I fell in love with empanadas the first time I bit into one: crisp, golden pastry giving way to a warmly spiced filling. These vegan empanadas capture that comfort without dairy or meat. They bake up reliably, travel well, and pair with everything from a simple salsa to a bright green chimichurri.

This recipe is straightforward and forgiving. The dough comes together with pantry staples and vegetable oil, so no chopping cold butter or wrestling with cold palms. The filling is seasoned black beans, corn, peppers, and cilantro — bright, textured, and satisfying.

Read through the steps once, prep your mise en place, and you’ll be turning out empanadas in about an hour and a half (including chilling and baking). These are great for meal prep, snacks, and feeding a crowd. I’ll walk you through the why behind each step and share swaps so you can adapt with what you have.

Ingredients at a Glance

3 cups all-purpose flour — the base for the dough; gives structure and a tender crust when balanced with oil and water.
1/2 teaspoon salt — seasons both dough and filling; don’t skip it or the pastry will taste flat.
3/4 cup vegetable oil — replaces butter for a flaky, vegan crust; keeps dough pliable and easy to roll.
1/2 cup cold water — hydrates the dough; cold water helps keep the pastry from becoming greasy.
1 large onion, diced — builds savory sweetness in the filling; cook until soft for best texture.
1 red bell pepper, diced — adds color, crunch, and a mild sweetness that pairs with the beans.
2 cloves garlic, minced — aromatic backbone; add toward the end of sautéing to avoid burning.
1 teaspoon cumin — earthy, warm spice that gives the filling depth.
1/2 teaspoon paprika — for a gentle smokiness and color.
1/2 teaspoon black pepper — fresh ground is best; balances the spices and brightens the filling.
1 cup black beans, cooked and drained — protein and texture; give a gentle mash if you prefer a more cohesive filling.
1/2 cup corn, cooked — sweetness and pop; canned or frozen both work once drained or thawed.
1/4 cup fresh cilantro, chopped — bright finish; stir in off the heat to keep its freshness.

Build Vegan Empanadas Step by Step

In a large bowl combine 3 cups all-purpose flour and 1/2 teaspoon salt.
Gradually add 3/4 cup vegetable oil and 1/2 cup cold water to the flour mixture, stirring until a dough forms. Knead briefly in the bowl or on a lightly floured surface until smooth and cohesive (about 1–2 minutes).
Cover the dough and refrigerate for 30 minutes.
While the dough rests, prepare the filling. Heat a skillet over medium heat. Add the 1 large diced onion, 1 red diced bell pepper, and 2 cloves minced garlic to the skillet and cook, stirring occasionally, until the vegetables are soft (about 6–8 minutes).
Stir in 1 teaspoon cumin, 1/2 teaspoon paprika, and 1/2 teaspoon black pepper. Add 1 cup cooked, drained black beans and 1/2 cup cooked corn. Cook the mixture, stirring, for 5 more minutes to heat through.
Remove the skillet from the heat and stir in 1/4 cup chopped fresh cilantro. Transfer the filling to a bowl to cool slightly so it is easier to handle.
Preheat the oven to 375°F (190°C). Prepare a baking sheet.
On a lightly floured surface, roll the chilled dough to about 1/8–1/4 inch thickness. Use a 4-inch round cutter or the rim of a glass to cut circles from the dough.
Spoon about 1 to 2 tablespoons of the filling onto one half of each dough circle, leaving a small border around the edge.
Fold the other half of the circle over the filling to form a half-moon. Press the edges together to seal, then crimp the edges with a fork or by pinching to ensure they are fully closed. Place the sealed empanadas on the prepared baking sheet.
Bake the empanadas in the preheated oven until golden, about 25 minutes. Remove from the oven, let cool slightly, and serve warm.

Top Reasons to Make Vegan Empanadas

They’re portable and mess-free — perfect for picnics, lunchboxes, or a casual appetizer spread.
Ingredient-flexible — the base recipe is forgiving and welcomes substitutions based on seasonality or pantry items.
Make-ahead friendly — dough and filling can be prepared in advance and assembled just before baking.
Balanced texture — tender pastry and a hearty filling give you an all-in-one bite that satisfies both cravings and appetite.
Vegan and crowd-pleasing — these appeal to varied diets without sacrificing flavor or comfort.

Ingredient Swaps & Substitutions

All-purpose flour — swap for half whole wheat if you want nuttiness; expect a denser crust. You can also use a gluten-free blend, but the texture will be different.
Vegetable oil — olive oil or avocado oil can be used; olive oil will lend a fruitier note, avocado oil keeps a neutral flavor.
Black beans — substitute pinto beans, kidney beans, or mashed chickpeas for a different texture and flavor profile.
Corn — frozen or canned corn both work; if using fresh, briefly sauté it with the veggies to soften.
Red bell pepper — swap with roasted red pepper for a smoky-sweet twist, or use green bell pepper if that’s what you have.
Cilantro — if you’re not a cilantro fan, parsley or green onion adds freshness without the cilantro flavor.

Tools & Equipment Needed

Large mixing bowl — for combining the dough without crowding.
Rolling pin — essential for rolling dough to an even thickness.
4-inch round cutter or glass rim — for consistent empanada sizes.
Skillet — to cook the filling and concentrate the flavors.
Baking sheet — line with parchment for easy cleanup and to prevent sticking.
Measuring cups and spoons — accurate measures matter for consistent texture.

Don’t Do This

Don’t overfill the dough circles — too much filling will steam-open the seams or leak during baking.
Don’t skip chilling — the short rest firms the dough and makes rolling easier; skipping it can lead to a greasy or tough crust.
Don’t burn the garlic — add it after the onion has softened to keep it from turning bitter.
Don’t crowd the baking sheet — give empanadas a little breathing room so they brown evenly.

