The first time I tasted empanadas sin carne, I was immediately transported to a vibrant Peruvian kitchen, filled with the warmth of family and tradition. There’s something magical about biting into that flaky, golden pastry, releasing a savory filling that dances with spices. These vegan empanadas, bursting with the rich flavors of seasoned ground beef, quickly become a staple in my home. Paired with a zesty aji verde dipping sauce, they are perfect for impressing guests or simply treating yourself to a comforting snack.
Whether for a casual weeknight dinner or a festive gathering, these empanadas bring people together and they come together with surprising ease. Perfect for those looking to enjoy delicious plant-based cuisine, they showcase that comfort food can be both wholesome and indulgent. Dive into this recipe and transform your cooking repertoire with these delightful empanadas that celebrate both flavor and tradition!
Why Choose Empanadas Sin Carne for Dinner?
Irresistible Flavors: Each empanada is a delightful burst of savory spices wrapped in a flaky crust that will satisfy any craving.
Health-Conscious Option: These vegan treats pack flavor without the guilt, making them a great choice for health-conscious food lovers.
Quick and Easy: With simple ingredients and straightforward preparation, you’ll have these empanadas ready in no time, perfect for busy weeknights.
Versatile Filling: Customize your empanadas by mixing different veggies for varied textures and flavors; the options are limitless!
Crowd-Pleaser: Whether for family dinners or parties, these empanadas are sure to impress and leave everyone wanting more.
Cultural Comfort: Enjoy a taste of Peruvian tradition that brings people together, sharing love and culinary heritage with every bite.
Empanadas Sin Carne Ingredients
For the Aji Verde Sauce
• Jalapeño – Adds heat and flavor to the sauce; swap with serrano chiles if you prefer extra spiciness.
• Fresh cilantro leaves – Essential for freshness in the sauce; there’s no substitute for that vibrant taste.
• Fresh mint leaves – Enhances the aromatic profile; basil can be used if mint isn’t available.
• Fresh parsley leaves – Adds a mild flavor to the sauce; you can use more cilantro or mint as an alternative.
• Plain unsweetened plant yogurt (soy or oat) – Provides a creamy base; always choose unsweetened for the best results.
• Water – Helps thin the sauce for the perfect consistency; essential for achieving a smooth texture.
• Creamy peanut butter – Adds richness and a touch of sweetness; almond butter or tahini can replace it if desired.
• Fresh lime juice – Brightens the flavors with acidity; fresh lime juice guarantees the best taste.
• Kosher salt – Enhances overall flavor; sea salt is a strong alternative.
For the Empanada Filling
• Vegetable oil – Used for sautéing the filling; olive oil can be a great substitute as well.
• Red onion – Brings sweetness and texture; yellow onion can be swapped if necessary.
• Garlic (cloves) – Boosts flavors in both the filling and sauce; garlic powder is a last resort option.
• Vegan ground beef (thawed) – The main component for filling; brands like Beyond Meat work wonderfully.
• Dried oregano – Infuses depth into the filling; Italian seasoning can work as a substitute if needed.
• Black pepper – Adds warm undertones; freshly ground pepper enhances the overall flavor.
• Ground cumin – Provides earthy warmth; it’s essential for that authentic taste—avoid substitutions.
• Currants or raisins – Introduce a hint of sweetness and texture; chopped olives can be used for a savory twist.
• Bay leaf – Imparts flavor; remember to remove it before serving.
For the Empanada Dough
• All-purpose flour – Forms the dough structure; substitute with gluten-free flour for a gluten-free option.
• Solid vegetable shortening – Ensures flakiness in the dough; coconut oil can replace it but may change the flavor profile.
• White wine vinegar – Adds tanginess to the dough; apple cider vinegar can be used instead.
• Cold water – Needed to make the dough; adjust the quantity based on your flour type.
• Kalamata olives – Adds a briny flavor; omit for nut-free or soy-free variants.
• Soy milk – Used in the dough for moisture; almond milk serves as a suitable alternative.
With this ingredient list for Empanadas Sin Carne, you’re set to create a delightful vegan dish that beautifully marries comfort with tradition!
