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Soft, tender, and 100% oil-free — this whole wheat empanada dough is easy to make and perfect for baking or freezing. Made with wholesome, plant-based ingredients for healthier empanadas!
Let’s be honest — the secret to great empanadas isn’t just the filling. It’s the dough!
This Whole Wheat Empanada Dough is soft, flexible, and so easy to work with that you’ll wonder why you ever bought store-bought pastry. Made without oil, butter, or refined ingredients, it yields that perfect flaky yet tender bite with every empanada.
This is my plant-based version of the traditional Argentine dough I grew up with. Instead of shortening or lard, I use coconut milk and applesauce for moisture and tenderness without eggs — and the result is simply amazing.
It bakes into a golden, wholesome crust that pairs beautifully with any savory or sweet filling. It can also be used for pies. Take a look at this delicious recipe! Best vegan beef-style recipe you will try!
🚫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
- Nut-Free (use oat milk instead of coconut)
- Oil-Free
- Refined Sugar-Free
🌱WHY THIS RECIPE WORKS AND WHY IS IT GOOD FOR YOU
There’s something incredibly satisfying about making your own dough — especially when it’s made with wholesome, nourishing ingredients. This recipe delivers the best of both worlds: traditional Argentine flavor and texture, but with a whole-food, plant-based twist that’s lighter and healthier.
Here’s why this recipe is a winner:
• Whole Wheat Flour brings a rich, nutty flavor while adding fiber, protein, and nutrients that support digestion and energy. I love using Whole Wheat Pastry Flour.
• Applesauce replaces processed fat and adds natural sweetness, keeping the dough soft and moist.
• Coconut Milk creates richness and tenderness without a single drop of oil.
• Tapioca Starch makes the dough elastic and easy to roll — no cracking or breaking!
• Orange Juice balances the earthy flavor of whole wheat with subtle brightness and aroma.
Together, these ingredients create a soft, golden dough that’s easy to roll, perfect for shaping, and absolutely delicious baked or frozen for later use.
🍽 HOW TO PREPARE THIS VEGAN WHOLE WHEAT EMPANADAS DOUGH
📌(Please read the printable recipe card below for detailed ingredients, measurements, steps, and notes)
This dough comes together in just a few minutes with pantry staples and no fancy equipment. You’ll only need a bowl, a whisk, and your hands — that’s it!
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:
- Mixing Bowl – For combining dry and wet ingredients.
- Whisk – To mix wet ingredients evenly.
- Rolling Pin – For shaping the dough into perfect circles.
- Parchment Paper – Keeps the dough from sticking to the surface.
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:
- Whole Wheat Flour – Adds structure, fiber, and that wholesome nutty flavor. I love to use Whole Wheat Pantry Flour.
- Tapioca Starch (or Cornstarch) – Improves elasticity and helps the dough roll smoothly.
- Salt (Optional) – Brings out the natural flavors of the dough.
- Unsweetened Coconut Milk – Adds richness and moisture without oil; you can use full-fat or lite. Oat/Soy milk also works.
- Warm Water – Helps bind ingredients and develop gluten.
- Unsweetened Applesauce – Adds natural sweetness and replaces processed fats.
- Orange Juice (Optional) – Softens the wheat flavor and adds a subtle brightness.
👩🍳DIRECTIONS
To make this vegan dough, follow these steps:
1️⃣ Mix the Dry Ingredients – In a large bowl, whisk together the whole wheat flour, tapioca starch, and salt until well combined.
2️⃣ Combine the Wet Ingredients – In a separate bowl, mix the coconut milk, warm water, applesauce, and orange juice. Whisk until smooth and uniform.
3️⃣ Form the Dough – Slowly pour the wet mixture into the dry ingredients. Stir with a spoon or spatula until a rough dough begins to form.
4️⃣ Knead Until Smooth – Transfer the dough to a lightly floured surface and knead for 3–5 minutes. It should feel soft and elastic, not sticky. If it’s too dry, add 1 teaspoon of warm water at a time; if too sticky, sprinkle a little flour.
