Savory Lentil Veggie Vegan Empanadas Recipe to Savor

Name: Savory Lentil Veggie Vegan Empanadas Recipe to Savor
Prep time: 30 min
Cook time: 1 h 10 min
Total time: 1 h 40 min
Cuisine: Latin American
Ingredients: 2 cups All-purpose flour or gluten-free flour; 1/2 cup Cold vegan butter or solid coconut oil; 1 teaspoon Salt; 3/4 cup Cold water; 1 tablespoon Apple cider vinegar; 2 tablespoons Olive oil; 1 small Onion, diced; 2 cloves Garlic, minced; 1 medium Carrot, finely diced; 1 stalk Celery, finely diced; 1 medium Red bell pepper, chopped; 1 cup Cooked green or brown lentils; 2 tablespoons Tomato paste; 1 teaspoon Smoked paprika; 1 teaspoon Ground cumin; 1/2 teaspoon Chili flakes (optional); 1/4 cup Chopped fresh cilantro or parsley; 1 cup Cooked crumbled tofu (optional); 1 cup Fresh parsley, finely chopped; 2 cloves Garlic, minced; 1/2 cup Olive oil; 1/4 cup Red wine vinegar; 1/4 teaspoon Crushed red pepper

by basmer

27 de January de 2026

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Lentil Veggie Vegan Empanadas are a delightful treat that has become a staple in my kitchen. Packed with nutritious lentils and colorful vegetables, these savory pastries are wrapped in a flaky crust that’s simply irresistible. The combination of spices adds a punch of flavor that makes them perfect as appetizers or snacks. Whether you’re hosting a party or just craving something comforting, this recipe is sure to impress!

Why You’ll Love This Lentil Veggie Vegan Empanadas

These lentil empanadas not only satisfy your taste buds but also provide numerous benefits. Here are just a few reasons to love this recipe:

Delicious and savory, making them a hit for any gathering.
Packed with protein and fiber from lentils, keeping you full longer.
Perfect for meal prep; they store well and reheat beautifully.
Customizable with various fillings, including different vegetables and spices.
Gluten-free options available for those with dietary restrictions.
Easy to make and perfect for beginners trying homemade plant-based empanadas.

This recipe falls under the vegan diet and is categorized as a delicious Latin American dish.

Ingredients for Lentil Veggie Vegan Empanadas

Gather these items:

2 cups All-purpose flour or gluten-free flour
1/2 cup Cold vegan butter or solid coconut oil
1 teaspoon Salt
3/4 cup Cold water
1 tablespoon Apple cider vinegar
2 tablespoons Olive oil
1 small Onion, diced
2 cloves Garlic, minced
1 medium Carrot, finely diced
1 stalk Celery, finely diced
1 medium Red bell pepper, chopped
1 cup Cooked green or brown lentils
2 tablespoons Tomato paste
1 teaspoon Smoked paprika
1 teaspoon Ground cumin
1/2 teaspoon Chili flakes (optional)
1/4 cup Chopped fresh cilantro or parsley
1 cup Cooked crumbled tofu (optional)
1 cup Fresh parsley, finely chopped
2 cloves Garlic, minced
1/2 cup Olive oil
1/4 cup Red wine vinegar
1/4 teaspoon Crushed red pepper

