This Recipe for Vegan Empanadas is Both Healthy and Delicious

Photo by Abby Kihano from Pexels

One thing that we adore about empanadas is that you can fill them with whatever you feel like and make them as delicious as you want to be. They’re the ideal vegan dish because you can stuff them up with all your favorite veggies, and this recipe will provide you with all the inspiration you need.

Bianca Zapatka, whose delicious vegan recipes attracted over half a million followers on Instagram, was the one who gave us this amazing idea on her blog. Her original idea included spinach and garlic, but what makes this recipe so amazing is that you can add pretty much anything you like.

Zapatka herself experimented with everything from russet and sweet potatoes, carrots, red bell peppers, and peas – and so should you!

View this post on Instagram

Crispy baked Empanadas with healthy veggie filling! 😍 These yummy pockets are really one of my favorites when it comes to simple finger food snacks 😋 who wants wants one? 🙋🏼‍♀️ . 👉🏻 The basic RECIPE is on my blog – Click the link in my bio or head over my insta-story or enter the following link into your browser👇🏻 . . While the recipe on my blog calls for a spinach filling, I made a mixed veggie filling this time with cooked russet potatoes and sweet potatoes, carrots, red bell peppers, and peas. You can really get creative with the stuffing! Simply sauté or cook your favorite finely chopped veggies. Then mix with spices and some dairy-free cheese or cashew ricotta or vegan feta or whatever you like! You can find different „stuffed food recipes“ on my blog which are very versatile to use! Just have a look around! 😊 . Happy Monday, my dears! 😘 . . . 🇩🇪 Knusprig gebackene Empanadas mit gesunder Gemüsefüllung! 😍 Diese leckeren Taschen sind wirklich einer meiner Favoriten, wenn es um einfache Fingerfood-Snacks geht 😋 Wer möchte eine? 🙋🏼‍♀️ . 👉🏻 Das REZEPT ist auf meinem Blog oder im Kochbuch – der Link ist oben in meiner Bio oder Insta-Story👆🏻 . Während das Rezept auf meinem Blog eine Spinatfüllung vorsieht, habe ich dieses Mal eine gemischte Gemüsefüllung mit gekochten normalen Kartoffeln und Süßkartoffeln, Karotten, Paprika und Erbsen zubereitet. Ihr könnt mit der Füllung wirklich kreativ werden! Bratet oder kocht einfach euer liebstes fein gehacktes Gemüse. Dann mischt es mit Gewürzen und etwas veganem Käse oder Cashew-Ricotta oder veganem Feta oder was auch immer ihr mögt! Auf meinem Blog findet ihr verschiedene „Gefüllte-Rezepte“, die sehr vielseitig verwendbar sind! Schaut euch einfach um! 😊 . Habt noch einen schönen Montag, meine Lieben! 😘 . . . . . . . . #empanadas #plantbased #veganfood #foodie #instafood #food #veggies #cleaneating #fitfood #vegan #bestofvegan #partyfood #dinner #LetsCookVegan #buzzfeast #gloobyfood #beautifulcuisines #veganfoodspot #f52grams #huffposttaste #foodandwine #fingerfood #veganrecipes #snack #foodgawker #whatveganseat #foodblog #snacks #rezepte #thefeedfeed

A post shared by Bianca Zapatka | Food Recipes (@biancazapatka) on



  • 300 g of flour
  • 100 g vegan butter margarine
  • 1 tsp salt
  • 1 tsp baking powder
  • 150 ml of plant-based milk (or water) lukewarm


  • 1 onion
  • 2 cloves of garlic
  • 300 g of frozen spinach
  • 150 g of grated vegan cheese (or vegan cream cheese/feta)
  • salt and pepper
  • chili (optional)
  • nutmeg (optional)

To Brush

  • 3 tbsp soy milk
  • 1-2 tbsp olive oil
  • 1 pinch of turmeric (optional)



  1. Combine flour with baking powder and salt in a large bowl. Form a pile and press a hollow into the heaped flour.
  2. Melt the vegan butter in a saucepan. Allow to cool slightly and add into the flour hollow. Pour in plant-based milk (or water) and knead everything to a nice smooth dough.
  3. Then form the dough into a ball, wrap in cling film and place in the fridge to chill for at least 1/2 hour.


  1. Defrost and press the spinach.
  2. Peel onion and garlic and finely chop.
  3. Heat oil in a pan. Sauté chopped onion and garlic briefly. Add spinach and season with salt, pepper, a bit of nutmeg and chili to taste. Then set aside and let cool slightly.
  4. Remove the dough from the fridge and knead again on a lightly floured surface. Then roll it out and cut out 10 cm diameter circles.
  5. Knead again the remaining dough, roll out and then cut out. Continue this process until the dough is used up.
  6. Place 1-2 tsp filling in the center of each dough circle and fold the empanadas into a crescent. Then press the edges firmly with a fork.
  7. Brush a baking tray with oil (or line with baking paper) and place the dumplings on top.
  8. Mix the olive oil, soy milk, and turmeric and brush the filled empanadas with the mixture.
  9. Bake them in a preheated oven at 200°C for about 20 minutes until golden brown and crispy. (Optionally you can also fry them).