These crispy and savory vegan empanadas are packed with a rich, meaty mushroom and walnut filling, making them a perfect addition to school lunches, snacks, or even as light appetizers. Wrapped in a flaky crust and seasoned with herbs, garlic, and a splash of balsamic vinegar, these empanadas offer comforting warmth and bold flavor. With both oven-baking and air-fryer options, they’re ideal for busy families who want something hearty yet plant-based. These empanadas are easy to batch-cook, freezer-friendly, and kid-approved—making them a practical and satisfying lunchbox option.

Full Recipe:

Ingredients

• Mushrooms (cremini, white button, or portobello)

• Walnuts

• Onion

• Garlic

• Dried thyme

• Fresh rosemary

• Soy sauce (or tamari for gluten-free)

• Balsamic vinegar

• Ground black pepper

• Salt

• Vegan pastry dough (can be homemade or store-bought)

• Soy milk

• Maple syrup

Directions

• Prepare vegan dough and chill until firm.

• Finely mince the mushrooms, walnuts, onion, and garlic. Use a food processor for convenience and uniform texture.

• In a skillet, sauté onion and garlic in a bit of oil until translucent.

• Add chopped mushrooms, herbs, soy sauce, and balsamic vinegar. Cook until the mushrooms are soft and fragrant, and the mixture is thick but still slightly moist.

• Stir in chopped walnuts, salt, and black pepper. Remove from heat and allow the mixture to cool slightly.

• Roll out the dough and cut into circles.

• Place a spoonful of filling in the center of each circle, fold over into a half-moon shape, and crimp the edges with a fork to seal.

• Whisk soy milk with maple syrup and brush the tops of each empanada.

• Air-fry or bake at 375°F until golden brown and crisp, about 12–15 minutes.

Nutrients

• Rich in plant-based protein from mushrooms and walnuts

• Packed with antioxidants, vitamins B and E

• Contains heart-healthy fats and omega-3s from walnuts

• High in fiber and low in saturated fat

• Free of dairy and animal products

• Can be made gluten-free by using tamari and gluten-free dough

Why This Recipe Stands Out

Flaky Vegan Empanadas with Mushroom & Walnut Filling stand out because they seamlessly combine comfort food with nutrition. These empanadas have the kind of savory depth and satisfying bite that most people associate with meat, thanks to the umami-rich mushroom blend and the buttery crunch of finely chopped walnuts. They provide that deeply savory flavor that kids and adults alike enjoy, without relying on animal-based ingredients. Unlike many vegan recipes that require specialty ingredients, this one uses items that are affordable and accessible in most kitchens. Whether you prepare them for a school lunch or a weeknight dinner, they provide a balanced mix of fiber, protein, and healthy fats in every bite.

Another key feature that makes this recipe unique is its versatility. You can prepare these empanadas in an air fryer for maximum crispness or bake them in the oven for a more traditional approach. You can also freeze them raw or baked, making them a convenient option for meal prep or batch cooking. Simply reheat from frozen, and they’re ready to go—ideal for busy school mornings or spontaneous gatherings. Even better, the dough can be made ahead and stored in the fridge or freezer, allowing you to put together a fresh batch at any time with minimal fuss.

For parents, these empanadas are a win. They pack easily in lunchboxes, hold their structure well, and don’t require utensils. They’re also crowd-pleasers—soft enough for younger kids and flavorful enough for teens and adults. Plus, if you’re working with picky eaters, the recipe can easily be adapted: omit herbs, adjust seasoning, or even add in finely chopped vegetables like carrots, kale, or bell peppers for extra nutrients. The empanada form encourages kids to eat with their hands and enjoy the experience, making lunchtime a little more exciting.

The Benefits of the Ingredients

One of the most compelling aspects of this recipe is the powerhouse nutrition that comes from its simple, wholesome ingredients. Mushrooms are at the heart of the filling. Not only are they budget-friendly and widely available, but they also deliver a depth of umami flavor that rivals meat. Mushrooms contain beta-glucans, which are known to support immune function, and they’re an excellent source of B vitamins like riboflavin and niacin that help maintain energy levels and brain health.

Walnuts play a complementary role by adding richness and a satisfying bite. They’re full of omega-3 fatty acids, which are essential for brain development and cardiovascular health. Walnuts are also high in antioxidants and may help reduce inflammation in the body—perfect for growing children and active adults alike.

Garlic and onions enhance the base flavor of the dish while also providing their own nutritional perks. Both are high in allicin and flavonoids, compounds linked to immune system support and reduced risk of chronic disease. The addition of herbs like thyme and rosemary not only boosts the flavor but adds antioxidants and antibacterial benefits, making them a great fit for overall wellness.

Soy sauce (or tamari) and balsamic vinegar help tie the flavors together. They offer depth and a touch of tang that elevates the dish. When combined with a flaky pastry dough—especially one made with quality vegan fats or olive oil—you end up with a complete and satisfying meal.

Cooking Tips

When preparing the mushroom and walnut mixture, it’s important to maintain the right balance of moisture. You don’t want it too dry, or the filling will be bland, but too much liquid can cause your empanadas to leak or lose their crispness. The key is to sauté the mushrooms until just a bit of their natural liquid remains. This ensures that the inside stays juicy and flavorful, but not soggy.

Texture is also important. You want the mushrooms and walnuts to be chopped finely, but not blended into a paste. Use a food processor or sharp knife to chop them until they resemble the texture of cooked ground meat. This helps them bind together while still offering a pleasant chew. As for sealing the empanadas, don’t skip the crimping step—pressing the edges with a fork not only gives them a professional finish but also keeps the filling tucked safely inside during baking or air frying.

For a glossy, golden crust, the soy milk and maple syrup wash is essential. It gives a beautiful sheen and a hint of sweetness that contrasts perfectly with the savory interior. While baking works perfectly fine, using an air fryer can significantly cut down cooking time while enhancing the crispness of the crust.

Serving Suggestions

These empanadas can be served hot, warm, or even at room temperature, making them perfect for lunchboxes, picnics, or afternoon snacks. Pair them with a simple dipping sauce like roasted red pepper aioli or vegan sour cream mixed with lemon and herbs for added flavor. A fresh green salad or crunchy slaw on the side balances the richness of the pastry and makes for a full meal.

For a more festive twist, serve them with a side of guacamole, chimichurri, or tomato salsa. If preparing for a dinner party or potluck, plate them with some grilled vegetables or a quinoa salad to complete the spread. These empanadas also freeze beautifully. Simply make a large batch, bake or freeze them uncooked, and reheat whenever needed. They maintain their flavor and texture well, making them a smart choice for make-ahead meals.

Conclusion

Flaky Vegan Empanadas with Mushroom & Walnut Filling are a delicious example of how comforting food doesn’t have to be heavy, complicated, or meat-based. This recipe shows how everyday ingredients can be transformed into a wholesome, flavorful meal that’s perfect for all ages. Whether you’re preparing a lunchbox for school, a quick snack between work meetings, or an appetizer for guests, these empanadas offer the ideal combination of taste, texture, and nourishment. They’re easy to customize, prep-friendly, and packed with nutrients—making them a must-add to your regular rotation. With each bite, you’ll enjoy the comfort of a golden, flaky shell and the deep satisfaction of a well-seasoned, hearty filling that’s 100% plant-based and absolutely delicious.