There’s something truly delightful about discovering a recipe that effortlessly harmonizes comfort and health. Picture this: the enticing aroma of spiced lentils mingling with sautéed vegetables fills the air as I prepare to roll out dough for my vegan empanadas. Instant comfort food, with a twist! Inspired by the rich traditions of Latin American cuisine, these Lentil and Veggie Vegan Empanadas with Chimichurri bring a new level of flavor to any dinner table.
What sets these empanadas apart is their ability to cater to everyone—from busy weeknight cooks looking for a hearty meal to those following a plant-based lifestyle. With a golden, flaky crust and a filling bursting with savory goodness, they’re a satisfying answer to the fast-food rut many of us find ourselves in. Plus, whether you go for the classic lentil filling or decide to add some crumbled tofu for extra protein, there’s a sense of adventure in every bite. Let’s dive into this comforting culinary experience that promises to leave everyone asking for seconds!
Why will you love these Lentil and Veggie Vegan Empanadas with Chimichurri?
Unmatched Flavor: The combination of spiced lentils and vibrant veggies creates a filling that’s both hearty and satisfying.
Flaky Crust: The empanada dough is made for maximum flakiness, ensuring each bite is deliciously layered.
Easy to Customize: With options for an optional tofu filling and gluten-free dough, this recipe caters to various dietary needs.
Quick Cooking Time: In just 30-40 minutes, you can whip up a batch, making it a perfect choice for busy evenings!
Crowd Pleaser: These empanadas make for an impressive dish at gatherings, sure to be a hit with friends and family.
Ready to enhance your culinary repertoire? Check out our tips on how to make these delightful empanadas in your own kitchen!
Lentil and Veggie Vegan Empanadas Ingredients
For the Dough
• All-purpose flour – Provides structure; substitute with gluten-free flour for the gluten-free version.
• Vegan butter or solid coconut oil – Adds richness; ensure it’s cold for a flaky texture.
• Salt – Enhances flavor.
• Cold water – Hydrates the dough; adjust for desired texture.
• Apple cider vinegar – Adds tang and promotes flakiness.
For the Filling
• Olive oil – For sautéing vegetables; can substitute with another cooking oil.
• Small onion – Builds a flavorful base.
• Garlic cloves – Adds aroma and enhances flavor.
• Medium carrot – Provides sweetness and texture.
• Celery stalk – Adds crunch and flavor depth.
• Red bell pepper – Imparts sweetness and vibrant color.
• Cooked green or brown lentils – Main protein source; avoid red lentils as they can be mushy.
• Tomato paste – Adds depth and richness.
• Smoked paprika – Imparts a smoky flavor profile.
• Ground cumin – Adds warmth.
• Chili flakes (optional) – For an extra kick of heat.
• Salt and pepper – For seasoning.
• Fresh cilantro or parsley – Adds brightness and herbal notes.
• Cooked crumbled tofu (optional) – Provides additional protein and texture.
For the Chimichurri Sauce
• Fresh parsley – Main herb providing freshness.
• Garlic cloves – For a strong, aromatic flavor.
• Olive oil – Forms the base of the sauce for richness.
• Red wine vinegar – Adds acidity and brightness.
• Crushed red pepper – Optional for heat.
• Salt and black pepper – To taste.
These Lentil and Veggie Vegan Empanadas with Chimichurri are not just a meal; they are a delicious adventure in every bite!
How to Make Lentil and Veggie Vegan Empanadas
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Make the Dough: In a mixing bowl, combine the all-purpose flour and salt. Cut in the cold vegan butter or coconut oil until the mixture resembles coarse crumbs. Add the apple cider vinegar and cold water gradually until a dough forms. Chill in the refrigerator for 30 minutes.
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Cook the Filling: Heat olive oil in a skillet over medium heat. Sauté the chopped onion and minced garlic until fragrant and translucent. Add in the diced carrot, chopped celery, and bell pepper, cooking until softened, about 5-7 minutes. Stir in the cooked lentils, tomato paste, smoked paprika, cumin, and optional chili flakes; cook until well mixed. Allow the mixture to cool.
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Roll Dough: After chilling, divide the dough into 10 equal portions. Roll each portion into a circle about 5 inches in diameter on a floured surface.
