Vegan Empanadas with Chimichurri Sauce

Our family is obsessed with Mexican cuisine. I usually make vegan tacos at least once a week like these roasted cauliflower tacos or vegan lentil tacos. We also make simple burrito bowls with a mix of shredded veggies, or a Chipotle-inspired burrito bowl with black beans and corn.

While I love simple recipes like these, sometimes I’m inspired to spend a bit more time in the kitchen and create something truly fantastic to share with my family and friends.

I love to wow them with a recipe that they come back to for seconds and thirds, and don’t even notice that it’s meatless! This is one of those recipes!

This savory vegan empanadas recipe has a golden brown dough, wrapped around perfectly seasoned veggies, and black beans. It’s topped with a simple homemade chimichurri sauce that pulls all the flavors together and brightens up the whole dish!

They are not too heavy and are made with wholesome ingredients. They’re kid-friendly too, and perfect as a main dish served with a side of seasoned Arroz rojo, and vegan refried beans!

Ingredients for Vegan Empanadas

Vegan Empanada Dough

• White Whole Wheat Flour: These pastries have a healthy spin with the use of white whole wheat flour rather than all-purpose flour. This increases the fiber content and makes them wholesome.
• Vegan Butter: You can’t make a pastry without using butter. My favorite vegan butter to use is Earth Balance baking sticks. Make sure that the butter is cold and cut it into cubes.
• White Vinegar and Salt: This helps to keep the dough from getting overworked and tough.
• Ice Cold Water: Use melted ice water if possible, or extremely cold water. This will keep the butter from melting into the pastry, and create a flaky crust.

Ingredients for Vegan Empanadas Filling

• Vegetable Stock: Rather than using oil, I use a bit of vegetable stock to cook the vegetables. You can, however, use 2 teaspoons of olive oil if you prefer.
• Onion: Finely dice the onion. I like to use red onion for color, but yellow or white onion will also work.
• Garlic: Finely minced.
• Black Beans: Drain and rinse black beans thoroughly.
• Frozen Corn: I use frozen corn because I always have it in my freezer, however, you can use fresh corn if it is in season.
• Frozen Chopped Spinach: Allow the spinach to thaw, and squeeze all excess water out using a paper towel or cheesecloth.
• Salt and Pepper: For seasoning. Add more or less depending on your preference.
• Chili Powder: An easy way to add tons of flavor!
• Smoked Paprika: Gives the filling a hint of smokiness.

Chimichurri Sauce Ingredients

• Cilantro: The key ingredient that gives this sauce its fresh herbal flavor and bright green color.
• Garlic: For added flavor.
• Salt and Pepper: To lightly season.
• Vegetable Broth: To thin out the sauce. I use this in place of oil to reduce calories and fat.
• Red Pepper Flakes (optional): For added heat.
• Dried Oregano: For an herbal flavor.
• White Vinegar: Brings a touch of needed acidity to the sauce. You could also use lemon juice if you prefer.
• Cumin: To bring in an earthy element.

Scroll to the bottom of this post to the recipe card for complete measurements.

Vegan Empanadas Instructions

Prepare the Dough:

Add the flour, and salt to a large bowl. Whisk together to combine.

Add chilled and cubed vegan butter. Using a pastry cutter, cut the butter into the flour until it resembles a coarse meal.

Add the vinegar and water. Start with ½ a cup of water. Using a spatula fold together until the dough is combined. If needed add an additional ½ cup of water. The dough will be shaggy in texture.

Lightly flour the surface. Gather the dough together, and knead gently with the heel of your hand until the dough comes together. It won’t take much kneading.

Form dough into a ball, place in bowl and cover with plastic wrap. Allow the dough to rest and chill in the refrigerator while you prepare the filling.

Preparing the Filling:

Add ¼ cup of vegetable stock to a large pan on medium heat. Add the diced onion and minced garlic. Cook until translucent, about 3 minutes.

Add the chopped spinach (thawed, and water squeezed out), and black beans (rinsed and drained). Cook for 5 minutes.

Add all of the spices including chili powder, smoked paprika, salt, and black pepper. Stir to combine. Add the frozen corn and cook for an additional 3 minutes.

