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Vegan Empanadas with Spinach

Vegan Empanadas with Spinach: Crisp, Flavorful, and Fun!

Discover these Vegan Empanadas with Spinach, a delightful treat packed with nutrition and flavor for any snack occasion.
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Prep Time 30 minutes
Cook Time 20 minutes
Chilling Time 30 minutes
Total Time 1 hour 20 minutes
Servings: 4 empanadas
Course: Snacks
Cuisine: Spanish, Vegan
Calories: 200
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Dough
  • 2 cups Flour Substitute with gluten-free cornflour or spelt flour if desired.
  • 1/2 cup Vegan Butter Margarine can be a suitable replacement.
  • 1 tsp Salt Enhances flavor.
  • 1 tsp Baking Powder Gives flaky texture.
  • 1/2 cup Dairy-Free Milk Use lukewarm for optimal blending.
For the Filling
  • 1 medium Onion Finely chopped.
  • 2 cloves Garlic Minced; fresh is best.
  • 10 oz Frozen Spinach Thaw and squeeze out excess moisture.
  • 1 cup Vegan Cheese Shredded or cream; alternatives include homemade vegan feta.
  • to taste Pepper, Chili, Nutmeg Optional seasonings.
For Brushing
  • 2 tbsp Soy Milk Or oil, mixed with turmeric.

Equipment

  • Mixing Bowl
  • skillet
  • Oven
  • Rolling Pin
  • Baking tray
  • Parchment Paper

Method
 

Dough Preparation
  1. In a large mixing bowl, whisk together the flour, baking powder, and salt until well combined.
  2. Create a well in the center and pour in the melted vegan butter and lukewarm dairy-free milk.
  3. Knead the mixture for about 5 minutes until the dough is smooth and elastic.
  4. Wrap it in plastic wrap and chill in the refrigerator for at least 30 minutes.
Filling Preparation
  1. Thaw the frozen spinach and squeeze out any excess moisture.
  2. In a skillet, sauté finely chopped onion and minced garlic on medium heat for about 3-4 minutes until softened.
  3. Add the drained spinach to the skillet and season with pepper and optional spices.
  4. Cook for another 2 minutes, then stir in the vegan cheese until melted.
Empanada Assembly
  1. Roll out chilled dough to about 1/8 inch thick and cut into 4-inch circles.
  2. Place 1-2 teaspoons of the spinach filling in the center of each circle.
  3. Fold the dough over to create a half-moon shape and seal the edges by pressing with a fork.
Baking
  1. Preheat oven to 392°F (200°C) and line a baking tray with parchment paper.
  2. Brush the tops of each empanada with a mixture of soy milk, oil, and turmeric.
  3. Bake for about 20 minutes or until golden brown and crispy.

Nutrition

Serving: 1empanadaCalories: 200kcalCarbohydrates: 25gProtein: 4gFat: 10gSaturated Fat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gSodium: 300mgPotassium: 150mgFiber: 3gSugar: 1gVitamin A: 1000IUVitamin C: 15mgCalcium: 50mgIron: 2mg

Notes

These empanadas can be easily customized with different fillings and served with dips like guacamole or salsa.

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