Vegane Empanadas mit Lotao Veggie Hack

Vegan empanadas

Crispy, hearty and warm: empanadas are a popular party snack. The vegan empanadas with Lotao Veggie Mink can hardly be distinguished from the meaty original from Argentina.
The veggie hack made from pea protein and jackfruit is 100% plant-based, rich in protein, free of allergens and very easy to process .
For these reasons it is perfect as a vegan "minced meat substitute", for example for filling dumplings. In earlier times, baking fresh products into crispy dumplings was necessary to extend the shelf life of food, as a natural method of preservation.
For this reason , filled dumplings can be found in almost all regions of the world, whether made into pate, blini, ravioli or ravioli . The dumplings are very popular as “empanadas”, especially in Latin America, especially since they are easy to handle and are therefore ideal as street food.
The dough is filled with a filling of beef, chicken, or vegetables, then sealed, baked, or fried . With the recipe presented here we go one step further by preparing the empanadas as a vegan version with Lotao Veggie Hack . To make the delicious empanadas you only need a few ingredients:


  • 500g wheat flour (Type 550)
  • 100g soft vegetable fat
  • 2 tbsp olive oil
  • 3 tbsp plant milk
  • 150ml lukewarm water
  • 1.5 tsp salt
  • 1 pinch of sugar

For the filling:

  • 100 g Lotao Veggie Mince
  • 50 ml vegetable broth
  • 3 tbsp vegetable oil
  • 1 onion (diced)
  • 2 cloves of garlic
  • 1 red pepper (cut into small pieces)
  • 1 red chili
  • 200 g canned tomatoes
  • 40 g breadcrumbs
  • 1 teaspoon smoked salt
  • 1 tsp pepper
  • 1 tsp paprika powder (mild)
  • 1 tsp cocoa
  • 1 teaspoon Java Kiss coconut blossom sugar
  • 40 g breadcrumbs
  • 1 bunch of parsley, chopped


  1. Mix the wheat flour with the vegetable fat, olive oil and milk well. Add salt, Java Kiss coconut blossom sugar and gradually add the lukewarm water. Knead the dough well and turn it into a smooth dough. Cover and let rest in the refrigerator for two hours.
  2. For the filling, heat the olive oil well in a pan and fry the onion cubes, chopped garlic, chili and pepper pieces well. Mix in the Lotao Veggie Mince and deglaze with the vegetable broth.
  3. Add the tomatoes and all the spices and simmer at low temperature for 15 minutes. Pour the veggie mince mixture into a bowl and mix in the breadcrumbs and chopped parsley.
  4. Preheat the oven to 220 degrees top/bottom heat and line two trays with baking paper. Take the dough out of the fridge, knead it again and roll it out to about 5mm thin. Cut out circles with a diameter of 15-18 cm. Put some of the filling in the middle of the circles, fold them together and press the edges tightly.
  5. Place on the trays and bake in the oven for about 25 minutes. We wish you good luck!
By the way, if you're interested in the Japanese "empanada" variant, on gyoza, you'll find the right recipe here!

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