Oh my goodness, let me tell you about these vegan empanadas! They’re a delightful little pocket of flavor that you can whip up in no time, and trust me, they’ll make your taste buds dance! The filling is a vibrant mix of sautéed veggies, spices, and a burst of color from the spinach and bell peppers—each bite is like a fiesta in your mouth! What I absolutely love is how versatile they are; you can customize the filling based on what you have on hand. Plus, they’re perfect for meal prep or a quick snack. Seriously, once you try making these, you’ll want to keep them in your kitchen rotation forever!
Ingredients List
- 2 cups all-purpose flour
- 1/2 cup vegetable oil
- 1/2 cup water
- 1 teaspoon salt
- 1 cup chopped spinach
- 1/2 cup chopped onions
- 1/2 cup diced bell peppers
- 1 teaspoon cumin
- 1 teaspoon paprika
- Salt and pepper to taste
How to Prepare Vegan Empanadas
Alright, let’s dive into making these scrumptious vegan empanadas. I promise, it’s easier than you think! Just follow these steps, and you’ll have a batch of delicious pockets of goodness in no time.
Make the Dough
First things first, let’s whip up that dough! In a large bowl, combine the 2 cups of all-purpose flour and 1 teaspoon of salt. Give it a good mix, and then, here comes the fun part: add 1/2 cup of vegetable oil and 1/2 cup of water. Now, use your hands or a spoon to bring it all together until it forms a shaggy dough. Don’t worry if it looks a bit rough at this stage! Knead it on a floured surface for about 5 minutes until it’s smooth and elastic. Once that’s done, wrap it in plastic wrap or cover it with a towel and let it rest for 30 minutes. Trust me, this resting time is essential for the dough to relax!
Prepare the Filling
While the dough is resting, let’s get that filling ready! Heat a tablespoon of oil in a pan over medium heat. Toss in 1/2 cup of chopped onions and 1/2 cup of diced bell peppers. Sauté them for about 5 minutes until they’re soft and fragrant. Then, add in 1 cup of chopped spinach, 1 teaspoon of cumin, 1 teaspoon of paprika, and a sprinkle of salt and pepper. Cook for another 5 minutes, stirring occasionally, until the spinach wilts and everything is well combined. The aroma is going to be incredible! Remove from heat and let it cool slightly while you roll out the dough.
Assemble the Empanadas
Now for the fun part—assembling! After your dough has rested, roll it out on a lightly floured surface until it’s about 1/8 inch thick. Using a round cutter or a bowl, cut out circles (about 4-5 inches in diameter). Place a generous spoonful of your filling on one half of each circle. Be careful not to overfill, or you’ll have a messy situation! Fold the dough over to create a half-moon shape and press the edges to seal. I like to crimp the edges with a fork for that cute touch and to ensure they stay sealed during baking. If you’re worried about the filling leaking, just make sure the edges are really pinched together!
Bake to Perfection
Finally, it’s time to bake these beauties! Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper. Place your empanadas on the sheet, giving them a little space to breathe. Brush the tops with a tiny bit of oil for a golden finish. Bake for about 25 minutes or until they’re beautifully golden brown. Oh, the smell wafting through your kitchen will be heavenly! Once they’re done, let them cool for a few minutes before diving in. Enjoy your vegan empanadas hot, or let them cool and save some for later—if they last that long!
Why You’ll Love This Recipe
- They’re super easy to make, perfect for a quick weeknight dinner or snack.
- Loaded with fresh veggies and spices, every bite bursts with flavor!
- They’re completely vegan, making them a great option for plant-based eaters.
- You can customize the filling to match your taste or what’s in your fridge.
- They’re freezer-friendly, so you can make a big batch and have them on hand for later.
- Baking instead of frying keeps them lighter while still being deliciously satisfying.
- These empanadas are a fantastic way to impress guests or bring to potlucks!
Nutritional Information
These vegan empanadas are not just delicious but also a healthy snack option! Each empanada is estimated to contain about 150 calories, with 7g of fat and 3g of protein. They have around 20g of carbohydrates and 2g of fiber, making them a satisfying choice without the guilt. Keep in mind that these values can vary based on your specific ingredients, but rest assured, you’re enjoying a wholesome treat!
