Amidst the hustle of daily life, there are moments when you crave something both comforting and delicious. Enter these Baked Vegan Garlic Spinach Empanadas, a delightful answer to that very craving! These little pockets of goodness are not only a fantastic healthy finger food, but they’re also a versatile canvas for your culinary creativity—perfect for parties or simply enjoying with a fresh salad. With quick prep and a flaky dough enveloping a vibrant spinach filling, this vegan recipe allows for endless variations, whether you prefer beans, corn, or even potatoes as a tasty alternative. Curious how to elevate your snacking game with a wholesome twist? Let’s dive in and whip up these delightful empanadas together!
Why Choose Vegan Empanadas with Spinach?
Nutrition Packed: These empanadas are loaded with nutritious spinach, offering a delicious way to sneak in your greens!
Endless Variations: Whether you love beans, corn, or even potatoes, you can easily customize the filling to satisfy your cravings.
Simple Preparation: With just a few steps and minimal fuss, these empanadas are perfect for both beginners and seasoned chefs alike!
Crowd Pleaser: Ideal for gatherings, these little bites are a hit at parties and pair wonderfully with dips like guacamole or a refreshing salsa.
Diet-Friendly: Vegan, gluten-free, and dairy-free, they accommodate various dietary needs while delivering on flavor—making them a perfect snack for everyone!
Vegan Empanadas with Spinach Ingredients
For the Dough
- Flour – Essential for structure; substitute with gluten-free cornflour or spelt flour if desired.
- Vegan Butter – Provides richness; margarine can be a suitable replacement.
- Salt – Enhances all the delightful flavors in the dough and filling.
- Baking Powder – Gives that light, flaky texture you’ll love in every bite!
- Dairy-Free Milk (or Water) – Hydrates the dough; use lukewarm for optimal blending.
For the Filling
- Onion – Adds a touch of sweetness and depth, balancing the filling beautifully.
- Garlic – Infuses aromatic deliciousness; fresh is best, but powdered works in a pinch.
- Frozen Spinach – Nutrient-packed star of the filling; remember to thaw and squeeze out excess moisture!
- Vegan Cheese (Shredded/Cream Cheese) – Introduces creaminess; consider homemade vegan feta or cashew ricotta as tasty alternatives.
- Pepper, Chili, Nutmeg – Optional seasonings that elevate the flavor profile of your vegan empanadas.
For Brushing
- Soy Milk/Oil/Turmeric – For a golden finish when brushed on top before baking.
These Vegan Empanadas with Spinach are not only scrumptious but also versatile, making them a fantastic choice for snacking or entertaining!
Step‑by‑Step Instructions for Vegan Empanadas with Spinach
Step 1: Prepare the Dough
In a large mixing bowl, whisk together the flour, baking powder, and salt until well combined. Create a well in the center and pour in the melted vegan butter and lukewarm dairy-free milk. Using your hands, knead the mixture for about 5 minutes until the dough is smooth and elastic. Wrap it in plastic wrap and chill in the refrigerator for at least 30 minutes to firm up.
Step 2: Make the Filling
While the dough chills, prepare the filling. Thaw the frozen spinach and squeeze out any excess moisture. In a skillet, sauté finely chopped onion and minced garlic on medium heat for about 3-4 minutes until softened and fragrant. Add the drained spinach to the skillet, seasoning with pepper and optional spices like nutmeg. Cook for another 2 minutes, then remove from heat and stir in the vegan cheese until melted and combined. Let the filling cool slightly.
Step 3: Assemble the Empanadas
Once the dough is chilled, remove it from the fridge and divide it into smaller portions. On a floured surface, roll out each piece to about 1/8 inch thick. Use a round cutter or a glass to cut circles, about 4 inches in diameter. Place 1-2 teaspoons of the spinach filling in the center of each circle, then fold the dough over to create a half-moon shape. Seal the edges by pressing with a fork.
Step 4: Bake the Empanadas
Preheat your oven to 392°F (200°C). Line a baking tray with parchment paper. Place the assembled empanadas on the tray, ensuring they’re spaced apart. In a small bowl, mix soy milk, oil, and a pinch of turmeric to create a brushing mixture. Brush the tops of each empanada with this mixture for a golden finish. Bake for about 20 minutes or until the empanadas are golden brown and crispy.
