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Easy Homemade Vegan Baked Empanadas
This vegan empanada recipe is so simple to make, full of flavor and low in fat! “A clinical study showed Mazola Corn Oil reduces cholesterol 2x more than extra virgin olive oil. To learn more about this claim, see Mazola.com.”
The empanadas are baked instead of fried, free of meat and egg, and filled with veggies and spices. I also used Mazola® Corn Oil as a cholesterol-free healthier fat compared to lard.
September is also National Cholesterol Awareness Month, which is why I’m so excited to share these baked empanadas!
Healthy Vegetarian Savory Empanadas
These vegetarian empanadas are basically the meat free version of chorizo empanadas.
They use basically all the same ingredients, except sub out the chorizo with crumbled tempeh, which is a cholesterol-free, high protein and high fiber soybean product. It’s also super cheap and delicious!
You won’t miss the meat with these empanadas, and they are perfect as an appetizer or a whole meal!
The dough has just 4 simple ingredients and is very easy to work with, it’s also gets nice and crispy in the oven.
You’ll love this simple recipe and how fun they are to put together, you can even make the dough the night before and quickly fill and bake in the morning!
How to Make Vegetarian Empanadas
Making the Simple Empanada Dough
While making anything from scratch can seem daunting, this recipe comes together in no time and you’ll be amazed at how simple it is!
To make your empanada dough, simply mix together your flour and salt, and then cut in your cubed and chilled vegan butter with a pastry cutter or a fork until it becomes a bit clumpy and looks like sand.
Add in as little water as possible, starting with 1/2 cup and adding more if needed, mixing the dough until it forms a ball.
You may want to transfer it to a flat floured surface to knead it a bit – this will help it stick together more.
Let it rest in the fridge while you make your filling, then when ready place it on a flat floured surface and roll it out until it’s very thin but still sturdy enough to work with.
Cut roughly 4 inch circles and place them on a baking sheet covered in parchment paper.
Then, preheat your oven to 350 degrees.
Filling the Empanadas
Add a bit of corn oil to a large pan over medium heat, and add your chopped tempeh, onion, minced garlic and dried thyme.
Cook for about 5-8 minutes, or until it’s fragrant and the onions are translucent.
Now stir in your chopped pepper and cubed potato, as well as all the spices, and continue cooking until the potato and pepper are soft, about 10-15 minutes.
(At this time you would let your filling cool a bit while you roll out and cut your dough into circles)
Add about 2 tablespoons or so to each empanada dough circle (the amount will depend on the size of your dough circles – just be sure you can fold it over easily), wet the edges with a bit of water or oil and then fold them over, squishing the edges together.
Then use a fork to fully seal them.
Baking the Empanadas
Lightly brush the top of the empanadas with more corn oil to help them brown and give them a bit more moisture since we are not frying them.
Bake for 15-20 minutes, turning the oven to broil for the last couple seconds so they develop a nice brown color.
Once you turn the oven to broil, you will want to watch them constantly because they can burn very quickly, in a matter of seconds!
Then you’re done!
Perfectly crispy meatless empanadas that are low-fat, flavorful, delicious and so savory.
Best Vegan Empanada Recipe Ever
Empanadas are just as yummy baked as they are fried, and you seriously cut back on the amount of fat this way too!
You can easily get that savory, crispy texture with a warm filling made from veggies and spices like smoked paprika, cumin and thyme.
You can serve them with anything you’d like! I love using marinara sauce, but ketchup is great too if that’s all you have.
I’m always looking for ways to cut back on unhealthy fats in my recipes, and Mazola Corn Oil is an all-purpose, cholesterol free cooking oil that is a smart heart-healthy* choice for your family.
*See Mazola.com for more information on the relationship between corn oil and heart health. It has a variety of uses include baking, grilling, sautéing, stir frying, or mixing up a marinade or dressing.
This recipe is:
Try these other vegan meals!
For the Dough:
- 3 Cups Flour
- 1/2 Cup Vegan Butter (chilled and cubed)
- 1 Tsp Salt
- 1/2-3/4 Cup Water
For the Filling:
- 1/4-1/2 Cup Mazola Corn Oil
- 1/2 Onion
- 1 Pepper
- 4 oz. Tempeh
- 1 Potato
- 2 Cloves Garlic
- 1 Tsp Smoked Paprika
- 2 Tsp Dried Thyme
- 1/2 Tsp Chili Powder
- 1 Tsp Salt
- 1/4 Tsp Pepper
- Add flour and salt to a large bowl and mix well, add chilled and cubed vegan butter and cut it into the flour with a pastry cutter or a fork until the texture is a bit sandy.
- Add water, starting with 1/2 cup and adding as little as possible to form it into a ball of dough.
- Let it rest in the fridge while you prepare the filling.
- In a large pan over medium heat, add 2 tablespoons of Mazola corn oil and cook the chopped tempeh, onion, minced garlic and dried thyme for 5-8 minutes or until fragrant and translucent.
- Add chopped pepper, diced potato, and spices and cook until pepper and potato are soft.
- Remove from heat and allow to cool a bit while you prepare the empanada dough.
- Preheat oven to 350 degrees and lay your dough down on a floured flat surface. Cut the dough in half and roll out until it's thin but still sturdy, cut roughly 4 inch circles and place on a baking tray covered with parchment paper.
- Repeat with remaining dough. Scoop roughly 2 tablespoon amounts of filling into the center of each circle, lightly wet all edges with water or oil and squeeze together. Use a fork to seal them as well.
- Lightly brush all empanadas with 2-4 tablespoons corn oil and bake for 15-20 minutes - broil for the last few seconds or so until it browns nicely.
- Serve with ketchup or marinara sauce!
Serving Size:2 Empanadas
Amount Per Serving: Calories: 389