Holiday-Friendly Variations

Festive Colors: Fold empanadas using dyed dough edges (tiny food-safe gel colors) or sprinkle with sesame seeds for a holiday touch.
Hearty Winter Filling: Add roasted root vegetables (carrot, sweet potato) with the black beans for a cozy seasonal version.
Spiced-Up New Year: Stir in a pinch of cinnamon and a splash of orange juice to the filling for a subtle warm-sweet note that pairs well with citrus-forward salsas.
Appetizer Platter: Make mini empanadas with a 2–3 inch cutter and serve with a trio of dips — tomato salsa, vegan crema, and chimichurri.

Method to the Madness

The dough in this recipe relies on oil rather than solid fat, which yields a pliable, slightly crisp crust after baking. Oil coats flour proteins and limits gluten development; that’s what keeps the pastry tender. The cold water helps ensure the fat doesn’t warm up too quickly, which can make dough greasy.

For the filling, cook the vegetables until soft — that concentrates their sweetness and removes excess moisture. Beans should be drained and roughly folded in so the filling holds together but still has texture. Cooling the filling briefly makes it easier to handle and prevents the dough from becoming soggy.

Sealing is where many home cooks lose steam. Use a fork to crimp for a reliable seal, or pinch and roll a small rope with your fingers for a rustic finish. If you find seams opening during baking, next time brush the edge of the dough with a touch of water before sealing — it acts like glue.

How to Store & Reheat

Refrigerate: Store cooled empanadas in an airtight container in the refrigerator for up to 3 days.
Freeze: Arrange baked and cooled empanadas on a tray, freeze until firm, then transfer to a freezer bag for up to 2 months. Reheat from frozen.
Reheat: For best texture, reheat in a 350°F (175°C) oven for 10–15 minutes (from refrigerated) or 20–25 minutes (from frozen) until heated through and the crust is crisp.
Microwave: Not recommended for long-term crispness, but 45–60 seconds will warm one empanada quickly if you’re in a pinch.

Common Qs About Vegan Empanadas

Can I make the dough ahead of time? Yes. The dough can be wrapped and chilled for up to 24 hours. Let it sit at room temperature a few minutes before rolling so it’s easier to work with.
Can I bake these instead of frying? This recipe is designed to be baked. It gives a crisp, golden crust without the extra oil from frying.
How do I prevent a soggy bottom? Avoid over-wet fillings and be sure to cool the filling slightly before assembling. Also, preheat the oven fully and use a hot baking sheet if possible to jump-start the crust’s browning.
Can I freeze before baking? Yes. Freeze assembled empanadas on a tray until solid, then transfer to a bag. Bake from frozen, adding extra baking time until golden and heated through (roughly 5–10 minutes more).
How can I make them spicier? Add chopped jalapeño to the filling, a pinch of cayenne, or serve with a spicy salsa or hot sauce on the side.

Before You Go

These Vegan Empanadas are one of those recipes that reward small investments of time with big returns. Once you’ve made them, you’ll see how simple flavors combine into something comforting and vibrant. They’re flexible, freezer-friendly, and look beautiful on a platter.

If you try them, let me know how you filled yours and what dip you served alongside. I love hearing twists and saving new ideas for the next round.

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Vegan Empanadas

Baked vegan empanadas filled with a seasoned black bean and corn mixture. A simple dough comes together quickly and is chilled before rolling and filling.

Servings: 12 servings

Ingredients

3 cupsall-purpose flour
1/2 teaspoonsalt
3/4 cupvegetable oil
1/2 cupcold water
1 large oniondiced
1 red bell pepperdiced
2 clovesgarlicminced
1 teaspooncumin
1/2 teaspoonpaprika
1/2 teaspoonblack pepper
1 cupblack beanscooked and drained
1/2 cupcorncooked
1/4 cupfresh cilantrochopped

Instructions

In a large bowl combine 3 cups all-purpose flour and 1/2 teaspoon salt.
Gradually add 3/4 cup vegetable oil and 1/2 cup cold water to the flour mixture, stirring until a dough forms. Knead briefly in the bowl or on a lightly floured surface until smooth and cohesive (about 1–2 minutes).
Cover the dough and refrigerate for 30 minutes.
While the dough rests, prepare the filling. Heat a skillet over medium heat. Add the 1 large diced onion, 1 red diced bell pepper, and 2 cloves minced garlic to the skillet and cook, stirring occasionally, until the vegetables are soft (about 6–8 minutes).
Stir in 1 teaspoon cumin, 1/2 teaspoon paprika, and 1/2 teaspoon black pepper. Add 1 cup cooked, drained black beans and 1/2 cup cooked corn. Cook the mixture, stirring, for 5 more minutes to heat through.
Remove the skillet from the heat and stir in 1/4 cup chopped fresh cilantro. Transfer the filling to a bowl to cool slightly so it is easier to handle.
Preheat the oven to 375°F (190°C). Prepare a baking sheet.
On a lightly floured surface, roll the chilled dough to about 1/8–1/4 inch thickness. Use a 4-inch round cutter or the rim of a glass to cut circles from the dough.
Spoon about 1 to 2 tablespoons of the filling onto one half of each dough circle, leaving a small border around the edge.
Fold the other half of the circle over the filling to form a half-moon. Press the edges together to seal, then crimp the edges with a fork or by pinching to ensure they are fully closed. Place the sealed empanadas on the prepared baking sheet.
Bake the empanadas in the preheated oven until golden, about 25 minutes. Remove from the oven, let cool slightly, and serve warm.

Equipment

Large Bowl
Skillet
Baking Sheet
Rolling Pin
4-inch round cutter or glass
Fork
Oven

Prep Time20

Cook Time35

Total Time1 25