Vegan Empanadas Recipe | Argentinian Style

all-purpose flour

🥗Healthier: whole wheat flour

💰Cheaper: corn flour

Whole wheat flour adds fiber and nutrients.

black beans

🥗Healthier: lentils

💰Cheaper: canned beans

Lentils are high in protein and cook faster.

nutritional yeast

💰Cheaper: parmesan cheese

Parmesan adds a cheesy flavor but is not vegan.

Prepare 500 grams of plain flour, 200 grams of lukewarm water, 90 grams of olive oil, and 1 teaspoon of fine salt.

Mix flour with salt, pour in olive oil, and mix.

Gradually add lukewarm water and mix until it comes together, then knead with your hands for a few minutes until the dough is dry and smooth.

Form the dough into a ball, cover it, and leave it to rest in the fridge for at least two hours, or overnight for best results.

For the filling, heat a pan, add onions, and season with salt and pepper.

Add sliced bell peppers and grated carrots, then add black onion seeds and nigella seeds, and fry on low heat.

Add cubed tofu to the mixture and cook until nearly done.

Stir in tomato paste and lemon juice, including the squeezed lemon for additional flavor.

Remove from heat and add chopped chives and nutritional yeast, then let the filling cool down.

Once the dough has rested, divide it into 40-gram balls and roll each one out into a circle.

Place each dough disk on baking paper, stacking them without touching to prevent sticking.

Chill the dough disks again, optionally in the freezer for faster results.

Add a few tablespoons of chilled filling to each disk and close the empanadas.

Prepare a vegan egg wash by mixing plant-based milk, olive oil, and a pinch of turmeric.

Brush the empanadas with the vegan egg wash and bake for around 30-40 minutes at 175 degrees Celsius.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens