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vegan empanadas on a white plate with mole sauce
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Vegan Empanadas filled with Mushrooms in Mole

These vegan empanadas are filled with mushrooms sauteed until golden brown and simmered in a mole poblano.
Course Appetizer
Cuisine Mexican
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings 12 Small Empanadas
Calories 112kcal
Author Dora S.

Ingredients

Sauce:

Filling:

  • 1 tbsp. Olive oil optional
  • ¾ lb. Mushrooms sliced
  • ½ White onion thinly sliced
  • 1 Garlic clove minced

Empanada Dough:

  • ¾ cup AP flour
  • ½ cup Whole wheat flour
  • ¼ cup Masa harina
  • 2 tsp. Baking powder
  • ½ tsp. Salt
  • ½ cup Water
  • 2 tbsp. Olive oil
  • cup Aquafaba liquid from a can of chickpeas

Instructions

Preparation:

  • Heat 1 cup of vegetable stock in a medium sauce pot. Add the jar of Hernan mole paste. Bring to a simmer and stir to dissolve the paste. Once the paste dissolves and starts to thicken, add 1 more cup of vegetable stock. Set aside
  • The sauce thickens as it cools, so if it gets too thick add a little more vegetable stock to thin it out.

Filling:

  • Heat a large sauté pan to medium heat and add 1 tbsp. of oil (or ¼ cup of water) and sauté mushrooms until golden brown, about 6-8 minutes.
  • Add onions to the pan and continue to cook until onions are tender and translucent, about 4-5 min. If the onions and mushrooms begin to stick, add a little bit of vegetable stock to the pan.
  • Pour in 1 cup of mole sauce, and stir to combine. Set aside.

Dough:

  • Sift whole wheat flour, all-purpose flour, masa harina, baking powder, and salt into a large bowl.
  • Make a well in the center. Add water and olive oil.
  • Knead for 1 minute. Set aside.

Fill:

  • Sprinkle flour on your work surface, divide dough into 12 equal balls. Roll out one ball to 3-inch wide circle.
  • Add 1 tbsp. of filling to the empanada disk and fold the dough over in half to enclose the filling. Use a fork to press and seal the edges closed. Repeat with the rest of the 11 balls. You can refrigerate the uncooked empanadas for up to 3 hours.
  • Brush empanadas with aquafaba.
  • Bake 20 min. at 375F or until golden brown.

Notes

You can buy empanada disks or use puff pastry as the empanada dough for an easier recipe. • You will have mole leftover, save it to use later, or use it as a dipping sauce for your empanadas. • You can use any mushroom you like, but I recommend maitake or oyster mushrooms.

Nutrition

Calories: 112kcal | Carbohydrates: 13g | Protein: 2g | Fat: 2g | Sodium: 239mg | Potassium: 212mg | Fiber: 1g | Sugar: 1g | Vitamin A: 90IU | Vitamin C: 1mg | Calcium: 44mg | Iron: 0.9mg