Vegan Empanadas 3 Ways: Spiced Apple, Mushroom Spinach, and Corn

Vegan Empanadas 3 Ways: Spiced Apple, Mushroom Spinach, and Corn

Did someone say vegan empanadas? 

In this episode of EATKINDLY With Me, Amanda Castillo shows us how to make three, drool-worthy types of vegan empanadas: spiced apple, mushroom and spinach, and creamy corn.

“If you didn’t know, April 8 is actually National Empanada Day,” she explains. Empanadas originated in Galicia, Spain, and are now enjoyed all over the world.

“What’s so amazing about empanadas is how versatile they can be,” Castillo adds. She shares an empanada dough recipe based on her aunt’s recipe. “She has this dough that can easily be made vegan. So that is the dough I’m going to be sharing with you guys today,” she says.

Vegan Empanadas 3 Ways: Spiced Apple, Mushroom Spinach, and Corn
Castillo uses Mexican beer to make the vegan empanada dough. | Amanda Castillo/LIVEKINDLY

Empanada Dough With Beer

First, Castillo shows us how to make the dough. She uses a pastry cutter to blend the ingredients together. “But if you don’t have one of these, a food processor works as well,” she explains.

And the dough’s hero ingredient? Mexican beer. “I have made this recipe with Coors Light—yes, that is vegan—so is Modelo and Corona. So use any favorite beer that you have on hand,” she continues. For those who aren’t old enough to purchase beer or simply don’t like it, Castillo does give a beer-free empanada dough recipe by Plant Well.

Vegan Empanadas 3 Ways: Spiced Apple, Mushroom Spinach, and Corn
These vegan empanadas will take you from breakfast to dinner. | Amanda Castillo/LIVEKINDLY

Spiced Apple Filling

“The first filling I want to start off with is the spiced apple because this one takes a little bit longer to cool,” Castillo explains. Any type of apple can be used to make this recipe. However, Castillo says she prefers to use Honey Crisp apples.

Mushroom and Spinach Filling

For those who aren’t a fan of mushrooms, Castillo says to not fret. “If you don’t love mushrooms, still try out this recipe because I swear, it may change your mind,” she says. “It’s so good.”

Creamy Corn Filling

“For the corn filling, I would say this has the most ingredients out of all three,” she explains. “But, that’s because it’s super flavorful and, may I say, it’s probably my favorite.” 

Castillo uses a food processor to pulse the corn-filling ingredients together. “For this, I like to add a half cup of pepper jack vegan cheese,” she continues. But, you can also use whatever dairy-free cheese you have on hand.

How to Fill and Seal Empanadas, Step-by-Step


  1. Remove dough from fridge and roll out on a floured surface as thin as you can, about ¼ inch. Preheat oven to 350°F.
  2. Cut round circles using a bowl, cup, or round cookie cutter. I used a 5-inch bowl for larger empanadas and a 3-inch cup for mini empanadas.
  3. Roll out the dough circles even more for a larger surface area. Mine were 5 inches in diameter after rolling.
  4. For mini empanadas, place 1-2 Tbsp of filling into the center of the round. For larger empanadas, place ¼ cup of filling. 
  5. Dip your finger in water and run your finger along the entire edge of the circle of dough. Fold the empanada in half and press the edges together firmly all the way around. Take the time to perform this step, as it will prevent the filling from leaking out during baking.
  6. Seal the empanadas as desired. A fork can be used to create a crimped edge. You can pinch the edges all around to create a “star” effect. You can also fold the edge around itself from one end to the other to create a braided effect.
  7. Bake the empanadas at 350°F for 15 minutes, then broil at 525°F for 5 minutes.