There’s a certain kind of magic that happens when vibrant colors and bold flavors collide in the kitchen, igniting a sense of creativity and excitement. That’s exactly how I felt the first time I crafted these Lentil and Veggie Vegan Empanadas with Chimichurri. After rummaging through my fridge and realizing I had a bounty of fresh veggies and lentils on hand, inspiration struck. Why not wrap all that deliciousness in a flaky, golden crust?
These empanadas are more than just a dish; they’re a celebration of wholesome ingredients that draw family and friends around the table. Perfect for impressing guests or soothing the boredom of a fast-food routine, they’re filled with a medley of sautéed vegetables and lentils, seasoned to perfection. And let’s not forget the homemade chimichurri—a zesty sauce that adds a burst of flavor with every bite.
Whether you’re winding down after a hectic day or prepping for a lively gathering, these empanadas strike the perfect balance of comfort and excitement. Let’s dive into this easy, crowd-pleasing recipe!
Why are Lentil and Veggie Vegan Empanadas special?
Deliciously Versatile: These empanadas can be tailored to your taste, allowing you to swap in your favorite veggies or spices.
Hearty Ingredients: Packed with lentils and fresh vegetables, they’re not just tasty but also nutritious, making them a meal you can feel great about.
Crowd-Pleasing Appeal: Perfect for gatherings or family dinners, they’ll surely impress your guests and even satisfy the pickiest eaters.
Quick & Simple: With a prep time of just 40 minutes and a few easy steps, you can whip up a batch in no time, making them a fantastic option to replace fast food.
Serve with Zest: The homemade chimichurri sauce beautifully complements the empanadas, adding a vibrant kick that elevates the entire dish. Don’t forget to check out our guide for more easy homemade sauces to further enhance your meals!
Freezer Friendly: These empanadas freeze well, so you can always have a delicious snack on hand for those busy weeknights!
Lentil and Veggie Vegan Empanadas Ingredients
• Get ready to savor these delightful empanadas!
For the Dough
- All-purpose flour or gluten-free flour – Use gluten-free flour for a tasty, gluten-free option.
- Cold vegan butter or solid coconut oil – Ensures a flaky texture that elevates your empanadas.
- Salt – Enhances the flavor of the dough.
- Cold water – Start with ¾ cup; add more as needed to form the dough.
- Apple cider vinegar – Adds a slight tang that improves the dough’s texture.
For the Filling
- Olive oil – Essential for sautéing veggies and enhancing flavors.
- Small onion, diced – Adds a sweet and savory base to your filling.
- Garlic cloves, minced – Infuses the mixture with aromatic goodness.
- Medium carrot, finely diced – Gives a slight sweetness and a pop of color.
- Celery stalk, finely diced – Adds a crunchy texture and depth of flavor.
- Red bell pepper, chopped – Provides sweetness and a vibrant touch.
- Cooked green or brown lentils – The star ingredient, rich in protein and fiber; perfect for a hearty filling.
- Tomato paste – Brings a concentrated flavor and moisture to the filling.
- Smoked paprika – Adds a delightful smokiness that complements the other spices.
- Ground cumin – Introduces a warm, earthy tone to your mix.
- Chili flakes (optional) – For those who enjoy a bit of heat in their empanadas!
- Salt and pepper to taste – Always adjust for perfect flavor.
- Chopped fresh cilantro or parsley – Brightens the filling with fresh herbaceous notes.
- Cooked crumbled tofu (optional) – Adds extra protein and creaminess if desired.
For the Chimichurri
- Fresh parsley, finely chopped – The main herb for this vibrant sauce.
- Garlic cloves, minced – Intensifies the flavor of your chimichurri.
- Olive oil – Creates a rich and smooth texture in the sauce.
- Red wine vinegar – Provides a tangy brightness that balances the richness.
- Crushed red pepper – Feel free to sprinkle in some spice to taste!
- Salt and black pepper to taste – Essential seasonings to round out the flavors.
Get ready to wrap these scrumptious fillings in a delicious crust, and don’t forget that zesty chimichurri, making your Lentil and Veggie Vegan Empanadas an unforgettable treat!
How to Make Lentil and Veggie Vegan Empanadas
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Combine Ingredients: In a large mixing bowl, mix the flour and salt. Then, add the cold vegan butter or coconut oil, incorporating it until the mixture resembles coarse crumbs. Slowly add vinegar and water, mixing until the dough forms. Add extra water, one tablespoon at a time, if necessary.
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Chill the Dough: Knead the dough gently just until combined, then wrap it in plastic wrap or a clean towel. Chill for at least 30 minutes to help it firm up.
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Sauté Aromatics: While the dough is resting, heat olive oil in a skillet over medium heat. Sauté the diced onion and minced garlic until translucent, about 3-4 minutes. Then, add the carrot, celery, and red bell pepper, cooking for another 5-7 minutes until softened.
