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Lentil and Veggie Vegan Empanadas with Chimichurri Recipe

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★★★★★

4.7 from 106 reviews

These vegan lentil and veggie empanadas feature a flaky, tender dough filled with a savory mixture of lentils, tofu, and fresh vegetables, seasoned with smoky spices. Baked to golden perfection and served with a vibrant homemade chimichurri sauce, these empanadas make a nutritious, satisfying handheld meal perfect for gatherings or family dinners.

Ingredients

Scale

Dough 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)

Filling Ingredients

  • 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)

Chimichurri Sauce Ingredients

  • 1 cup Fresh Parsley (Base herb for sauce)
  • 2 cloves Garlic (Minced, 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

  1. Dough Preparation: In a large mixing bowl, combine the all-purpose flour and salt, stirring well to blend evenly. Gradually add the cold vegan butter, mixing until the mixture resembles coarse crumbs. Stir in the apple cider vinegar, then gradually add cold water a little at a time, mixing until a dough forms. Knead briefly for about 2 minutes until smooth. Wrap the dough tightly in plastic wrap and chill in the refrigerator for 30 minutes to firm up.
  2. Filling Preparation: Heat the olive oil in a skillet over medium heat. Add diced onion and minced garlic, sautéing until translucent and fragrant, about 3 to 4 minutes. Add finely diced carrot, celery, and chopped red bell pepper, cooking for another 5 to 7 minutes until the vegetables soften. Stir in the tomato paste, smoked paprika, ground cumin, cooked lentils, and optional crumbled tofu. Simmer the mixture gently for 3 to 4 minutes to blend flavors, then remove from heat and allow the filling to cool completely. Stir in chopped fresh cilantro or parsley at the end.
  3. Dough Rolling: Remove the dough from the refrigerator and divide it into 10 equal portions. On a lightly floured surface, roll each portion into a circle approximately 5 inches in diameter. Place the rolled dough rounds on a parchment-lined baking sheet while assembling the empanadas.
  4. Filling and Sealing: Spoon 2 to 3 tablespoons of the cooled lentil and veggie filling onto one half of each dough circle. Fold the other half over to form a half-moon shape. Use a fork to crimp the edges securely or press with an empanada press to seal tightly, preventing filling leakage during baking.
  5. Baking: Preheat the oven to 375°F (190°C). Arrange the sealed empanadas on a parchment-lined baking sheet, ensuring space between each for even baking. Bake for 25 to 30 minutes or until the empanadas are golden brown and slightly puffed. Remove from the oven and let cool slightly before serving.
  6. Chimichurri Preparation: In a bowl or food processor, combine fresh parsley, minced garlic, olive oil, red wine vinegar, and crushed red pepper. Mix or pulse until the ingredients are finely chopped and well blended. Adjust seasoning with salt and pepper to taste. Serve this vibrant chimichurri sauce alongside the warm empanadas for dipping.

Notes

  • For a gluten-free version, substitute all-purpose flour with a gluten-free flour blend.
  • Use cold vegan butter or coconut oil to ensure flaky dough texture.
  • Optional tofu adds plant-based protein but can be omitted for a simpler filling.
  • Adjust chili flakes and crushed red pepper in chimichurri for heat preference.
  • Empanadas can be frozen after baking and reheated in the oven for convenience.
  • Make sure to cool the filling completely before assembling to prevent dough sogginess.

Keywords: vegan empanadas, lentil empanadas, vegetable empanadas, vegan baking, chimichurri sauce, plant-based dinner

Find it online: https://foodbylina.com/lentil-and-veggie-vegan-empanadas-with-chimichurri-recipe/