Expert Tips for Vegan Empanadas with Spinach
- Dough Thickness: Ensure the dough isn’t rolled too thin; this prevents tearing when baking and maintains a flaky texture.
- Prevent Drying: Keep any rolled-out dough covered with a damp cloth to prevent it from drying out while assembling the empanadas.
- Flavor Boost: Experiment with spices like smoked paprika or nutritional yeast in the filling for an extra flavor kick in your vegan empanadas.
- Dipping Delight: Serve with tasty dips such as guacamole, salsa, or a velvety vegan aioli to elevate the snacking experience.
- Freezing Tips: For convenience, freeze the empanadas before baking; bake them directly from frozen, adding a few extra minutes to the cooking time.
Storage Tips for Vegan Empanadas with Spinach
Room Temperature: Store leftover empanadas in a cool, dry place for up to 2 hours. They are best enjoyed fresh but can be kept warm in a dish covered with a towel.
Fridge: Place baked vegan empanadas in an airtight container and refrigerate for up to 3 days. Reheat in the oven for best texture.
Freezer: For longer storage, freeze uncooked empanadas on a baking sheet, then transfer to a freezer-safe bag for up to 3 months. Bake directly from frozen, adding a few extra minutes to the cooking time.
Reheating: To reheat, warm in an oven at 350°F (175°C) until heated through. This keeps the crust crispy while ensuring the spinach filling is bubbling hot.
What to Serve with Baked Vegan Garlic Spinach Empanadas?
These delightful empanadas add a burst of flavor to any meal; let’s explore vibrant pairings that will tantalize your taste buds.
- Fresh Garden Salad: Crisp greens with a tangy vinaigrette offer a refreshing balance to the rich empanadas. The crunch pairs perfectly with their flaky texture.
- Creamy Guacamole: Smooth, creamy guacamole adds a wonderful richness, enhancing the flavors of spinach while providing a lovely contrast in texture.
- Spicy Salsa: A zesty salsa elevates your snacking experience, bringing in a burst of freshness and heat that complements the savory filling.
- Herbed Quinoa: Nutty quinoa tossed with fresh herbs adds a hearty yet light side dish, making the meal more satisfying and nutritious.
- Roasted Veggies: Caramelized vegetables bring comforting sweetness and a savory contrast, enhancing the earthy flavors of the empanadas.
- Vegan Aioli: A smooth garlic aioli creates a luxurious dipping experience, perfect for those who crave a bit of indulgence.
- Fizzy Sparkling Water: Light and refreshing, sparkling water with a slice of lemon or lime refreshes the palate and keeps your meal light.
- Chocolate Avocado Mousse: End the meal on a sweet note with this rich, creamy dessert—it’s vegan and aligns beautifully with the meal’s wholesome theme.
- Coconut Chai: For a cozy finish, a warm cup of coconut chai tea wraps up the delightfully savory flavors with aromatic spices and a touch of sweetness.
Make Ahead Options
These Baked Vegan Garlic Spinach Empanadas are perfect for meal prep enthusiasts! You can prepare the dough up to 24 hours in advance; simply wrap it tightly in plastic wrap and refrigerate to prevent it from drying out. The filling can also be made ahead and stored in an airtight container for up to 3 days in the fridge. To assemble, roll out the dough and fill it just before baking to maintain that delightful flakiness. When ready to enjoy, bake directly from the fridge or freezer (if pre-assembled) for about 20 minutes until golden brown. This makes serving a breeze, allowing you to savor these delicious vegan empanadas with minimal last-minute effort!
Vegan Empanadas with Spinach Variations
Feel free to explore your culinary creativity with these tasty twists on classic empanadas!
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Gluten-Free: Use gluten-free cornflour or spelt flour for the dough to accommodate dietary restrictions without sacrificing flavor.
The joy of enjoying empanadas shouldn’t be limited—gluten-free options open up this delightful recipe to everyone, allowing for guilt-free indulging! -
Cheesy Delight: Swap in your favorite vegan cheese like cashew ricotta or homemade vegan feta.
This twist adds a delicious creaminess to the filling, making each bite a delightful experience that’ll surely impress cheese lovers! -
Flavorful Beans: Replace spinach with black beans or chickpeas for a hearty filling packed with protein.
