Vegan Filipino Empanadas

Vegan Filipino Empanadas are filled with a vibrant blend of sweet potato, green peas, and fragrant spices, all encased in a flaky, golden-brown crust. This plant-based take on a beloved Filipino dish delivers a satisfying combination of savory and slightly sweet flavors. Perfect for snacks or appetizers, these empanadas are a delicious way to introduce vegan Filipino food into your home.

Table of Contents

• Why Vegan Filipino Empanadas Will Be Your New Favorite
• Everything You Need for Vegan Filipino Empanadas
• How To Make Vegan Filipino Empanadas Step by Step
• Easy Ingredient Swaps
• Common Questions About Vegan Filipino Empanadas
• Pro Tips and Shortcuts
• A Look into the Origins of This Filipino Dish

Why Vegan Filipino Empanadas Will Be Your New Favorite

• These empanadas are an excellent way to enjoy familiar Filipino flavors in a vegan format. The sweet potato provides a rich texture, while cumin and soy sauce add complexity.
• The flaky, homemade dough pairs perfectly with the hearty vegetable filling, making them a crowd-pleasing snack or appetizer. They work well for casual gatherings or packed lunches.
• With simple pantry staples and fresh vegetables, these empanadas are both budget-friendly and easy to make. You don’t need specialty ingredients to create something flavorful and satisfying.
• They’re entirely customizable, allowing you to make slight adjustments to the filling depending on what’s in your fridge. This flexibility is ideal for creative home cooks or beginner chefs.

Everything You Need for Vegan Filipino Empanadas

• 2 cups all-purpose flour
• 1/2 teaspoon salt
• 1/4 cup vegetable oil
• 6 tablespoons cold water
• 1 cup cooked and mashed sweet potato
• 1/2 cup green peas
• 1/2 cup diced carrots
• 1/2 cup diced bell pepper
• 1/4 cup chopped onions
• 2 cloves garlic, minced
• 1 tablespoon soy sauce
• 1 teaspoon ground black pepper
• 1 teaspoon ground cumin
• 1 tablespoon vegetable oil (for sautéing)
• 1 tablespoon chopped fresh parsley (optional)

The sweet potato creates a creamy, slightly sweet base for the filling, while the cumin adds an earthy warmth. These ingredients combine to capture the essence of traditional Filipino empanadas but in a plant-based form.

How To Make Vegan Filipino Empanadas Step by Step

1. In a large bowl, combine the flour and salt.
2. Add the vegetable oil to the flour mixture and mix until crumbly.
3. Gradually add cold water, a tablespoon at a time, mixing until a dough forms. Knead the dough on a floured surface for about 5 minutes, then cover and let it rest for 30 minutes.





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4. In a skillet, heat 1 tablespoon of vegetable oil over medium heat. Sauté onions and garlic until translucent, about 2-3 minutes.
5. Add diced carrots and bell pepper, cooking for another 5 minutes until softened.
6. Stir in the cooked and mashed sweet potato, green peas, soy sauce, black pepper, cumin, and parsley. Cook for an additional 2-3 minutes, then remove from heat.
7. Preheat the oven to 375°F (190°C).
8. Roll out the dough on a floured surface to about 1/8 inch thick, then cut out circles using a cookie cutter or a glass.
9. Place a tablespoon of the filling in the center of each dough circle.
10. Fold the dough over the filling and press the edges to seal, using a fork to crimp if desired.
11. Arrange the empanadas on a baking sheet lined with parchment paper.
12. Bake for 25-30 minutes, or until golden brown. Let cool slightly before serving.

Easy Ingredient Swaps

• Use whole wheat flour instead of all-purpose flour for a nuttier flavor and added fiber. The dough may be slightly denser but still works well.
• If sweet potatoes aren’t available, try mashed butternut squash or pumpkin. These substitutes offer a similar texture and mild sweetness.
• For more protein, you can add finely crumbled tofu to the filling. It absorbs the seasoning beautifully and provides a hearty bite.

Common Questions About Vegan Filipino Empanadas

• Can I freeze these empanadas? Yes, you can freeze them either before or after baking. Before baking, arrange them on a tray, freeze until firm, then transfer to a container. Bake directly from frozen.
• What’s the best way to reheat them? Reheat empanadas in a 350°F (175°C) oven for 10-15 minutes to regain their crispness. Avoid microwaving as it can make the crust soggy.
• Can I make the dough in advance? Yes, the dough can be made up to a day ahead. Store it in the refrigerator, wrapped in plastic, and let it sit at room temperature for 15 minutes before rolling out.

Pro Tips and Shortcuts

• Chill the dough before rolling to make it easier to handle and to create a flakier crust. Cold dough is less sticky and holds its shape better.
• Dice all vegetables evenly to ensure they cook at the same rate. Consistent sizing also improves the texture of the filling.
• Use parchment paper when baking to prevent sticking and make cleanup easier. It also helps the empanadas bake evenly.
• If you’re short on time, use a store-bought vegan pastry dough. It’s a convenient alternative without compromising on flavor or texture.

A Look into the Origins of This Filipino Dish

Empanadas have a long history in the Philippines, originally introduced through Spanish colonization. Over time, Filipino communities added local flavors and ingredients to make the dish their own.

In regions like Ilocos, empanadas are filled with unique ingredients such as green papaya or longganisa. This vegan version honors the adaptability of Filipino empanadas while making it accessible to plant-based diets.