Delicious vegetarian empanadas are filled with a tasty filling of onions, garlic, and mushrooms. The gluten-free dough is very easy to make!
I love my gluten-free beef empanadas and serve them often to my family. But the other night we had guests over, and one of them is a vegetarian. So I was on a mission to see if I could make a vegetarian version.
The answer is a resounding YES! These empanadas are so flavorful, and the dough is amazing and very easy to make.
The filling is incredible
When you’re done making the filling, taste a little and you’ll see why these vegetarian empanadas are so good. The filling is fantastic! If you have leftover filling, you can actually serve it as a tasty side dish.
And when you envelop a savory, tasty filling in a delicious, golden and puffy crust, how could you possibly go wrong?
The ingredients you’ll need
You’ll only need a few simple ingredients to make this tasty recipe. The exact measurements are included in the recipe card below. Here’s an overview of what you’ll need:
Avocado oil: This oil has a neutral flavor and a high smoke point, making it an ideal cooking oil.
Vegetables: Onion, garlic, and mushrooms.
To season: Salt, pepper, ground cumin, and smoked paprika.
For the dough: shredded mozzarella, cream cheese, almond flour, and an egg.
How to make vegetarian empanadas
Scroll down to the recipe card for the detailed instructions. Here are the basic steps:
Prepare the filling. First, you make the filling, which consists of onions, garlic, mushrooms, and spices.
Make the dough. Then you make gluten-free keto fathead dough, roll it thin, and cut it into circles.
Fill and shape the empanadas. Next, you place a little of the filling in the center of each circle, then close it into a moon-shaped empanada.
Bake them. The last step is to bake them in a 350°F oven until puffed and golden, about 10 minutes per side.
It’s not exactly an easy recipe – it does have several staged that you need to follow. But in my opinion, the tasty result is well worth it.
How to serve them
These are best served as an appetizer. Although, since they are so filling, I sometimes serve them as our main dish, with a very simple side dish such as microwave broccoli.
What about leftovers?
You can keep the leftovers in the fridge, in a sealed container, for 2-3 days. The dough won’t be as good as when freshly made, but it will be okay. Reheat the leftovers gently in the microwave, on 50% power.
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- 2 tablespoons avocado oil
- 1 small onion, finely chopped (4 oz)
- 1 tablespoon minced garlic
- 1/2 lb. mushrooms, finely chopped
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 teaspoon ground cumin
- 1/2 teaspoon smoked paprika
- 1 1/2 cups shredded part skim mozzarella cheese (6 oz)
- 1 oz cream cheese, cubed
- 3/4 cup blanched finely ground almond flour (3 oz)
- 1 large egg
- Preheat oven to 350 degrees F. Line a rimmed baking sheet with parchment paper.
- Prepare the filling: heat the avocado oil in a large skillet over medium-high heat. Add the onion and sauté until tender, about 4 minutes.
- Add the garlic and mushrooms. Cook about 5 more minutes, until mushrooms are tender and any liquid they release has been absorbed.
- Add the salt and pepper, cumin and paprika. Cook one more minute, stirring. Remove from heat and set aside.
- To make the Fathead dough, place the mozzarella in a medium microwave safe bowl. Place the cubed cream cheese on top. Microwave for 30 seconds. Stir with a rubber spatula, then microwave for 30 more seconds. Stir again, then mix in the almond flour and the egg. Mix well with the spatula, then use you hands to work the batter into smooth, elastic, slightly sticky dough.
- Place the Fathead dough between two parchment sheets and roll to 1/8-inch thickness. Cut as many 3.5-inch circles as you can, using a cookie cutter or a wine glass. Re-roll the scraps and cut more circles. You should be able to get about 12 circles.
- Place the dough circles on the prepared baking sheet. Place a heaping tablespoon of the mushroom mixture on one half of each circle, leaving a 1/2-inch border, then fold the dough over to make a half-circle and pinch the edges closed.
- Bake the vegetarian empanadas for 10 minutes. Carefully turn them over, and bake 8-10 minutes longer, until golden brown. Cool for 10 minutes before serving.