The moment I pulled these golden Baked Vegan Garlic Spinach Empanadas out of the oven, my kitchen transformed into a cozy haven filled with the enticing aroma of roasted garlic and fresh greens. These delightful bites are more than just finger food; they’re a celebration of healthy cooking that caters to everyone, whether you’re dishing them out at a gathering or enjoying a quiet night in. With a crispy shell and a savory garlic spinach filling, this recipe for Vegan Empanadas with Spinach is not only quick and easy to prepare, but it also welcomes a variety of filling options and gluten-free alternatives. Ready to impress your taste buds and leave your guests asking for seconds? Let’s dive into this satisfying and versatile recipe!
Why are these empanadas a must-try?
Irresistible Flavor: With savory garlic and spinach filling nestled within a crispy, golden shell, every bite is bursting with taste.
Versatile Options: Feel free to experiment with fillings like beans, corn, or even mushrooms to suit your cravings!
Quick Preparation: They’re ready in just 30 minutes, perfect for a last-minute snack or party appetizer.
Health-Conscious Choice: These empanadas are vegan and can be gluten-free, making them a guilt-free indulgence for everyone.
Crowd Favorite: Ideal for gatherings, these finger foods will leave guests coming back for more, just like my Vegan Oreo Brownies or Spinach Feta Stuffed dishes!
Vegan Empanadas with Spinach Ingredients
• You’ll love how simple these ingredients come together for a delicious filling!
For the Dough
- Flour – Use all-purpose, spelt, or gluten-free cornflour for a perfectly structured crust.
- Vegan Butter (or margarine) – Provides richness; you can also use neutral oil if needed.
- Salt – Essential to elevate the flavors; adjust to your taste preferences.
- Baking Powder – This leavening agent ensures your dough stays light and flaky; no substitutes recommended.
- Dairy-free Milk (or water) – Keeps the dough moist; swap in any plant-based milk of your choice.
For the Filling
- Onion – Sautéed to enhance the filling’s flavor; shallots or green onions make excellent alternatives.
- Garlic Cloves – Fresh garlic delivers a robust flavor; garlic powder works in a pinch.
- Spinach (frozen) – The star of the filling offers nutrition; fresh spinach can also be used but must be cooked.
- Shredded Vegan Cheese (or cream cheese/feta) – Adds creaminess; consider homemade vegan feta or cashew ricotta for variety.
- Pepper & Chili – Season according to your desired spice level; personalize the heat!
- Nutmeg – Adds a wonderfully warm depth of flavor; it’s optional but recommended!
For Brushing
- Soy Milk (or other dairy-free milk) – Ideal for brushing the empanadas before baking, ensuring a golden finish.
- Olive Oil – For brushing and flavor enhancement; feel free to switch to any neutral oil.
- Turmeric – An optional addition for a beautiful golden color when brushing.
Each ingredient in these Vegan Empanadas with Spinach is chosen not only for its flavor but also for its ability to come together in wholesome, comforting bites. Get ready to enjoy these healthy treats!
Step‑by‑Step Instructions for Vegan Empanadas with Spinach
Step 1: Prepare the Dough
In a mixing bowl, whisk together your chosen flour, baking powder, and salt until well combined. Create a well in the center, then pour in melted vegan butter and dairy-free milk. Mix until the ingredients are combined, then knead gently on a floured surface until the dough feels smooth, about 5 minutes. Wrap in cling film and chill in the refrigerator for at least 30 minutes to firm up.
Step 2: Make the Filling
While the dough chills, prepare the filling for your vegan empanadas with spinach. Thaw frozen spinach and squeeze out excess moisture. In a skillet, heat olive oil over medium heat, then sauté chopped onion and minced garlic until soft and fragrant, about 5 minutes. Stir in the drained spinach, seasoning with salt, pepper, nutmeg, and chili, then cool the mixture slightly before mixing in shredded vegan cheese.
Step 3: Roll and Cut the Dough
Once the dough has chilled, dust a clean surface with flour and roll it out to about 1/8 inch thick. Use a round cutter or glass, approximately 4 inches in diameter, to cut out circles from the dough. Re-roll any scraps to make additional circles until all dough is used. Ensure the thickness is consistent for the best texture in your baked vegan empanadas.
