If you ask me, vegan empanadas are a game-changer for anyone looking to explore plant-based cooking.
These Latin-inspired hand pies pack all the comfort and satisfaction of traditional empanadas, but with a creative twist that skips the meat and dairy. A savory filling of beans, corn, and vegetables gets wrapped in flaky pastry that’s surprisingly easy to make.
I love how these come together with simple pantry staples and fresh produce, creating little pockets of goodness that even my non-vegan friends request. The mixture of textures – from the crispy exterior to the tender filling – makes each bite interesting.
It’s a crowd-pleasing recipe that works great for lunch boxes, party appetizers, or a casual weekend dinner.
Why You’ll Love These Vegan Empanadas
- Plant-based comfort food – These empanadas deliver all the satisfying flavors and textures of traditional empanadas, but they’re completely vegan-friendly – perfect for everyone at your table.
- Make-ahead friendly – You can prepare a batch and freeze them for later, making them perfect for meal prep or when you need a quick snack or meal.
- Customizable filling – The basic recipe is just a starting point – you can swap in different vegetables or plant-based proteins based on what you have in your kitchen.
- Crispy, flaky crust – The vegan butter creates layers of flaky pastry that crackles perfectly when you bite into it, while the filling stays moist and flavorful.
- Perfect party food – These hand-held treats are ideal for gatherings, potlucks, or any time you need a portable, mess-free snack that everyone can enjoy.
What Kind of Plant-Based Ground Meat Should I Use?
For vegan empanadas, you’ve got several good options when it comes to plant-based ground meat. Beyond Meat and Impossible Foods make products that work really well here, since they crumble nicely and brown just like traditional ground meat. If you prefer something less processed, you can use TVP (textured vegetable protein) – just rehydrate it first in some hot vegetable broth for the best flavor. Whichever option you choose, make sure to cook it thoroughly with the seasonings to help it absorb all those tasty flavors, and drain off any excess liquid before filling your empanadas to prevent soggy pastry.
Options for Substitutions
This vegan empanada recipe can be adapted with several ingredient swaps if needed:
- Plain flour: You can use all-purpose flour or pastry flour. For a gluten-free version, try a 1:1 gluten-free flour blend, though the texture might be slightly different.
- Vegan butter: Solid coconut oil works well as a substitute – just make sure it’s cold and firm. You could also use vegetable shortening, keeping it very cold before use.
- Plant-based ground meat: Try using crumbled firm tofu, chopped mushrooms, or lentils instead. If using lentils, cook them until they’re tender but still hold their shape.
- Plant-based oyster sauce: You can replace this with more soy sauce mixed with a bit of brown sugar, or use hoisin sauce for a similar sweet-savory taste.
- Raisins: These can be left out or replaced with chopped dates or dried cranberries for a different sweet note.
- Vegetable broth paste: Regular vegetable bouillon cube or powder works fine – just dissolve it in the warm water. You could also use miso paste for a different umami flavor.
Watch Out for These Mistakes While Cooking
The success of vegan empanadas heavily depends on the temperature of your ingredients – using warm or room temperature vegan butter will result in a tough, dense crust instead of the flaky layers you’re after, so keep that butter cold until the moment you need it. Working the dough too much is another common mistake that can make your empanadas tough and chewy – mix just until the ingredients come together, and let the dough rest in the fridge for at least 30 minutes before rolling. When it comes to filling, avoid overstuffing your empanadas as this can lead to bursting during frying and make sure all vegetables are cut into similar small sizes for even cooking. For the crispiest results, maintain your oil temperature between 350-375°F (use a thermometer if possible) – if the oil is too cool, your empanadas will become greasy, and if it’s too hot, they’ll brown before cooking through.
What to Serve With Empanadas?
These savory vegan empanadas are perfect with a variety of dipping sauces – I love serving them with chimichurri, spicy cashew crema, or a simple guacamole. A fresh green salad with citrus dressing makes a nice light side dish that balances out the richness of the fried pastries. For a more filling meal, you could pair them with Mexican-style rice or black beans, or keep things simple with some grilled corn on the cob sprinkled with chili powder and lime juice. If you’re serving these as appetizers, a bowl of gazpacho or fresh pico de gallo on the side works great too.
