Vegan Empanadas are golden, flaky pastries stuffed with a savory filling of seasoned vegetables like potatoes, onions, bell peppers, and spinach, often with a hint of cumin and paprika. These empanadas are baked to crispy perfection and can be served as a delightful snack or part of a larger meal. Customize the filling with your favorite vegetables or even add some vegan cheese for extra richness!

Ingredients:

For the filling:

  • 2 medium potatoes, peeled and diced
  • 1 tbsp olive oil
  • 1 onion, diced
  • 1 bell pepper, diced
  • 2 cloves garlic, minced
  • 1 cup spinach (fresh or frozen)
  • 1 tsp cumin
  • 1/2 tsp smoked paprika
  • Salt and pepper, to taste
  • 1/2 cup frozen peas (optional)
  • 1/2 cup corn kernels (optional)

For the dough:

  • 2 1/2 cups all-purpose flour
  • 1/2 tsp salt
  • 1/2 cup vegan butter or olive oil
  • 1/2 cup cold water (more as needed)
  • 1 tbsp apple cider vinegar (optional, for extra flakiness)

For assembly:

  • 1-2 tbsp plant-based milk (for brushing)

Instructions:

  1. Prepare the filling:
    • Boil the diced potatoes in salted water for about 10 minutes, or until tender. Drain and set aside.
    • In a large skillet, heat olive oil over medium heat. Add the onion and bell pepper and sauté until softened (about 5-6 minutes).
    • Add the garlic and cook for 1 more minute. Stir in the cooked potatoes, spinach, cumin, smoked paprika, salt, and pepper. Cook for an additional 2-3 minutes, until the spinach wilts and everything is well combined.
    • If using peas or corn, add them now and cook for 2 more minutes. Remove from heat and let the filling cool.
  2. Make the dough:
    • In a large bowl, mix the flour and salt. Add the vegan butter (or olive oil) and mix until the mixture resembles coarse crumbs.
    • Slowly add the cold water and apple cider vinegar (if using), stirring until a dough forms. If the dough is too dry, add a little more water, one tablespoon at a time.
    • Turn the dough onto a floured surface and knead for a few minutes until smooth. Cover with a kitchen towel or plastic wrap and let it rest for 15-20 minutes.
  3. Assemble the empanadas:
    • Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper.
    • Roll out the dough on a floured surface to about 1/8 inch thick. Using a round cutter (a large glass or bowl works), cut out circles of dough (about 4-6 inches in diameter).
    • Place a tablespoon or two of the cooled filling in the center of each dough circle.
    • Fold the dough over the filling to create a half-moon shape. Press the edges together with your fingers or use a fork to crimp the edges, sealing the empanada.
  4. Bake:
    • Place the empanadas on the prepared baking sheet. Brush the tops with plant-based milk for a golden finish.
    • Bake for 25-30 minutes, or until the empanadas are golden brown and crispy.
  5. Serve:
    • Let the empanadas cool for a few minutes before serving. Enjoy them warm with a side of salsa, guacamole, or your favorite dipping sauce!

Nutrition (per empanada, approximate):

  • Calories: 180-220 kcal
  • Carbohydrates: 30-35g
  • Protein: 3-4g
  • Fat: 8-10g (depending on the type of fat used for dough)
  • Fiber: 3-5g
  • Sodium: 200-300mg (depending on seasoning)

Note: Nutritional values may vary based on portion size and specific ingredients used.

Why You’ll Love It:

  • Flavorful & Satisfying: A hearty, savory filling inside a golden, flaky pastry shell.
  • Customizable: Feel free to add your favorite vegetables or even tempeh or tofu for extra protein.
  • Perfect for Meal Prep: Make a batch and store them in the fridge or freezer for quick meals or snacks.
  • Vegan & Delicious: A plant-based version of a beloved comfort food, with no compromise on taste!