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These WFPB Argentine Empanadas are hearty, healthy, and irresistibly good! A tender whole wheat crust wraps around a flavorful filling of lentils, soy curls, and olives — baked to golden perfection without the use of oil.
There’s nothing quite like the comforting aroma of freshly baked empanadas filling your kitchen.
These WFPB Argentine Empanadas bring back all the traditional flavors I grew up with — but made 100% plant-based, oil-free, and healthy enough to enjoy any day of the week.
The filling is rich, meaty, and deeply flavorful thanks to soy curls, lentils, smoked paprika, and cumin. Add a few chopped olives and raisins for that authentic Argentine touch — and you’ve got a flavor-packed meal that’s both nostalgic and nourishing!
Pair them with my Whole Wheat Empanada Dough (Oil-Free) for a flaky yet tender crust that bakes up beautifully golden.
💡 This recipe makes enough filling for two batches of my Whole Wheat Empanada Dough — about 16–20 empanadas. You can freeze half the filling for next time or double the dough if you’re feeding a crowd!
🚫WHAT ALLERGENS/INGREDIENTS IS THIS RECIPE FREE FROM?
This recipe is naturally free from common allergens and perfect for many dietary lifestyles:
- Dairy-Free
- Egg-Free
- Vegan
- Oil-Free
- Refined Sugar-Free
🌱WHY THIS RECIPE WORKS AND WHY IS IT GOOD FOR YOU
If you’ve ever wished empanadas could be both indulgent and nourishing, this is your recipe. It takes the traditional Argentine “empanadas de carne” and transforms them into a wholesome, plant-based version that doesn’t compromise on flavor or texture.
• Soy Curls + Lentils = Power Protein Combo. Together, they mimic ground beef perfectly — rich in protein, hearty, and satisfying.
• Smoky & Spiced Just Right. Paprika, cumin, oregano, and a hint of soy sauce add depth and umami without the need for meat.
• No Oil, No Frying. These empanadas are baked, not fried, keeping them light while achieving that crave-worthy golden crust.
• Meal-Prep Friendly. The filling freezes beautifully, and the empanadas reheat perfectly for quick weekday meals.
Every bite delivers comfort, nostalgia, and nourishing ingredients that make this Argentine classic truly guilt-free.
🍽 HOW TO PREPARE THESE WHOLE WHEAT VEGAN EMPANADA
📌(Please read the printable recipe card below for detailed ingredients, measurements, steps, and notes)
The filling comes together in one skillet — then all that’s left is to fill, fold, and bake! Easy enough for beginners and fun to make with family.
Let’s explore the kitchen tools, required ingredients, and steps, with helpful pictures as needed.
🥣USEFUL KITCHEN EQUIPMENT
Discover all the essential tools and ingredient staples for my plant-based kitchen on my Amazon Storefront.
To make this recipe, you’ll need:
- Non-Stick Skillet or pot – For sautéing the filling.
- Wooden Spoon – To stir and mix evenly.
- Baking Tray – For baking to golden perfection.
- Empanada maker set – To make uniform empanadas
- Parchment Paper – Prevents sticking and makes cleanup easy.
Now, let’s review the list of ingredients and potential substitutions, where applicable.
📝INGREDIENTS NOTES
Here is a list of everything you will need to prepare this recipe:
- Soy Curls – Create a meaty texture and soak up flavor beautifully.
- Vegan Bouillon Powder – Deepens savory flavors and provides a rich umami base. I use this recipe.
- Onion, Garlic & Bell Peppers – The aromatic base of every Argentine filling.
- Cooked Lentils– Add protein, fiber, and a soft, hearty texture.
- Tomato Paste – Adds body and color while tying all the flavors together.
- Smoked Paprika, Cumin & Oregano – The iconic Argentine spice trio that makes the filling sing.
- Soy Sauce (Optional) – Adds richness and umami for a deeper, “beefy” flavor.
- Green Olives & Raisins (Optional) – The sweet-savory touch that defines traditional empanadas.
- Whole Wheat Empanada Dough (Oil-Free) – A wholesome, tender crust to hold the magic inside.
👩🍳DIRECTIONS
To make these vegan empanadas, follow these steps:
1️⃣ Soak the Soy Curls and prepare the dough: Soak the soy curls in hot water with one tablespoon of bouillon for 10 minutes. Drain well and chop finely for a ground-meat-like texture. While the soy curls soak, prepare the Whole Wheat Empanada Dough (Oil-Free) and let it rest while you cook the filling.
2️⃣ Sauté the Vegetables: In a non-stick skillet/pot, add the vegetable broth, then the onion, garlic, and both bell peppers. Add a pinch of salt and cook 5–7 minutes until softened and fragrant.
3️⃣ Build the Flavor: Add the chopped soy curls, tomato paste, remaining bouillon, smoked paprika, 1 tablespoon cumin, oregano, and chili flakes (if using). Cook for 3–4 minutes, stirring frequently to develop depth and color.