This bean twist not only satisfies hunger but also brings a rich flavor and texture, perfect for those craving something filling! -
Spicy Kick: Add diced jalapeños or red pepper flakes to the filling for a fiery twist.
Elevate your empanadas with some heat to enliven your taste buds and make every bite an exciting adventure! -
Diverse Veggies: Mix in roasted bell peppers, corn, or even sweet potatoes for a colorful filling.
These veggie variations add a burst of sweetness and extra nutrition, transforming your empanadas into a vibrant feast! -
Herb Infusion: Enhance the filling with fresh herbs like cilantro or parsley for a refreshing taste.
This aromatic addition beautifully balances the savory flavors, making your empanadas light and zesty! -
Nutty Crunch: Throw in some toasted pine nuts or sunflower seeds for a satisfying crunch.
The contrast in texture elevates your empanadas, making them not just a snack, but an unforgettable experience! -
Side Pairings: Serve with delicious dips like avocado salsa or your favorite vegan aioli to enhance flavor!
Dips take your empanadas from snack to gourmet, ensuring every bite is bursting with flavor and creativity!
For a delightful accompaniment, you might enjoy the refreshing Mexican Quinoa Salad. It complements these empanadas beautifully!
Baked Vegan Garlic Spinach Empanadas Recipe FAQs
What type of flour should I use for the dough?
You can use all-purpose flour for a classic dough, but I often recommend experimenting with gluten-free cornflour or spelt flour for a healthier option. Each choice will give you a slightly different texture; spelt flour provides a nuttier flavor, while cornflour keeps it light and flaky!
How long can I store baked empanadas in the fridge?
Baked vegan empanadas can be stored in an airtight container in the refrigerator for up to 3 days. Just reheat them in the oven at 350°F (175°C) to maintain that delicious, crispy crust—the way they should be savored!
Can I freeze the empanadas before or after baking?
Absolutely! For best results, I recommend freezing them uncooked. Simply assemble your empanadas, place them on a baking sheet, and freeze until solid. Then, transfer them to a freezer-safe bag where they can last for up to 3 months. To bake, place them directly from the freezer into the oven, adding a few extra minutes to the timing.
What should I do if my dough is too sticky?
If your dough is sticking excessively, it may need more flour. Add a tablespoon at a time while kneading until it becomes manageable. Keep in mind that a little moisture is essential for the dough’s flakiness, so don’t overdo it. If possible, try chilling it for a bit longer before rolling out!
Are these empanadas safe for people with dietary restrictions?
Yes! These baked vegan garlic spinach empanadas are dairy-free, egg-free, and can be made gluten-free, making them suitable for various dietary needs. Always check your ingredients for potential allergens, especially the vegan cheese you choose, as some might contain nuts or soy.
How do I prepare the spinach filling properly?
To ensure the filling is perfect, thaw your frozen spinach and squeeze out all excess water—this prevents sogginess in your empanadas. Sauté onion and garlic until they’re translucent and fragrant, then add the spinach, seasoning it to taste. This process enhances the flavors, bringing everything together beautifully before mixing in the vegan cheese.
Vegan Empanadas with Spinach: Crisp, Flavorful, and Fun!
Ingredients
Equipment
Method
- In a large mixing bowl, whisk together the flour, baking powder, and salt until well combined.
- Create a well in the center and pour in the melted vegan butter and lukewarm dairy-free milk.
- Knead the mixture for about 5 minutes until the dough is smooth and elastic.
- Wrap it in plastic wrap and chill in the refrigerator for at least 30 minutes.
- Thaw the frozen spinach and squeeze out any excess moisture.
- In a skillet, sauté finely chopped onion and minced garlic on medium heat for about 3-4 minutes until softened.
- Add the drained spinach to the skillet and season with pepper and optional spices.
- Cook for another 2 minutes, then stir in the vegan cheese until melted.
- Roll out chilled dough to about 1/8 inch thick and cut into 4-inch circles.
- Place 1-2 teaspoons of the spinach filling in the center of each circle.
- Fold the dough over to create a half-moon shape and seal the edges by pressing with a fork.
- Preheat oven to 392°F (200°C) and line a baking tray with parchment paper.
- Brush the tops of each empanada with a mixture of soy milk, oil, and turmeric.
- Bake for about 20 minutes or until golden brown and crispy.
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