Vegetarian empanada with mushrooms

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The filling for these empanadas is by far my favorite. A mix of veggies inside a succulent empanada dough.

Empanadas are an easy snack to make, filled with a variety of options. This veggie and mushroom filling is my personal favorite, but I have also made a cheese-spinach filling, my second favorite. You can find how to make the dough for Argentinian empanadas here.

This filling is not the traditional of Argentinian empanadas. It is actually more similar to the Galician empanada from Spain, with some peppers, tomato and boiled eggs, but without the traditional tuna, cod or meat. And if you want to make it vegan, you can leave out the boiled eggs and substitute it for tofu or chickpeas, to keep the protein content high.

Here is the recipe:

Vegetarian empanada with mushrooms

This veggie filling of empanadas is easy and yet delicious.
The quantities can fill around 15 small empanadas.
Prep Time 10 mins
Cook Time 30 mins
Total Time 40 mins
Servings 15 empanadas


  • 1 onion
  • 2-4 peppers (red, green, as preferred)the amount depends on how big the peppers are
  • 150 g mushrooms your preferred variety)
  • 5 tbsp tomato sauce
  • 1 tsp tomato paste
  • 1 clove garlic
  • 2 eggs (boiled)
  • 1 tsp smoked paprika(optional, but recommended)
  • 10 tbsp olive oil


  • Heat the olive oil in a frying pan. Cut the onion (I like it in julienne) and add it to the hot oil. Cook the onion for 5-10 minutes until it is translucent and a bit caramelized.
  • Add 1 tsp of salt and 1 clove of garlic finely cut.
  • Add the small cut peppers and cook for another 5 minutes until soft.
  • Cut the mushrooms in small pieces and add to the pan.
  • Add pepper and smoked paprika, the tomato sauce and tomato paste. Cook for 2 minutes to evaporate the excess water and to thicken the sauce.
  • Finally add the two boiled eggs, previously mushed with a fork. Mix in well and the filling is ready.
  • Let it cool down for about 10 minutes before filling the empanadas to avoid breaking the dough.


  • You can leave out the eggs to make it vegan, or you can even substitute the eggs for chickpeas or tofu to increase the protein content.

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