Savory Vegan Empanadas Recipe
Savory and satisfying vegan empanadas filled with a flavorful mixture of lentils and mushrooms, perfect for lunch or dinner.
Equipment
- Large skillet
- Mixing Bowl
- Baking sheet
- Parchment paper
- Rolling Pin
Ingredients
For the dough:
- 2 ½ cups all-purpose flour
- ½ cup vegetable shortening chilled
- ½ teaspoon salt
- ¾ cup water cold
For the filling:
- 1 cup cooked lentils
- 1 cup mushrooms finely chopped
- 1 large onion finely chopped
- 2 cloves garlic minced
- 1 red bell pepper finely chopped
- 1 tablespoon olive oil
- 1 teaspoon paprika smoked
- 1 teaspoon ground cumin
- 1 teaspoon oregano dried
- Salt and pepper to taste
Instructions
Prepare the dough:
- In a mixing bowl, combine flour and salt. Cut in the vegetable shortening until the mixture resembles coarse crumbs. Gradually add cold water, mixing until a dough forms. Wrap in plastic wrap and refrigerate for 30 minutes.2 1/2 cups all-purpose flour, 1/2 teaspoon salt, 3/4 cup water, 1/2 cup vegetable shortening
Prepare the filling:
- Heat olive oil in a large skillet over medium heat. Add onions, garlic, and red bell pepper, and sauté until soft. Add mushrooms and cook until tender. Stir in lentils, smoked paprika, cumin, oregano, salt, and pepper. Cook for 5 minutes, then remove from heat and let cool.1 cup mushrooms, 1 large onion, 2 cloves garlic, 1 red bell pepper, 1 tablespoon olive oil, 1 teaspoon paprika, 1 teaspoon ground cumin, 1 teaspoon oregano, Salt and pepper to taste, 1 cup cooked lentils
Assemble empanadas:
- Preheat oven to 375°F (190°C). Roll out the dough on a floured surface to about 1/8-inch thick. Cut out circles using a 4-inch round cutter. Place a tablespoon of filling in the center of each circle. Fold the dough over to create a half-moon shape and press the edges with a fork to seal. Place on a baking sheet lined with parchment paper.
Bake:
- Bake for 20-25 minutes, or until golden brown.
Notes
You can freeze the empanadas before baking for a quick future meal.
Serve with a side of chimichurri for an extra burst of flavor.
Serve with a side of chimichurri for an extra burst of flavor.
Nutrition
Calories: 222kcalCarbohydrates: 27gProtein: 5gFat: 11gSaturated Fat: 2gPolyunsaturated Fat: 3gMonounsaturated Fat: 5gTrans Fat: 1gSodium: 102mgPotassium: 171mgFiber: 3gSugar: 2gVitamin A: 400IUVitamin C: 14mgCalcium: 17mgIron: 2mg
Ingredient Costs: Cost of Recipe by Ingredient Measurements
Shopping Costs: Cost of Recipe with Brand New Ingredient Purchases
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