vegetarian empanadas

Vegetarian Empanadas are loaded with a colorful array of vegetables, including sweet corn, red and green bell peppers, protein-packed beans, and aromatic spices, all wrapped in an irresistible flaky, golden-brown crust!

Vegetarian Empanadas Recipe (Vegan Too)

recipe Empanada Dough ((use refrigerated pie crust dough

extra virgin olive oil

onion powder

garlic powder

½ teaspoon smoked paprika

cumin

(150 g) kidney beans (washed and drained)

(50 g) red bell pepper (diced)

(50 g) green bell pepper (diced)

(50 g) sweet corn (washed and drained)

tomato purée

Sea salt and black pepper

(I used sunflower oil)

cashew butter

avocado

lemon juice

Salt

Black pepper

To make the empanada dough, follow the How To Make Empanada Dough Instructions in my Potato and Chorizo Empanadas. (See link in the ingredient list above as well as in the notes below.) Another option is to use refrigerated pie crust dough or crescent roll dough.

Make The Empanada Dough

Heat a non-stick pan on medium heat with oil. Add onion powder, garlic powder, smoked paprika, cumin, kidney beans, bell pepper, sweet corn and tomato purée. Stir all together with a wooden spoon and cook for about 2 minutes. Adjust the taste with salt and pepper. Remove from heat and allow to cool down completely.

Make The Filling

Remove the dough from the refrigerator and place on a lightly floured surface. Sprinkle some flour also on the dough. Roll to ¼” thick. Use a 3.5” round cookie cutter to cut the shape. Reroll scraps to cut more rounds. You will get 20-23 rounds.

Divide the filling equally and place it in the middle of each round. Fold dough in half over the fillings then use a fork to seal edges together.

Heat a large pan on medium heat with enough oil to cover the empanadas halfway when frying. The oil must be hot before placing empanadas in it. Place aout 5 empanadas in the pan by leaving a bit of space in between. Fry each side until nicely golden brown. Remove and place on an absorbent kitchen paper to remove excess of oil. Repeat until no more uncooked empanadas left.

Make The Vegetarian Empanadas

In a high speed blender, add cashew butter, avocado and lemon juice. Blend to combine. Adjust the taste with salt and pepper. Add more lemon juice if you prefer.

Serve empanadas warm with avocado cashew dip.

Make The Avocado Cashew Dip

https://embed.mediavine.com/videos/ivthuldwtx6xfx0yrz0w

Vegetarian Empanadas are savory hand pies loaded with vegetables, like sweet corn, peppers, beans, and wrapped in a flaky, golden-brown crust!

Vegetarian Empanadas with Avocado Cashew Sauce

Veggie empanadas are much easier to make than you&#039;d think.  In this easy recipe, choose from three different vegetarian empanada fillings to create delicious, hot and flaky pastries.  The recipe relies on using pre made empanada dough which simplifies the recipe.

Vegetarian Empanadas Three Ways

empanada dough disks

milk

olive oil

onions (diced)

garlic (minced)

spinach leaves

artichoke hearts (chopped)

nutmeg

parmesan cheese (optional)

coconut oil

red bell pepper

jalapeno pepper (diced small)

tomato paste

black beans (drained)

cilantro (chopped)

white corn

queso fresco (crumbled

green onions

sugar

Choose the filling for your empanadas.  Each recipe for filling above will make one batch of 10-12 empanadas.

Make the filling using the instructions designated below for your choice.

Make filling

Heat oil in a skillet. When hot add onions and garlic and saute until tender.  Add spinach and cook until spinach is wilted.  Add the artichokes and nutmeg and cook for an additional 1-2 minutes.  Remove from heat, stir in parmesan cheese and allow the mixture to cool slightly before assembling empanadas

Spinach and Artichoke

Heat oil in a skillet. When hot add onions and garlic and saute 2-3 minutes.  Add jalapeno peppers and cook until all the veggies are soft.  Add the tomato paste and beans and cook for an additional 1-2 minutes.  Remove from heat and stir in cilantro.

Spicy Black Bean

In a small bowl, mix together the corn, cheese and diced green onions.

Corn and Cheese

Preheat the oven to 400° F.

Lay the disks out on a lightly floured work surface.

Place a heaping tablespoon of the filling into the center of the dough circle.

Dampen the edges of the circle with water and fold in half to create a half moon shape.

Use a fork to press the edges closed.

Place each empanada onto a baking sheet with about 1 ½ inch of space in between.

Repeat with the remaining empanada dough and filling to make all 10 empanadas.

Brush the tops of the empanadas with plant-based milk. Place into the oven and cook for 15-20 minutes or until the pastry puffs up and golden brown.

To assemble the empanadas:

These homemade Vegetarian Empanadas are made with a super easy dough and are filled with black beans, corn, potatoes, veggies, and flavorful spices. Perfect snack or side dish for serving a crowd. Baked, not fried!

Vegetarian Empanadas

water

unsalted butter

(349 grams) all-purpose flour

salt

paprika

jalapeño, (seeded and diced)

(15.5 ounces) corn

(15.5 ounces) black beans

russet potato, (peeled, finely diced, and boiled*)

red pepper flakes

black pepper

celery, (diced)

½ red bell pepper, (cored, seeded, and diced)

green bell pepper, (cored, seeded, and diced)

monterey jack cheese (or “Mexican blend” cheese), (optional)

In a medium saucepan over medium heat, add the water and butter, heating until butter has fully melted. Meanwhile, in a large bowl, whisk together flour, salt, and paprika and make a well in the center. Pour a little of the warm butter mixture in and mix with your fingertips to make a wet paste. Pour in remaining liquid, and work the dough with your hands until you get a wet, oily dough. Wrap the dough in plastic and refrigerate for at least 2 hours.

Preheat the oven to 400°F. Line a large baking sheet with parchment paper or a silicone baking mat.

For the dough:

Heat olive oil in a large skillet over medium heat. Sauté jalapeño. Once fragrant, add corn, black beans, potato and seasonings. After the mixture has come together, add the diced celery and bell peppers. Sauté for about 2 minutes, or until tender.

For the filling:

Tear off golf-ball sized pieces of the chilled dough and roll into balls. On a lightly floured work surface, use a rolling pin to roll out the balls into 1/4-inch thick, 5-inch diameter circles. Once your dough has been rolled out, place 2 heaping tablespoons of filling in the center of each dough circle. Sprinkle lightly with cheese, if using. Fold over the dough to create a half-moon shape and press edges firmly to seal. Crimp edges with the back of a fork.

Place empanadas onto the prepared baking sheet. Lightly beat together the egg and water. Brush the empanadas gently with the egg wash.

Bake empanadas until golden brown, about 20 minutes. Serve warm.

Refrigerate leftovers either plastic wrapped or stored in an airtight container for up to 3 days. You can also freeze cooked empanadas plastic wrapped in a resealable freezer bag or airtight container for up to 3 months. To reheat, unwrap as many empanadas as you want and warm through in a 300°F oven or toaster oven for about 10 minutes.

To assemble:

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Vegetarian Empanadas

Top 3 vegetarian empanadas recipes from across the web

The most viewed vegetarian empanadas recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

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Vegetarian Empanadas Recipe (Vegan ...

Vegetarian Empanadas Three Ways

Vegetarian Empanadas

The most viewed vegetarian empanadas recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine