Vegan Empanada Recipe

Vegan Empanada Recipe, a plant-based twist on the classic savory pastry. These golden, flaky turnovers are filled with a savory mixture of vegetables, beans, and aromatic spices that will transport your taste buds to a world of authentic flavors. Whether you’re a seasoned vegan cook or simply looking to explore new plant-based recipes, these Vegan Empanadas are perfect for sharing with family and friends or enjoying as a delightful snack. So, let’s roll up our sleeves and create these savory delights that are sure to become a favorite in your vegan kitchen.

Servings: Makes approximately 12 empanadas

Ingredients:

For the Dough:
2 cups all-purpose flour (or use gluten-free flour for a gluten-free version)
1/2 teaspoon salt
1/2 cup vegan butter or coconut oil (solid and cold)
1/2 cup cold water
For the Filling:
1 tablespoon olive oil
1 small onion, finely chopped
2 cloves garlic, minced
1 medium carrot, finely diced
1 medium potato, peeled and diced
1 cup cooked black beans (canned or cooked from dried)
1 cup cooked corn kernels
1 teaspoon ground cumin
1 teaspoon paprika
1/2 teaspoon chili powder (adjust to your desired level of spiciness)
Salt and pepper, to taste
1 tablespoon fresh cilantro or parsley, chopped (optional, for added freshness)

Directions

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