Vegan Sweet Potato, Chickpea & Spinach Empanadas

Name: Vegan Sweet Potato, Chickpea & Spinach Empanadas
Prep time: 2 h
Cook time: 20 min
Total time: 2 h 20 min
Yield: 20 empanadas
Ingredients: 1 cup canned light coconut milk; ¾ cups melted virgin coconut oil; 1 envelope; 2 ½ - 3 cups all-purpose flour; 2 ½ cups peeled and diced sweet potatoes; ⅓ cup peeled and diced shallots; 2 garlic cloves; ½ cup canned light coconut milk; 1 ½ teaspoons curry powder; 2 cups chopped fresh spinach; 1 16-ounce can chickpeas, drained and rinsed; ¼ cup fresh cilantro; 1 teaspoon salt; ½ teaspoon ground nutmeg; ¼ teaspoon crushed red pepper flakes

User Reviews

5.0

6 reviews

Excellent

Prep Time
2 hrs
Cook Time
mins
Total Time
2 hrs 20 mins
Servings
20 empanadas
Calories
227 kcal
Course
Side Dish, Appetizer, Snacks
Cuisine
American, Mexican

Vegan Sweet Potato, Chickpea & Spinach Empanadas

Omar Parker

Report

These vegan empanadas are packed with healthy flavor from fresh spinach, sweet potatoes, and coconut curried chickpeas, all wrapped up in a flaky crust. What's not to love?

Share:

I Made This!

Be the first!

Print

4 people printed this

Save this

Be the first!

Ingredients

Servings

For the Dough:

1 cup canned light coconut milk
¾ cups melted virgin coconut oil plus more for brushing the dough
1 envelope 2 ¼ teaspoons active dry yeast
2 ½ - 3 cups all-purpose flour plus more for rolling out the dough

For the Filling:

2 ½ cups peeled and diced sweet potatoes about 2 medium sweet potatoes
⅓ cup peeled and diced shallots about 2 medium shallots
2 garlic cloves peeled and minced
½ cup canned light coconut milk
1 ½ teaspoons curry powder
2 cups chopped fresh spinach
1 16-ounce can chickpeas, drained and rinsed
¼ cup fresh cilantro roughly chopped
1 teaspoon salt
½ teaspoon ground nutmeg
¼ teaspoon crushed red pepper flakes

Add to Shopping List

Instructions

In a small saucepan, warm the coconut milk over medium heat until it’s just starting to simmer, about 2 minutes. Pour the warmed coconut milk into the bowl of your stand mixer. Add the coconut oil and whisk to combine the two liquids. Then take the temperature of the liquid mixture. Once it’s cooled to a temperature between 105-115°F, whisk in the active dry yeast. Let the mixture sit for 10 minutes at room temperature.
After 10 minutes, start slowly adding in 2 ½ cups of the flour, mixing on low speed with the dough hook attachment. Once the flour is completely incorporated, turn your mixer up to medium speed and beat the dough for 5 minutes. The dough will look shiny and moist, but it shouldn’t be sticky to the touch. If the dough is sticky or too wet, add additional flour, incorporating in about 2 tablespoons at a time, until the dough reaches the right consistency. You shouldn’t need more than an extra ½ cup of flour.
Using your hands, shape the dough into a ball and then place it back in your mixing bowl. Cover the bowl loosely with a thin towel and let the dough rise in a warm spot in your house for 1 hour.
Meanwhile, make the filling. Add the sweet potatoes, shallots, garlic, coconut milk and curry powder to a medium saucepan. Cover and bring the mixture to a simmer over medium heat. Cook, stirring occasionally so it doesn’t burn on the bottom, until the sweet potatoes are very soft and the liquid is absorbed, about 12 minutes. Stir in the spinach and cook until wilted, about 2 minutes, using a wooden spoon to lightly mash the sweet potatoes while your stir. Fold in the chickpeas, cilantro, salt, nutmeg and red pepper flakes. Remove the saucepan from the heat and set it aside.
Preheat your oven to 425°F. Line two baking sheets with parchment paper and set aside.
Punch down the risen dough and remove it from your mixing bowl. On a well floured surface, use your hands to roll the dough out into a long, thin log. Cut the dough into 20 equal-sized pieces. Then shape the dough pieces into balls. Working with a couple dough balls at a time, use a rolling pin to roll the balls out into 3 ½ to 4-inch circles. Prick the surface of the dough circles several times with the tines of a fork. Then brush the edges with a little water. Place a rounded tablespoon of filling in the center of each dough circle. Then fold the dough in half, pressing the seams together with your fingers. Transfer the empanadas to your parchment paper-line baking sheets. Then use the tines of a fork to further press together the seams. Continue working until all the empanadas have been formed.
Transfer the baking sheets to your preheated oven and bake the empanadas for 15 minutes. Remove the baking sheets from the oven and brush the tops of the empanadas with some melted coconut oil. Then return the baking sheets to your oven, rotating the sheets as you do so, and bake for an additional 3 minutes. The tops of the empanadas should be lightly browned.
Remove the baking sheets from your oven and allow the empanadas to cool for about 10 minutes on their baking sheets. Then using a spatula, transfer the empanadas to serving dishes. Enjoy while still warm.
Empanadas are best when eaten fresh from the oven. But they can be made several hours in advance, if necessary, and re-warmed briefly in your oven before serving.

Nutrition Information

Show Details

Calories 227kcal (11%) Carbohydrates 31g (10%) Protein 4g (8%) Fat 10g (15%) Saturated Fat 8g (40%) Polyunsaturated Fat 1g Monounsaturated Fat 1g Sodium 142mg (6%) Potassium 129mg (4%) Fiber 2g (8%) Sugar 1g (2%) Vitamin A 2663IU (53%) Vitamin C 2mg (2%) Calcium 16mg (2%) Iron 2mg (11%)

Nutrition Facts

Serving: 20empanadas

Amount Per Serving

Calories 227 kcal

% Daily Value*

Calories	227kcal	11%
Carbohydrates	31g	10%
Protein	4g	8%
Fat	10g	15%
Saturated Fat	8g	40%
Polyunsaturated Fat	1g	6%
Monounsaturated Fat	1g	5%
Sodium	142mg	6%
Potassium	129mg	3%
Fiber	2g	8%
Sugar	1g	2%
Vitamin A	2663IU	53%
Vitamin C	2mg	2%
Calcium	16mg	2%
Iron	2mg	11%