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Add Filling Ingredients: Stir in the tomato paste, smoked paprika, cumin, chili flakes, salt, and pepper. Gently fold in the cooked lentils and tofu if using, cooking everything for another 3–5 minutes. Finish with fresh herbs and let the mixture cool completely.
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Shape the Empanadas: Once the dough is chilled, divide it into 10 equal portions. On a lightly floured surface, roll each piece into a 5-inch circle.
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Fill the Dough: Spoon 2–3 tablespoons of the cooled filling into the center of each dough round. Carefully fold the dough over to form a half-moon shape and press the edges together. Use a fork or empanada press to crimp the edges securely.
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Prepare for Baking: Arrange the filled empanadas on a parchment-lined baking sheet. Give them a lovely brush with plant milk for that golden finish.
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Bake to Perfection: Preheat your oven to 375°F (190°C). Bake the empanadas for 25–30 minutes, or until they are golden brown and delicious. Allow them to cool slightly before serving them with chimichurri sauce on the side.
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Make the Chimichurri: While the empanadas bake, combine all chimichurri ingredients in a bowl or food processor. Pulse or stir until well combined, adjusting the seasoning to your liking.
Optional: Drizzle the chimichurri over the empanadas just before serving for extra flavor!
Exact quantities are listed in the recipe card below.
Make Ahead Options
These Lentil and Veggie Vegan Empanadas with Chimichurri are perfect for meal prep enthusiasts! You can prepare the filling up to 3 days in advance; just sauté the veggies and lentils, then let it cool completely before storing it in an airtight container in the refrigerator. The empanada dough can also be mixed and chilled for up to 24 hours. When you’re ready to enjoy them, simply roll out the dough, fill it with your prepped mixture, and bake as directed. This way, you’ll have delicious homemade empanadas on the table with minimal effort, just as delightful and fresh as if you made them on the spot!
How to Store and Freeze Lentil and Veggie Vegan Empanadas
Room Temperature: Enjoy your empanadas fresh out of the oven for best taste; they can sit at room temperature for up to 2 hours before they need to be refrigerated.
Fridge: Store any leftover empanadas in an airtight container in the fridge for up to 3 days. Reheat in the oven at 350°F (175°C) until warmed through.
Freezer: Freeze unbaked empanadas on a baking sheet first, then transfer to a freezer bag for up to 3 months. Bake directly from frozen, adding a few extra minutes to the baking time.
Reheating: To reheat baked empanadas, warm them in a preheated oven at 350°F (175°C) for about 15 minutes, ensuring they crisp up nicely. Enjoy with chimichurri for an extra burst of flavor!
Expert Tips for Lentil and Veggie Vegan Empanadas
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Dough Consistency: Ensure your dough has the right texture by adding water gradually. If it feels too dry, a tablespoon at a time can work wonders!
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Chill is Key: Allow the dough to chill for at least 30 minutes. This relaxes the gluten, ensuring your Lentil and Veggie Vegan Empanadas have a wonderfully flaky crust.
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Cooling Filling: Always cool the filling completely before filling the empanadas. This prevents the dough from becoming soggy and helps it bake beautifully.
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Crimping Techniques: Use a fork to crimp the edges well, sealing in that delicious filling. This not only keeps everything inside but also gives a lovely decorative touch.
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Baking Watch: Keep an eye on them towards the end of baking! Ovens vary, so if they’re golden brown before the time is up, don’t hesitate to pull them out early.
Lentil and Veggie Vegan Empanadas Variations
Feel free to make these empanadas uniquely yours with these fun and tasty twists!
- Gluten-Free: Substitute all-purpose flour with a gluten-free blend for a delightful option that everyone can enjoy.
- Spicy Kick: Add more chili flakes or diced jalapeños to the filling for a bold, spicy flavor that will warm your soul.
- Cheesy Addition: Mix in some vegan cheese or nutritional yeast for a creamy, cheesy filling that elevates the taste to new heights.
- Mixed Veggies: Experiment with seasonal vegetables like zucchini, spinach, or mushrooms to change the texture and flavor profile of your empanadas.
- Herbaceous Twist: Use fresh herbs like basil or thyme instead of cilantro for a refreshing shift that brings a different aromatic flair.
- Savory Sweets: Add a handful of raisins or chopped olives for a sweet-savory layer that gives your empanadas a wonderful complexity.
- Savory Crust: Brush the crust with a mix of olive oil and crushed garlic before baking for an aromatic, flavorful enhancement.
- Cooked Quinoa: Replace half the lentils with cooked quinoa for an interesting texture that boosts the protein and adds a nutty flavor.
Let your creativity soar and enjoy these mouthwatering empanadas tailored to your taste!
What to Serve with Lentil and Veggie Vegan Empanadas with Chimichurri?
Comforting and vibrant, these delightful creations deserve the perfect companions to create a well-rounded meal.
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Simple Side Salad: A fresh mix of greens with vibrant vegetables complements the rich flavors of the empanadas, providing a light, crunchy contrast. Consider a tangy vinaigrette to brighten your plate.
