If you’re looking for a delightful culinary adventure, you’ve landed in the right place! Flaky Vegan Empanadas (w/ Divine Mushroom Filling) are the perfect combination of crispy outer crust and a rich, savory filling that will have everyone coming back for more. These empanadas are not just a treat for the taste buds; they also make for a stunning appetizer or snack for any gathering. Let’s dive into this delicious recipe that’s sure to impress your family and friends!
Reasons to Love Flaky Vegan Empanadas (w/ Divine Mushroom Filling)
There are countless reasons to adore these empanadas. Firstly, they are incredibly versatile—perfect for lunch, dinner, or even as a party snack. The flaky pastry is a texture lover’s dream, while the hearty mushroom filling packed with flavor makes for a satisfying bite. Plus, they are vegan, making them suitable for a range of dietary preferences. With their enticing aroma and delightful presentation, these empanadas are sure to become a favorite in your kitchen!
What You’ll Need
- 1 1/2 lb cremini or white mushrooms, minced by hand or use a food processor
- 2 large portobello mushrooms, minced by hand or use a food processor
- 2 tbsp extra virgin olive oil or avocado oil
- 1 yellow onion, minced
- 4 cloves of garlic, minced
- 1 tbsp fresh rosemary, minced
- 2 tsp dried thyme leaves
- 1 cup toasted walnuts, minced to the size of sunflower seeds
- 2 tbsp tamari soy sauce or regular soy sauce
- 1 tbsp balsamic vinegar
- 1 tsp freshly cracked black pepper
- Salt to taste
- 1 batch of empanada dough (see recipe below)
- 1/4 cup soy milk
- 1 tbsp maple syrup
- Oil spray
Toolbox for This Recipe
- Food Processor: Great for quickly mincing mushrooms and incorporating ingredients.
- Mixing Bowls: For combining filling ingredients and preparing the dough.
- Baking Sheet: To hold the empanadas while they bake to perfection.
- Pastry Brush: Helpful for glazing the empanadas with the soy milk mixture.
- Rolling Pin: Essential for rolling out the empanada dough evenly.
Flaky Vegan Empanadas (w/ Divine Mushroom Filling) Cooking Guide
Step 1: Prepare the Filling
Begin by mincing the cremini, white, and portobello mushrooms. If you prefer, you can use a food processor for a finer chop. Heat the olive oil or avocado oil in a large skillet over medium heat. Add the minced yellow onion and sauté until translucent, about 5 minutes. Next, incorporate the minced garlic, fresh rosemary, and dried thyme, stirring for another minute until fragrant.
Step 2: Cook the Mushrooms
Add the minced mushrooms to the skillet and cook, stirring occasionally, until they release their moisture and become tender, about 8-10 minutes. Stir in the minced walnuts, tamari soy sauce, balsamic vinegar, and freshly cracked black pepper. Season with salt to taste. Allow the mixture to cook for an additional 2-3 minutes before removing it from the heat. Set aside to cool.
Step 3: Prepare the Dough
For the empanada dough, you can use your favorite recipe or follow this simple one:
Mix 2 cups of all-purpose flour with 1/2 cup of coconut oil and a pinch of salt. Gradually add cold water until a smooth dough forms. Wrap in plastic and let it rest for 30 minutes.
Step 4: Assemble the Empanadas
Preheat your oven to 375°F (190°C). Roll out the dough on a lightly floured surface to about 1/8 inch thick. Cut out circles using a 4-inch round cutter. Place a spoonful of the mushroom filling in the center of each circle. Fold the dough over to create a half-moon shape and press the edges together. Use a fork to crimp the edges for a decorative finish.
Step 5: Bake the Empanadas
In a small bowl, whisk together the soy milk and maple syrup. Brush the tops of the empanadas with this mixture for a golden finish. Arrange the empanadas on a baking sheet lined with parchment paper, and lightly spray with oil. Bake for 25-30 minutes or until golden brown.
Step 6: Enjoy!
Once baked, allow the empanadas to cool slightly before serving. They’re delicious on their own or paired with your favorite dipping sauce!
Smart Substitutions
- Mushrooms: Feel free to mix different varieties of mushrooms based on what you have on hand.
- Walnuts: Substitute with pecans or sunflower seeds if you prefer.
- Tamari Soy Sauce: Coconut aminos can be a great alternative for a soy-free option.
- Maple Syrup: Agave nectar or another liquid sweetener works well too.
Behind the Recipe
This recipe for Flaky Vegan Empanadas (w/ Divine Mushroom Filling) draws inspiration from traditional Latin American empanadas, which are often filled with rich meats and cheeses. By using mushrooms and nuts, we’ve created a filling that is not only hearty but also packed with umami flavors, making it a perfect vegan alternative. The result is a deliciously flaky pastry that holds a warm, flavorful surprise inside.
