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These oil-free Vegan Corn Empanadas are so simple to make, but don’t skip out on any flavor! They’re perfect for a party appetizers, potlucks, etc!
It all started several years ago when I studied abroad in Buenos Aires, Argentina. I tried an Empanada de Humita (Corn Empanada)….and boy, was I hooked.
Unfortunately most empanadas aren’t vegan, as they have either butter or lard in the dough and/or are stuffed with cheese. That’s why I decided to create my own vegan version – these taste so similar, I can hardly believe it!
To top it all off – these Vegan Corn Empanadas have a super secret ingredient too.
The problem with empanada dough is that usually is “cut” with shortening. You all know how I feel about oil , so I didn’t want to go there. After some experimentation, I found an unlikely combination of plant based ingredients that still produce a soft, flaky empanada crust.
Are you ready for the secret? It’s Coconut Milk + White BEANS!
First, the healthy fats in the Coconut Milk allow the dough to remain moist. Plus, the texture of pureed beans is similar to a shortening, which allows us to “cut” the dough. You seriously can’t taste them at all! Talk about a great way to get in a little extra fiber and plant based protein 😉
I decided to take the fancy route and fold my empanadas the way I learned in Argentina, but if you want to just seal the ends and press them together using a fork, that will work too. However, If you want to give my technique a shot, I would suggest you watch my recipe video below (starts at 6:38)
Finally, I can’t forget to mention that this recipe is a collaboration with my friends Jasmine and Chris of Sweet Simple Vegan! We both created some delicious corn-inspired recipes for you, so after you finish making these empanadas, be sure to head on over to their blog and check our their Corn Almond Ice Cream.
A Few Final Thoughts:
- I have not tested any gluten free varieties of this empanada dough so I can not offer any GF flour subs.
- If you’re short on time, you can easily make this recipe in steps – both the dough and filling can be made ahead of time. Just be sure to store them in the fridge (for up to 3 days) until you use them.
- Finally, If you’re not feelin’ the corn, you can still make the empanada dough and fill with something else! A few suggestions: vegan beef and cheese crumbles, peppers and onions, or even bananas and chocolate 😉
Easy Vegan Corn Empanadas (Oil Free)
These oil-free Vegan Corn Empanadas are so simple to make, but don’t skip out on any flavor! They’re perfect for a party appetizers, potlucks, etc!
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Total Time: 70 minutes
- Yield: 18 Empanadas 1x
Ingredients
For the Empanada Dough:
- 3 cup All Purpose Flour (Organic When Possible)
- 3/4 cup Full Fat Coconut Milk, canned
- 2/3 cup Cannellini Beans, rinsed and drained
- 2–4 tbsp Filtered Water, if necessary
- 1 tsp Salt
- 1/4 cup Plant Based Milk (optional, for brushing Empanadas)
For the Corn Filling:
- 1 1/4 cup Fresh Corn, removed from cob
- 1 Yellow Onion
- 1/4 cup Roasted Red Peppers, finely diced
- 1 cup Full Fat Coconut Milk, canned
- 1/2 tsp Salt
- Black Pepper, to taste
Instructions
- In a large bowl, combine the Flour and Salt. Stir Well.
- Add the Cannelini Beans and 3/4 cup of Coconut Milk to a Blender or powerful Food Processor. Blend for 60-90 seconds, until the beans have broken down and only smooth liquid remains.
- Pour the liquid mixture gradually into a bowl, and “cut” the liquid into the dough using knives or a pastry cutter. Once this becomes to difficult, knead the dough with your hands until all of the flour has been incorporated. If you find the dough to be too dry still, add water in 1 tbsp increments until the dough becomes soft and slightly sticky
- Divide the dough in half and roll out each half between two sheets of parchment or wax paper, until about 1/8″ thin. Place in the fridge and let chill while you prepare the Corn Filling.
- Add a splash of water to a medium pot and bring to medium heat. Once warm, add in the diced Yellow Onion and cook until translucent, about 5 or so minutes.
- Add in the diced Roasted Red Pepper, Corn, Salt, and a generous amount of Black Pepper. Pour 1 cup of Coconut Milk over this mixture, and bring to a simmer.
- Let simmer for 15-20 Minutes, or until thickened. Remove from the heat and let cool for a few minutes before handling.
- Preheat your oven to 350F.
- Remove the empanada dough from the fridge and roll it out one more time to ensure it is nice and thin. Use a round cookie cutter or rim from a heavy glass to cut the dough into circular shapes; I was able to make around 18.
- To fill each empanada, spread the dough round out with your fingers, then place about 1-2 tbsp of corn filling into the center of the round. Use your fingers to pinch the round closed (into a half moon shape), then seal the ends as desired, using either a fork or your favorite folding technique Note: if this step is confusing for you, I would suggest you watch the recipe video in this blog post
- Place the empanadas on a lined baking sheet and lightly brush with plant based milk, if desired (this will make them more golden on the outside).
- Bake the empanadas for 30-35 minutes at 350F, or until golden.
- Store any leftovers in an airtight container in the fridge for up to one week. It is best to reheat these on the stovetop or oven in place of a microwave.
Notes
I would strongly advise against substituting anything for the Flour or Full Fat Coconut Milk. // Frozen Corn can be substituted for Fresh, but this will affect the flavors of the recipe.
If you’d like to save these Vegan Corn Empanadas for another day, feel free to Pin them using the image below:
Hi! I’m just wondering if I could make these with whole wheat flour instead of white flour to make them healthier? They look great and can’t wait to try them!!