4️⃣ Add the Lentils and Finish the Filling: Stir in lentils, olives, and raisins. Mix well, then season with salt, pepper, the remaining tablespoon of cumin, and soy sauce. Simmer for 5 minutes until heated through and flavorful. Let cool slightly before assembling.
5️⃣ Assemble the Empanadas: Roll the dough into 5–6-inch discs. Dab a little water around the edge of the disc to help it stick. Add 2 tablespoons of filling to the center, fold in half, and seal the edges with a fork or a traditional repulgue fold.
6️⃣ Bake: Preheat oven to 375°F (190°C). Arrange empanadas on a parchment-lined tray. Brush tops with a mix of unsweetened plant milk and maple syrup for a golden finish. Bake for 20–25 minutes until golden brown and fragrant.
7️⃣ Cool & Serve: Let them rest for a few minutes before serving. Enjoy warm with a fresh salad, chimichurri, or your favorite dipping sauce.
💡RECIPE TIPS & VARIATIONS
Add a pinch of chili flakes or cayenne for a mild kick.
Skip the raisins if you prefer a purely savory flavor.
Use some of the soy curl soaking broth in the filling for extra depth.
Freeze unbaked empanadas for easy meals later — bake them straight from the freezer.
For extra shine, brush the tops with a mixture of plant milk and maple syrup before baking.
❓FREQUENTLY ASKED QUESTIONS (FAQs)
Can I make these ahead of time?
Yes! Shape the empanadas and refrigerate up to 24 hours before baking. Bake when ready to serve.
How do I store leftovers?
Store in an airtight container in the fridge for up to 3 days. Reheat in the oven or air fryer until warm and crispy.
Can I freeze them?
Absolutely! Freeze baked or unbaked empanadas for up to 3 months. Bake directly from frozen, adding 5 extra minutes to the cooking time.
MORE DELICIOUS RECIPES TO TRY!
📽️WATCH THE STEP-BY-STEP VIDEO!
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🖨️PRINTABLE RECIPE CARD
ARGENTINE BEEF-STYLE EMPANADAS (Plant-based Recipe, Oil-Free)
Ingredients
- 1 cup soy curls (50 g)
- 1 cup hot water (240 ml)
- 2 Tbsp vegan bouillon powder (divided)
- 1 onion (large, diced)
- 1 red bell pepper (diced)
- 1 small green bell pepper (diced)
- 3 garlic cloves (minced)
- 1½ cups cooked lentils (250 g)
- 3 Tbsp tomato paste
- 1 Tbsp smoked paprika
- 2 Tbsp cumin (divided, 1 while cooking and 1 at the end)
- 1 tsp oregano
- ¼ tsp chili flakes (optional)
- ¼ cup vegetable broth (60 ml)
- ¼ cup green olives, chopped (35 g)
- 2 Tbsp raisins (optional) (20 g)
- Salt & pepper to taste
- 2 Tbsp soy sauce (optional, for flavor)
- 2 recipes Whole Wheat Empanada Dough (Oil-Free)
- Unsweetened plant milk + maple syrup (for brushing)
Instructions
- Soak the Soy Curls: Soak the soy curls in hot water with one tablespoon of bouillon for 10 minutes. Drain well and chop finely for a ground-meat-like texture. While the soy curls soak, prepare the Whole Wheat Empanada Dough (Oil-Free) and let it rest while you cook the filling.
- Sauté the Vegetables: In a non-stick skillet, add vegetable broth, then the onion, garlic, and bell peppers with a pinch of salt. Cook for 5–7 minutes until softened.
- Build the Flavor: Add the soy curls, tomato paste, remaining bouillon, paprika, one tablespoon cumin, oregano, and chili flakes (if using). Cook for 3–4 minutes to allow the flavors to blend.
- Add the Lentils and Finish the Filling: Stir in lentils, olives, and raisins. Mix well, then season with salt and pepper, add the remaining tablespoon of cumin and soy sauce. Simmer for 5 minutes until heated through and flavorful. Let cool slightly.
- Assemble the Empanadas: Roll the dough into 5–6-inch discs. Dab a little water around the edge of the disc to help it stick. Add 2 tablespoons of filling to the center, fold in half, and seal edges with a fork or traditional fold.
- Bake: Preheat oven to 375°F (190°C). Place empanadas on a parchment-lined baking tray. Brush with a mixture of plant milk and maple syrup. Bake for 20–25 minutes until golden brown and fragrant.
- Cool & Serve: Let them rest for a few minutes before serving. Enjoy it warm, accompanied by a side of chimichurri or a fresh salad.
Notes
- Yields enough filling for 2 recipes of Whole Wheat Empanada Dough (Oil-Free) — about 16–20 empanadas.
- Make the filling a day ahead to save time on busy days.
- Use some of the soy curl soaking liquid for a richer flavor.
- Empanadas freeze well — store in freezer bags with parchment between layers.
- Reheat in the oven to restore that freshly baked texture.
DID YOU MAKE THIS VEGAN WHOLE WHEAT DOUGH?
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