Vegan Mushroom Cheese Empanadas (Gluten-Free)

Details

• Author: CuisineSavvy
• Cuisine: Mexican
• Course: Starter
• Servings: 6
• Prep Time: 30 minutes
• Cook Time: 25 minutes
• Diet: Vegan
• Tags: Gluten-Free, Mexican Empanadas, Plant-Based, Dairy-Free, Egg-Free, Savoury Pastry, Mushroom, Latin American

Nutritional Values

Gluten-Free

Nutrient	Amount	% Daily Value
Calories	300 kcal	--
Total Fat	19 g	24%
Saturated Fat	3 g	15%
Monounsaturated Fat	8 g	--
Polyunsaturated Fat	6 g	--
Total Carbohydrate	29 g	11%
Dietary Fiber	2 g	7%
Total Sugars	8 g	--
Protein	6 g	12%

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Vegan Mushroom Cheese Empanadas (Gluten-Free)

Delicious Latin American-inspired empanadas with a savoury mushroom and melty plant-based cheese filling, wrapped in gluten-free pastry. These golden parcels are perfect as a starter or light meal, featuring earthy mushrooms, sweet shallots, and optional raisins for a touch of sweetness, finished with a spicy coriander sauce.

Ingredients
[ ] 12–15 medium or 20–25 small gluten-free empanada discs (use homemade gluten-free empanada dough for baking or shop-bought gluten-free empanada discs)
[ ] 2 tbsp vegan butter
[ ] 2½ to 3 cups sliced mushrooms (about 280g)
[ ] 2 cups sliced shallots (about 7–8 shallots or 170g)
[ ] ¼ cup raisins (optional)
[ ] 1–2 tsp balsamic vinegar
[ ] 1 cup grated vegan fontina-style cheese (about 110g, can also use vegan mozzarella)
[ ] 1 tbsp ground flaxseed mixed with 3 tbsp water (flax egg, yolk replacement)
[ ] 2 tbsp plant-based milk (wash replacement)
[ ] Salt and freshly ground black pepper to taste
[ ] Aji criollo or spicy coriander hot sauce, for serving

Instructions
[ ] 1. In a small bowl, mix 1 tbsp ground flaxseed with 3 tbsp water to make the flax egg. Set aside for 5 minutes to thicken, then divide into two equal portions: one for binding the filling and one for the wash.
[ ] 2. Heat 2 tbsp vegan butter in a large frying pan over a medium heat. Add the sliced shallots and cook for 5–7 minutes, stirring occasionally, until softened and translucent.
[ ] 3. Add the sliced mushrooms and continue cooking for 8–10 minutes until they release their moisture and begin to brown. Season with salt and freshly ground black pepper.
[ ] 4. Stir in 1–2 tsp balsamic vinegar and ¼ cup raisins (if using). Cook for a further 2 minutes until the vinegar reduces slightly, then remove from the heat and leave to cool for 5 minutes.
[ ] 5. Fold 1 cup grated vegan fontina-style cheese and one portion of the flax egg into the cooled mushroom mixture to bind the filling. Taste and adjust the seasoning.
[ ] 6. Preheat the oven to 190°C (375°F) and line two baking trays with baking parchment.
[ ] 7. Place the empanada discs on a clean work surface. Spoon 1–2 tbsp of filling into the centre of each disc, being careful not to overfill.
[ ] 8. Fold each disc in half to form a half-moon shape. Press the edges firmly to seal, then crimp with a fork or create a decorative rope edge by folding and twisting.
[ ] 9. Arrange the empanadas on the prepared trays. Combine the remaining flax egg portion with 2 tbsp plant-based milk, then brush the mixture over the tops of the empanadas.
[ ] 10. Bake for 20–25 minutes, rotating the trays halfway through, until the empanadas are golden brown and crispy.
[ ] 11. Remove from the oven and leave to rest for 5 minutes. Serve warm with aji criollo or spicy coriander hot sauce on the side.

https://www.cuisinesavvy.com/recipe/vegan-mushroom-cheese-empanadas-gluten-free