Discover a fast, healthy, and delicious vegan spinach empanada recipe perfect for weeknight meals. Simple ingredients, minimal prep, and big flavor!
Imagine the aroma of buttery‑golden empanadas filling your kitchen, each bite bursting with bright, garlicky spinach and a hint of nutty nutritional yeast. This quick vegan spin‑filled pastry is the perfect weeknight treat—simple, comforting, and ready in under 30 minutes.
🛒 Ingredients
- fresh spinach
- vegan empanada dough (store‑bought or homemade)
- olive oil
- nutritional yeast (optional)
- salt
- pepper
👩🍳 How to Make It
- Sauté the spinach in a drizzle of olive oil until wilted; season with salt, pepper, and nutritional yeast if using.
- Let the spinach cool, then spoon a generous amount onto the center of each empanada dough circle.
- Fold the dough over the filling, press the edges with a fork to seal, and brush the tops with a little more olive oil.
- Bake at 375°F (190°C) for 15‑20 minutes, or until golden brown and crisp.
- Serve warm with your favorite vegan dipping sauce.
🍽️ Serving Suggestions
- Plate three empanadas on a rustic wooden board, drizzle with a smoky chipotle‑lime vegan aioli, and scatter fresh microgreens for a pop of color.
- Serve a warm batch alongside a crisp mixed‑leaf salad tossed in lemon‑tahini dressing for a balanced dinner.
- Turn them into a party snack: arrange bite‑size empanadas on a platter with a trio of dips—roasted red pepper, avocado‑cilantro, and tangy mango salsa.
💡 Chef's Tips & Variations
- Add a spoonful of sautéed mushrooms or caramelized onions to the spinach for extra umami depth.
- Swap the plain dough for a whole‑grain or spelt version to boost fiber and give the crust a nutty flavor.
- Give the filling a cheesy twist by stirring in a tablespoon of vegan cashew “cheese” or extra nutritional yeast before sealing.
- For a gluten‑free option, use pre‑made gluten‑free empanada wrappers or make your own with a blend of rice flour and tapioca starch.
Save this pin and try the empanadas tonight!
