Lentil and Veggie Vegan Empanadas with Chimichurri
As the leaves begin to change and the air turns crisp, there’s something inherently comforting about warming up with a cozy plate of homemade Empanadas. The memory of my grandmother rolling out dough in her sunny kitchen—her laughter mingling with the delicious aroma of sautéed veggies—remains etched in my heart. These Lentil and Veggie Vegan Empanadas are my love letter to that cherished moment, wrapped in a flaky, tender pastry and served with a vibrant chimichurri. Perfect for an easy weeknight dinner, or as an appetizer at your next gathering, this recipe is sure to fill your kitchen with warmth and happiness. This is one you’ll definitely want to pin for later!
Why You’ll Love This Recipe
- Cozy Comfort: These empanadas evoke warmth and nostalgia with every bite, making them perfect for sharing with loved ones.
- Easy Weeknight Dinner: With straightforward steps and simple ingredients, they’re a fantastic option for busy evenings.
- Versatile Filling: Packed with protein-rich lentils and colorful veggies, this filling is not just healthy but oh-so-satisfying!
- Vegan & Gluten-Free Friendly: Easily swap in gluten-free flour for a delicious alternative that everyone can enjoy.
- Fresh, Zesty Chimichurri: The vibrant chimichurri adds a delightful kick that complements the empanadas beautifully.
- Make-Ahead & Freezer Friendly: Prep a batch ahead of time and freeze for effortless meals whenever you crave something comforting.
Ingredients You’ll Need for Lentil and Veggie Vegan Empanadas with Chimichurri
To make these delightful empanadas, gather these simple ingredients:
For the Empanada Dough:
- 2 ½ cups all-purpose flour (or use gluten-free flour for gluten-free empanadas)
- ½ cup cold vegan butter or solid coconut oil
- ½ tsp salt
- ¾ cup cold water (plus more as needed)
- 1 tbsp apple cider vinegar
- 1 tbsp olive oil
For the Filling:
- 1 small onion (diced)
- 2 garlic cloves (minced)
- 1 medium carrot (finely diced)
- 1 celery stalk (finely diced)
- 1 red bell pepper (chopped)
- 1 cup cooked green or brown lentils
- 1 tbsp tomato paste
- 1 tsp smoked paprika
- ½ tsp ground cumin
- ¼ tsp chili flakes (optional)
- Salt and pepper to taste
- 2 tbsp chopped fresh cilantro or parsley
- ½ cup cooked crumbled tofu (optional, for tofu empanadas recipe variation)
For the Chimichurri:
- 1 cup fresh parsley (finely chopped)
- 3 garlic cloves (minced)
- ½ cup olive oil
- 2 tbsp red wine vinegar
- ½ tsp crushed red pepper
- Salt and black pepper to taste
Let’s Make It Together
Step 1: Make the Dough
- In a large bowl, combine the flour and salt. Cut in the cold vegan butter (or coconut oil) until the mixture resembles coarse crumbs.
- In a separate bowl, mix the cold water and apple cider vinegar. Gradually pour this into the flour mixture, stirring until the dough begins to come together. If it’s too dry, add a little extra water.
- Knead the dough lightly on a floured surface until smooth. Wrap in plastic wrap and refrigerate for at least 30 minutes.
Step 2: Cook the Filling
- Heat olive oil in a skillet over medium heat. Add the diced onion and sauté until softened. Add in the minced garlic, carrot, celery, and red bell pepper. Cook until the vegetables are just tender.
- Stir in the cooked lentils, tomato paste, smoked paprika, ground cumin, chili flakes (if using), and salt and pepper. Cook for an additional 5 minutes until combined and heated through. Remove from heat and stir in the chopped cilantro or parsley.
Step 3: Roll Out the Dough
- Preheat your oven to 375°F (190°C). On a floured surface, roll out the chilled dough to about ⅛ inch thick. Use a round cutter (around 4-5 inches in diameter) to cut out circles.
Step 4: Fill and Seal
- Place a generous spoonful of the filling in the center of each dough circle. If using, add a bit of crumbled tofu on top for extra protein.
- Fold the dough over the filling to create a half-moon shape. Press the edges together firmly to seal and crimp with a fork for a decorative touch.
Step 5: Bake
- Arrange the empanadas on a baking sheet lined with parchment paper. Optionally, brush the tops with a bit of olive oil for a golden finish.
- Bake in the preheated oven for 25-30 minutes, or until golden and crispy.
Step 6: Make the Chimichurri
- In a small bowl, combine the chopped parsley, minced garlic, olive oil, red wine vinegar, crushed red pepper, salt, and black pepper. Stir until well mixed and let it sit for at least 10 minutes to allow flavors to meld.
Variations & Creative Twists
- Spicy Southwest Twist: Add black beans and corn to the filling with some fresh lime juice for a zesty kick.
- Cheesy Delight: Incorporate dairy-free cheese into the filling for a melty and indulgent version.