Storage Instructions
Keep Fresh: These vegan empanadas stay good in an airtight container in the fridge for up to 3 days. I like to place a paper towel in the container to absorb any excess moisture and keep them from getting soggy. They’re perfect for making ahead for lunch boxes or quick snacks!
Freeze: You can freeze these empanadas either before or after cooking. For uncooked ones, freeze them on a baking sheet until solid, then transfer to a freezer bag – they’ll keep for up to 3 months. For cooked ones, let them cool completely, then wrap individually in foil and store in a freezer bag for up to 2 months.
Warm Up: To get that fresh-made taste back, pop refrigerated empanadas in a 350°F oven for about 10 minutes. For frozen cooked empanadas, heat them for 15-20 minutes, or until heated through. If you’re working with frozen uncooked ones, you can cook them straight from frozen – just add a few extra minutes to the regular cooking time.
| Preparation Time | 30-45 minutes |
| Cooking Time | 15-20 minutes |
| Total Time | 75-105 minutes |
| Level of Difficulty | Medium |
Estimated Nutrition
Estimated nutrition for the whole recipe (without optional ingredients):
- Calories: 1600-1800
- Protein: 50-60 g
- Fat: 90-100 g
- Carbohydrates: 200-220 g
Ingredients
- 250 grams plain flour
- 40 grams white sugar
- 1/2 teaspoon salt
- 113 grams cubed cold vegan butter
- 90 grams ice-cold water (add more if necessary)
- 200 grams plant-based ground meat
- 30 grams chopped medium yellow onion
- 2-3 minced garlic cloves
- 80 grams russet potato (cut into small cubes)
- 60 grams carrot (chopped into small cubes)
- 30 grams thawed sweet peas
- 20 grams raisins
- 30 grams tomato paste
- 30 grams soy sauce
- 30 grams plant-based oyster sauce
- 1/2 teaspoon sugar
- 2 tablespoons warm water
- 1 teaspoon vegetable broth paste
- Salt and pepper to taste
- Oil for frying
Step 1: Prepare the Sauce
In a small bowl, combine tomato paste, soy sauce, oyster sauce, sugar, vegetable bouillon paste, and hot water.
Stir until well mixed and set aside for later use.
Step 2: Cook the Filling
Heat a tablespoon of oil in a large pan over medium heat.
Sauté the onions and garlic until they become soft and fragrant.
Add the diced carrots and potatoes, cooking for 2-3 minutes until they soften.
Incorporate the vegan ground beef and cook until it starts to brown.
Stir in the prepared sauce mixture, peas, and raisins, mixing well.
Continue cooking the filling, making sure to stir regularly to prevent burning.
Transfer the filling to a medium bowl and set aside to cool while preparing the dough.
Step 3: Make the Dough
In a large bowl, mix together the flour, sugar, and salt.
Add the cubed butter to the flour mixture, and using your hands or a pastry blender, rub the butter into the flour until you have pea-sized pieces or smaller.
Work quickly to prevent the butter from melting.
Alternatively, use a food processor.
Gradually add cold water, mixing until a soft but firm dough forms.
Transfer the dough to a lightly floured surface and knead until smooth.
Shape it into a 1-inch thick disc, wrap in plastic, or place in a zip bag, and let it rest in the fridge for 1 hour.
Step 4: Assemble the Empanadas
Ensure the filling is completely cool.
Prepare a small bowl of water for sealing.
Unwrap the chilled dough and roll it out on a lightly floured surface to about ⅛-inch (3mm) thick.
Use a 5-inch (12cm) cookie cutter to cut the dough.
Gather and reroll leftover dough scraps to use for more empanadas.
Place approximately 2 tablespoons of the cooled filling in the center of each dough circle without overfilling.
Wet the edge of half the circle with water, fold over to cover the filling, and seal the edges by crimping with a fork or your hands.
Ensure it’s tightly sealed.
Repeat with remaining dough and filling.
Step 5: Chill and Fry the Empanadas
Place the assembled empanadas on a lined baking sheet or plate and freeze while preheating the oil.
Fill a large pot with enough oil for the empanadas to float and heat to medium-high or 380°F.
Once the oil is ready, carefully fry 2-3 empanadas at a time for 4-5 minutes until golden brown, ensuring not to overcrowd the pot.
Remove from oil and drain on a wire cooling rack.
Serve and enjoy your homemade empanadas!