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Roasted Vegetables: Seasonal roasted veggies add depth and warmth. Their caramelized edges and natural sweetness pair beautifully with the savory filling of the empanadas.
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Quinoa Pilaf: Fluffy quinoa infused with herbs and spices brings a nutty flavor and a protein boost. This side dish enhances the wholesome experience of each bite while adding a delightful texture.
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Sweet Potato Mash: Creamy, slightly sweet mashed sweet potatoes offer a contrasting flavor and creamy texture that harmonizes with the spiced lentils, making every mouthful exciting.
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Chimichurri Dipping Sauce: Serve an extra side of homemade chimichurri to enhance the flavors even more. The zesty herb blend elevates these empanadas to new heights.
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Sparkling Water with Mint: For a refreshing drink, sparkling water infused with fresh mint or citrus makes for a bubbly palate cleanser, ensuring you enjoy every bite without overwhelming your senses.
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Coconut Flan: End the meal on a sweet note with a luscious coconut flan. Its creamy texture and subtle sweetness are the ideal finale to this vibrant feast.
Each of these suggestions adds a unique layer of enjoyment, elevating your Lentil and Veggie Vegan Empanadas with Chimichurri into a complete and memorable dining experience!
Lentil and Veggie Vegan Empanadas with Chimichurri Recipe FAQs
How do I select ripe vegetables for the filling?
Absolutely! For the best flavors, choose vibrant, fresh veggies. Look for solid carrots and celery without dark spots or blemishes. Red bell peppers should be firm and glossy, while onions should feel heavy for their size, with dry, papery skins.
How should I store leftover empanadas?
Very important! Keep your leftover empanadas in an airtight container in the fridge for up to 3 days. When you’re ready to enjoy them again, simply reheat them in the oven at 350°F (175°C) for about 15 minutes to bring back their delightful crispiness.
Can I freeze unbaked empanadas?
Definitely! After shaping the empanadas, freeze them first on a baking sheet. Once they’re frozen solid, transfer them to a freezer bag for up to 3 months. When you’re ready to bake, just pop them in the oven from frozen, adding a few extra minutes to the typical baking time for that perfect golden finish!
What if my dough is too dry?
No worries! If you find your dough is too crumbly, simply add more cold water slowly, one tablespoon at a time, while mixing. Continue until the dough comes together and is pliable. This process is key to achieving those lovely flaky empanadas.
Are these empanadas pet-friendly?
They’re not suitable for pets! Many ingredients, like onions and garlic, can be harmful to cats and dogs. Always ensure any food shared with pets is safe and appropriate for them to consume.
What if I’m allergic to gluten?
Good news! You can make these Lentil and Veggie Vegan Empanadas gluten-free by using a high-quality gluten-free flour blend. Just be sure to check that all your other ingredients, like the vegan butter, are also gluten-free. Enjoy cooking with confidence!
Savory Lentil and Veggie Vegan Empanadas with Zesty Chimichurri
Ingredients
Equipment
Method
- Combine Ingredients: In a large mixing bowl, mix the flour and salt. Then, add the cold vegan butter or coconut oil, incorporating it until the mixture resembles coarse crumbs. Slowly add vinegar and water, mixing until the dough forms. Add extra water, one tablespoon at a time, if necessary.
- Chill the Dough: Knead the dough gently just until combined, then wrap it in plastic wrap or a clean towel. Chill for at least 30 minutes to help it firm up.
- Sauté Aromatics: While the dough is resting, heat olive oil in a skillet over medium heat. Sauté the diced onion and minced garlic until translucent, about 3-4 minutes. Then, add the carrot, celery, and red bell pepper, cooking for another 5-7 minutes until softened.
- Add Filling Ingredients: Stir in the tomato paste, smoked paprika, cumin, chili flakes, salt, and pepper. Gently fold in the cooked lentils and tofu if using, cooking everything for another 3–5 minutes. Finish with fresh herbs and let the mixture cool completely.
- Shape the Empanadas: Once the dough is chilled, divide it into 10 equal portions. On a lightly floured surface, roll each piece into a 5-inch circle.
- Fill the Dough: Spoon 2–3 tablespoons of the cooled filling into the center of each dough round. Carefully fold the dough over to form a half-moon shape and press the edges together. Use a fork or empanada press to crimp the edges securely.
- Prepare for Baking: Arrange the filled empanadas on a parchment-lined baking sheet. Give them a lovely brush with plant milk for that golden finish.
- Bake to Perfection: Preheat your oven to 375°F (190°C). Bake the empanadas for 25–30 minutes, or until they are golden brown and delicious. Allow them to cool slightly before serving them with chimichurri sauce on the side.
- Make the Chimichurri: While the empanadas bake, combine all chimichurri ingredients in a bowl or food processor. Pulse or stir until well combined, adjusting the seasoning to your liking.