- Mushroom Medley: Sauté chopped mushrooms with the other vegetables for a rich, earthy depth of flavor.
- Sweet Potato Surprise: Swap half of the lentils with mashed sweet potatoes for a sweet and savory flavor combo.
Chef Emma’s Helpful Tips
- Make Ahead: You can prepare the filling and dough a day in advance. Assemble the empanadas the day you plan to bake them.
- Freezing Instructions: Unbaked empanadas can be frozen on a baking sheet and then transferred to a freezer bag once solid. Bake from frozen, adding a few extra minutes to the baking time.
- Customize Your Filling: Feel free to mix and match your favorite veggies or beans in the filling, making it a versatile option for protein.
- Leftover Storage: Store leftover empanadas in an airtight container in the refrigerator for up to three days. Reheat in a warm oven for the best result.
What’s Inside – Nutrition Breakdown
- Serving Size: 1 empanada
- Calories: 220
- Carbohydrates: 28g
- Sugar: 2g
- Fat: 10g
- Protein: 5g
- Sodium: 300mg
Frequently Asked Questions
Can I make this ahead?
Absolutely! Prepare the filling and dough a day in advance and assemble before baking.
Can I use different ingredients?
Yes! Feel free to get creative with your favorite vegetables or beans in the filling.
How do I store leftovers?
Refrigerate leftover empanadas in an airtight container for up to three days.
How long does it last?
Homemade empanadas can be stored in the fridge for three days, or frozen for up to three months!
A Cozy Closing Note
These Lentil and Veggie Vegan Empanadas with Chimichurri are more than just a dish; they’re a heartfelt embrace wrapped in flaky pastry that brings people together. Whether you enjoy them fresh out of the oven or make them in advance for busy days, they’re sure to become a staple in your kitchen. Save this recipe to your cozy meal board so it’s ready when you need a comforting treat!
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Lentil and Veggie Vegan Empanadas with Chimichurri
- Total Time: 75 minutes
- Yield: 12 empanadas 1x
- Diet: Vegan
Description
Cozy, vegan empanadas filled with protein-rich lentils and colorful veggies, served with a fresh chimichurri.
Ingredients
Scale
- 2 ½ cups all-purpose flour (or gluten-free flour)
- ½ cup cold vegan butter or solid coconut oil
- ½ tsp salt
- ¾ cup cold water (plus more as needed)
- 1 tbsp apple cider vinegar
- 1 tbsp olive oil
- 1 small onion (diced)
- 2 garlic cloves (minced)
- 1 medium carrot (finely diced)
- 1 celery stalk (finely diced)
- 1 red bell pepper (chopped)
- 1 cup cooked green or brown lentils
- 1 tbsp tomato paste
- 1 tsp smoked paprika
- ½ tsp ground cumin
- ¼ tsp chili flakes (optional)
- Salt and pepper to taste
- 2 tbsp chopped fresh cilantro or parsley
- ½ cup cooked crumbled tofu (optional)
- 1 cup fresh parsley (finely chopped)
- 3 garlic cloves (minced)
- ½ cup olive oil
- 2 tbsp red wine vinegar
- ½ tsp crushed red pepper
Instructions
- Combine the flour and salt in a large bowl. Cut in the cold vegan butter until the mixture resembles coarse crumbs.
- Mix the cold water and apple cider vinegar in a separate bowl. Gradually pour into the flour mixture and stir until the dough begins to form. Add extra water if too dry.
- Knead the dough lightly on a floured surface until smooth. Wrap in plastic wrap and refrigerate for at least 30 minutes.
- Heat olive oil in a skillet over medium heat. Add the diced onion and sauté until softened. Add garlic, carrot, celery, and red bell pepper. Cook until vegetables are tender.
- Stir in lentils, tomato paste, smoked paprika, cumin, chili flakes, salt, and pepper. Cook for 5 more minutes. Remove from heat and fold in cilantro or parsley.
- Preheat your oven to 375°F (190°C). Roll out the chilled dough to about ⅛ inch thick. Cut out circles with a round cutter.
- Place a spoonful of filling in the center of each circle. If using, add crumbled tofu on top.
- Fold the dough over the filling to create a half-moon shape. Seal edges firmly and crimp with a fork.
- Arrange empanadas on a baking sheet lined with parchment paper. Brush tops with olive oil if desired.
- Bake for 25-30 minutes, or until golden and crispy.
- Combine parsley, minced garlic, olive oil, red wine vinegar, crushed red pepper, salt, and black pepper in a small bowl. Mix well and let sit for 10 minutes to meld flavors.
Notes
Make ahead of time and freeze unbaked empanadas for effortless meals. Customize filling with your favorite vegetables.
- Prep Time: 45 minutes
- Cook Time: 30 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: Vegan
Nutrition
- Serving Size: 1 empanada
- Calories: 220
- Sugar: 2g
- Sodium: 300mg
- Fat: 10g
- Saturated Fat: 4g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 0mg