Step 4: Fill the Empanadas
Take one of the dough circles and place 1-2 teaspoons of the spinach filling in the center. Carefully fold the dough over to create a half-moon shape, ensuring the filling is enclosed. Use a fork to press and seal the edges well, making sure there are no gaps where filling might escape during baking. Repeat this step until all dough circles are filled.
Step 5: Brush & Bake
Preheat your oven to 392°F (200°C) and line a baking tray with parchment paper. Arrange the filled empanadas on the tray, leaving space between each. In a small bowl, mix soy milk with olive oil and optional turmeric for color, then brush the mixture over the empanadas to give them a golden finish. Bake in the oven for about 20 minutes, or until they are crisp and golden brown.
Step 6: Cool and Serve
Once baked, remove the empanadas from the oven and let them cool on a wire rack for a few minutes. This allows the filling to set and enhances the flavors. Serve your vegan empanadas with spinach warm, or at room temperature, alongside your favorite dips for a delightful snack or appetizer option.
Vegan Empanadas with Spinach: Customization Ideas
Dive into the world of delightful possibilities by transforming these empanadas into your family’s new favorites!
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Bean-Packed: Substitute the filling with black beans or refried beans for a protein boost. They’ll add a creamy texture that pairs beautifully with the spinach.
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Corn Sweetness: Mix in corn for a sweet crunch. The slight sweetness balances the savory notes of garlic and spinach, offering a delightful twist.
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Hearty Potatoes: Use mashed potatoes as a filling for extra heartiness. Add spices or herbs like rosemary to elevate the flavor even more.
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Savory Mushrooms: Swap spinach for a sauté of mushrooms and garlic. Their rich, umami taste creates an indulgent filling that’s simply irresistible.
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Gluten-Free Dough: For a gluten-free option, use a mix of gluten-free flour blends or polenta for the dough. Just follow the same mixing steps for a fantastic texture.
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Smoky Sensation: Add smoked paprika or chipotle powder to your filling for a spicy, smoky kick that will set taste buds tingling.
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Pesto Twist: Stir in some homemade or store-bought dairy-free pesto with the spinach filling for a burst of vibrant flavor.
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Mixed Veggies: Toss in finely chopped zucchini or bell peppers for a colorful and nutritious filling that increases both flavor and texture.
No matter which variation you choose, each twist brings its unique charm! Pair these with a side of Apple Grilled Cheese or some delectable Spinach Feta Stuffed bites for a rounded meal that everyone will love. Happy cooking!
How to Store and Freeze Vegan Empanadas with Spinach
Fridge: Store baked empanadas in an airtight container for up to 3 days to maintain their flavor and texture.
Freezer: To keep them fresh longer, freeze uncooked vegan empanadas with spinach for up to 2 months. Place them on a baking sheet until frozen solid before transferring to a freezer-safe bag.
Reheating: Bake frozen empanadas directly from the freezer at 392°F (200°C) for about 20-25 minutes, or until heated through and golden.
Room Temperature: If you plan to enjoy them within a few hours, keep the empanadas at room temperature, but don’t leave them out for more than 2 hours.
What to Serve with Baked Vegan Garlic Spinach Empanadas
There’s nothing quite like pairing these crispy, flavorful bites with complementary sides and drinks that will make your meal unforgettable.
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Creamy Guacamole: A smooth blend of avocado and lime, guacamole offers a rich, contrasting creaminess that enhances the empanada’s flavors.
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Fresh Salsa: Bright, zesty, and packed with tomatoes, onions, and cilantro, fresh salsa brings a refreshing crunch to each bite.
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Spicy Cashew Cream: This velvety dip adds a hint of spice and nutty flavor, making it the perfect partner for the garlic and spinach filling.
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Zesty Quinoa Salad: Light and protein-rich, this salad balances the richness of the empanadas with a fruity twist from citrus vinaigrette. It’s a wholesome addition!
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Roasted Veggies: Seasonal roasted vegetables, lightly seasoned, add earthiness and a wonderful texture contrast, making it a flavorful side.
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Herb-Infused Olive Oil: Drizzle a little aromatic olive oil infused with fresh herbs over the empanadas before serving for an elevated taste experience.
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Crisp Greens Salad: A simple salad of mixed greens tossed with a tangy vinaigrette provides freshness that perfectly contrasts with the hearty empanadas.
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Chilled Sparkling Water: Refreshing and bubbly, sparkling water infused with lemon or cucumber complements the meal without overshadowing the main flavors.
