The aroma of garlic swirling through the kitchen can transform an ordinary day into something special. That’s why I love these Vegan Garlic Spinach Empanadas—each bite offers a warm embrace of flaky pastry filled with a savory blend of spinach and seasonings. Not only are they a delightful treat for snacking or entertaining, but they also cater perfectly to any vegan or gluten-free needs, making them an instant crowd-pleaser. Whether you’re craving a light lunch or looking for a healthy game-day appetizer, these empanadas are your go-to choice. Ready to whip up some comforting goodness? Let’s dive into the simple steps to create these delicious little pockets of joy!
Why are Vegan Garlic Spinach Empanadas a must-try?
Unique Flavor Burst: The combination of fresh garlic and vibrant spinach gives these empanadas a delightful and savory punch that will have everyone coming back for more.
Versatile Filling Options: Feel free to explore with different fillings like beans or mushrooms, so every batch can surprise your taste buds!
Healthy Snacking: Packed with nutrients and entirely plant-based, these empanadas make for guilt-free snacks that fulfill cravings without sacrificing health.
Simple Preparation: With easy-to-follow steps, you’ll have a delicious treat ready in no time—perfect for busy weeknights or spontaneous get-togethers.
Perfectly Baked Texture: Enjoy a crispy outer layer that hugs a soft, cheesy filling, making each bite a satisfying experience. Pair them with a cashew cream dip or guacamole for a perfect appetizer!
Vegan Empanadas with Spinach Ingredients
• Here’s everything you need to create these delightful Vegan Empanadas with Spinach.
For the Dough
- Flour – Structure and texture; substitute with all-purpose, spelt, or gluten-free cornflour.
- Vegan Butter – Adds richness and flakiness; margarine can be used as a substitute.
- Salt – Enhances flavor; essential for both the dough and the filling.
- Baking Powder – A leavening agent to help the dough rise slightly.
- Dairy-Free Milk – Moisture for the dough; options include almond, soy, or oat milk.
For the Filling
- Onion – Provides a flavor base; swap with shallots for a sweeter touch.
- Garlic Cloves – Adds an aromatic flavor; fresh garlic offers the best taste.
- Spinach – The main filling ingredient; frozen spinach works well, just ensure it’s thawed and drained.
- Vegan Cheese – Brings creaminess and tang; homemade cashew ricotta can be a tasty alternative.
- Seasonings – Adjust salt, pepper, chili, or nutmeg to enhance the filling flavors based on your preferences.
For Baking
- Olive Oil – Used for brushing the empanadas, giving them a lovely golden color as they bake.
- Soy Milk – Combined with olive oil for a glaze that promotes beautiful browning.
Step‑by‑Step Instructions for Vegan Garlic Spinach Empanadas
Step 1: Prepare Dough
In a large mixing bowl, whisk together the flour, baking powder, and salt until combined. Create a well in the center and melt the vegan butter, pouring it into the well along with the dairy-free milk. Mix until a dough forms, then knead gently on a floured surface for about 5 minutes until smooth. Wrap the dough in plastic wrap and chill for 30 minutes to firm up.
Step 2: Prepare Filling
While the dough chills, prepare the filling for your Vegan Garlic Spinach Empanadas. Thaw the spinach and squeeze out excess moisture, then set aside. In a skillet over medium heat, add a splash of olive oil and sauté the chopped onion and minced garlic until they soften and become fragrant, about 4-5 minutes. Stir in the spinach and seasonings, cooking for another 2-3 minutes before removing from heat. Let it cool, then fold in the vegan cheese.
Step 3: Assemble Empanadas
Once the dough has chilled, preheat your oven to 392°F (200°C) and line a baking tray with parchment paper. On a floured surface, roll out the dough to about 1/8-inch thickness and cut out circles using a bowl or a cutter. Place 1-2 teaspoons of the spinach filling in the center of each circle. Carefully fold the dough over to create a crescent shape and use a fork to seal the edges, pressing firmly to ensure no filling escapes.
