutes or until golden brown.
Serve and Enjoy: Allow to cool briefly, then serve warm. They’re perfect for dipping in salsa or guacamole!

Storing & Reheating

Store any leftover vegan empanadas in an airtight container at room temperature for up to 1 day, or refrigerate for up to 3 days. For longer storage, freeze them in a single layer on a baking sheet before transferring to a freezer-safe bag. They can last up to 3 months. When reheating, bake from frozen at 375°F (190°C) for about 20-25 minutes until heated through and crisp.

Chef’s Helpful Tips

Avoid overworking the dough to keep it tender and flaky; handle it as little as possible.
Use cold ingredients for the dough, ensuring a delightful flakiness.
If you find your filling too dry, a splash of vegetable broth can help moisturize it.
Make your empanadas the day before the event; they taste even better and can be frozen.
Customize the filling by adding your favorite veggies or spices for a more personal touch.

These vegan empanadas are not just a stand-out appetizer but have the versatility to shine as a main dish, too. The flavor combinations are endless, and the satisfaction you’ll feel as you share these bites with friends and family is truly special. Don’t hesitate to make this dish your own by experimenting with different fillings or spices. Dive in and enjoy every last bite!

Recipe FAQs

Can I make the dough ahead of time?

Absolutely! The empanada dough can be prepared a day in advance. Just wrap it tightly in plastic wrap and refrigerate until you’re ready to roll and fill.

What should I serve with vegan empanadas?

These empanadas pair wonderfully with fresh salsa, guacamole, or even a light salad. You could also serve a tangy dipping sauce for an extra kick!

Can I fry the empanadas instead of baking them?

Yes! To fry, heat oil in a skillet over medium heat and fry the empanadas until golden brown on both sides, about 3-5 minutes. Be sure to drain them on paper towels after frying to absorb excess oil.

What other fillings can I use?

Feel free to get creative! You can try using spinach and mushroom, lentils with spices, or even a sweet filling like apple or pumpkin. The possibilities are endless!

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Vegan Empanadas

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

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Description

These Vegan Empanadas are bursting with flavor, featuring a savory filling of black beans, potatoes, and spices, all wrapped in a flaky, homemade dough. Perfect for a quick dinner or a delightful snack, this easy recipe ensures everyone can enjoy a taste of comfort food at home!

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)

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Instructions

Add flour and salt to a food processor and pulse to combine.
Add cold vegan butter and water to the food processor. Pulse until the mixture is coarse and crumbly.
Transfer the dough to a sheet of plastic wrap, form it into a ball, and cover tightly. Refrigerate for at least 30 minutes.
Fill a small pot with water and bring to a boil. Add potato cubes and boil until fork tender, for about 3 minutes.
Carefully drain the potatoes using a colander and set aside.
Heat olive oil in a large skillet over medium heat. Add onion, carrot, celery, and garlic once the oil is hot. Cook until the vegetables are tender, about 2 minutes.
Add black beans, boiled potatoes, frozen peas, cumin, paprika, onion powder, garlic powder, salt, and black pepper to the skillet. Cook until everything is heated through and fragrant, then remove from heat and allow to cool.
Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper.
Remove the dough from the fridge and roll it into a large, flat disc, about ¼ inch thick. Cut the dough into circles of 4 to 5 inches and transfer them to the baking sheet.
Place 3 tablespoons of filling on one half of each dough circle. Fold the other half over to cover, forming a half-moon shape. Use a fork to seal the edges.
Lightly brush the tops of the empanadas with oil if desired. Bake in the oven for 25 to 30 minutes until golden brown.

Notes

You can customize the filling by adding your favorite vegetables or spices.
To make the dough even flakier, ensure that the vegan butter is very cold when mixing it with the flour.
Serve with salsa or your choice of dipping sauce for added flavor.