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Fill and Seal: Place a generous spoonful of the lentil filling in the center of each circle. Fold the dough over to create a half-moon shape, then use a fork to crimp the edges and seal tightly.
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Bake: Preheat your oven to 375°F (190°C). Arrange the sealed empanadas on a baking sheet lined with parchment paper. Bake for 25-30 minutes, or until they’re golden brown and flaky.
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Make Chimichurri: While the empanadas bake, combine parsley, garlic, olive oil, red wine vinegar, crushed red pepper, and season with salt and black pepper in a blender. Blend until smooth.
Optional: Drizzle some chimichurri over the warm empanadas for an extra flavor burst.
Exact quantities are listed in the recipe card below.
Storage Tips for Lentil and Veggie Vegan Empanadas
Room Temperature: Leftover empanadas can be stored at room temperature for up to 2 hours. Ensure they are covered to keep them fresh.
Fridge: Store any uneaten empanadas in an airtight container in the fridge for up to 3 days. Reheat in the oven or toaster oven for best results.
Freezer: Unbaked empanadas can be frozen on a tray and then transferred to a freezer bag for up to 3 months. Bake from frozen, adding 5-10 minutes to the cooking time.
Reheating: For reheating cooked empanadas, place them in a preheated oven at 350°F (175°C) for about 10-15 minutes until heated through and crispy. Enjoy your delicious Lentil and Veggie Vegan Empanadas with Chimichurri!
Lentil and Veggie Vegan Empanadas Variations
Feel free to mix things up and make this recipe your own with these delightful twists!
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Gluten-Free Dough: Substitute all-purpose flour with a gluten-free blend to cater to dietary needs while keeping the texture delightful.
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Extra Protein: Add cooked quinoa or chickpeas to the filling for an even heartier option and a new flavor profile.
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Spice it Up: Include jalapeños or diced green chilies in the filling for an exciting kick of heat that ignites the taste buds.
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Mixed Veggies: Swap out the carrot or celery for diced zucchini or mushrooms for a different texture and flavor burst that keeps things interesting.
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Herb Infusion: Mix in fresh herbs like thyme or oregano to the filling for added aroma and a burst of flavor that elevates your empanadas.
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Sweet Twist: Use the dough for dessert by filling with spiced apple filling or a rich chocolate mixture, giving your empanadas a delightful sweet surprise.
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Creamy Filling: Incorporate a little vegan cream cheese or cashew cream into the filling for a luscious, creamy texture that enhances every bite.
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Chimichurri Variations: Experiment with different herbs like basil or mint in your chimichurri to create unique flavor profiles that complement the empanadas beautifully.
Make Ahead Options
These Lentil and Veggie Vegan Empanadas with Chimichurri are perfect for meal prep enthusiasts! You can prepare the empanada dough and filling up to 24 hours ahead. For the dough, simply follow the instructions, wrap it tightly in plastic wrap, and refrigerate. The lentil filling can also be made and cooled, then stored in an airtight container. When you’re ready to enjoy your empanadas, roll out the dough and fill them right before baking for just-as-delicious results. Alternatively, if you’re planning further ahead, assemble and freeze the filled empanadas on a baking tray, then transfer to a freezer bag and keep for up to 3 months—just bake straight from frozen, adding a few extra minutes to the cooking time for a satisfying, homemade meal on even the busiest nights!
Expert Tips for Lentil and Veggie Vegan Empanadas
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Chill the Dough: Ensure the dough is well-chilled before rolling, as this helps achieve maximum flakiness in the crust.
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Avoid Sogginess: Always let the lentil filling cool completely before assembling the empanadas to prevent a soggy texture.
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Customize Your Fillings: Feel free to experiment with different veggies or even add crumbled tofu for an extra protein punch, enhancing your Lentil and Veggie Vegan Empanadas experience.
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Use Egg Wash Alternative: For a lovely golden exterior, brush the empanadas with plant milk before baking, providing a crispier crust.
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Right Baking Temperature: Bake at the right temperature, 375°F (190°C), for even cooking and perfect golden-brown color.
What to Serve with Lentil and Veggie Vegan Empanadas with Chimichurri?
