Lentil and Veggie Vegan Empanadas with Chimichurri
Ah, the delight of warm, golden empanadas fresh from the oven! There’s something inherently nostalgic about biting into a flaky pastry filled with comforting goodness. These Lentil and Veggie Vegan Empanadas with Chimichurri are not just a meal; they’re a celebration of flavors that can transport you back to cherished moments spent with family in the kitchen. Picture this: the aroma of sautéed onions and bell peppers wafting through your home, melding with the hearty scent of lentils and spices, creating an inviting atmosphere that feels like a warm hug.
For many of us, the best memories are woven around the dinner table, sharing laughter and heartwarming stories. Whether it’s an easy weeknight dinner or a cozy weekend gathering, these empanadas are sure to bring everyone together. This is one you’ll definitely want to pin for later!
Why You’ll Love This Recipe
- Quick and Easy: Perfect for busy weeknights or impromptu gatherings.
- Nutritious & Satisfying: Packed with plant-based protein from lentils and a medley of flavorful veggies.
- Customizable: Make it your own with various fillings and flavor profiles.
- Freezer-Friendly: Whip up a batch and store them for a rainy day—just bake when hunger strikes!
- Crowd-Pleasing: Great for family gatherings, potlucks, or as a snack—all your friends will rave about them!
Ingredients You’ll Need for Lentil and Veggie Vegan Empanadas with Chimichurri
- 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
- 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
Step-by-Step Instructions
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Make the Dough: In a large mixing bowl, combine the flour and salt. Cut in the cold vegan butter or coconut oil until the mixture resembles coarse crumbs. Slowly add the cold water and apple cider vinegar, mixing until a soft dough forms. Adjust with extra water if necessary. Wrap in plastic wrap and chill for at least 30 minutes.
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Cook the Filling: In a skillet, heat olive oil over medium heat. Sauté the diced onion and garlic for about 2 minutes until fragrant. Add the finely diced carrot, celery, and chopped red bell pepper. Cook for an additional 5 minutes until the veggies are tender. Stir in cooked lentils, tomato paste, smoked paprika, ground cumin, chili flakes (if using), and season with salt and pepper. Remove from heat and stir in the chopped cilantro or parsley.
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Roll Out the Dough: Preheat your oven to 375°F (190°C). On a floured surface, divide the chilled dough into small balls. Roll each ball out into a round disk, about 4-6 inches in diameter.
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Fill and Seal: Spoon a generous amount of the lentil filling onto one half of each dough circle. If using, add a sprinkle of crumbled tofu. Dampen the edges with a little water, fold over, and press to seal. Crimp edges with a fork for a decorative touch.
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Bake: Place the filled empanadas on a parchment-lined baking sheet. Bake in the preheated oven for about 25-30 minutes, or until golden and crispy.
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Make the Chimichurri: In a bowl, combine the fresh parsley, minced garlic, olive oil, red wine vinegar, crushed red pepper, and season with salt and black pepper to taste. Mix well and set aside.
Variations & Creative Twists
- Spicy Black Bean Empanadas: Swap lentils for black beans and add diced jalapeños for a zesty kick.
- Cheesy Vegan Version: Mix in some vegan cheese for a creamy, indulgent filling.
- Quinoa & Veggie Combo: Use cooked quinoa instead of lentils, with a dash of turmeric for a vibrant color and flavor.
- Savory Mushroom Delight: Add sautéed mushrooms for an earthy richness that pairs beautifully with the chimichurri.
Chef Emma’s Helpful Tips
- Make Ahead: Prepare the dough and filling in advance. Refrigerate them separately and assemble when ready to bake.
- Storage Suggestions: Keep leftover empanadas in an airtight container in the fridge for up to 3 days. Reheat in the oven for a crispy finish.
- Ingredient Swaps: Use any veggies you have on hand! Sweet potatoes, zucchini, or peas are great additions.
- Crimping Technique: If you don’t have a fork, you can crimp the edges by pinching them with your fingers for a rustic look.
What’s Inside – Nutrition Breakdown
- Serving Size: 1 empanada
- Calories: 250
- Carbohydrates: 30g
- Sugar: 1g
- Fat: 10g
- Protein: 6g
- Sodium: 300mg
Frequently Asked Questions
Can I make this ahead?
Absolutely! Prepare the filling and dough a day in advance for easy assembly when you’re ready to bake.
Can I use different ingredients?
Yes! Feel free to swap lentils for beans or chickpeas, and mix in any vegetables you enjoy.
How do I store leftovers?
Keep them in an airtight container in the fridge for up to three days, or freeze them for longer storage.
How long does it last?
Freshly baked empanadas can be enjoyed for up to 3 days in the fridge or up to 3 months in the freezer.
A Cozy Closing Note
These Lentil and Veggie Vegan Empanadas with Chimichurri are more than just a delightful treat; they’re an experience to share with loved ones. Every bite is a reminder of warmth, laughter, and the joy of cooking together. Save this recipe to your dinner ideas board so it’s ready when you need a cozy treat! Happy cooking!
Lentil and Veggie Vegan Empanadas with Chimichurri
- Total Time: 60 minutes
- Yield: 8 servings 1x
- Diet: Vegan
Description
Warm, flaky empanadas filled with lentils and veggies, served with a fresh chimichurri sauce.
Ingredients
- 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 (for chimichurri)
- 3 garlic cloves (for chimichurri)
- ½ cup olive oil (for chimichurri)
- 2 tbsp red wine vinegar (for chimichurri)
- ½ tsp crushed red pepper (for chimichurri)
- Salt and black pepper to taste (for chimichurri)
Instructions
- Make the Dough: In a large mixing bowl, combine the flour and salt. Cut in the cold vegan butter until the mixture resembles coarse crumbs. Slowly add the cold water and apple cider vinegar, mixing until a soft dough forms. Wrap in plastic wrap and chill for at least 30 minutes.
- Cook the Filling: In a skillet, heat olive oil over medium heat. Sauté the diced onion and garlic for about 2 minutes until fragrant. Add the finely diced carrot, celery, and chopped red bell pepper. Cook for an additional 5 minutes until the veggies are tender. Stir in cooked lentils, tomato paste, smoked paprika, ground cumin, chili flakes (if using), and season with salt and pepper. Remove from heat and stir in the chopped cilantro.
- Roll Out the Dough: Preheat your oven to 375°F (190°C). On a floured surface, divide the chilled dough into small balls. Roll each ball out into a round disk, about 4-6 inches in diameter.
- Fill and Seal: Spoon a generous amount of the lentil filling onto one half of each dough circle. If using, add a sprinkle of crumbled tofu. Dampen the edges with a little water, fold over, and press to seal. Crimp edges with a fork for a decorative touch.
- Bake: Place the filled empanadas on a parchment-lined baking sheet. Bake in the preheated oven for about 25-30 minutes, or until golden and crispy.
- Make the Chimichurri: In a bowl, combine the fresh parsley, minced garlic, olive oil, red wine vinegar, crushed red pepper, and season with salt and black pepper to taste. Mix well and set aside.
Notes
Feel free to customize the filling with other vegetables or add spices to personalize your empanadas.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: Vegan
Nutrition
- Serving Size: 1 empanada
- Calories: 250
- Sugar: 1g
- Sodium: 300mg
- Fat: 10g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 5g
- Protein: 6g
- Cholesterol: 0mg
