Delight in the perfect blend of crispy, golden pastry filled with a savory, spiced vegetable mixture. These simple vegan empanadas are a testament to the joy of plant-based eating, offering a mouthwatering experience that’s both satisfying and wholesome. Ideal for any season, they’re a hit at gatherings or as a comforting meal at home. Enjoy the delightful crunch, the aromatic flavors, and the warmth of a dish that’s sure to become a favorite.
Vegan
Simple Vegan Empanadas
Delight in the perfect blend of crispy, golden pastry filled with a savory, spiced vegetable mixture.
About this recipe
Method
30 min prep · 25 min cook
In a large bowl mix the flour and salt. Add the olive oil and mix until crumbly. Gradically add cold water and knead until a smooth dough forms. Cover and let rest for 30 minutes.
Meanwhile heat a pan over medium heat. Add a bit of olive oil then sauté onions and bell peppers until soft. Add corn black beans cumin paprika salt pepper and tomato paste. Cook for 5-7 minutes then set aside to cool.
Preheat oven to 375°F (190°C).
Divide the dough into 12 equal parts. Roll each part into a circle about 5 inches in diameter.
Place a spoonful of the vegetable mixture in the center of each dough circle. Add vegan cheese if using. Fold the dough over the filling to create a half-moon shape. Seal the edges by pressing down with a fork.
Place the empanadas on a baking sheet lined with parchment paper. Brush the tops with soy milk for a golden finish if desired.
Bake for 25 minutes or until the empanadas are golden and crispy.
Let them cool slightly before serving. Enjoy your simple vegan empanadas warm!
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