Oh my goodness, let me tell you about the joy of vegan empanadas! I stumbled upon these delightful little pockets of goodness during a cozy dinner party with friends, and I was instantly hooked. The crispy, golden-brown exterior gives way to a savory filling of lentils and colorful veggies that just bursts with flavor. What I love about this recipe is how simple it is to whip up and how versatile it can be—perfect for a snack, appetizer, or even a main dish! Trust me, whether you’re vegan or just looking to add more plant-based meals to your life, these empanadas are a game-changer. You won’t even miss the meat!
Ingredients for Vegan Empanadas
- 2 cups all-purpose flour
- 1/2 cup vegetable oil
- 1/2 cup water
- 1 teaspoon salt
- 1 cup cooked lentils (you can use green or brown lentils, just make sure they’re tender)
- 1/2 cup diced bell peppers (I love using a mix of colors for extra pizzazz!)
- 1/2 cup chopped onions (sweet or yellow onions work great)
- 1 teaspoon cumin (for that warm, earthy flavor)
- 1 teaspoon paprika (adds a lovely smokiness)
- Salt and pepper to taste (don’t be shy to season well!)
How to Prepare Vegan Empanadas
Preparing the Dough
Alright, let’s start with the dough! In a large bowl, mix the flour and salt together until well combined. Then, pour in the vegetable oil and water. Now, here’s the fun part: mix everything with your hands or a spoon until a dough begins to form. Don’t worry if it seems a bit crumbly at first; that’s totally normal! Once it comes together, knead it gently on a floured surface for just a minute or two. Then, wrap it in plastic wrap or cover it with a towel and let it rest for about 30 minutes. This resting time is crucial—it makes the dough easier to roll out later!
Making the Filling
While the dough is resting, let’s whip up that delicious filling! Heat a splash of oil in a skillet over medium heat. Toss in the chopped onions and diced bell peppers and sauté them for about 5 minutes, or until they’re nice and soft. Oh, the smell is already amazing! Now, add in your cooked lentils, cumin, paprika, and a sprinkle of salt and pepper to taste. Stir everything together and let it cook for another 5 minutes to really let those flavors meld. Once it’s all combined, take it off the heat and let it cool slightly while you prepare the dough.
Assembling the Empanadas
Now for the fun part—assembling these little pockets of joy! Roll out your rested dough on a floured surface until it’s about 1/8 inch thick. Then, grab a round cutter or a small bowl to cut out circles—about 4-5 inches in diameter works perfectly. Place a generous spoonful of that savory lentil filling in the center of each circle. Don’t overfill, or they’ll burst open while baking! Fold the dough over the filling to create a half-moon shape, and then use a fork to press down the edges and seal them tightly. This also gives them a cute crimped edge!
Baking the Empanadas
Time to get those beauties in the oven! Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper and place your assembled empanadas on it, leaving a little space between each one. Brush the tops with a bit of vegetable oil for a lovely golden finish. Bake them in the preheated oven for about 25 minutes, or until they’re golden brown and crisp. Oh wow, the aroma will fill your kitchen! Once they’re done, let them cool for just a few minutes before diving in. Enjoy every bite!
Tips for Success
Making vegan empanadas is such a joy, but a few little tips can take your game to the next level! Here’s what I’ve learned along the way:
- Don’t skip the resting time: Allowing the dough to rest for those 30 minutes is essential. It relaxes the gluten, making it easier to roll out and less likely to shrink back when you’re shaping it.
- Watch your filling: Be careful not to overfill your empanadas! A spoonful is all you need; too much filling can make sealing difficult and lead to messy leaks while baking.
- Seal them well: Make sure to press the edges firmly with a fork to avoid any openings during baking. You want all that delicious filling to stay inside!
- Experiment with spices: Don’t hesitate to adjust the spices in the filling to suit your taste. A little chili powder or some fresh herbs can add a fantastic twist!
- Try different vegetables: Mix it up! Adding other veggies like corn, spinach, or even mushrooms can enhance the flavor and texture. Be creative!
- Serve with a dipping sauce: A simple salsa, guacamole, or even a vegan sour cream can elevate your empanadas to a whole new level. Trust me, they’re worth it!
- Cool before serving: Let the empanadas cool for a few minutes after baking. This helps the filling set a bit and makes them easier to handle.
With these tips, you’ll be a pro at making vegan empanadas in no time! Enjoy the process and don’t be afraid to make it your own.
Nutritional Information for Vegan Empanadas
Now, let’s talk about the nutritional goodness packed into these delicious vegan empanadas! Keep in mind that these values are estimates, but they give you a good idea of what you’re enjoying:
- Serving Size: 1 empanada
- Calories: 180
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 5g
- Protein: 5g
- Sugar: 1g
- Sodium: 150mg
- Cholesterol: 0mg
It’s pretty exciting to know you can enjoy a tasty treat that’s not only satisfying but also packed with plant-based goodness! These empanadas are a great source of fiber and protein, making them a wholesome choice for any meal or snack time.