Assemble and Bake:

Preheat oven to 350 F. Flour your surface. Remove the ball of dough from the refrigerator, and transfer to a floured surface.

Roll the dough out with a rolling pin until it’s a ¼ inch thick. Cut the dough into 4-inch circles. Alternatively, you can cut the dough into smaller dough balls, and roll out each one.

Hint: Using a 4-inch round cookie cutter is perfect for creating even circles.

Place the circles on a baking sheet lined with parchment paper.

Add 2-3 tablespoons of filling to each circle. Wet your fingers with water and spread the water along the edges of the dough.

Fold over in half, and use a fork to pinch the sides together to seal.

Brush each empanada with melted coconut oil. 

Bake for 15-20 minutes or until golden brown.

Make the Chimichurri Sauce:

While the empanadas are baking make the chimichurri sauce. Add all of the ingredients to a food processor. Puree until smooth and combined. Serve warm with chimichurri sauce on the side.

How to Serve

Serve warm with chimichurri sauce on the side or drizzled over the top.

There is a wide range of side dishes, and sauces you can serve with your homemade vegan empanadas! Here are a few of my favorite ideas…
1. Mexican Rice (Arroz Rojo)
2. Air Fryer Squash
3. Corn on the Cob
4. Quinoa Black Bean Salad
5. Chips and Guacamole
6. Mango Cucumber Salad

Variations and Substitutions

• Gluten-Free: To make these gluten-free all you need to do is substitute the white whole wheat flour with a gluten-free flour blend. I recommend using a gluten-free 1:1 blend. That way you can use the same measurements, and end up with an excellent flaky pastry. Another option is to use oat flour, which you can also substitute 1:1.
• Cheesy: If you just love a bit of cheesiness to your filling, add a tablespoon of vegan cheese on top of the filling before sealing your pastry.
• Assorted Vegetables: Go ahead and use any vegetables you like! Try baby kale instead of spinach, add diced tomatoes, sweet potatoes, zucchini, yellow squash, red peppers, other colored bell peppers, or mushrooms. Feel free to use this as an opportunity to clean out your vegetable drawer! The added spices will surely create a mouth-watering combination!
• Bean Free: If you’re not a fan of beans, leave them out! Add more veggies, or try pressed crumbled tofu for added protein.
• Spicy: Make it extra spicy by adding 1 finely diced jalapeño pepper to your filling!
• Kid-Friendly: These vegan empanadas are already kid-friendly as is, but some kids (like mine) are not huge fans of onions. I, however, find onions necessary! They add so much flavor! So, I make my kids a separate bowl of filling without the onions, and mark their pastries, so that I know which ones are for them. Also feel free to add in the veggies your kids like, and leave out the ones they don’t.

How to Store

Refrigerator: Once baked, allow the empanadas to cool to room temperature before transferring them to an airtight container. Store in a single layer. Don’t try to squash too many into one container. They will keep in the refrigerator for up to 3 days.

Freezer: Place unbaked empanadas on a baking sheet lined with parchment paper, keeping space between each one. Place in the freezer for a few hours until they become solid. Take them out of the freezer, and place them in a freezer-safe bag. Label with the contents and date. They will keep frozen for up to 3 months.

Reheat: When ready to reheat place in the microwave, toaster oven, or oven to warm and toast back up. I recommend using your toaster oven, or even your air fryer to crisp up the dough, and warm the filling.

Baked From Frozen: Transfer the frozen vegan empanadas to a baking sheet lined with parchment paper. Bake for 25 minutes at 350 F, or until golden brown.

Expert Tips

• When making the dough use ice-cold water. It will help create a flaky tender crumb. The cold water keeps the butter cut into the dough from melting.
• Allow the dough to rest. This will help make it easier to roll it out when it’s ready.
• Spice up your filling! Don’t be shy about adding spices and flavor elements to your filling. The dough itself is rather bland, so the filling needs to be extra flavorful to create a balanced bite!
• If there is any excess liquid or water in the filling when cooking, be sure to allow it to cook down and concentrate the flavors, or drain any extra water or liquid that develops. This way you don’t end up with a soggy pastry.
• Be sure to brush a vegan egg wash on the crust. This will give them a golden brown color.

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