Step 4: Bake
Brush the top of each assembled empanada with a mixture of olive oil and soy milk for a golden finish. Arrange them on the prepared baking tray, leaving space between each one. Bake in the preheated oven for approximately 20 minutes, or until the empanadas are golden brown and flaky. Keep an eye on them towards the end for ideal crispness, then remove from the oven and allow to cool slightly before serving.
Expert Tips for Vegan Garlic Spinach Empanadas
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Dough Consistency: Use room temperature dough for easier rolling; if too firm, it can be hard to shape your empanadas.
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Filling Amount: Avoid overfilling each empanada; just 1-2 teaspoons of filling will prevent tears and ensure a good seal while baking.
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Keep Spinach Dry: Make sure to fully thaw and drain the spinach, as excess moisture can make the filling soggy and affect the overall texture.
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Baking Time: Oven temperatures can vary; check the empanadas a few minutes early to achieve that perfect golden brown without burning.
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Flavor Enhancements: Experiment with seasonings in the filling like smoked paprika or nutritional yeast to enhance the richness of your vegan empanadas!
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Chilling Dough: Always chill the dough for best results; a well-chilled dough leads to flakier pastry once baked.
How to Store and Freeze Vegan Garlic Spinach Empanadas
Room Temperature: Enjoy freshly baked empanadas for up to 2 hours at room temperature. Keep them covered with a clean cloth to maintain freshness.
Fridge: Store leftover empanadas in an airtight container in the fridge for up to 3 days. Reheat in the oven to recapture their crispy texture.
Freezer: For longer storage, wrap unbaked empanadas tightly in plastic wrap and place in a freezer-safe bag. They can last up to 2 months in the freezer.
Reheating: Bake frozen empanadas directly from the freezer at 392°F (200°C) for an additional 5-10 minutes to ensure they’re heated through and crispy. Enjoy your Vegan Empanadas with Spinach!
Make Ahead Options
These Vegan Garlic Spinach Empanadas are a fantastic meal prep solution for busy cooks! You can prepare the filling up to 3 days in advance; simply sauté the spinach, garlic, and onions, let cool, and store in an airtight container in the refrigerator. Additionally, you can shape the empanadas and freeze them unbaked for up to 3 months. Make sure to lay them flat on a baking sheet until frozen, then transfer to a freezer bag to prevent sticking. When you’re ready to enjoy, bake them directly from frozen, adding an extra 5-10 minutes to the baking time. With these make-ahead options, you’ll always have delicious, homemade snacks or appetizers at your fingertips!
Vegan Empanadas with Spinach Variations
Feel free to get creative with these empanadas, making every bite a unique experience bursting with flavors.
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Dough Alternative: Substitute all-purpose flour with gluten-free cornflour for a gluten-free option. This way, everyone can enjoy these delicious treats!
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Extra Veggies: Add in chopped bell peppers or zucchini for a burst of color and nutrient-packed goodness. The more, the merrier!
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Spice It Up: Enhance the filling with fresh jalapeños, red pepper flakes, or a dash of cayenne for a delightful kick. Now that’s a flavor packed punch!
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Hearty Choices: Swap spinach for mixed beans or lentils to add protein while keeping it hearty and satisfying. Perfect for a filling lunch!
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Cheesy Twist: Use vegan feta or a dollop of cashew cream for a creamier, tangy filling. It’ll take the flavor to a whole new level!
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Herbal Infusion: Stir in fresh herbs like cilantro or dill to brighten the filling. Each bite will be aromatic and refreshing, lightening the savory experience.
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Sweet Treat: For a dessert version, fill with sweetened mashed sweet potatoes, cinnamon, or apples for a delightful twist. Who doesn’t love a sweet surprise?
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Dipping Sauces: Serve with a range of dips like cashew cream dip or guacamole for a fun, flavorful experience that complements your empanadas beautifully!
What to Serve with Baked Vegan Garlic Spinach Empanadas
Elevate your meal experience with delightful sides that perfectly complement the warm, savory goodness of these empanadas.
- Creamy Guacamole: Pair with a cool, creamy guacamole that adds a refreshing contrast, enhancing the savory filling in each empanada.