How to Make Empanadas Sin Carne
- Prepare the Aji Verde:
Blend together the jalapeño, cilantro, mint, parsley, plant yogurt, water, peanut butter, lime juice, and salt until smooth. Transfer it to a bowl and set aside. - Sauté the Aromatics:
Heat the vegetable oil in a large pan over medium heat. Add the red onion and garlic, sautéing them until soft and fragrant, about 3-4 minutes. - Cook the Filling:
Stir in the thawed vegan ground beef along with oregano, black pepper, cumin, salt, currants, and bay leaf. Cook until everything is heated through—about 5-6 minutes. Remove the bay leaf before using the mixture. - Make the Dough:
In a large mixing bowl, combine the all-purpose flour, solid vegetable shortening, salt, and white wine vinegar. Gradually add cold water, kneading until a smooth dough forms, about 5 minutes. - Roll and Fill:
On a lightly floured surface, roll out the dough and cut it into circles. Fill each circle with the ground beef mixture, then seal the edges tightly to avoid any leaks. - Bake or Fry:
Either fry the empanadas in hot oil until golden brown or bake them in a preheated oven at 375°F for approximately 20-25 minutes, until they’re perfectly crisp. - Serve and Enjoy:
Serve the empanadas warm with the zesty aji verde on the side for delightful dipping!
Optional: Garnish with additional fresh cilantro for a burst of color and flavor.
Exact quantities are listed in the recipe card below.
Expert Tips for Making Empanadas Sin Carne
- Use Thawed Filling: Thaw the vegan ground beef before cooking to ensure even flavor absorption and a well-cooked filling.
- Gentle Dough Handling: Knead the dough gently; overworking it can lead to tough empanadas instead of the desired flaky texture.
- Chill for Crispiness: Refrigerating filled empanadas for at least 30 minutes before frying enhances their crispiness and helps maintain shape during cooking.
- Seal Carefully: Ensure empanadas are sealed tightly to prevent leaking during cooking; excess filling can make this tricky, so use only what fits comfortably.
- Customize with Veggies: Feel free to swap the vegan ground beef with a medley of your favorite vegetables like mushrooms or bell peppers for a unique twist on these empanadas sin carne.
Empanadas Sin Carne Variations
Feel free to get creative with these empanada delights and customize them to your taste!
- Gluten-Free: Use gluten-free flour for the dough to enjoy a lighter, inclusive version of these delicious pastries.
- Veggie-Packed: Swap the vegan ground beef for a colorful mix of mushrooms, zucchini, and bell peppers for a hearty filling that’s bursting with flavor.
- Spicy Twist: Add crushed red pepper flakes or extra jalapeño to the filling for those who love a little kick in every bite.
- Cheesy Flavor: Incorporate vegan cheese into the filling for a creamy and rich texture that elevates the overall taste.
- Sweet and Savory: Toss in some diced potatoes and a sprinkle of cinnamon with the filling for a delightful contrast of flavors.
- Herbaceous Touch: Mix in fresh herbs like thyme or oregano to the filling for an aromatic boost that will brighten every mouthful.
- Different Dipping Sauces: Serve with a variety of dipping sauces like tahini, sriracha, or a simple garlic aioli to change the flavor experience dramatically.
- Baking Option: Bake the empanadas instead of frying for a lighter alternative that still yields a perfectly crispy exterior.
These variations will help you tailor your empanadas sin carne to suit any palate and occasion, allowing you to explore the depths of flavor while keeping it simple and nourishing!
What to Serve with Empanadas Sin Carne?
Elevate your meal with thoughtful pairings that complement these delicious vegan empanadas, creating a hearty and satisfying feast.
- Fresh Green Salad: A crisp salad with mixed greens, cucumbers, and a light vinaigrette provides a refreshing contrast to the rich filling.
- Quinoa Pilaf: Fluffy quinoa infused with herbs and spices aligns beautifully with the savory notes of the empanadas while adding a wholesome touch.
- Roasted Vegetables: A colorful medley of roasted seasonal veggies complements the empanadas’ flavors, bringing warm, caramelized notes to the table.
- Chimichurri Sauce: This tangy, herbaceous sauce is a perfect accompaniment, enhancing the flavor profile while adding a zesty kick.
- Sweet Plantains: The sweetness of caramelized plantains offers a delightful contrast to the spices in the empanadas, balancing savory and sweet beautifully.
- Mango Salsa: Bright and fruity, mango salsa brings a burst of sweetness and acidity, perfectly pairing with the savory depth of these empanadas sin carne.
- Coconut Rice: Creamy coconut-infused rice offers a subtly sweet base that complements the crispy, flaky texture of the pastry.
- Sparkling Water or Wine: Sip on refreshing sparkling water or a light white wine; both cleanse the palate and elevate the overall dining experience.
