Easy vegan empanada recipe filled with savory vegetables and spices. A crispy, plant-based appetizer or meal perfect for any occasion.
🧾 Ingredients
For the Filling
- 1 tbsp olive oil
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 cup diced potatoes (small cubes)
- ½ cup diced carrots
- ½ cup green peas or corn
- ½ tsp smoked paprika
- ½ tsp ground cumin
- ¼ tsp chili powder (optional)
- Salt and black pepper, to taste
For Assembly
- 10–12 vegan empanada wrappers or pie dough rounds
- 2 tbsp plant-based milk (for brushing)
👩🍳 Instructions
First, heat the olive oil in a skillet over medium heat. Add the onion and garlic, then sauté until soft and fragrant.
Next, add the potatoes and carrots. Stir well and cook for 6–8 minutes, until slightly tender.
Then, add the peas, smoked paprika, cumin, chili powder, salt, and pepper. Stir to combine and cook for another 2–3 minutes. Remove from heat and let the filling cool slightly.
Meanwhile, preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper.
Next, place a spoonful of filling in the center of each empanada wrapper. Fold in half and seal the edges with a fork.
Then, brush the tops lightly with plant-based milk for a golden finish.
After that, bake for 22–25 minutes, or until golden and crispy.
Finally, remove from the oven and allow to cool slightly before serving.
💡 Tips & Variations
- Add protein: Mix in lentils, black beans, or crumbled tofu.
- Make it spicy: Add diced jalapeños or extra chili powder.
- Air fryer option: Cook at 375°F for 10–12 minutes, flipping once.
- Gluten-free: Use gluten-free empanada dough or wrappers.
- Latin-style twist: Add olives, raisins, or fresh cilantro.
🌱 Benefits of Vegan Empanadas
First, these vegan empanadas are completely plant-based, making them suitable for vegan and dairy-free diets.
Additionally, the vegetable filling provides fiber, vitamins, and minerals that support overall health.
Moreover, baking instead of frying reduces excess oil while keeping the empanadas crispy.
Furthermore, this recipe is versatile and easy to customize with different fillings.
In addition, vegan empanadas are great for meal prep and can be frozen for later.
Finally, they work perfectly as appetizers, snacks, or a satisfying main dish.
📊 Nutrition Facts (Per Empanada – Approximate)
- Calories: 180
- Protein: 4g
- Carbohydrates: 26g
- Fiber: 4g
- Fat: 7g
- Sugar: 2g
- Sodium: 320mg
🧒 Kid-Friendly Version
To make these empanadas kid-friendly, skip the chili powder and keep the seasoning mild. Dice the vegetables very finely for a softer texture. You can also add mashed potatoes or vegan cheese to make the filling creamier. Serve with ketchup or mild tomato sauce for dipping.
