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–+ servings
Overhead view of a pile of vegan empanadas next to a small bowl of salsa, with one empanada torn in half to show insides.

Vegan Empanadas

easyhealthyrecipes.com/vegan-empanadas/
Comforting and delicious homemade vegan empanadas! This restaurant-quality recipe is bursting with flavor. A perfectly flaky empanada dough, and a savory, well-seasoned plant-based filling.
Prep: 10 minutes
Cook: 25 minutes
Total: 35 minutes
Recipe makes approximately 12 empanadas

Equipment Needed

  • Food processor
  • Plastic Wrap
  • small pot
  • Colander
  • Large skillet
  • Rolling Pin
  • Baking sheet
  • Parchment paper
  • Fork
  • Basting brush (optional)

Ingredients Needed

  • neutral oil (optional, for top of empanadas)

For the Empanada Dough

  • 2 ½ cups all-purpose flour
  • 1 pinch salt
  • ½ cup cold vegan butter (cut into ¼-inch cubes)
  • ½ cup cold water

For the Empanada Filling

  • 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)

Instructions

For the Empanada Dough

  • Add flour and salt to food processor and pulse to combine. Add cold vegan butter and water to food processor. Pulse until until mixture is coarse and crumbly.
    Overhead view of a food processor bowl of empanada dough ingredients.
  • Transfer dough from food processor to sheet of plastic wrap. Form dough into large ball and cover tightly with plastic wrap. Refrigerate at least 30 minutes.
    Overhead view of a large block of vegan empanada dough wrapped in plastic wrap.

For the Empanada Filling

  • Fill small pot with water and bring to boil. Add potato cubes to water and boil until fork tender, approximately 3 minutes. Carefully pour water and potatoes into colander to drain. Set aside.
    Overhead view of a small saucepan with boiled, cubed potatoes on a wooden table.
  • Heat olive oil in large skillet over medium heat. When oil is hot and shimmering, add onion, carrot, celery, and garlic. Cook until veggies are tender, approximately 2 minutes.
    Large skillet with empanada filling ingredients on a wooden background.
  • Add black beans, boiled potatoes, frozen peas, cumin, paprika, onion powder, garlic powder, salt, and black pepper to skillet. Cook until all ingredients are heated through and fragrant. Remove skillet from heat and set aside to cool.
    Large skillet with empanada filling ingredients on a wooden background.

For the Empanadas

  • Preheat oven to 375° Fahrenheit. Line baking sheet with parchment paper and set aside.
  • Remove dough from fridge and roll into large, flat disc approximately ¼-inch thick. Cut dough into 4- to 5-inch circles, then transfer circles to baking sheet.
  • Place 3 tablespoons empanada filling on one half of each dough circle. Fold other half of dough circle over filling to cover, forming half-moon shape. Use fork to press edges of each half-moon to seal.
    Overhead view of 3 vegan empanadas on a baking sheet lined with parchment paper.
  • Lightly brush oil on tops of empanadas if desired. Place baking sheet in preheated oven and bake 25 to 30 minutes, or until empanadas are golden brown. Remove from oven and let cool slightly, then serve alone or with salsa.
    Overhead view of baked empanadas on a baking sheet lined with parchment paper.

Recipe Notes

  • Make it Gluten Free: Use gluten-free all purpose flour.

Nutrition Info (Approximate)

Serving: 1empanada | Calories: 242kcal | Protein: 7g | Fat: 8g | Saturated Fat: 2g | Trans Fat: 1g | Total Carbs: 36g | Fiber: 5g | Sugar: 1g | Net Carbs: 31g | Vitamin C: 5mg | Sodium: 71mg | Potassium: 331mg | Calcium: 25mg | Iron: 3mg