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Vegan Colombian Empanadas Recipe (with Video)

Soy-free, Mushrooms, Peanut-free

Discover our Vegan Colombian Empanadas Recipe, a International recipe perfect as a main course recipe. Download the Flavrs app for 1000+ free food videos and recipes!

Serving size

Recipe Time: 1h


For the stuffing
- 2 Tbs Oil
- 0.5 Onion, finely diced
- 0.25 cup Pepper, finely diced
- 1 Potato, cubed, cooked in unsalted water
- 200 g Mushrooms, chopped
- 1 tsp Ground cumin
- 0.5 tsp Paprika
- pinch salt and pepper
- 0.25 cup Cilantro, washed, disinfected and chopped
For the dough
- 3 cup Warm water
- 3 tsp Vegan butter
- 1 tsp Salt
- 1 tsp Ground turmeric
- 0.5 tsp Ground cumin
- 1 tsp Garlic powder
- 0.25 tsp Fresh black pepper
- 3 cup corn flour, precooked
- 1 cup Oil
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For the stuffing
1. Heat the oil in a large pan, add the onion and pepper; cook until softened. Add the potato and chopped mushrooms, increase the flavor with cumin, paprika, salt and pepper.
2. Simmer until the liquid is completely evaporated. Add the chopped cilantro and remove from the fire.
For the dough
1. Mix warm water, vegan butter, turmeric, cumin, garlic powder, salt and pepper in a bowl. Stir in the corn flour and with a wooden spoon. Once it starts to firm up, use your hands to knead the dough until its smooth.
2. Cover with a towel and rest for 20 minutes.
3. In a large pan, heat the frying oil.
4. With the dough, form small balls and with the help of a tortilla press or two plates with plastic wrap, smash each ball. In the center, place a tbsp of stuffing and fold the dough, sealing the edges with your fingers.
5. Once each empanada is ready and sealed, fry immediately for 5 minutes or until golden brown. Repeat with each empanada. Share and enjoy.

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