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Vegan Breakfast Empanadas

Prep: 35 minutes
Cook: 16 minutes
Servings 10 empanadas
Vegan Breakfast Empanadas

Ingredients

Empanada Dough

  • 3 cups all-purpose flour, unbleached
  • 1/2 cup vegan butter, chilled and cubbed
  • 1 tsp salt
  • 1/2 cup cold water, (more if needed up to 3/4 cup)

Vegan Pepperoni Filling

  • 1 block Tofu, extra firm and drained
  • 1 tbsp olive oil
  • 1/2 small red onion, finely chopped
  • 1/3 cup red bell pepper, finely chopped
  • 1 clove garlic, minced
  • 1/4 cup nutritional yeast
  • 1/4 tsp cilantro, finely chopped
  • 1/4 tsp sazon, replace for turmetic is another option
  • 1/2 cup Salsa
  • 1 cup vegan cheese
  • salt & pepper to taste

Instructions

For the dough:

  • Add flour and salt to a large bowl and mix well, add chilled and cubed vegan butter and cut it into the flour with a pastry cutter or a fork until the texture is crumbly.
  • Add water, starting with 1/2 cup and adding one tablespoon at a time to form it into a ball of dough.
  • Let it rest in the fridge for about 1 hour.
  • Lay your dough down on a floured flat surface. Cut the dough in half and using a rolling pin roll out until it's thin but still sturdy.
  • Cut roughly 4-inch circles and place on a baking tray covered with parchment paper.

For the filling:

  • Crumble the tofu using your hands or a fork.
  • In a medium saucepan heat olive oil over medium heat.
  • Add veggies and sauté until fragrant.
  • Add tofu and seasonings, cook for about 3 to 5 minutes.
  • Fold tofu into salsa.
  • To fill your empanadas, put a spoonful of tofu and vegan cheese in the center of your empanada circle. Do not overfill.
  • Carefully fold and using a fork, press firmly around the edges to seal. **See video for reference.
  • Repeat with the remaining dough.

Air Fryer Method:

  • For air frying, set up your fryer to 350 degrees. Place 4 to 5 empanadas inside the air fryer basket. Cook for 16 minutes flipping them in between. Make sure to read your air fryer instructions.
  • Rest in a paper towel to drain excess oil. Serve warm.

Oil Frying Method:

  • In a medium pot or large pan, heat oil over medium heat. Fry the empanadas on both sides until golden brown, about 2-3 minutes each side.
  • Rest in a paper towel to drain excess oil. Serve warm.

Oven-Baked:

  • Preheat the oven to 350 degrees. Line up a tray with parchment paper.
  • Place empanadas on the try. Bake them for about 18 to 20 minutes. Turning them in between.
  • Rest in a paper towel to drain excess oil. Serve warm.

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