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Chocolate Avocado Mousse: For dessert, serve a light, creamy chocolate mousse made from avocados; it’s rich and satisfies the sweet tooth while keeping things healthy.
Expert Tips for Vegan Empanadas
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Dough Consistency: Ensure your dough is rolled out to about 1/8 inch thick; thick dough can result in a chewy texture instead of a flaky one.
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Temperature Matters: If your dough becomes too firm after chilling, let it sit at room temperature for about 15 minutes for easier handling.
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Fill Wisely: Use only 1-2 teaspoons of filling per empanada; overfilling can lead to bursting during baking.
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Creative Variations: Don’t hesitate to customize the filling! Experiment with different vegetables like mushrooms or even cheese alternatives for a unique twist.
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Serve with Flair: Pair your baked vegan empanadas with flavorful dips like guacamole, cashew cream, or a spicy salsa for an extra touch of deliciousness.
Make Ahead Options
These Vegan Empanadas with Spinach are perfect for saving time on busy weeknights! You can prepare the dough up to 24 hours in advance; simply wrap it tightly in cling film and refrigerate. The filling can also be made ahead—store it in an airtight container in the refrigerator for about 3 days. When you’re ready to enjoy, just roll out the dough, fill with the cooled mixture, seal them up, and bake as instructed. To maintain that delicious crispy texture, bake them fresh just before serving for restaurant-quality results with minimal effort.
Baked Vegan Garlic Spinach Empanadas Recipe FAQs
How do I choose the right spinach for the filling?
Absolutely! For your filling, using frozen spinach is a fantastic option; it’s pre-prepared and saves time. If you opt for fresh spinach, make sure to cook it down first to eliminate excess moisture. Look for vibrant, deep green leaves that are firm and free of any dark spots or wilting.
What’s the best way to store baked empanadas?
Once cooled, store baked empanadas in an airtight container at room temperature for up to 3 days. If you’re saving them for later, consider refrigerating them for a longer shelf life, but be mindful that they may lose some crispiness. To reheat, simply pop them back in the oven for that fresh-out-of-the-oven taste!
Can I freeze uncooked empanadas?
Very much so! To freeze your uncooked vegan empanadas with spinach, lay them out on a baking sheet in a single layer until they’re solid, about 2-3 hours. Once frozen, transfer them to a freezer-safe bag or container and they’ll keep well for up to 2 months. When you’re ready to enjoy them, bake directly from frozen, adding an extra 5 minutes to the cooking time.
What should I do if my dough is too sticky?
If your dough is proving to be too sticky while you’re working with it, don’t fret! Simply sprinkle a little more flour onto your work surface and knead in additional flour, a tablespoon at a time, until it reaches the desired consistency. Just remember, adding too much flour can make the dough dense, so go gently.
Are these empanadas suitable for those with gluten allergies?
Absolutely! This recipe offers gluten-free options by simply substituting all-purpose flour with gluten-free cornflour or any gluten-free flour blend. Ensure that your vegan butter and cheese are also labeled gluten-free to keep everything safe for those with gluten sensitivities.
What types of fillings can I use besides spinach?
Get creative! You can experiment with various fillings beyond spinach—think black beans, roasted corn, mashed potatoes, or even sautéed mushrooms! The more, the merrier, as these alternatives can add exciting textures and flavors, ensuring that every batch of empanadas feels unique and delightful.
Vegan Empanadas with Spinach: Wholesome, Flavorful Bites
Ingredients
Equipment
Method
- In a mixing bowl, whisk together your chosen flour, baking powder, and salt until well combined. Create a well in the center, then pour in melted vegan butter and dairy-free milk. Mix until combined, knead gently on a floured surface until smooth, then chill.
- Wrap the dough in cling film and chill in the refrigerator for at least 30 minutes.
- While the dough chills, prepare the filling by thawing spinach and squeezing out excess moisture.
- In a skillet, heat olive oil and sauté chopped onion and minced garlic until soft. Stir in spinach, seasoning, then cool and mix in vegan cheese.
- Dust a clean surface with flour, roll out the dough to about 1/8 inch thick, and cut out circles.
- Place 1-2 teaspoons of spinach filling on each circle, fold and seal the edges with a fork.
- Preheat oven to 392°F (200°C) and line a baking tray. Brush with soy milk and olive oil mixture, then bake for about 20 minutes.
- Once crisp and golden, cool on a wire rack before serving.
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