This homemade vegan spinach empanadas recipe can be enjoyed as a snack or a main course. They are mouthwatering good! Made with a savory spinach filling encased in a flaky pastry crust, these empanadas are a tasty and satisfying.
How to serve Vegan Spinach Empanadas
- Salsa: Serve with a fresh, homemade salsa. Pico de gallo or another tomato salsa for a burst of tangy, zesty flavors that complement the empanadas.
- Guacamole: A creamy, avocado-based guacamole can add a rich and luscious contrast to the empanadas. It provides a cool and creamy texture.
- Vegan Sour Cream: A dollop of vegan sour cream or tofu sour cream can add a tangy and creamy element. It pairs well with the savory spinach filling of the empanadas.
- Chimichurri Sauce: This tangy and herbaceous sauce is made with parsley, cilantro, garlic, vinegar, and oil. It is a popular condiment in South American cuisine. It can add a burst of fresh flavors to the empanadas.
- With a Salad: Serve the empanadas with a fresh green salad. Toss with a tangy vinaigrette or a citrus dressing to add a refreshing and crunchy element to the meal.
- Rice or Quinoa: Serve the empanadas over a bed of fluffy rice or quinoa. It adds some heartiness and make it a complete meal.
- Roasted Vegetables: Roasted vegetables, such as roasted bell peppers, zucchini, or sweet potatoes, can be a delicious. They make a nutritious side dish that complements the empanadas.
- Corn or Bean Salad: A refreshing corn or bean salad with a tangy dressing can add a burst of flavor.
- Vegan Coleslaw: A crunchy and creamy vegan coleslaw can provide a refreshing and contrasting texture to the empanadas. It adds flavor and crunch.
- Avocado Salad: A simple avocado salad with diced avocados, tomatoes, and onions is a nice side. Simply squeeze a little lemon or lime juice over it and season.
- Pickled Vegetables: Pickled vegetables, such as pickled onions, jalapenos, or carrots, can add a tangy and zesty kick. Put a few on the side of the dish of the empanadas.
- Vegan Cheese: Serve the empanadas with a side of vegan cheese, such as vegan shredded cheese or a creamy vegan cheese dip, for added richness and indulgence.
- Herbaceous Salad: A salad with fresh herbs, such as basil, cilantro, or mint, can add a burst of aromatic flavors that complement the empanadas and add a refreshing element.
- Dipping Sauces: Offer a variety of vegan dipping sauces, such as hot sauce, barbecue sauce, or sweet and sour sauce, for dipping the empanadas and adding extra flavor.
- Vegan Ranch Dressing: A creamy and tangy vegan ranch dressing can be a delicious dipping sauce or dressing for a side salad, adding richness and flavor to the empanadas.
- Cilantro Lime Rice: A fragrant and flavorful cilantro lime rice. It can be a delicious and aromatic side dish that pairs well with the empanadas, adding a burst of freshness.
To store spinach empanadas, follow these steps:
- Allow the empanadas to cool completely at room temperature before storing them to avoid condensation and sogginess.
- Place the cooled empanadas in an airtight container or wrap them tightly with plastic wrap.
- If stacking the empanadas in the container, separate them with parchment paper or plastic wrap to prevent them from sticking together.
- Label the container with the date to keep track of freshness.
- Store the empanadas in the refrigerator for up to 3-4 days.
If you need to store the empanadas for a longer period, you can also freeze them:
- Wrap each empanada tightly with plastic wrap or aluminum foil.
- Place the wrapped empanadas in an airtight container or freezer-safe bag.
- Label the container or bag with the date and contents.
- Store the empanadas in the freezer for up to 2-3 months.
When you’re ready to enjoy the empanadas again, simply thaw them in the refrigerator overnight before reheating in the oven or microwave. Reheating in the oven at a low temperature (around 300°F) for a few minutes will help restore their crispy texture. Avoid reheating in the microwave for too long, as it can make the empanadas soggy.
Proper storage will help maintain the quality and freshness of your vegan spinach empanadas for the best taste and texture when you’re ready to eat them again.
Vegan Spinach Empanadas
For the dough:
- 2 cups all-purpose flour
- ½ cup vegan butter or margarine, chilled and cubed
- ½ teaspoon salt
- ½ cup cold water
For the filling:
- 2 cups chopped spinach, fresh or frozen (thawed and drained)
- 1 cup vegan cream cheese
- 1 onion, finely chopped
- 2 cloves garlic, minced
- 1 tablespoon olive oil
- ½ teaspoon salt
- ¼ teaspoon basil
- ½ tespoon paprika (or smoked paprika)
- ½ teaspoon cumin (optional)
- ½ teaspoon chili powder (optional)
- salt and pepper to
- In a large bowl, whisk together the flour and salt. Add the vegan butter and use a pastry cutter or your hands to mix until the mixture is crumbly.
- Add the cold water and mix until a dough forms. Knead the dough for a few minutes until it's smooth and elastic.
- Cover the dough and let it rest in the refrigerator for at least 30 minutes
- In a pan, heat the olive oil over medium heat. Add the onion and garlic and cook until the onion is translucent.
- Add the spinach and cook until it's wilted. Remove from heat and let it cool.
- Once the spinach mixture is cooled, season it with paprika, cumin, chili powder and cayenne pepper (if using). Add salt and pepper. Stir well to combine
- Preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper.
- On a floured surface, roll out the dough to about 1/8 inch thick. Use a cookie cutter or a glass to cut circles out of the dough.
- In a small bowl, mix together the vegan cream cheese and the spinach mixture. Spoon a small amount of the mixture onto each dough circle.
- Fold the dough over the filling and use a fork to crimp the edges closed.
- Place the empanadas on the prepared baking sheet and bake for 20-25 minutes, or until golden brown. Serve warm.