Tips for Success
To make these vegan empanadas truly shine, here are my go-to tips! First, when handling the dough, make sure your surface is well-floured to prevent sticking. If the dough feels too dry, just add a splash more water; if it’s too wet, a little extra flour will do the trick. Also, don’t skip the resting period—it helps the gluten relax, making the dough easier to roll out.
For storage, these empanadas are fantastic! You can freeze them before baking. Just lay them on a baking sheet until firm, then transfer to a freezer bag. When you’re ready to enjoy, bake them straight from the freezer—no need to thaw! And if you have leftovers, store them in an airtight container in the fridge for up to 3 days. Just reheat in the oven to keep that delightful crispiness!
FAQ Section
Can I freeze vegan empanadas?
Absolutely! You can freeze vegan empanadas before baking. Just arrange them on a baking sheet until they’re firm, then transfer them to a freezer bag. When you’re ready to enjoy, bake them straight from the freezer—no need to thaw! This is a great way to have delicious snacks on hand for whenever the craving hits.
What can I serve with vegan empanadas?
Oh, the possibilities are endless! I love serving my vegan empanadas with a side of fresh salsa or creamy guacamole for dipping. You could also whip up a zesty avocado lime sauce or a tangy yogurt dip to complement those flavors. A simple side salad with a light vinaigrette works wonders too, adding a refreshing crunch to your meal!
How can I customize the filling?
Customizing the filling is one of the best parts of making empanadas! Feel free to mix and match your favorite veggies—zucchini, mushrooms, or even sweet potatoes work beautifully. If you’re feeling adventurous, you can add some cooked lentils or chickpeas for extra protein. Herbs like cilantro or parsley can bring a fresh twist, while different spices can change the flavor profile entirely. Just have fun with it!
Serving Suggestions
When it comes to enjoying your vegan empanadas, the right accompaniments can take them to the next level! I love serving them alongside a fresh, zesty salsa that adds a nice kick. Guacamole is another classic choice that pairs perfectly with the flavors of the empanadas. For a touch of creaminess, consider a dollop of vegan sour cream or a drizzle of cashew cream on top. A light, crunchy salad with a tangy dressing can also balance out the meal beautifully. Trust me, these pairings will make your empanada experience even more delightful!
For more delicious vegan recipes, check out this page for a variety of options!
Additionally, if you’re interested in the health benefits of a plant-based diet, you can learn more here.
Print
Vegan Empanadas: 7 Mouthwatering Tips for Perfection
- Total Time: 55 minutes
- Yield: 12 empanadas 1x
- Diet: Vegan
Description
Vegan empanadas filled with vegetables and spices.
Ingredients
- 2 cups all-purpose flour
- 1/2 cup vegetable oil
- 1/2 cup water
- 1 teaspoon salt
- 1 cup chopped spinach
- 1/2 cup chopped onions
- 1/2 cup diced bell peppers
- 1 teaspoon cumin
- 1 teaspoon paprika
- Salt and pepper to taste
Instructions
- Preheat the oven to 375°F (190°C).
- In a bowl, mix flour and salt.
- Add vegetable oil and water to form a dough.
- Knead the dough for 5 minutes.
- Let the dough rest for 30 minutes.
- In a pan, sauté onions and bell peppers until soft.
- Add spinach, cumin, paprika, salt, and pepper. Cook for 5 minutes.
- Roll out the dough and cut into circles.
- Place filling on one half of each circle.
- Fold and seal the empanadas.
- Place on a baking sheet and bake for 25 minutes.
Notes
- Serve with salsa or guacamole.
- Can be frozen before baking.
- Prep Time: 30 minutes
- Cook Time: 25 minutes
- Category: Snack
- Method: Baking
- Cuisine: Latin American
Nutrition
- Serving Size: 1 empanada
- Calories: 150
- Sugar: 1g
- Sodium: 200mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 0mg
Keywords: vegan empanadas, plant-based snacks, Latin American recipes