Vegan Empanadas


45 MIN


25 MIN



A delicious recipe for vegan empanadas! You can enjoy them as a starter, main meal or even a snack!
Recipe and photos by Tommy Dion, Le cuisinomane.


  • 1 x For the dough:
  • 3 x Cups All Purpose Flour
  • 0.5 x Cup Oil
  • 125 x ml Water
  • 0.5 x teaspoon salt
  • 1 x For the filling:
  • 1 x 250 grams VG Gourmet Taco & Chili Crumble
  • 0.5 x cup red onion, finely chopped
  • 0.5 x cup frozen corn
  • 2 x garlic clove
  • 2 x Swiss chard leaf, chopped
  • 1 x Tbsp. oil (to brush the dough before cooking)


  1. For the dough: In a large bowl, combine flour and salt, then add oil. Mix in water a little at a time to incorporate well.
  2. Roll out dough on a floured work surface. Using a cookie cutter (or a round bowl), cut out the dough into circles. This recipe should give you between 12 and 15 units.
  3. For the stuffing: 1. In a saucepan, sauté onion, garlic, corn and swiss chard with 1 tablespoon vegetable oil. Cook for 5 minutes over low heat. Add the VG Gourmet Taco & Chili Crumble and mix well. To assemble the empanadas: Spread 1 tablespoon of filling in the center of the dough and fold in half. Pinch the ends to seal the empanadas.
  4. Before baking, brush the empanadas with a little oil. Bake at 400˙F for 25 to 30 minutes or until golden brown.

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