Vegan Meat Empanadas

Today I made some meat patties. They’re very simple, just like the cheese ones, but they need more preparation because everything has to be cold before you bake them.

You’ll need:

– 1 bag of BOCA Soy Crumbles (Morning Star is NOT vegan)

– Empanada dough (already made)

– 1 can of tomato and garlic medley

– Seasoning

– Olive oil

– 1/2 cup of mushrooms

1. Cook the soy crumbles in a little bit of olive with the tomato and garlic and seasoning. Cook until it looks cooked.

2. Put the soy crumbles in a container and put in fridge to cool for a couple of hours. If the meat is hot then the dough will melt and it will not stick. The soy crumble mix has to be cold.

3. Grease some aluminum foil on top of a baking pan

4. With a spoon, place some of the “meat” on the empanada dough **Side note: If you want to add some Daiya cheese for an extra flavor you can! It tastes really good!**

5. Close it and with a fork indent the edges of the empanada

6. Bake at 400 degrees for about 15-20 minutes.

7. EAT!








If you have some left over “meat”, you can eat it with some pita chips and hummus. You wouldn’t think the combination would taste good but it works wonderfully!!


Vegan Cheese Empanadas

I decided to bake some vegan cheese empanadas. They are super easy to make and taste really good!

Start with some empanada dough. You can make your own and I’ll make my own dough another time but for my first time making these empanas, let’s use the frozen ones!

Let the dough thaw either by letting it stand for 2 hours in room temperature or 12 hours in the fridge (I didn’t make that up, it says it on the package)

1. Pre-heat oven to 400 degrees.

2. Grease a baking sheet and place the flat dough on it.

3. Put a handful of Daiya cheese on it and fold it.

4. With a fork, push both ends of the dough together (making it look like an empanada)

5. Bake for 15-20 minutes.


I added some jelly and had the empanada with it. It was delicious and SO EASY!