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Simple Vegan Empanadas

  1. Home
  2. Simple Vegan Empanadas
  • 30
    min
    Prep Time
  • 25
    min
    Cook Time
  • 55
    min
    Ready in
  • 12
    per
    Yield
  • 200
    cal
    Calories
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    Simple Vegan Empanadas

    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

    • 2 cups all-purpose flour
    • 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
    • 1 tsp smoked paprika
    • Salt and pepper to taste 2 tbsp tomato paste
    • 2 tbsp tomato paste
    • 1/2 cup vegan cheese (optional)
    • Soy milk for brushing (optional)

    Steps:

    1. 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.
    2. 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.
    3. Preheat oven to 375°F (190°C).
    4. Divide the dough into 12 equal parts. Roll each part into a circle about 5 inches in diameter.
    5. 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.
    6. Place the empanadas on a baking sheet lined with parchment paper. Brush the tops with soy milk for a golden finish if desired.
    7. Bake for 25 minutes or until the empanadas are golden and crispy.
    8. Let them cool slightly before serving. Enjoy your simple vegan empanadas warm!

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