How to Store and Freeze Empanadas Sin Carne
Fridge: Store cooked empanadas in a sealed container for up to 1 week. Wrap them individually in parchment paper to maintain freshness.
Freezer: For longer storage, freeze unbaked empanadas on a baking sheet until firm. Transfer to an airtight container or zip-top bag and keep for up to 3 months.
Reheating: When ready to enjoy, bake frozen empanadas at 375°F for 25-30 minutes or until heated through and golden. If refrigerated, a 10-minute bake at 300°F will revive their crispy texture.
Avoid Sogginess: To prevent sogginess, ensure that each empanada is sealed tightly before storing. This is essential for preserving the delightful experience of these empanadas sin carne.
Make Ahead Options
These Empanadas Sin Carne are perfect for meal prep enthusiasts! You can prepare the filling and aji verde dipping sauce up to 3 days in advance and store them in the refrigerator, ensuring they stay just as delicious and flavorful. Simply sauté the filling and let it cool before transferring it to an airtight container. For the dough, you can make it up to 24 hours in advance, wrap it tightly in plastic wrap, and refrigerate until you’re ready to roll and fill. When it’s time to serve, just fill the chilled dough with your prepped filling, seal them up, and fry or bake until golden brown. This way, you can enjoy a delightful home-cooked meal on busy weeknights with minimal effort!
Empanadas Sin Carne Recipe FAQs
How do I choose ripe ingredients for my Empanadas Sin Carne?
Absolutely! When selecting jalapeños, look for smooth, firm skin without dark spots for optimal flavor. For fresh herbs like cilantro, mint, and parsley, choose vibrant greens with no wilting or browning. With red onions, opt for those that are firm and free from soft spots to ensure they add the right sweetness to your filling.
What is the best way to store leftover Empanadas Sin Carne?
The more the merrier! Store cooked empanadas in a sealed container in the refrigerator for up to 1 week. For best results, wrap each empanada individually in parchment paper to maintain freshness, preventing them from becoming chewy.
Can I freeze Empanadas Sin Carne, and how do I do it?
Absolutely! To freeze unbaked empanadas, place them on a baking sheet in a single layer and freeze until firm. Then transfer them to an airtight container or zip-top bag, where they can be safely kept for up to 3 months. When you’re ready to enjoy, bake straight from the freezer at 375°F for 25-30 minutes or until heated through and golden brown.
What should I do if my empanada dough is tough?
Very! If your dough is tough, it might be because it’s been over-kneaded or had too much flour added. To fix it, let the dough rest for at least 15 minutes before rolling it out again; this allows the gluten to relax. When rolling, ensure you’re using just enough flour to prevent sticking, but not too much that it alters the texture.
Are Empanadas Sin Carne pet-friendly?
Great question! While the filling itself can be safe for dogs, it’s best to avoid giving them empanadas. Ingredients like garlic and onions can be harmful to pets. Always consult your veterinarian if you want to share food with your furry friends, and consider setting aside some filling without these ingredients if treat-sharing is in your plans!
Can I make these Empanadas Sin Carne gluten-free?
Absolutely, you can! Substitute the all-purpose flour in the dough with a gluten-free flour blend. Be sure to check that your baking powder is gluten-free as well. Additionally, adjust the amount of liquid slowly while mixing until you achieve the desired consistency, as gluten-free flours can vary in absorption.
Delicious Empanadas Sin Carne: Vegan Twist on Tradition
Ingredients
Equipment
Method
- Blend together jalapeño, cilantro, mint, parsley, plant yogurt, water, peanut butter, lime juice, and salt until smooth. Transfer it to a bowl and set aside.
- Heat vegetable oil in a large pan over medium heat. Add red onion and garlic, sautéing until soft and fragrant, about 3-4 minutes.
- Stir in thawed vegan ground beef along with oregano, black pepper, cumin, salt, currants, and bay leaf. Cook until heated through—about 5-6 minutes. Remove bay leaf.
- In a large bowl, combine all-purpose flour, solid vegetable shortening, salt, and white wine vinegar. Gradually add cold water, kneading until smooth, about 5 minutes.
- On a floured surface, roll out dough, cut into circles, fill with ground beef mixture, and seal edges tightly.
- Either fry empanadas in hot oil until golden brown or bake in a preheated oven at 375°F for 20-25 minutes.
- Serve warm with the zesty aji verde on the side for delightful dipping!