These fried Colombian Vegan Empanadas are made with a cornmeal dough and filled with potatoes, chickpeas, green peas and hogao (tomato onion sauce). Easy to make, they are a delicious snack or appetizer.
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Haz clic en Empanadas Veganas Colombianas para la receta en español.
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What are Colombian Empanadas?
Colombian empanadas are traditionally made with a cornmeal dough, pre-cooked yellow cornmeal to be precise. The filling is stew-like and dense, usually made with beef, chicken or pork, and potatoes or rice. The half-moon-shaped empanada is deep-fried, and served with ají picante (Colombian Hot Sauce).
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How to make Vegan Colombian Empanadas
The dough is simple and traditional, made with pre-cooked yellow cornmeal and water. The filling consists of a mixture of cooked potatoes, chickpeas and green peas. Hogao (Tomato Onion Sauce) is added to make the thick stew-like consistency you need in an empanada. Just as the traditional, this empanada is fried and served with ají picante.
These empanadas are not only vegan, but also gluten-free because of the use of cornmeal. Besides that, they are easy to prepare and the ingredients are cheap and widely available.
Step-by-step instructions
1. Mix the ingredients of the dough and leave it for 20-30 minutes. Then mix again with your hands. Resting the dough is important, as the cornmeal will absorb the water with time. Divide the dough into about 12 balls, a bit bigger than a golf ball. When using a patacon or arepa press, place one ball between sheets of non-stick paper. If not using a press, place the ball between sheets of non-stick paper and use a rolling pin.
2. Use the press or a rolling pin to flatten the dough into a circle. You want a thin dough, thinner than an arepa, but not so thin that it will break when filling it.
3. Place filling on half of the dough, leaving the edges clear. Don’t overstuff it, the dough will not stretch out like it would when using dough made with wheat flour.
4. Fold the other half over the filling, using non-stick paper.
5. Use your hands to carefully close the edges. You could also use a fork. The empanada must have no little holes in it, to prevent oil from getting in. The empanada is now ready to be fried!
Frequently Asked Questions – Vegan Colombian Empanadas
Can I bake the vegan empanadas in the oven instead of frying them? When you bake them in the oven you won’t get the same result. The dough will most likely dry up and tear a bit. Oven-baked empanadas do exist, but often they are made with wheat flour dough, instead of cornmeal, like Argentinian empanadas.
Can I use a different filling for these vegan empanadas? By using potato and green peas the filling resembles some elements of a traditional Colombian empanada. But of course, you can add other vegetables, such as carrot, red pepper or mushrooms, for example. Just make sure you mash up the vegetables lightly, to obtain the right consistency.
My vegan Colombian empanadas opened up when frying. What did I do wrong? You most likely added too much filling. Remember that cornmeal doesn’t contain gluten. Therefore you can’t stretch the dough as you would with a wheat flour dough. A second solution might be adding a bit more water to your dough, because it might be too dry. The last option is that your oil is too cold, therefore not sealing the empanadas immediately when adding them to the frying pan.
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Links
Ají Picante (Colombian Hot Sauce)
Hogao (Tomato Onion Sauce)
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You might also like:
Colombian Cheese and Spinach Empanadas (a different empanada recipe, using two kinds of cheese and spinach)
Patacones (Fried Green Plantains) (if you like the fried stuff…)
Vegetarian Mazorca Desgranada with Tofu BBQ (if you don’t know it, you’re missing out…)
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Do you love Colombian food? Here you find more vegetarian recipes!
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Do you love this recipe? Give it a 5-star rating below and leave me a comment! Or tag @vecinavegetariana on Instagram. You can also pin this recipe now and make it later.
Colombian Vegan Empanadas
Equipment
- patacon/arepa press or rolling pin
- non-stick paper
Ingredients
- vegetable oil for frying
Empanada dough
- 2 cups pre-cooked yellow cornmeal (for example from the brand P.A.N.)
- 2 cups warm water
- 1 tbsp vegetable oil
- salt
Filling
- 2 big potatoes, peeled, diced in small cubes
- 50 grams green peas
- 70 grams chickpeas, ready to use (canned or freshly cooked)
- 4 tbsp hogao (see link for recipe in blog post)
- 1 small handful of chopped cilantro
- salt and pepper
Serve with
- ají picante (recipe link in blogpost)
Instructions
- Prepare the doughMix all ingredients of the dough together in a bowl using a fork. Leave the dough for 20-30 minutes
- Cook the vegetablesIn the meantime, preboil the cubes of potato and the peas until cooked
- Prepare the fillingMix all ingredients of the filling together in a bowl: boiled potato and green peas, chickpeas, hogao (tomato onion sauce) and cilantro. Mash the mixture slightly with a fork, as to get a consistent mixture. Season well with salt and pepper
- Divide the dough in ballsReturn to your dough and mix again, now with your hands. If the dough is too wet, add a little bit of cornmeal. If it's dry and falls apart, add some water. Divide the dough in 12 balls, about the size of a golf ball
- Flatten the balls of doughWhen using a patacon press: place one ball of dough between non-stick paper in the patacon press. Flatten it evenly into a discWhen using a rolling pin: place one ball of dough between non-stick paper and use a rolling pin to flatten it evenly into a disc
- Place fillingLeave the dough on one sheet of the non-stick paper and place filling on half of the dough, leaving the edges clear
- Fold and closeFold the other half over the filling, using the non-stick paper. Use your hands to carefully close the edges. You could also use a fork. It is important that the empanada has no little holes in it, as to prevent oil getting in
- RepeatRepeat this process with the other balls of dough until you have 12 empanadas
- Heat up oilHeat up the vegetable oil in a frying pan. You will need a layer of about 2 cm of oil in the pan
- FryFry the empanadas in batches for about 2 minutes per side, until golden. Drain excess oil by putting them on paper towels
- ServeServe immediately with ají picante (Colombian Hot Sauce)
I made them last weekend, first time. I need to work on making empanadas but the taste was wonderful. Making again today.
Great to hear! The process of filling and folding gets easier with practice 🙂 thank you for leaving a comment!