Why You’ll Love This Recipe
- Quick and Easy: These vegan empanadas come together in no time! With just a few simple steps, you’ll have a delicious snack ready in under an hour.
- Flavor-Packed: The combination of lentils, spices, and fresh veggies creates a mouthwatering filling that’s bursting with flavor. You won’t believe it’s plant-based!
- Healthy Choice: Packed with protein and fiber, these empanadas are a wholesome option for any meal. They make for a hearty snack that won’t weigh you down.
- Versatile: You can easily customize the filling with your favorite vegetables or spices, making each batch uniquely yours. Get creative!
- Perfect for Sharing: Whether it’s a party, a picnic, or a cozy night in, these empanadas are a hit with everyone, vegan or not!
- Freezer-Friendly: Make a big batch and freeze some for later! They reheat beautifully, making them a convenient option for busy days.
FAQ Section
Can I use a different type of flour?
Absolutely! While all-purpose flour works great, you can experiment with whole wheat flour or even gluten-free alternatives like almond or chickpea flour. Just keep in mind that the texture may vary a bit.
What can I substitute for lentils?
If lentils aren’t your thing, you can use black beans, chickpeas, or even finely chopped mushrooms as a filling. Each option will bring its own unique flavor and texture!
How do I reheat leftover empanadas?
For the best results, reheat them in the oven at 350°F (175°C) for about 10-15 minutes until they’re heated through and crisp again. You can also use an air fryer for a quicker option!
Can I make the dough ahead of time?
Yes, you can prepare the dough a day in advance! Just wrap it tightly in plastic wrap and store it in the refrigerator. Let it come to room temperature before rolling it out.
Are these empanadas suitable for freezing?
Definitely! You can freeze the assembled, uncooked empanadas on a baking sheet, then transfer them to a freezer bag once they’re frozen solid. Bake from frozen—just add a few extra minutes to the cooking time.
What dipping sauces pair well with vegan empanadas?
Oh, so many options! I love serving them with a zesty salsa, creamy guacamole, or a tangy vegan sour cream. Experiment and find your favorite combo!
Can I bake these empanadas instead of frying them?
Yes, these empanadas are baked, which makes them a healthier option! They turn out crispy and golden without the extra oil from frying.
Storage & Reheating Instructions
Alright, let’s talk about storing those delicious vegan empanadas! If you happen to have any leftovers (which is rare because they’re so tasty!), you’ll want to store them properly to keep that crispy goodness intact. Simply place the cooled empanadas in an airtight container in the refrigerator, where they’ll last for up to 3 days. I recommend placing a paper towel at the bottom of the container to absorb any moisture—this helps keep them from getting soggy!
Now, for reheating, you have a couple of great options. If you want to preserve that delightful crispiness, preheat your oven to 350°F (175°C) and bake them for about 10-15 minutes until they’re heated through. Just watch them closely! Alternatively, if you’re short on time, you can pop them in an air fryer at the same temperature for about 5-7 minutes. They come out just as crispy as when they were first baked!
If you’ve got a larger batch that you want to save for later, feel free to freeze the uncooked empanadas. Just arrange them on a baking sheet and freeze until solid, then transfer them to a freezer bag. When you’re ready to enjoy them, bake them from frozen—just add a few extra minutes to the baking time. Trust me, these empanadas are just as delicious reheated!
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Vegan Empanadas: 7 Irresistible Tips for Flavorful Joy
- Prep Time: 30 minutes
- Cook Time: 25 minutes
- Total Time: 55 minutes
- Yield: 12 empanadas 1x
- Category: Appetizer
- Method: Baking
- Cuisine: Latin American
- Diet: Vegan
Description
A delicious plant-based alternative to traditional empanadas.
Ingredients
- 2 cups all-purpose flour
- 1/2 cup vegetable oil
- 1/2 cup water
- 1 teaspoon salt
- 1 cup cooked lentils
- 1/2 cup diced bell peppers
- 1/2 cup chopped onions
- 1 teaspoon cumin
- 1 teaspoon paprika
- Salt and pepper to taste
Instructions
- Preheat your oven to 375°F (190°C).
- In a bowl, mix flour and salt.
- Add vegetable oil and water; mix until a dough forms.
- Let the dough rest for 30 minutes.
- In a skillet, sauté onions and bell peppers until soft.
- Add lentils, cumin, paprika, salt, and pepper; cook for 5 minutes.
- Roll out the dough and cut into circles.
- Fill each circle with the lentil mixture.
- Fold and seal the edges with a fork.
- Place on a baking sheet and bake for 25 minutes or until golden brown.
Notes
- Allow the empanadas to cool slightly before serving.
- You can add other vegetables for more flavor.
- Serve with a dipping sauce of your choice.
Nutrition
- Serving Size: 1 empanada
- Calories: 180
- Sugar: 1g
- Sodium: 150mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 5g
- Protein: 5g
- Cholesterol: 0mg
Keywords: vegan empanadas, plant-based empanadas, lentil empanadas