Imagine the comforting aroma of warm, spiced apples paired with tender, empanada dough. Our vegan apple empanadas are a perfect balance of lightly sweetened filling and satisfying, rustic pastry, making them an irresistible treat perfect for cozy fall evenings or as a sweet ending to your Thanksgiving feast!
We never anticipated how much love our vegan empanadas would receive, but the excitement inspired us to create more! We naturally embraced the flavors of this season, to bring you a filling that truly captures the essence of fall.
They’re a perfect way to indulge without compromising on wholesome ingredients. Enjoy them as a dessert, served warm with a dollop of dairy-free whipped cream, or as a sweet addition to a brunch spread alongside our pumpkin spice latte or immune-boosting tea.
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💚 Why you will love this recipe
- Wholesome
- Comforting
- Versatile
- Festive
- Easy-to-Make
- Snackable
- Family-Friendly
🧾 Ingredients
The ingredients that make these Vegan Apple Empanadas SO good are:
- Diced apples add natural sweetness and a soft, tender texture to the filling.
- Brown sugar deepens the sweetness with a hint of caramel flavor.
- Dried cranberries add a pop of tartness and chewy texture to contrast the apples.
- Vermouth provides a subtle layer of flavor with its herbal notes (optional).
- Vanilla extract enhances the overall warmth and sweetness in the filling.
- Coconut oil creates a rich, lightly golden exterior.
- Lime juice and zest add freshness and a slight tang to balance the sweetness.
- Cardamom adds a warm, floral spice that pairs well with apples.
- Cinnamon introduces a cozy warmth typical of apple desserts.
- Vegan empanada dough discs form the crispy, flaky crust around the filling.
- Plant milk with brown sugar provides a golden glaze when brushed on top.
See recipe card for quantities and complete instructions!
Substitutions
| Original Ingredient | Suggested Substitute |
|---|---|
| Brown Sugar | Coconut sugar |
| Dried Cranberries | raisins |
| Vermouth | Rum or apple juice |
| Coconut oil | Vegetable oil |
🍽 Equipment
- Baking sheet, saucepan, and optional empanada maker.
Remember...Great Equipment, Better Food: So Elevate Every Bite with the Right Tools! Just know I would only recommend things that work and won't break your bank.
🔪 Instructions
To make the Vegan Apple Empanadas, start by making our Easy Vegan Empanadas Dough. Skip if using store-bought.
- Step 1: Soak the dried cranberries in a mixture of vermouth and vanilla extract.
- Step 2: Dice the apples into small cubes.
- Step 3: Heat oil in a skillet and sauté apples over medium heat. Add brown sugar, soaked cranberries or raisins, ground cardamom, ground cinnamon, and a pinch of salt.
- Step 4: Grate the lime zest and squeeze the lime juice into the mixture.
- Step 5: Stir to coat evenly, then cover and cook for 10 minutes until the sugar dissolves and the apples soften.
Remove the apple filling mixture from heat and leave to cool slightly. Line a baking tray with wax paper and arrange the dough rounds, leaving space between them.
- Step 6: Add apple filling to the center of each dough round, fold in half, and seal the edges.
- Step 7: Press the edges with a fork to seal or to create a decorative edge.
- Step 8 (Optional): For a golden, crispy finish, combine plant milk and brown sugar, then brush the mixture over the top of each empanada.
Poke each empanada with a fork to allow steam to escape and prevent the filling from bursting out.
- Step 9: Bake at 230ºC (450°F) for 10–15 minutes, OR until golden and crispy following the dough package instructions (if using store-bought)
- Step 10: Just kidding! No need for steps—just dive in, savor, and enjoy every bite!
💡 Expert Tips
Ensure the apples are diced uniformly for even cooking and are tender to touch.
Soak the dried cranberries or raisins for 10 minutes to plump them and enhance their flavor.
Use cold empanada dough rounds to prevent them from becoming too soft or sticky while filling.
Brush the empanadas lightly with the plant milk and sugar mixture for a golden, crispy finish.
Poke the empanadas before baking to prevent them from bursting in the oven.
📖 Variations
- Add chopped pecans, walnuts, or almonds to the filling for extra texture and a nutty flavor.
- Use pears instead of apples.
- For a spiced twist, add a pinch of ground ginger or nutmeg to the apple mixture or use our homemade pumpkin pie spice mix.
- Swap out cranberries for chopped dates for a sweeter filling.
- Replace lime with lemon for a different citrus note.
🥢 How to serve
Here are other delightful and creative ways to serve your Vegan Apple Empanada
- Empanada "Tacos": Cut your empanadas in half and fill them with a spoonful of coconut yogurt or cashew cream, then top with fresh fruit like strawberries, blueberries, or a sprinkle of powdered sugar for a fun, taco-inspired treat.
