Tasty Vegan Empanadas

I never thought I’d be excited about empanadas without meat or cheese, but here we are. Growing up, my mom’s empanadas were always stuffed with ground beef and lots of melted cheese – that’s just how we knew them. When my friend Sara brought vegan empanadas to a potluck last month, I was honestly a bit skeptical.

Turns out, I had it all wrong about vegan empanadas. These little hand pies are just as filling and satisfying as the ones I grew up with, just packed with different ingredients. The trick is getting creative with vegetables and seasonings – something I’ve learned makes all the difference when you’re cooking plant-based dishes.

What Kind of Plant-Based Ground Beef Should I Use?

For these empanadas, you’ll want to choose a plant-based ground beef that can hold its shape and has a good crumbly texture. Beyond Meat and Impossible Foods are popular choices that work really well here since they brown nicely and have a meat-like texture that holds up during cooking. If you prefer a less processed option, you could use a crumbled tempeh or TVP (textured vegetable protein) – just make sure to season it well and rehydrate it properly if using TVP. When cooking your plant-based ground, break it up into small crumbles so it distributes evenly throughout the filling and doesn’t tear through the empanada dough.

Options for Substitutions

This vegan empanada recipe is pretty flexible and you can make several swaps if needed:

• Vegan butter: You can use coconut oil (solid, not melted) instead of vegan butter for the dough. Just make sure it’s cold and firm when you use it. Keep in mind the dough might be slightly less flaky.
• Plant-based ground beef: Feel free to use any plant-based ground meat alternative you like, or swap it with finely chopped mushrooms, crumbled tempeh, or even lentils (cooked until just tender).
• Plant-based oyster sauce: If you can’t find this, use extra soy sauce mixed with a bit of brown sugar, or try mushroom sauce for that umami flavor.
• Russet potato: Any potato variety works here – red, yellow, or white potatoes are all good options. Just make sure to dice them small so they cook evenly.
• Raisins: Not a fan of raisins? Skip them entirely or try chopped dried cranberries or finely diced dried apricots for a different sweet note.
• Vegetable bouillon paste: You can use vegetable stock powder or half a vegetable stock cube dissolved in the hot water instead.

Watch Out for These Mistakes While Cooking

The success of vegan empanadas largely depends on the dough temperature – working with warm dough will make it sticky and impossible to handle, so keep your vegan butter and water ice-cold throughout the process. When preparing the filling, a common mistake is not cooking the vegetables in the right order – start with onions and carrots, then add potatoes, and finally the plant-based meat to ensure everything is properly cooked. The third crucial point is overfilling your empanadas, which can lead to bursting during baking – stick to about 2-3 tablespoons of filling per empanada and leave a clean border around the edges for proper sealing. To achieve that perfect golden-brown crust, brush the empanadas with plant-based milk instead of the traditional egg wash, and don’t forget to cut small vents in the top to prevent them from exploding in the oven.

What to Serve With Vegan Empanadas?

These savory vegan empanadas are perfect for pairing with a variety of simple sides that complement their hearty filling. A fresh green salad with lime dressing or a serving of Mexican-style rice makes for an easy and filling meal. If you’re hosting a party, try setting up a dipping station with guacamole, dairy-free sour cream, or your favorite salsa – these handheld treats are perfect for dunking! For a complete meal, you could also serve them alongside some black beans or a bowl of tortilla soup, especially during the cooler months.

Storage Instructions

Keep Fresh: These vegan empanadas stay good in an airtight container in the fridge for up to 3 days. 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 baking. For unbaked ones, freeze them on a baking sheet until solid, then transfer to a freezer bag – they’ll keep for up to 3 months. For baked ones, cool completely before freezing in a sealed container with parchment paper between layers.

Warm Up: To enjoy your refrigerated empanadas, pop them in the oven at 350°F (175°C) for about 10 minutes until they’re warm and crispy again. For frozen unbaked ones, bake them straight from frozen, adding about 5-7 minutes to the original baking time. Already baked frozen ones can go straight into the oven for about 15 minutes.

Preparation Time	30-45 minutes
Cooking Time	20-25 minutes
Total Time	50-70 minutes
Level of Difficulty	Medium

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 1400-1600
• Protein: 40-50 g
• Fat: 80-90 g
• Carbohydrates: 150-160 g

Ingredients

• 250 grams plain flour
• 40 grams white sugar
• 1/2 teaspoon salt
• 113 grams vegan butter, cold and cubed
• 90 grams ice-cold water (add more if necessary)
• 200 grams plant-based ground beef
• 30 grams yellow onion, medium
• 2-3 garlic cloves, finely chopped
• 80 grams russet potato, diced into small pieces
• 60 grams carrot, diced into small pieces
• 30 grams sweet peas, thawed
• 20 grams raisins
• 30 grams tomato paste
• 30 grams soy sauce
• 30 grams plant-based oyster sauce
• 1/2 teaspoon sugar
• 2 tablespoons boiling water
• 1 teaspoon vegetable bouillon paste
• Salt and pepper, to taste
• Oil for cooking

Step 1: Prepare the Sauce Mixture

In a small bowl, combine tomato paste, soy sauce, oyster sauce, sugar, vegetable bouillon paste, and hot water.

Stir until the mixture is well combined and smooth.

Set this mixture aside as it will be used later to enhance the flavors of the filling.

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 diced carrots and potatoes, cooking for 2-3 minutes until they start to soften.

Stir in the vegan ground beef and continue cooking until it begins to brown.

Pour in the previously prepared sauce mixture, along with peas and raisins, then stir well.

Cook the filling, stirring frequently to prevent burning.

Once the filling is done, transfer it to a medium bowl and let it cool completely while you prepare the dough.

Step 3: Make the Dough

In a large bowl, mix together flour, sugar, and salt.

Add the cubed butter into the flour mixture and use your hands or a pastry blender to rub the butter until the mixture resembles pea-sized crumbs.

Work quickly to prevent the butter from melting.

Alternatively, you can use a food processor.

Gradually add cold water to the mix, stirring until a soft but slightly sticky dough forms.

Transfer the dough onto a lightly floured surface, knead until smooth, and shape into a 1-inch thick disc.

Wrap in plastic or place in a zip bag and refrigerate for 1 hour to chill.

Step 4: Roll Out and Fill the Dough

Ensure your filling is completely cool.

Prepare a small bowl of water for sealing the empanadas.

Unwrap the chilled dough and roll it out on a lightly floured surface to about ⅛-inch (3mm) thickness.

Cut out circles using a 5-inch (12cm) cookie cutter and reserve leftover dough to make more empanadas.

Place about 2 tablespoons of the cooled filling in the center of each dough circle, taking care not to overfill.

Wet the edges of half the circle with water, fold it over, and seal tightly by crimping with a fork or your fingers.

Repeat until all the dough and filling are used.

Step 5: Chill and Fry the Empanadas

Place the sealed empanadas on a lined baking sheet or plate and let them chill in the freezer while heating 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 hot, fry 2-3 empanadas at a time for 4-5 minutes or until they are golden brown, ensuring not to overcrowd the pot.

Remove the cooked empanadas from the oil and drain them on a wire cooling rack.

Step 6: Serve and Enjoy

After draining, your empanadas are ready to be served.

Enjoy these crispy and delicious empanadas as a snack or a main dish!