Here’s a flavorful and easy recipe for Vegan Empanadas, filled with a savory, spiced vegetable and bean filling. Perfect for appetizers, snacks, or even as a main dish!
Vegan Empanada Recipe
Ingredients:
For the Dough:
- 2 1/2 cups all-purpose flour (use gluten-free flour for gluten-free version)
- 1/2 tsp salt
- 1/2 cup vegetable oil (or coconut oil)
- 1/2 cup cold water (plus extra for sealing)
- 1 tbsp apple cider vinegar (optional, for flakiness)
For the Filling:
- 1 tbsp olive oil
- 1 medium onion, finely chopped
- 1 bell pepper, diced (any color)
- 2 cloves garlic, minced
- 1 small zucchini, diced
- 1/2 cup corn kernels (fresh, frozen, or canned)
- 1/2 cup cooked black beans (or any beans of your choice, like pinto or kidney beans)
- 1/2 cup diced tomatoes (fresh or canned)
- 1 tsp cumin
- 1 tsp smoked paprika
- 1/2 tsp chili powder (optional, for a little heat)
- Salt and pepper, to taste
- Fresh cilantro or parsley, chopped (optional)
- 1 tbsp lime or lemon juice (optional)
For the Assembly:
- Plant-based milk or olive oil for brushing
Instructions:
- Make the Dough:
- In a large mixing bowl, combine the flour and salt. Add the vegetable oil and mix until the mixture resembles coarse crumbs.
- Gradually add the cold water (and apple cider vinegar if using) and mix until the dough starts to come together.
- Knead the dough on a floured surface for about 5 minutes until smooth. If the dough is too dry, add a little more water, a tablespoon at a time.
- Once the dough is smooth, cover it with a damp towel or plastic wrap and let it rest for 30 minutes.
- Prepare the Filling:
- In a large skillet, heat the olive oil over medium heat. Add the chopped onion and bell pepper, and sauté for 4–5 minutes until softened.
- Add the garlic and cook for another minute until fragrant.
- Add the zucchini, corn, and diced tomatoes, and cook for about 5–7 minutes until the vegetables are tender and the mixture has thickened slightly.
- Stir in the black beans, cumin, smoked paprika, chili powder, salt, and pepper. Cook for another 2–3 minutes, allowing the flavors to combine.
- Remove from heat, stir in the lime juice (if using), and sprinkle with chopped cilantro or parsley (optional). Let the filling cool slightly.
- Assemble the Empanadas:
- Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
- Take the dough and divide it into small balls (about 12–14, depending on how large you want your empanadas).
- Roll each ball into a small circle on a floured surface (about 4–5 inches in diameter).
- Spoon a generous amount of the vegetable filling into the center of each dough circle, being careful not to overfill.
- Fold the dough in half to create a half-moon shape. Press the edges together to seal the empanada. You can crimp the edges with a fork or twist the edges by hand for a decorative look.
- Brush the tops of the empanadas with a little plant-based milk or olive oil to give them a golden color when baked.
- Bake the Empanadas:
- Place the filled and sealed empanadas on the prepared baking sheet.
- Bake in the preheated oven for about 20–25 minutes, or until golden brown and crisp.
- Serve:
- Allow the empanadas to cool slightly before serving. Enjoy them warm, and serve with salsa, guacamole, or your favorite dipping sauce!
Tips:
- Make-Ahead: You can make the dough and filling ahead of time. The dough can be stored in the fridge for up to 2 days, and the filling can be stored in the fridge for up to 3 days.
- Air Fryer Option: For a quicker, healthier option, you can air fry the empanadas at 375°F (190°C) for about 10-12 minutes, flipping halfway through.
- Flavor Variations: Feel free to change up the filling based on what you have on hand. You can add spinach, mushrooms, potatoes, or vegan cheese for extra flavor!
These Vegan Empanadas are crispy on the outside, savory on the inside, and packed with delicious flavors. Perfect for a party, meal prep, or a cozy snack!
