ARGENTINE BEEF-STYLE EMPANADAS (Plant-based Recipe, Oil-Free)
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 oil.
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.