These delicious empanadas deserve a spot on the dinner table alongside flavors and textures that uplift and complement their savory goodness.
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Crispy Side Salad: A fresh mixed greens salad with a zesty lemon vinaigrette adds a refreshing crunch that pairs beautifully with the richness of the empanadas.
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Creamy Avocado Dip: Smooth avocado dip brings a luxurious creaminess that contrasts with the flaky pastry, making each bite a delightful experience.
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Roasted Vegetable Medley: A mix of roasted seasonal veggies offers comforting warmth and complements the hearty filling with natural sweetness.
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Spicy Rice Pilaf: Fluffy rice pilaf seasoned with a hint of spice creates an exciting contrast in textures while providing a delightful base.
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Chilled Gazpacho: This refreshing cold soup not only adds a vibrant splash of color to your meal but also enhances the flavors of the empanadas, perfect for a summer gathering.
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Fizzy Sparkling Water: A glass of sparkling water with a squeeze of lime enhances the meal’s refreshing vibe, cleansing the palate perfectly between bites.
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Vegan Chocolate Mousse: For dessert, a light vegan chocolate mousse offers a sweet finish, balancing the savory nature of the empanadas with heavenly chocolate richness.
Each of these suggestions not only enhances the experience of enjoying Lentil and Veggie Vegan Empanadas with Chimichurri but also creates a multi-layered meal that’s sure to impress!
Lentil and Veggie Vegan Empanadas with Chimichurri Recipe FAQs
What type of lentils should I use for the filling?
I recommend using cooked green or brown lentils as they hold their shape well and provide a hearty texture. Avoid red lentils as they can become mushy during cooking and don’t lend the desired consistency to your empanadas.
How do I store leftover empanadas?
Leftover empanadas can be stored in an airtight container in the fridge for up to 3 days. When ready to enjoy, simply reheat them in a preheated oven at 350°F (175°C) for about 10-15 minutes until warmed through and crispy.
Can I freeze unbaked empanadas?
Absolutely! To freeze unbaked empanadas, place them on a baking tray lined with parchment paper, ensuring they don’t touch each other. Freeze until solid, then transfer them to a freezer bag. They can be stored for up to 3 months. When ready to bake, cook them directly from the freezer, adding an extra 5-10 minutes to the baking time.
What if my dough is too sticky?
No worries! If your dough feels too sticky, sprinkle a little more flour onto your work surface and gently knead it in. It’s important to keep your hands and tools floured while working with the dough to avoid sticking.
Are these empanadas suitable for kids with allergies?
These empanadas can be adapted for various dietary needs. If your child has wheat allergies, use gluten-free flour for the dough. Additionally, the filling can be modified to exclude any allergens by using different vegetables or omitting tofu. Always double-check labels on packaged ingredients to be sure!
Lentil and Veggie Vegan Empanadas with Chimichurri Bliss
Ingredients
Equipment
Method
- In a mixing bowl, combine the all-purpose flour and salt. Cut in the cold vegan butter or coconut oil until the mixture resembles coarse crumbs. Add the apple cider vinegar and cold water gradually until a dough forms. Chill in the refrigerator for 30 minutes.
- Heat olive oil in a skillet over medium heat. Sauté the chopped onion and minced garlic until fragrant and translucent. Add in the diced carrot, chopped celery, and bell pepper, cooking until softened, about 5-7 minutes. Stir in the cooked lentils, tomato paste, smoked paprika, cumin, and optional chili flakes; cook until well mixed. Allow the mixture to cool.
- After chilling, divide the dough into 10 equal portions. Roll each portion into a circle about 5 inches in diameter on a floured surface.
- Place a generous spoonful of the lentil filling in the center of each circle. Fold the dough over to create a half-moon shape, then use a fork to crimp the edges and seal tightly.
- Preheat your oven to 375°F (190°C). Arrange the sealed empanadas on a baking sheet lined with parchment paper. Bake for 25-30 minutes, or until they're golden brown and flaky.
- While the empanadas bake, combine parsley, garlic, olive oil, red wine vinegar, crushed red pepper, and season with salt and black pepper in a blender. Blend until smooth.
- Optional: Drizzle some chimichurri over the warm empanadas for an extra flavor burst.