-
30
minPrep Time -
25
minCook Time -
55
minReady in -
12
perYield -
200
calCalories
Recipe Overview
- Author’s name:Vegor
- Recipe type:Vegan
- Allergens:Wheat, Soy
- Seasons:All
- Cuisines:
- Courses:
Recipe Description
Delight in the perfect blend of crispy, golden pastry filled with a savory, spiced vegetable mixture. These simple vegan empanadas are a testament to the joy of plant-based eating, offering a mouthwatering experience that’s both satisfying and wholesome. Ideal for any season, they’re a hit at gatherings or as a comforting meal at home. Enjoy the delightful crunch, the aromatic flavors, and the warmth of a dish that’s sure to become a favorite.
Ingredients
- 1/2 cup cold water
- 1/2 cup cold water
- 1/4 cup olive oil
- 1 tsp salt
- 1 cup diced onions
- 1 cup diced bell peppers
- 1 cup corn kernels
- 1 cup canned black beans drained and rinsed
- 2 tsp cumin powder
Steps:
- In a large bowl mix the flour and salt. Add the olive oil and mix until crumbly. Gradically add cold water and knead until a smooth dough forms. Cover and let rest for 30 minutes.
- Meanwhile heat a pan over medium heat. Add a bit of olive oil then sauté onions and bell peppers until soft. Add corn black beans cumin paprika salt pepper and tomato paste. Cook for 5-7 minutes then set aside to cool.
- Preheat oven to 375°F (190°C).
- Divide the dough into 12 equal parts. Roll each part into a circle about 5 inches in diameter.
- Place a spoonful of the vegetable mixture in the center of each dough circle. Add vegan cheese if using. Fold the dough over the filling to create a half-moon shape. Seal the edges by pressing down with a fork.
- Place the empanadas on a baking sheet lined with parchment paper. Brush the tops with soy milk for a golden finish if desired.
- Bake for 25 minutes or until the empanadas are golden and crispy.
- Let them cool slightly before serving. Enjoy your simple vegan empanadas warm!
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