You can, but you may need to add more liquid / less flour.
Thanks!
I made these today and they came out great! It took a while, and mine were much smaller (I made 28) — they only took about 15 minutes to cook. Thanks for the recipe!
So glad you enjoyed them Jayne!
What a great video! I just wanted a quick tutorial on how to make the fancy empanada edge but now I have a wonderful new recipe, as well. You are delightful and provide clear, easy-to-follow instructions with excellent photography. Well done! Keep it up…
Thank you, Donna!
I just made these (but with a different filling) and I have to say this dough recipe is amazing! Using beans in the dough is an ingenious idea, and while I was skeptical at first about the coconut milk I found it really added a ‘richness’ and ‘creaminess’ to the dough. Also, instead of normal flour I subbed in chickpea flour and they still came out great! Thanks for the recipe Caitlyn, I’m going to make this my go-to dough recipe from now on 🙂
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You are so welcome! I’m glad you enjoyed them Nadia 🙂
Nadia – did you use 100% chickpea flour? I need to make a gluten free version and if that worked I’ll try it.
how can i replace de coconut cream?? it is hard to find here and it is very expensive too 🙁 do you have any idea?
Hi Cataline, unfortunately I have not tested this recipe without the coconut milk so I cannot recommend a substitution for it.
As a vegan argentinian girl who isn’t humita’s biggest fan I’ll definitely try this dough recipe for my lentil & squash empanadas 🙂
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Hope you love it, Nicole!
very good post, i actually love this web site, carry on it
Hi Caitlin!
I gave this recipe a shot and the dough seemed to not turn out for me. It was very dry and not elasticy enough. I even put in a few tbs of water. I didnt make any alterations to the dough, im going to take a stab at it again tomorrow but I am wondering if you have any tips!
Hi Steffanie, I’m sorry you are having issues! I would try to knead your dough as much as possible before adding in extra water – sometimes the flour will work into the dough more than you think, and this may help with the elasticity x
Just made them and my dad and mom love them as well as I! Thanks for the recipe!! ?
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yay – so glad! 🙂
Wow, these look amazing! I don’t blame you for saying that we should make these empanadas a little bigger, because I would too indeed eat the entire batch of these bad boys! I definitely will have to try practicing my empanada folding skills, though! They might look incredibly unshapely!
I’m sure they will be great – you may surprise yourself! 🙂
Hey, Caitlin I wondered if you knew if using another type of bean would add to much flavor and not hide well bc i dont hae the type you have listed. Thanks!
Hi Ashley, you can use any bean as long as it is relatively “soft” (pinto, black, navy, etc). I would not recommend garbanzo beans or chickpeas as they are a little harder.
I made these today and they were so good! I did add mushrooms, black beans and some smoked paprika to the filling alongside corn, to make a sort of burrito-inspired empanada. I shared them with my family (begrudgingly; I kind of wanted to eat them all) and they couldn’t believe it was vegan. Thanks for the recipe 🙂
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Sounds like a great idea, Josephine! I’m glad you enjoyed them!
I made these for dinner last night and they were amazing! My family even said they preferred this empanada dough to the traditional kind. I would have never thought to use coconut milk and beans in place of shortening but it works perfectly! Thanks for a great recipe!
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That is awesome! 🙂
I tried making these but totally failed lol. The dough got me. It was too dry and wouldnt come together and had to keep adding water like you said but after it came together the dough was SO STIFF no matter what and I gave up eventually as it was too hard to roll out
Kelly, I’m sorry to hear that! I’m not sure what could have happened…
me either, but it happens sometimes. im going to try again with less flour. I used all-purpose but who knows maybe its just extra absorbent lol
Hey Caitlin, i can´t wait to try the empanadas.
But unfortunately I really don’t understand those measures. Can you please tell me the measures using grams or milliliters ?
Kisses from Portugal !
P.s. Sorry for my English. It isnt´t perfect.
Hi Rita, here is a conversion website for you: https://www.convertunits.com/from/cups/to/grams
These look sooo delicious! I can’t wait to try them!! 😀
Quick question, where do you find oil-free roasted red peppers? Or do you make your own?
Georgia, I have found them both online (via Thrive Market), or at my local grocery store. They’ll usually just be in salt water instead of oil! But you can also make your own, there are lots of online tutorials for that or I also have one in this video here: https://www.youtube.com/watch?v=UbYus2VD1V0
Thanks for replying so quickly, and for the fab recipe! I made them tonight and roasted the capsicum as per the video and they turned out absolutely BRILLIANT!!! Can’t wait to eat the leftovers for lunch tomorrow. xx 🙂
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Georgia, that is awesome! I’m so glad you enjoyed them!
I think I would eat them all in one sitting, definitely!
Just wondering if you could make bigger ones of these, would they still cook through? and… could you use this pastry in a pie maker? 🙂
Lola, I think you could definitely use this pastry for a pie! Larger ones would still cook through, but you may need to increase the cooking time by a few minutes x
I am loving your recipe for the dough! Can’t wait to try it!
Thank you Nati! 🙂
Can these be frozen successfully?
Sure, they should freeze well!
what size can beans do you use?
15.5 oz usually if they’re canned
I’m making these tonight! My Peruvian family is obsessed with empanadas and as the singular token vegan, I’m excited to share these with them 🙂
That’s awesome, Daniela! You’ll have to let me know what your family things 😉
I have been trying to come up with an oil-free empanada dough! This is GENIUS. Must try!
Thank you, Aaliyah! Hope you love them 🙂