Mushroom-Queso Empanadas


  • for dough:
  • 4 cups of all purpose flour
  • 1/2 cup of vegan spread
  • 1 cup of filtered water
  • 4 tsp of coconut oil
  • 2 tsp of baking powder
  • 1/2 tsp of salt
  • for filling:
  • 1 cup of black lentils
  • 2 cups of chopped portobello mushroom
  • 1 1/2 cup of chopped tomato
  • 1/4 cup of chopped kalamata olives
  • 1 1/2 of onion powder
  • 1 tsp of garlic powder
  • 1 tsp of salt
  • 1/2 tsp of oregano
  • 3 tbs of chopped cilantro
  • 1/2 cup of chopped yellow onion
  • 2 1/2 cups of vegan queso


  1. For dough:

  2. Combine all ingredients in a bowl until dough forms

  3. Cover and place in fridge

  4. For filling:

  5. In a small pot cook black lentils

  6. In a pan on medium heat cook chopped portobello mushroom, tomatos, and olives and cook for 5-8 minutes

  7. Once lentils are done; drain and add to food processor

  8. Place tomatoes, olives, and mushrooms to food processor

  9. Use the same pan you just used and cook onions until browned

  10. Add seasonings and process until well combined, then add onions but do not process in use a spoon instead to combine

  11. Roll out dough and use desired cutter to form empanadas

  12. Preheat oven to 400°, scoop mushroom filling and add on empanada dough on one side, then add queso on top, fold over and press seal with a fork

  13. Repeat process until finished, place on baking sheet and bake in oven for 30 minutes rotating halfway

  14. Once time is up remove and allow to cool for 5 to 10 minutes garnish with cilantro, fresh squeezed lime juice, and enjoy???? #threebunnies

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