Plant-Based Empanadas Recipe

Plant-Based Empanadas Recipe

How To Make Plant-Based Empanadas

Nowadays, you can enjoy empanadas without the guilt of the extra calories. This plant-based recipe retains the beef flavor while being a healthy alternative.

Preparation: 5 minutes
Cooking: 20 minutes
Total: 25 minutes



For Coleslaw Mixture:

  • 1 ¾cupscoleslaw
  • ½tspsalt
  • ½tspblack pepper
  • 2tspCayenne pepper
  • 2tspred chili flakes
  • 1tspcumin seeds

For Empanada:

  • 15ozplant-based ground beef
  • 1cupcoleslaw mixture
  • 10pre-made empanada dough disks/shells
  • ½cuponion
  • 1cuppeas
  • 1cupcorn
  • 1tspgarlic cloveminced
  • ½tspsalt
  • ½tspblack pepper
  • 2tspCayenne pepper
  • 2tspred chili flakes
  • 1tspcumin seeds


  1. Boil water. To this, add the raw coleslaw and seasoning. Stir frequently for 5 minutes or until reaching desired crunchiness. Once reached, turn off the pot.

  2. In a separate bowl, season the plant-based ground beef.

  3. In a pan on medium heat, saute the garlic, onion, peas, and corn and add the seasoned plant-based ground beef.

  4. Cook the meat for 10 mins, then combine the cooked coleslaw with the plant-based ground beef.

  5. To assemble, add a scoop of the plant-based beef and coleslaw mixture on an empanada disk.

  6. Press the empanada disk with an empanada presser or with a fork.

  7. Heat a pan with oil and fry the empanadas for 2 mins on each side.

  8. Serve warm.

  9. Enjoy!


  • Calories: 1156.69kcal
  • Fat: 38.25g
  • Saturated Fat: 8.79g
  • Trans Fat: 0.58g
  • Monounsaturated Fat: 11.46g
  • Polyunsaturated Fat: 14.94g
  • Carbohydrates: 169.84g
  • Fiber: 15.81g
  • Sugar: 36.22g
  • Protein: 33.25g
  • Cholesterol: 38.60mg
  • Sodium: 1863.85mg
  • Calcium: 321.48mg
  • Potassium: 1059.49mg
  • Iron: 9.57mg
  • Vitamin A: 99.15µg
  • Vitamin C: 50.52mg
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