Vegan Empanada Gallega (Plant-Based Tapas Recipe)

Name: Vegan Empanada Gallega (Plant-Based Tapas Recipe)
Prep time: 45 min
Cook time: 25 min
Total time: 1 h 10 min
Yield: 5-6
Cuisine: Mediterranean
Ingredients: 2 Juicy Marbles Thick-Cut Filets; 2 white or brown onions (~2 cups chopped / 300–350 g); 1 red bell pepper (~1 cup chopped / 120 g); 1 green bell pepper (~1 cup chopped / 120 g); ⅔ cup / 150 ml olive oil 1 tsp salt; ½ tsp black pepper; 1 bay leaf; 2 tsp sweet smoked paprika; 2 tsp hot smoked paprika; 2 tbsp tomato paste; ⅓ cup + 1 tbsp / 100 g crushed tomatoes; ½ tsp salt (for tomato mixture); ½ tsp black pepper (for tomato mixture); ⅔ cup / 100 g pitted green olives; 3 ⅓ cups / 400 g plain white flour; ~ ½ cup (6 tablespoons + 2 teaspoons) / 100 ml oil (reserved from frying vegetables); ¾ to ⅘ cup / 180–200 g cold water; 1 tsp salt; 2 tbsp plant milk; 1 tbsp olive oil; 1 tbsp maple syrup

WITH JUICY MARBLES THICK-CUT FILET, PEPPER AND OLIVES

Here at Juicy Marbles, we treat culture and cuisine with utmost seriousness. That’s why we called in our in-house Spaniard—and world’s sexiest nihilist—Luis, to help us develop the bombest Vegan Empanada Gallega this side of Galicia. And this recipe reveals all the insider secrets, so your dinner guests arrive speaking the King’s English, and leave speaking like Javier Bardem.

To keep things auténtico, we made our own pastry. But, according to Luis, it is socially acceptable to use store-bought dough. Bless them.

⬇️ JUMP TO RECIPE ⬇️

Vegan Empanada Gallega (Plant-Based Tapas Recipe)

Why You’ll Love This Recipe

Inspired By Authentic Spanish Flavors - This dish captures the spirit of the original Galician dish, using real ingredients, traditional technique, and vibrant Spanish flavors.
Great For Meal Prep - Prepare ahead of time and serve at room temperature.
Ideal For Sharing - Easy to slice and serve at your next dinner party, picnic, or tapas night.

Key Ingredients for Vegan Empanada Gallega

Juicy Marbles Thick-Cut Filet adds meaty, juicy texture and umami flavor that perfectly complements the sweet peppers and briny olives.
Sweet Red and Green Peppers add color, sweetness, and soft, silky texture.
Onions get slow-cooked until melty and sweet.
Green Olives bring a salty, tangy contrast to the rest of the ingredients.
Sweet and Hot Smoked Paprika give the Empanada filling its signature smoky depth.
Flaky Homemade Dough is easy to make. It’s enriched with oil from sautéing veggies for extra flavor and a beautiful orange color.

Equipment You’ll Need

Cutting board

Sharp knife
Measuring spoons and cups
Kitchen scale
Mixing bowls for making dough, filling, and vegan “egg wash”
Pastry brush for brushing the spanish pie with vegan “egg wash”
A rolling pin for rolling the pie dough
A large non-stick pan or skillet for cooking the vegetables
Fine-mesh sieve for straining the oil
Baking tray for baking the Vegan Empanada
Parchment paper

How To Prepare Vegan Empanada Gallega

1. Prepare Your Mise en Place

Chop onions, red pepper, and green pepper. Tear Juicy Marbles Filets into bite-sized chunks using your hands or fork.

2. Make the Filling

Heat olive oil in a pan. Add chopped onion, peppers and bay leaf. Cook low and slow for 20–25 minutes, until soft and translucent.

Season with salt and add tomato paste. Stir in sweet smoked paprika and hot smoked paprika.

Remove from heat, drain the oil through a sieve and reserve the oil.

Discard the bay leaf and combine the cooked veggies with shredded Juicy Marbles Thick-Cut Filet and crushed tomatoes. Season with salt and pepper. Let it cool down to room temperature

3. Make the Dough

While the filling is cooling down, make the dough. In a bowl, mix flour, reserved oil, cold water and salt. Form into a shaggy ball and knead until smooth, for 2–3 minutes. Divide into two equal balls, cover, and let rest for at least 15 minutes.

4. Roll the Dough

On a floured surface, roll each ball of dough into a large circle.

5. Assemble the Vegan Empanada

To assemble the vegan spanish pie, place one circle of dough on a parchment-lined baking tray. Add filling to the center, leaving some space around the border. Top with sliced olives.

Place the second dough circle over the top. Cut a small steam hole in the center, and trim and seal the edges. If you are feeling fancy, use scraps for decoration.

6. Make the vegan “Egg Wash”

Whisk together plant-based milk, olive oil and maple syrup.

7. Bake the Vegan Empanada Gallega

Preheat the oven and brush vegan spanish pie generously with the vegan ”egg wash". Bake for 20–25 minutes until golden brown.

Let the plant-based Empanada cool to room temperature before slicing.

Tips & Tricks

Make It Spicy. Add fresh chopped chili or chili flakes in the filling.

Be Creative. Use the leftover dough to decorate the top of your plant-based Empanada.
Let It Cool Down. Traditionally, Empanada Gallega is served at room temperature.

Make it easier. Use store-bought dough to save time.

FAQ

Can I use store-bought dough instead of making my own?

Absolutely! Look for a vegan-friendly pie crust or empanada dough in the store. Puff pastry would also work, but it will create a flakier, less traditional result.

Can I make the vegan filling and dough ahead of time?

Yes. Make the filling and the dough ahead of time and store it in an airtight container in the fridge for up to 3 days.

What can I serve this Vegan Empanada with?

Serve Vegan Empanada Gallega with Patatas Bravas, potato chips, Banderillas (pickles), Vegan Ribs with Mojo Verde, spinach with chickpeas or a fresh, crunchy salad.

How do I store Empanada Gallega?

Let the plant-based empanada cool completely, then store in an airtight container in the fridge for up to 4 days. Reheat in the oven or air fryer for best results.

How thick should the dough be rolled out?

Roll the dough to about 0.08–0.12 inch / 2–3 mm thick. This way the dough will be thin enough to bake evenly and crisp up, but thick enough to hold the filling without tearing.