With flaky dough and a flavourful filling, these vegan empanadas are a real show to behold! They are filled with corn, black beans, red peppers, and spices. They’re warm and comforting pockets that ease the soul!
I love empanadas. We had plenty of them when we traveled through Argentina because they’re so delicious!
The pastry is flaky and filled with a variety of fillings. They can be both savory and sweet. They are a trendy leading food throughout Latin America. Based on the region you’re in, the ingredients and seasonings are different. It is possible to stuff anything you’d like into those pastry bags!
The traditional recipe for empanadas is a combination of cheese and meat. This recipe for vegan empanadas is entirely vegan. It offers an alternative that is healthier than the original recipe, from flaky pastry dough to the black bean-based savory filling.
It’s a deliciously flavorful vegan Mexican recipe, incredibly filling, and suitable as a side dish or appetizer. These vegan empanadas are easy to make and great for serving a crowd!
This simple recipe requires just a few ingredients you can get in most supermarkets!
Dough Empanadas, made from vegan ingredients, is a straightforward dough recipe with only two ingredients: all-purpose cake flour and plain coconut milk. For those who aren’t vegan, feel at ease using plain milk-based yogurt instead. Be sure to receive yogurt that is not sweetened. You could also use whole wheat flour or spelled flour to add fiber. If you don’t have the time to prepare this dough by hand, you could make this recipe using ready-made vegan puff pastry, but you’ll need to adjust the baking times.
Vegetable: These plant-based empanadas contain nutrient-rich vegetables like red onion, garlic, and red pepper. They also have yellow pepper and corn. They are infused with spice from one jalapeno.
Black Beans: You’ll need a 15-ounce can of beans. I would recommend not using salt in the beans and organic ones. Ensure to wash and drain the beans well before placing them in the mix.
Spices This filling, nutritious empanada is spiced with cumin, paprika chili powder, and salt. Add some black pepper or cayenne pepper for more heat.
It’s not too hot! Leave out the jalapeno and decrease your chili powder; you’ll get a mildly flavorful filling.
You can add different vegetables! Depending on the season, feel free to change any of the vegetables. These veggie empanadas can be deliciously filled with sweet potatoes in the fall and winter seasons. They would be fantastic in the summer and spring seasons with zucchini, eggplant, or vine-ripened tomatoes!
Create the empanadas gluten-free! Use a 1:1 gluten-free flour mixture to create the dough that will turn into vegan, gluten-free empanadas.
Food and Cheese EmpanadasAdd some cheese shreds made from vegan sources to make these deliciously cheesy!
Other Empanada Filling Options! There are so many ways to fill empanadas! Add vegetables, such as poblano or green bell peppers, beans, refried tempeh, mashed potatoes, vegan beef crumbles, Vegan chorizo, or even other spices to create the texture and taste you like!
Make the homemade dough: For the empanada dough recipe, mix coconut yogurt, flour, and 1/2 tbsp water into a large mixing bowl and blend until it forms dough. Another option is mixing ingredients in a food processor, using an attachment for dough.
Kneading Dough: Turn out onto a dry surface, lightly coated with flour. The dough should be gently kneaded until an excellent, smooth dough forms. Do not over-mix.
Let the dough rest for a while. Place the dough ball in a bowl and cover it with plastic wrap or cling film. Place it aside in a cool place while you prepare the other ingredients.
Create the Vegan Empanada Filling: In an oven-proof pan on medium-high heat. Add diced onions and cook for about 2 minutes. Add the garlic, peppers, and corn. Continue to cook for another 5-6 minutes.
Final Filling: Mix all the remaining ingredients in the pan and cook for another 5 minutes. Remove from the stove and allow it to cool completely.
Roll Out DoughPreheat the oven to 350 degrees F/180 C. Put dough on a surface that is lightly floured. Divide the dough into two pieces and make a thin using a rolling pin.
Cut Empanada RoundsUsing the round cutter of a pastry cutter or the cookie cutter to cut the dough into rounds.
Stuffing With Empanada filling and 1 tbsp cooked bean mixture into the middle of each dough round. The dough should be placed to one side. A little water should be dripped around areas of dough.
Fold and seal: Fold the dough rounds in half, then fill the edges using the help of a fork.
Preparing for baking: Place your empanadas filled to the top on baking pans covered with parchment (parchment newspaper). Lightly spray the empanadas with spray oil.
Bake Empanadas in the Oven and Serve: Bake the black bean empanadas for 15 minutes or until golden brown. Serve with salsa or tomatoes.
WHERE DO EMPANADAS ORIGINATE?
Empanadas were first introduced in Spain. The first reference to empanadas appears in a book from 1520! Spanish colonists brought empanada recipes with the recipe across Latin American countries. Today, various nations put their spin on the dough and the filling.
HOW DO YOU SERVE EMPANADAS?
The tasty vegan empanadas are best served with a sauce or other dip that can be slathered over the top or served on a side to dip.
A few of my favorite recipes include a simple tomato sauce, hot sauce, guacamole, and chimichurri sauce. In this recipe for vegetarian empanadas, I would suggest two empanadas for each serving when making this recipe as an appetizer. For a complete meal, serve it with a side of Spanish rice and a light green salad with lime juice or roast vegetables as a side dish.
HOW DO YOU STORE AND KEEP EMPANADAS?
Allow the corn and bean empanadas to cool to room temperature before transferring them into a sealed container. The empanadas can be stored in the fridge for up to four days.
You can also freeze them and then enjoy them later. Please put them in the freezer-safe bag. Label the bag with the contents and date. The items will be stored in the refrigerator for up to two months. Once ready to serve them, move them to the fridge to defrost. Then, place them on a baking pan and let them warm for approximately 10-15 minutes at 350 F.
Give the dough time to rest. It should take between 10 and 20 minutes.
Make sure you wrap the dough in plastic to hold it in moisture.
Make the dough roll out until it is about 1/4 inch thick.
Use a pastry brush that is lightly wet, and then brush the edges of the dough circles with enough water that the dough adheres when you seal it with the fork.
For a golden-looking and polished product, use pastry brushes to decorate each Empanada that is not baked with an egg wash made from vegan. Melt vegan butter and apply the pastry brush on top.