Flaky Vegan Empanadas (w/ Divine Mushroom Filling)
These Flaky Vegan Empanadas are a crispy delight filled with a savory mushroom mix, perfect for any gathering!
Servings: 6 servings
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.