- Apple Empanada Sundae: Warm your empanadas and serve them with a scoop of vegan ice cream, a drizzle of vegan caramel sauce, and a sprinkle of cinnamon. It’s a dessert combo that brings the best of both worlds.
- Apple Empanada with Spiced Dipping Sauces: Serve your empanadas with a variety of vegan dipping sauces, like a maple cinnamon glaze, vegan chocolate ganache, or even a tangy lemon glaze for a mix of sweet and citrusy flavors.
- Empanada Crumble: Break up your empanadas into bite-sized pieces and layer them in a bowl with dairy-free whipped cream, fruit, and a drizzle of agave syrup. This creates a deconstructed, layered dessert perfect for sharing.
- Empanada with Spiced Hot Drink: Pair your apple empanadas with a warm, spiced beverage like vegan chai tea, hot apple cider, or a cozy cup of cinnamon hot chocolate for a comforting treat, perfect for colder weather.
🥡 Storage
Refrigerator: Place the apple empanadas in an airtight container for up to 3 days.
Reheat: Warm them in the oven at 175°C (350°F) for 5–8 minutes, or until heated through and crisp
Freeze: Arrange the empanadas in a single layer on a baking sheet, freeze until solid, then transfer them to a freezer-safe container for up to 2 months. When ready to enjoy, bake directly from frozen at 175°C (350°F) for 10–12 minutes.
Prepare the apple filling ahead and refrigerate it in an airtight container for up to 3 days. Assemble and bake the empanadas fresh when needed, or freeze assembled but unbaked empanadas for an easy future treat.
❓ FAQ
Yes, you can prepare the filling up to 3 days in advance and store it in the refrigerator. Just let it cool completely before refrigerating.
Make sure to seal the edges well by pressing with a fork or using the crimping method (repulgue). Also, don't overfill, as this can cause the empanadas to burst.
Yes, you can air-fry them at 180°C (350°F) for about 8–10 minutes. Check for a golden, crispy crust.
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📋 Recipe
Vegan Apple Empanadas
Equipment
Ingredients
- 3 red apples cubed
- ¼ cup brown sugar
- 3 tablespoons dried cranberries or raisins
- 2 tablespoons vermouth or rum, optional
- 1 tablespoon vanilla extract
- 1 tablespoon coconut oil
- 1 lime juice and zest
- 1 teaspoon ground cardamom
- ¼ teaspoon ground Cinnamon
- pinch fine salt
- 10 discs Easy Vegan Empanadas Dough
Optional to brush the empanadas for a golden finish
- ¼ cup plant milk
- 2 teaspoons brown sugar
Directions
- Preheat the oven: Follow the instructions on your vegan empanada dough package. If using our dough recipe, preheat to 230°C (450°F).
- Soak the cranberries: Soak the dried cranberries in vermouth and vanilla extract.
- Sauté the apples: Dice the apples into small cubes. Heat the oil in a skillet over medium heat.
- Add sugar and spices: Add the brown sugar, soaked cranberries or raisins, ground cardamom, ground cinnamon, and a pinch of salt. Stir well so everything is evenly coated. Cover and cook for 10 minutes until the sugar dissolves and the apples are tender.
- Add lime zest and juice: Grate the lime zest and squeeze the juice into the mixture. Stir well and cook for an additional minute. Remove from heat and allow to cool slightly.
- Prepare the baking tray: Line a large baking tray with wax paper and place the empanada dough rounds, leaving space between them.
- Assemble the empanadas: Place a portion of filling in the center of each dough round. Fold the empanadas in half and press the edges with a fork to seal or create a decorative edge.
- Brush with milk and sugar mixture: Mix the plant milk with brown sugar. Use a brush to coat the top of each empanada with this mixture.
- Poke the empanadas: Poke the top of each empanada with a fork to allow steam to escape during baking.
- Bake: Follow the package instructions until golden and crispy, usually 10–15 minutes or as directed by the dough package, or at 230ºC (450°F).
- Cool and serve: Let the empanadas cool slightly before serving.
Nutrition Facts
Nutritional Disclaimer
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist's advice. See our full Nutritional Disclosure here.
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As the creative force behind OPBW, Natasha is a dedicated stay-at-home mom and passionate home chef. She infuses every recipe and personal care tip with love and practicality. Balancing family life with culinary adventures, she crafts wholesome, family-friendly dishes and effective, natural beauty solutions that are both approachable and inspiring. Her hands-on experience and personal touch make OPBW a go-to resource for delicious meals and self-care ideas that fit seamlessly into everyday life.
Monica
wow wow wow! I think this would be a great option than making a traditional apple pie. My sister made your empanada dough before with her own spiced potato filling and those were bomb!. I can't wait to try these myself and bring it for our neighborhood potluck