- Zesty Salsa: A vibrant tomato salsa bursting with flavor brings bright acidity, cutting through the richness of the vegan cheese and spinach.
- Crispy Roasted Potatoes: Seasoned roasted potatoes add a satisfying crunch and heartiness, making for a well-rounded meal.
- Fresh Green Salad: A light salad with mixed greens, cucumbers, and a tangy lemon dressing offers a fresh and healthy element alongside the richness of the empanadas.
- Vegan Aioli: Serve with a garlic-infused vegan aioli for an extra layer of luscious creaminess that pairs perfectly with each flaky bite.
- Chilled White Wine: A glass of crisp, chilled Sauvignon Blanc complements the flavors beautifully, adding a touch of elegance to your gathering.
- Sweet Potato Fries: Crispy, sweet potato fries bring a hint of sweetness that contrasts wonderfully with the savory filling, creating a delightful flavor balance.
These sides will transform your Vegan Garlic Spinach Empanadas into a well-rounded meal that delights every palate!
Vegan Garlic Spinach Empanadas Recipe FAQs
How do I choose the best spinach for empanadas?
Absolutely! When selecting spinach, look for vibrant green leaves that are fresh and crisp. Avoid any bunches with dark spots or wilting, as these indicate age. If using frozen spinach, ensure it’s free of ice crystals, which can affect texture once thawed.
What’s the best way to store leftover empanadas?
Very! Place leftover empanadas in an airtight container and refrigerate them for up to 3 days. To regain that delightful crispiness, reheat them in the oven rather than the microwave to ensure they are warm and crunchy when served.
Can I freeze vegan garlic spinach empanadas?
You bet! To freeze unbaked empanadas, tightly wrap each one in plastic wrap and store them in a freezer-safe bag. This protects them from freezer burn and allows them to last for up to 3 months. When ready to bake, just pop them in the oven straight from the freezer, adding an extra 5-10 minutes to the baking time for best results.
Why are my empanadas breaking apart during baking?
Ah, that can happen! Ensure that your dough is not too dry or dense, as this may lead to cracking. Allowing your dough to come to room temperature after chilling helps make it more pliable. Also, remember not to overfill your empanadas—keeping the filling to just 1-2 teaspoons will help prevent any unwanted explosions during baking!
Are there any dietary considerations for these empanadas?
Definitely! These empanadas are vegan but be cautious if you or anyone you serve has allergies. Ensure that any vegan cheese or substitutes used are labeled dairy-free and nut-free if needed. For gluten-free diets, simply substitute the flour with a suitable gluten-free flour blend, and you’re good to go!
How long can I keep frozen empanadas?
You can keep your frozen vegan garlic spinach empanadas for up to 3 months! Just remember to label the bags with the date, so you can enjoy them at their best. When you’re ready to enjoy, bake them as mentioned earlier, watching them closely so they reach that perfect golden crispiness.
Vegan Empanadas with Spinach for Healthy Snack Lovers
Ingredients
Equipment
Method
- In a large mixing bowl, whisk together the flour, baking powder, and salt until combined. Create a well in the center, melt the vegan butter, and pour it into the well along with the dairy-free milk. Mix until a dough forms, then knead gently on a floured surface for about 5 minutes until smooth. Wrap the dough in plastic wrap and chill for 30 minutes to firm up.
- While the dough chills, thaw the spinach and squeeze out excess moisture. In a skillet over medium heat, add a splash of olive oil and sauté the chopped onion and minced garlic until they soften and become fragrant, about 4-5 minutes. Stir in the spinach and seasonings, cooking for another 2-3 minutes before removing from heat. Let it cool, then fold in the vegan cheese.
- Once the dough has chilled, preheat your oven to 392°F (200°C) and line a baking tray with parchment paper. Roll out the dough to about 1/8-inch thickness and cut out circles. Place 1-2 teaspoons of filling in the center of each circle. Fold the dough over to create a crescent shape and seal the edges with a fork.
- Brush the top of each assembled empanada with olive oil and soy milk. Arrange them on the baking tray, leaving space between each one. Bake for approximately 20 minutes, or until golden brown and flaky. Allow to cool slightly before serving.
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