• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • About EHR
  • Food Blogger Resources
  • Contact Me
Our Sister Site

Easy Healthy Recipes

Delicious Real Food Recipes

  • All Recipes
  • Course
    • Appetizers
    • Breakfast
    • Condiments & Sauces
    • Desserts
    • Drinks
    • Main Course
    • Meal Prep
    • Salads
    • Side Dishes
    • Smoothies
    • Snacks
    • Soups
  • Method
    • Air Fryer
    • Baking
    • Grilling
    • Instant Pot
    • No Cooking
    • Slow Cooker
  • Dietary Needs
    • Dairy Free
    • Gluten Free
    • Grain Free
    • Keto
    • Low Carb
    • Paleo
    • Vegan
    • Vegetarian
    • Whole30
  • Cuisine
    • American
    • Asian
    • Cajun & Creole
    • English
    • French
    • Greek
    • Indian
    • Irish
    • Italian
    • Mediterranean
    • Mexican, Latin, & Spanish
    • Southern
HomeCooking MethodBaking

Vegan Empanadas

Cheryl Malik
Cheryl Malik Posted: 04/26/22
Leave a Comment
Jump to Recipe
DF Dairy Free VG Vegan V Vegetarian
22 shares
  • Share
  • Tweet

This post may contain affiliate links. Please read our disclosure policy.

Pin graphic for vegan empanadas.
Pin graphic for vegan empanadas.
Pin graphic for vegan empanadas.
Pin graphic for vegan empanadas.
Pin graphic for vegan empanadas.
Pin graphic for vegan empanadas.
Pin graphic for 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.

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

What Makes This Recipe So Good

  • It easily walks you through the steps needed to make your own homemade vegan empanadas! And trust me, it’s a lot easier than you think. Start by making the dough, then the filling, lastly cut and fill the dough before baking – that’s it!
  • They’re much healthier than all other empanadas! The plant-based filling is loaded with healthy veggies and vegan protein. We also bake these empanadas, as opposed to deep-frying them.
  • It’s a vegan take on a non-vegan favorite! Traditional empanadas are stuffed with meat and/or cheese, neither of which are very vegan-friendly. However, these vegan empanadas are friendly to all sorts of diets!

Chef’s Tips

  • Avoid overworking and/or over-mixing your empanada dough! Over working/mixing the dough will cause the vegan butter to melt, which would result in a tougher crust. Therefore, work with cold ingredients and keep the exposure of heat from your hands to a minimum.
  • Feel free to freeze these vegan empanadas if you’d like! You can either freeze them before baking, or after baking. If frozen before baking, you’ll want to defrost them completely in your fridge before baking as instructed in this recipe.
  • Serve these empanadas by themselves, with a side of your favorite salsa, or rice and beans! They’re the perfect grab-and-go meal, simply reheat then enjoy!
Overhead view of a bowl of vegan empanadas next to a small ramekin of red salsa.

More Delicious Vegan Recipes

  • Vegan Coconut Cream Pie
  • Vegan Pineapple Upside-Down Cake
  • Perfect Vegan Pound Cake
  • Easy 10-Minute Vegan Garlic Bread
  • Vegan Seitan “Chicken”

I hope you love this recipe as much as we did! Be sure to give it a quick review & star rating ★ below. Make sure you follow me on Instagram, Pinterest, and Facebook, too!

 

For more delicious, nutritious recipes, head over to our sister site, 40 Aprons.

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

Prep:10 minutes
Cook:25 minutes
Total:35 minutes
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.
Print Save Saved!
12 empanadas

Ingredients

  • 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

Equipment

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

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.

Notes

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

Nutrition Information

Serving: 1empanada, Calories: 242kcal, Carbohydrates: 36g, Protein: 7g, Fat: 8g, Saturated Fat: 2g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 3g, Trans Fat: 1g, Sodium: 71mg, Potassium: 331mg, Fiber: 5g, Sugar: 1g, Vitamin A: 1343IU, Vitamin C: 5mg, Calcium: 25mg, Iron: 3mg, Net Carbs: 31g

Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.

 

Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.

 

To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.

© Author: Cheryl Malik

did you make this?

If you make this recipe, don’t forget to tag @easyhealthyrecipesblog in your Instagram posts and leave a review below!

Rate Recipe Tag On Instagram

20 Easy Recipes
Get my FREE eBook

20 Easy Recipes Made in 20 Minutes

Eating delicious, healthy food doesn’t have to be complicated.

Get the eBook
20 Easy Recipes

Get my FREE eBook - 20 Easy Recipes Made in 20 Minutes

Reader Interactions

Leave a Comment Cancel reply

Have a question? Submit your question or comment below.

Recipe Rating




Primary Sidebar

Welcome!

Hi, I’m Cheryl! I've been developing healthy, family-friendly recipes at 40 Aprons for over 10 years. I believe food should be delicious and healthy eating doesn't have to be complicated!

Read More...
20 Easy Recipes
Get my FREE eBook

20 Easy Recipes Made in 20 Minutes

What’s Trending

A row of cooked turkey bacon on a sheet of parchment paper in front of a pan.

How to Cook Turkey Bacon in the Oven

5 Italian sausages on a platter

Sausage in the Air Fryer

Overhead view of a bowl of keto white chicken chili garnished with tomatoes, jalapenos, and green onion.

Keto White Chicken Chili

Sliced Instant Pot carne asada on a white plate surrounded by vegetables

Instant Pot Carne Asada

What’s In Season

A square of blueberry baked oatmeal on a white plate

Blueberry Baked Oatmeal

Turkey Stuffed Peppers with melted cheese and fresh parsley. Served in white dish.

Turkey Stuffed Peppers

chili's southwest chicken soup in a bowl with crushed tortilla chips, cheese, and sliced avocado on top

Chili’s Southwest Chicken Soup

instant pot burrito bowls chicken

Instant Pot Burrito Bowls with Chicken

20 Easy Recipes
Get my FREE eBook

20 Easy Recipes Made in 20 Minutes

Eating delicious, healthy food doesn’t have to be complicated

Get the eBook
20 Easy Recipes

Get my FREE eBook - 20 Easy Recipes Made in 20 Minutes

Privacy Policy

Accessibility

Disclaimers

Contact

© 2022 Easy Healthy Recipes
Site Credits Designed by Melissa Rose Design Developed by Once Coupled
Back to Top
22 shares