Delicious and Easy-to-Make Vegan Empanadas

Ingredients

  • 2 cups all-purpose flour
  • 1/2 teaspoon salt
  • 1/2 cup cold water
  • 1/2 cup vegan margarine
  • 1 tablespoon olive oil
  • 1 onion, finely chopped
  • 2 cloves of garlic, minced
  • 1 bell pepper, finely chopped
  • 1 cup chopped tomatoes
  • 1 cup corn kernels
  • 1 can black beans, drained and rinsed
  • 1 teaspoon cumin
  • Salt and pepper to taste
  • 1/4 cup chopped fresh cilantro
  • 1/2 cup vegan cheese shreds

Steps and instructions

  1. In a large bowl, combine the flour and 1/2 teaspoon salt. Cut in the margarine until the mixture resembles coarse breadcrumbs. Add water, a little at a time, while stirring until a ball forms. Cover and refrigerate for 30 minutes.
  2. While the dough is chilling, heat oil in a large skillet over medium heat. Add the onion, garlic and bell pepper. Cook until the onion is translucent.
  3. Add the chopped tomatoes, corn, black beans, cumin, salt and pepper to the skillet. Cook for 5-7 minutes, or until everything is well-combined and heated through. Remove from heat and stir in cilantro and vegan cheese shreds.
  4. Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
  5. Roll out the chilled dough on a lightly floured surface. Using a round cutter (or a glass), cut out circles from the dough.
  6. Spoon a small amount of the filling onto one half of each circle. Fold the dough over the filling to create a half-moon shape. Press the edges together to seal, and crimp with a fork for extra security.
  7. Place the filled empanadas on the prepared baking sheet. Bake for 20-25 minutes, or until golden brown.
  8. Allow the empanadas to cool slightly before serving.

Tools for making

  • Mixing Bowl - A large bowl to combine the flour and margarine for the dough.
  • Skillet - A large skillet to cook the onion, garlic, bell pepper, and other filling ingredients.
  • Rolling Pin - A tool used to roll out the dough for the empanada crust.
  • Round Cutter or Glass - A round cutter or a glass can be used to cut out circles from the rolled-out dough.
  • Baking Sheet - A sheet pan lined with parchment paper to bake the empanadas in the oven.
  • Fork - To crimp the edges of the empanadas and seal them securely.

Recipe variations

  • Gluten-free option: Use gluten-free all-purpose flour or a combination of gluten-free flours to make the dough.
  • Whole wheat crust: Substitute part or all of the all-purpose flour with whole wheat flour for a nuttier flavor and added fiber.
  • Spicy twist: Add chopped jalapenos or a dash of cayenne pepper to the filling for some heat.
  • Different veggies: Experiment with different vegetables like spinach, mushrooms, or zucchini in the filling.
  • Sweet empanadas: Skip the savory filling and try sweet fillings like fruit compote, chocolate, or vegan dulce de leche.
  • Protein-packed: Add cooked quinoa or lentils to the filling for an extra protein boost.
  • Flavor variations: Add herbs and spices like paprika, oregano, or smoked paprika to the filling for different flavor profiles.
  • Oil-free option: Replace the vegan margarine with mashed avocado or a nut butter for a healthier, oil-free crust.

Recipe overview

This Vegan Empanadas recipe gives a plant-based twist to a classic Latin American dish. Made with a homemade dough and a hearty filling of vegetables, black beans, and vegan cheese, these empanadas are just as satisfying and flavorful as their traditional counterparts. The steps are straightforward and the ingredients easy to source, making this recipe perfect for all levels of kitchen expertise. Prepare them as a snack for a gathering, a side dish for dinner, or even a main course. By the end, you'll have a batch of golden, crispy empanadas filled with delicious, spiced vegan goodness waiting to be devoured.

Common questions

  1. Can I use a different type of flour?
    Yes, you can experiment with different types of flour such as whole wheat flour or gluten-free flour. However, please note that the texture and taste of the empanadas may vary.
  2. Can I substitute the vegan margarine with another type of fat?
    Yes, you can use coconut oil or vegetable shortening as a substitute for vegan margarine. Keep in mind that this may affect the flavor and texture of the dough.
  3. Can I add other vegetables to the filling?
    Absolutely! Feel free to customize the filling by adding or substituting vegetables such as zucchini, mushrooms, or spinach. Just make sure to adjust the cooking time accordingly.
  4. Is there a gluten-free option for the dough?
    Yes, you can try using a gluten-free flour blend instead of all-purpose flour to make the dough gluten-free. Keep in mind that the texture may be slightly different.
  5. Can I freeze the empanadas?
    Yes, you can freeze the empanadas after they are baked. Allow them to cool completely, then place them in an airtight container or freezer bag. They can be stored in the freezer for up to three months. To reheat, simply bake them in a preheated oven until heated through.
  6. Can I make the dough ahead of time?
    Yes, you can prepare the dough ahead of time and refrigerate it for up to 24 hours before rolling it out and assembling the empanadas.
  7. Can I serve the empanadas with a dipping sauce?
    Absolutely! Empanadas pair well with various dipping sauces such as salsa, guacamole, or vegan sour cream. Feel free to serve them with your favorite sauce.

Serving dishes and utensils

  • Rolling pin - Used to roll out the dough for empanadas.
  • Baking sheet - Used to bake the empanadas in the oven.
  • Parchment paper - Provides a non-stick surface for baking the empanadas.
  • Skillet - Used to cook the filling for the empanadas.
  • Knife - Used for chopping onions, garlic, bell peppers, and tomatoes.
  • Cutting board - Provides a surface for safely chopping vegetables.
  • Fork - Used to crimp the edges of the empanadas and seal them.
  • Round cutter or glass - Used to cut out circles of dough for the empanadas.

Origin stories

Empanadas, those delicious handheld pastries filled with myriad savory ingredients, carry a rich cultural history in their crimped edges. Originating from Galicia and Portugal, they made their way to Latin America through Spanish colonizers in the 16th century. The word 'empanada' itself derives from the Spanish verb 'empanar', which means to coat or wrap in bread. Over time, each country and region in Latin America added its own twist, filling these delightful pockets with local ingredients and flavors. Even within a single country, the variety can be immense, reflecting the diversity of its geography and culture. For instance, in Argentina, you could find empanadas filled with spicy beef, chicken, cheese, or even sweet versions with quince or sweet potato jam. Our vegan version of the empanada is inspired by this beautiful tradition of culinary adaptation and innovation, ensuring that this beloved dish can continue to be enjoyed by all, regardless of dietary preferences.

Disclaimer: This recipe was not created by humans and we cannot ensure that it will turn out as expected. We do not guarantee or take any liability for the accuracy of this recipe (including steps, ingredients, nutritional information, and all sections on this page). You should check to make sure you are not allergic to any ingredients and take safety precautions while making this. The images on this page are generated by AI and may not accurately represent the result of making this recipe.