5️⃣ Rest the Dough – Place the dough in a bowl, cover it with a damp cloth or plastic wrap, and let it rest for 20–30 minutes. This helps the gluten relax, making it easier to roll.
6️⃣ Divide and Shape – Once rested, divide the dough into 8–10 equal portions. Roll each into a smooth ball, then flatten it into a 5–6-inch circle using a rolling pin. Keep the discs covered with a damp cloth to prevent them from drying out while you work.
💡RECIPE TIPS & VARIATIONS
Keep the dough covered with a damp cloth at all times to preserve softness.
Roll the dough on parchment paper instead of a floured surface to prevent adding too much flour.
For sweet empanadas, add one tablespoon of maple syrup to the dough for a hint of sweetness.
To freeze, layer rolled discs between sheets of parchment paper and store them in an airtight bag for up to 3 months.
❓FREQUENTLY ASKED QUESTIONS (FAQs)
Can I make this gluten-free?
Yes! Substitute the whole wheat flour with a 1:1 gluten-free flour blend and add an extra tablespoon of tapioca starch to improve flexibility.
Can I use a different milk?
Absolutely. Oat or soy milk works perfectly fine, though coconut milk gives the richest, softest texture.
Can I freeze the dough?
Yes, and it freezes beautifully! You can freeze the dough as a whole ball or as rolled-out discs. Just thaw in the fridge overnight before using.
MORE DELICIOUS RECIPES TO TRY!
📽️WATCH THE STEP-BY-STEP VIDEO!
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🖨️PRINTABLE RECIPE CARD
WHOLE WHEAT EMPANADA DOUGH (Vegan, Oil-Free)
Ingredients
- 2 cups 240 g whole wheat flour
- ¼ cup 30 g tapioca starch
- ½ tsp salt optional
- ¼ cup 60 ml unsweetened canned coconut milk
- ¼ cup 60 ml warm water
- ¼ cup 60 ml unsweetened applesauce
- 2 Tbsp 30 ml orange juice (optional)
Instructions
- Prepare the Dry Ingredients: In a large mixing bowl, whisk together the whole wheat flour, tapioca starch, and salt. Make sure everything is evenly distributed.
- Mix the Wet Ingredients: In another bowl, combine the coconut milk, warm water, applesauce, and orange juice. Whisk well until smooth and slightly frothy.
- Form the Dough: Gradually pour the wet mixture into the dry ingredients, stirring with a spoon or spatula until it begins to come together. Once the dough starts to form, use your hands to shape it into a ball.
- Knead: Transfer the dough onto a clean surface. Knead for 3–5 minutes, until the dough is smooth, elastic, and no longer sticky. The texture should be soft yet sturdy enough to maintain its shape. If it sticks, sprinkle a little flour; if too dry, add a splash of water.
- Rest: Place the dough in a bowl, cover it with a damp cloth or plastic wrap, and let it rest for 20–30 minutes. This step is crucial — it relaxes the gluten, making the dough easier to roll without cracking.
- Divide and Roll: After resting, divide the dough into 8–10 equal pieces. Shape each into a ball, then roll it out into 5–6-inch (12–15 cm) circles. Keep unused dough covered with a damp cloth while rolling.
- Use or Store: Use the discs right away to assemble empanadas, or stack them between parchment paper and refrigerate for up to 3 days. For longer storage, freeze for up to 3 months.
Notes
- For a softer dough, use full-fat coconut milk. For lighter dough, use light coconut milk or oat milk.
- Always rest the dough — skipping this step can make rolling more difficult.
- To make dessert empanadas, add 1 tablespoon of maple syrup or coconut sugar to the wet mixture.
- Bake empanadas at 375°F (190°C) until golden brown for the perfect texture.
DID YOU MAKE THIS VEGAN WHOLE WHEAT DOUGH?
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