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Spiiicy Vegan Empanadas

  •  Cooking time 
    20 min
  • Preparation time 
    20 min
  • Servings
    Portions 6
recipe image Spiiicy Vegan Empanadas


  • 1 tablespoon Flora™ Plant Butter Unsalted
  • 2 tablespoons deseeded and chopped Fresno chile pepper
  • 4 ounces (about 1 cup) plant-based ground meat substitute
  • 1 tablespoon taco seasoning mix
  • 1/4 cup water
  • 1 cup baby spinach
  • 1/2 cup Violife Just Like Cheddar Shreds
  • 2 tubes (8 ounce) crescent dough sheet
  • Guacamole, for serving
Energy (kcal)50 kcal
Energy (kJ)208 kJ
Protein (g)4.4 g
Carbohydrate incl. fibre (g)1.4 g
Carbohydrate excl. fibre (g)0.6 g
Sugar (g)0.2 g
Fibre (g)0.8 g
Fat (g)3.2 g
Saturated fat (g)1.3 g
Unsaturated fat (g)1.5 g
Monounsaturated fat (g)1.4 g
Polyunsaturated fat (g)0.1 g
Trans fat (g)0.1 g
Cholesterol (mg)10 mg
Sodium (mg)80 mg
Salt (g)0.20 g
Vitamin A (IU)2742 IU
Vitamin C (mg)9.8 mg
Calcium (mg)30 mg
Iron (mg)1.19 mg
Potassium (mg)220 mg


  1. Preheat oven to 375°F. In a skillet melt plant butter over medium heat, and sauté Fresno pepper for about 5 minutes. Add the plant-based meat and brown. Add taco seasoning and water. Simmer for a few minutes until mixture thickens. Fold in spinach and turn off heat. Allow the mixture to cool slightly.
  2. Unroll crescent dough sheet and cut dough into circles using a 4'' cookie cutter. Scoop a heaping tablespoon of the cooked mixture onto each circle. Add a pinch of plant cheese on top.
  3. Fold circle in half, covering all of the filling. Crimp the edges of the dough with a fork to seal the empanada. Place empanadas on a baking sheet and bake for 12-15 minutes, or until lightly golden brown. Serve with guacamole.