Make Ahead Like a Pro
If you want to save time, you can prepare the filling and dough a day in advance. Store the filling in an airtight container in the refrigerator and wrap the dough tightly in plastic wrap. When you’re ready to assemble, simply roll out the dough, fill, and bake! You can also freeze uncooked empanadas. Just place them on a baking sheet, freeze until firm, and then transfer to a freezer bag. Bake directly from the freezer, adding a few extra minutes to the cooking time.
Troubleshooting Q&A
What if my dough is too sticky?
If your dough is too sticky, gradually add more flour until it reaches the desired consistency. Make sure to sprinkle flour on your work surface while rolling it out to prevent sticking.
Can I use store-bought dough?
Absolutely! Store-bought empanada dough can save you time. Just make sure it’s vegan-friendly, and follow the same assembly and baking instructions.
How do I store leftovers?
Leftover empanadas can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or toaster oven for the best texture.
Why are my empanadas not crispy?
To achieve that perfect flaky texture, ensure you brush the empanadas with the soy milk mixture before baking and avoid overcrowding the baking sheet. This allows for even cooking and crispiness.
Similar Recipes
Next Steps
Now that you’re equipped with the knowledge to create Flaky Vegan Empanadas (w/ Divine Mushroom Filling), it’s time to gather your ingredients and start cooking! Whether you’re serving these at a gathering or simply indulging in a delicious snack at home, these empanadas are sure to impress. Don’t forget to share your creations with friends and family, and enjoy every delicious bite!
With their scrumptious filling and flaky crust, these Flaky Vegan Empanadas (w/ Divine Mushroom Filling) will undoubtedly become a staple in your vegan repertoire. Happy cooking!
Flaky Vegan Empanadas (w/ Divine Mushroom Filling)
Ingredients
- 1.5 lb cremini or white mushrooms minced by hand or use a food processor
- 2 large portobello mushrooms minced by hand or use a food processor
- 2 tbsp extra virgin olive oil or avocado oil
- 1 large yellow onion minced
- 4 cloves garlic minced
- 1 tbsp fresh rosemary minced
- 2 tsp dried thyme leaves
- 1 cup toasted walnuts minced to the size of sunflower seeds
- 2 tbsp tamari soy sauce or regular soy sauce
- 1 tbsp balsamic vinegar
- 1 tsp freshly cracked black pepper
- Salt to taste
- 1 batch empanada dough see recipe below
- 1/4 cup soy milk
- 1 tbsp maple syrup
- Oil spray
Instructions
- Begin by mincing the cremini, white, and portobello mushrooms. If you prefer, you can use a food processor for a finer chop. Heat the olive oil or avocado oil in a large skillet over medium heat. Add the minced yellow onion and sauté until translucent, about 5 minutes. Next, incorporate the minced garlic, fresh rosemary, and dried thyme, stirring for another minute until fragrant.
- Add the minced mushrooms to the skillet and cook, stirring occasionally, until they release their moisture and become tender, about 8-10 minutes. Stir in the minced walnuts, tamari soy sauce, balsamic vinegar, and freshly cracked black pepper. Season with salt to taste. Allow the mixture to cook for an additional 2-3 minutes before removing it from the heat. Set aside to cool.
- For the empanada dough, you can use your favorite recipe or follow this simple one: Mix 2 cups of all-purpose flour with 1/2 cup of coconut oil and a pinch of salt. Gradually add cold water until a smooth dough forms. Wrap in plastic and let it rest for 30 minutes.
- Preheat your oven to 375°F (190°C). Roll out the dough on a lightly floured surface to about 1/8 inch thick. Cut out circles using a 4-inch round cutter. Place a spoonful of the mushroom filling in the center of each circle. Fold the dough over to create a half-moon shape and press the edges together. Use a fork to crimp the edges for a decorative finish.
- In a small bowl, whisk together the soy milk and maple syrup. Brush the tops of the empanadas with this mixture for a golden finish. Arrange the empanadas on a baking sheet lined with parchment paper, and lightly spray with oil. Bake for 25-30 minutes or until golden brown.
- Once baked, allow the empanadas to cool slightly before serving. They’re delicious on their own or paired with your favorite dipping sauce!
Equipment
- Food Processor
- Mixing Bowls
- Baking Sheet
- Pastry Brush
- Rolling Pin
Notes
- Feel free to mix different varieties of mushrooms based on what you have on hand.
- Substitute walnuts with pecans or sunflower seeds if you prefer.
- Coconut aminos can be a great alternative for a soy-free option.
- Agave nectar or another liquid sweetener works well instead of maple syrup.
