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Latin Cuisine

VEGAN EMPANADAS

Here's a fun recipe for delicious, savory stuffed pastries. Our vegan version replaces the ground meat with Longève Unseasoned Plant-Based Protein Crumbles and features the unusual (and very traditional) combination of pimento-stuffed Manzanilla olives and plump raisins. We love the sweet-salty flavor these two ingredients bring to the dish. Assembling this vegan empanadas recipe is a labor of love, but not at all difficult. Enjoy the process… and the delicious results.

6 Servings
IIII Difficulty
21 Ingredients
60 MIN Preparation
30 MIN Cooking
90 MIN Total Time
Unseasoned Plant-Based Protein Crumbles
Made With Longève

Unseasoned Plant-Based Protein Crumbles

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One cut-open vegan empanada with two more behind it on a cutting board
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INGREDIENTS

  • 3 Tbsp. olive oil
  • 1 onion, minced
  • 3 cloves garlic, minced
  • 2 cups Longève Unseasoned Plant-Based Protein Crumbles
  • 1 ½ tsp. cumin powder
  • 1 tsp. Paprika
  • ½ tsp. dried oregano
  • ¼ tsp. black pepper
  • ¼ tsp. crushed red chili flakes
  • ½ tsp. salt
  • 1 tsp. vegetable bouillon powder
  • 1 tsp. coconut or brown sugar
  • ¼ cup quinoa
  • 1 ½ cups water
  • 2 tsp. vegan Worcestershire sauce*
  • 1/3 cup pimento-stuffed Manzanilla olives, chopped
  • 2 Tbsp. raisins soaked in ¼ cup hot water
  • ½ cup cilantro, parsley or a mix, chopped
  • 24 vegan puff-pastry style empanada wrappers**
  • 2 Tbsp. plant milk of choice
  • 1 tsp. agave syrup

INSTRUCTIONS

  1. Heat olive oil in a heavy-bottomed two-quart saucepan over a medium flame. Add onion and sauté for five to six minutes until soft and translucent. Add minced garlic and cook for another minute. Add Longève crumbles and continue to sauté for another five minutes, or until mixture is golden brown. Add cumin, paprika, oregano, black pepper, chili flakes, salt, bouillon powder, sugar and quinoa, and stir to thoroughly combine all ingredients. Add the water and Worcestershire sauce and bring to a boil. Cover pot, turn heat to low and simmer for twenty minutes, or until quinoa is cooked. Turn off heat and let sit for ten minutes, covered, before turning out into a mixing bowl to cool.
  2. When mixture has cooled slightly, fold in the chopped olives, soaked raisins (strained) and minced herbs. Let the mixture cool completely before proceeding with the recipe.
  3. Take out one empanada wrapper at a time (with the plastic liner still attached to the bottom), leaving the rest in the package to keep moist. Whisk the agave into the plant milk and brush the mixture onto the rim of the right half of the pastry disc. Place two tablespoons of the filling in the center and fold in half using the plastic liner to assist in the process, gently pressing down the edges with your fingertips to seal. Use a fork to ensure a tight seal by pressing the tines around the outer edge of the dough.
  4. Place the empanadas on a lightly greased sheet pan and brush the tops with the plant milk mixture. Bake in a preheated 375-degree oven for 20 - 25 minutes or until golden brown. Let cool for five minutes before enjoying.

*VEGAN WORCESTERSHIRE SAUCE: Traditional Worcestershire sauce contains anchovies, making it unsuitable for vegetarian and vegan cooking. Luckily, there’s a vegan alternative! Look for vegan Worcestershire sauce by the traditional version in the condiments aisle. Double-check the ingredients list to ensure it doesn’t contain fish.

**EMPANADA WRAPPERS are a type of puff pastry used to make--you guessed it--empanadas! They’re usually packaged in stacks of 12 and found in the frozen aisle. We like the Goya brand!

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