Vegan Empanadas with sofrito and mushrooms have an easy delectable dough that is filled with sauteed mushroom, sofrito, and spices. You will be in heaven.
As you know I am from the southwest and I grew up on Mexican style food with lots of variety and flavor.
Well, mushroom empanadas are a fantastic dish but they are not offered too often in restaurants so you need to make them yourself.
Truly, you really really need to make them. They are that good.
My first experience with homemade empanadas was when I lived in Georgia for a couple of years.
There were not even any tortillas in my little town. So I pulled out my old Mexican cuisine cookbook and made the dough myself.
Wow, better than store bought. I quickly moved on to empanadas with no problem at all.
You can go savory or sweet but why not try this recipe with Tomatoes, Sofrito, and Mushrooms. So yum = Mushroom Empanadas.
Below small diced onions and green bell pepper just starting to be sauteed for the sofrito.
The dough really is a simple recipe and it adds so much. That is what really pushes the empanadas over the top. Just like they would serve in good restaurants.
Easy cooking is at your fingertips. Either way, these Vegan Empanadas will not fall short in any way.
The mushrooms are sauteed and combined with sofrito as well as a clean and refreshing tomato sauce.
Sofrito is just an easy word to describe the mix of bell peppers, onions, and tomatoes.
There are so many canned tomatoes but I choose Hunt’s because it is the one store-bought tomato sauce that I find to be smooth.
The flavor is a deep rich tomato taste and mixes so well in any recipe calling for a tomato sauce.
These empanadas are wonderful to take on a picnic too because they don’t need to be hot to be enjoyed.
Let me give you a quick peek at how I handle the empanada dough before they are rolled out. It’s on a plate for the photo but I cut it on a cutting board first.
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Helpful Tools for Making Vegan Empanadas
- As in the photo above, a pastry scrapper makes life easier. Just push down for perfect slices. I use this a lot when I go to cut my seitan into nuggets also.
- Do you know I’ve moved and I can’t find this skillet? But even at that stainless steel skillets are at the top of my favorite skillets to use.
Sofrito Mushroom Empanadas
- 3/4 cup onion - finely diced
- 3/4 cup green bell pepper - finely diced
- 1/2 cup mild pepper such as an Anaheim chlil pepper - finely diced, one pepper
- 1 tablespoon chipotle pepper adobo sauce - finely chopped
- 2 cloves garlic - minced
- 1/2 teaspoon dried oregano
- 1/2 teaspoon paprika
- 1 teaspoon chia seed
- 8 ounces tomato sauce - 1 small can
- 1 1/2 pounds mushrooms - button mushrooms
- 2 tablespoons extra virgin olive oil
- 3 cups whole wheat flour
- 1 teaspoon salt
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 cup extra virgin olive oil
- 1 cup warm water
Make the filling first.
- In a skillet heat 1 tablespoon oil to medium/low heat and add the onion and both peppers. Saute until the onion is translucent - about 15 - 20 minutes.
- Add the garlic, chipotle pepper and adobo sauce and the seasonings.
- Cook 5 more minutes.
- Add the tomato sauce and cook 5 more minutes.
- Add the chia seed, if you are including it and stir.
- Remove from heat and set aside.
- In another large skillet heat another tablespoon of oil to medium low.
- Add the mushroom and sautee for about 20 minutes. If your mushrooms do not fit in the pan at first - that is okay. They cook down by about half. Do not stir to start with. After the ones that fit easily into the pan have cooked a little while (about 10 minutes) you will see you have more room in the pan. Now flip the mushrooms and add the rest of the mushrooms. Continue sauteeing. If they all fit in the pan to start with then fine.
- You will see that a lot of liquid is in the pan. Pour what you can off and continue cooking another 5 minutes or so. You don't want all that liquid in your empanada dough.
- When the mushrooms are done and the liquid is poured off go ahead and add the onion and pepper and tomato mixture (that is sofrito).
- Stir all together and set aside to cool down for stuffing the dough rounds.
For the dough
- You can buy the pre-made empanada discs but I have included a delicious homemade dough for you to make.
- Add the flour, salt, baking powder and baking soda to a large bow.
- Pour in the 1/4 cup oil and warm water.
- You can mix this with a wooden spoon or a hand mixer. I prefer a hand mixer. It does not take long to come together.
- Pour all out onto a lightly floured surface and knead about 50 - 60 times. (I am a counter)
- Make into a ball and lightly cover with a little bit more oil. Lay a dishtowel over the ball and let rest 10 minutes.
- Next, cut the ball in half, then cut those in half again, then each into thirds so that you have 12 sections.
- Roll each one into a ball and flatten out onto a lightly floured surface. Use a pastry roller to help roll the balls out to about 5-6" in diameter.
- Place about 1/4 cup of the filling (at the most) in the center of each dough round.
- Fold over to make a crescent shape.
- Fold the edges over so that you get a good seal. Sometimes I am able to fold over twice.
- Press the tines of a fork, lightly, over the fold edge just to make a little bit of a better seal.
- If you have a deep fryer you can use that for your frying. If not put about 1-1/2" to 2" depth of coconut oil in a frying pan and heat to 325° to 375°.
- A candy thermometer will measure the heat for you if you are using a pan.
- Carefully place 2 empanadas into the hot oil and flip when one side turns golden brown. It doesn't even take a minute.
- This is why you want to prepare the empanadas first. It goes quick.
- Take out with a slotted spoon and drain on paper towels.
- Continue until all of the empanadas are done. Ready to eat!
I forgot to tell you about a side dish that would go really well with these empanadas. It’s Instant Pot Refried Beans from scratch right out of the slow cooker.
Take a peek!