Introduction

These Lentil and Veggie Vegan Empanadas with Chimichurri Bliss are a flavorful, satisfying plant-based treat perfect for any occasion. Crispy on the outside and packed with a spiced lentil filling, they pair beautifully with a zesty homemade chimichurri sauce.

The image shows four golden brown empanadas with a shiny and slightly crispy crust, sprinkled with small green herb pieces on top. Two empanadas are whole, while two are cut in half to reveal a filling of small brown lentils mixed with tiny bright orange and red diced vegetables. These are placed on a wooden board with fresh green parsley leaves scattered around. Next to the empanadas is a small white bowl filled with a finely chopped green herb sauce with bits of red and yellow chili, along with a spoon inside. The background and surface are a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 cups All-Purpose Flour (Gluten-free flour can be used for a gluten-free version)
1/2 cup Cold Vegan Butter or Coconut Oil (Ensure it’s a vegan option for butter)
1 teaspoon Salt (Enhances flavor)
1/4 cup Cold Water (Adjust as needed for optimal consistency)
1 tablespoon Apple Cider Vinegar (Tenderizes the dough)
1 tablespoon Olive Oil (Keeps the filling moist)
1 medium Onion (diced) (Brings sweetness and depth)
2 cloves Garlic (minced) (Elevates flavor)
1 medium Carrot (finely diced) (Adds sweetness)
1 stalk Celery (finely diced) (Contributes crispness)
1 medium Red bell pepper (chopped) (Offers sweetness and color)
1 cup Cooked Green or Brown Lentils (Avoid red lentils)
2 tablespoons Tomato Paste (Deepens flavor)
1 teaspoon Smoked Paprika (Adds a smoky flair)
1 teaspoon Ground Cumin (Infuses warmth)
1/2 teaspoon Chili Flakes (optional) (Adjust for heat preference)
1/4 cup Chopped Fresh Cilantro or Parsley (Refreshing herb finish)
1/2 cup Cooked Crumbled Tofu (optional) (Boosts protein)
1 cup Fresh Parsley (Base herb for sauce)
2 cloves Garlic (for chimichurri) (Intensifies flavor)
1/2 cup Olive Oil (Binds the chimichurri)
1/4 cup Red Wine Vinegar (Brightens taste)
1/2 teaspoon Crushed Red Pepper (Provides kick)

Instructions

Step 1: In a large mixing bowl, combine the all-purpose flour and salt. Gradually cut in the cold vegan butter or coconut oil until the mixture resembles coarse crumbs.
Step 2: Stir in the apple cider vinegar and cold water a little at a time, mixing until a dough forms. Knead briefly for about 2 minutes, then wrap the dough in plastic and refrigerate for 30 minutes to firm up.
Step 3: Heat olive oil in a skillet over medium heat. Sauté the diced onion and minced garlic until translucent, about 3-4 minutes.
Step 4: Add the finely diced carrot, celery, and chopped red bell pepper. Cook for another 5-7 minutes until softened.
Step 5: Stir in the tomato paste, smoked paprika, ground cumin, chili flakes if using, and cooked lentils. Simmer for 3-4 minutes, then remove from heat and let the filling cool completely.
Step 6: Remove the dough from the refrigerator and divide it into 10 equal portions. On a floured surface, roll each portion into a 5-inch circle. Place rolled dough rounds on a parchment-lined baking sheet.
Step 7: Spoon 2-3 tablespoons of the cooled filling onto one half of each dough circle. Fold the other half over to create a half-moon shape, then seal the edges by crimping with a fork or an empanada press.
Step 8: Preheat the oven to 375°F (190°C). Place the sealed empanadas on a parchment-lined baking sheet, leaving space between each. Bake for 25-30 minutes until golden brown and slightly puffed.
Step 9: While the empanadas bake, prepare the chimichurri. Combine fresh parsley, minced garlic, olive oil, red wine vinegar, and crushed red pepper in a bowl or food processor. Mix until finely chopped and well combined. Season with salt and pepper to taste.
Step 10: Serve the warm empanadas with chimichurri sauce on the side for dipping and enjoy!

Tips & Variations

For extra protein, add cooked crumbled tofu to the filling.
To make gluten-free empanadas, substitute the all-purpose flour with a gluten-free blend.
Adjust the chili flakes in the filling and crushed red pepper in the chimichurri to control the heat level.
Make the dough ahead and freeze it for quick empanada-making later.

Storage

Store cooked empanadas in an airtight container in the refrigerator for up to 3 days. Reheat them in a preheated oven at 350°F (175°C) for 10-15 minutes to keep the crust crispy. The chimichurri sauce can be stored separately in the fridge for up to one week.

How to Serve

The image shows four golden-brown baked empanadas on a wooden board, three whole and one cut in half to reveal a thick filling of cooked lentils mixed with small pieces of orange and red vegetables. The empanadas have crimped edges and are sprinkled with tiny green herb bits on top. Next to them is a small white bowl filled with a green sauce containing visible chopped herbs and red chili pieces, with a silver spoon inside. Fresh green parsley leaves are scattered on the wooden board around the empanadas and bowl. The background is a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use canned lentils instead of cooked lentils?

Yes, canned lentils work well. Just be sure to drain and rinse them thoroughly before using to avoid excess moisture in the filling.

Is it possible to freeze the empanadas before baking?

Absolutely. Assemble the empanadas and freeze them on a baking sheet until solid, then transfer to a freezer bag. Bake directly from frozen, adding a few extra minutes to the baking time.