How to Make Lentil Veggie Vegan Empanadas Step-by-Step

Step 1: In a large mixing bowl, mix the flour and salt. Then, add the cold vegan butter or coconut oil, incorporating it until the mixture resembles coarse crumbs. Slowly add vinegar and water, mixing until the dough forms. Add extra water, one tablespoon at a time, if necessary.
Step 2: Knead the dough gently just until combined, then wrap it in plastic wrap or a clean towel. Chill for at least 30 minutes to help it firm up.
Step 3: While the dough is resting, heat olive oil in a skillet over medium heat. Sauté the diced onion and minced garlic until translucent, about 3-4 minutes. Then, add the carrot, celery, and red bell pepper, cooking for another 5-7 minutes until softened.
Step 4: Stir in the tomato paste, smoked paprika, cumin, chili flakes, salt, and pepper. Gently fold in the cooked lentils and tofu if using, cooking everything for another 3-5 minutes. Finish with fresh herbs and let the mixture cool completely.
Step 5: Once the dough is chilled, divide it into 10 equal portions. On a lightly floured surface, roll each piece into a 5-inch circle.
Step 6: Spoon 2-3 tablespoons of the cooled filling into the center of each dough round. Carefully fold the dough over to form a half-moon shape and press the edges together. Use a fork or empanada press to crimp the edges securely.
Step 7: Arrange the filled empanadas on a parchment-lined baking sheet. Give them a brush with plant milk for that golden finish.
Step 8: Preheat your oven to 375°F (190°C). Bake the empanadas for 25-30 minutes, or until they are golden brown and delicious. Allow them to cool slightly before serving with chimichurri sauce on the side.
Step 9: While the empanadas bake, combine all chimichurri ingredients in a bowl or food processor. Pulse or stir until well combined, adjusting the seasoning to your liking.

Pro Tips for the Best Lentil Veggie Vegan Empanadas

Keep these in mind:

Use gluten-free flour if needed.
Adjust water as needed to form the dough.
Chimichurri can be made spicy with crushed red pepper.
For an extra crispy crust, consider brushing the empanadas with a little oil before baking.

Best Ways to Serve Lentil Veggie Vegan Empanadas

These vegan vegetable empanadas are versatile! Serve them with:

Homemade chimichurri or salsa for dipping.
A fresh green salad for a complete meal.
As appetizers for parties or gatherings, perfect for vegan comfort food.

How to Store and Reheat Lentil Veggie Vegan Empanadas

Store any leftover empanadas in an airtight container in the refrigerator for up to 3 days. To reheat, place them in a preheated oven at 350°F (175°C) for about 10-15 minutes until warmed through. This makes them a great option for meal prep!

Frequently Asked Questions About Lentil Veggie Vegan Empanadas

What’s the secret to perfect Lentil Veggie Vegan Empanadas?

The secret lies in the dough! Ensure that your vegan butter is cold and that you do not overwork the dough, which can make it tough. The filling should be flavorful and not too wet to prevent sogginess.

Can I make Lentil Veggie Vegan Empanadas ahead of time?

Absolutely! You can prepare the filling and dough a day in advance. Just keep them refrigerated, and assemble and bake when you’re ready to enjoy.

How do I avoid common mistakes with Lentil Veggie Vegan Empanadas?

Be careful not to overfill the empanadas, as this can cause them to burst while baking. Ensure the edges are well-sealed to keep all the delicious filling inside!

Variations of Lentil Veggie Vegan Empanadas You Can Try

Feel free to customize your empanadas! Some variations include:

Using sweet potatoes or butternut squash in place of regular potatoes for a sweet twist.
Adding different spices or herbs for unique flavors.
Making them smaller for bite-sized savory lentil pockets.

These variations make for excellent lentil veggie snacks for parties.

For more delicious vegan recipes, check out this vegan chicken noodle soup or vegan cashew boursin cheese. You can also explore vegan dulce de leche for a sweet treat!

Savory Lentil Veggie Vegan Empanadas Recipe to Savor

Author: basmer
Total Time: 100 minutes
Yield: 10 empanadas 1x
Diet: Vegan

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Description

Savory Lentil and Veggie Vegan Empanadas with Zesty Chimichurri are a perfect crowd-pleaser, filled with flavorful veggies and lentils wrapped in a flaky crust.

Instructions

In a large mixing bowl, mix the flour and salt. Then, add the cold vegan butter or coconut oil, incorporating it until the mixture resembles coarse crumbs. Slowly add vinegar and water, mixing until the dough forms. Add extra water, one tablespoon at a time, if necessary.
Knead the dough gently just until combined, then wrap it in plastic wrap or a clean towel. Chill for at least 30 minutes to help it firm up.
While the dough is resting, heat olive oil in a skillet over medium heat. Sauté the diced onion and minced garlic until translucent, about 3-4 minutes. Then, add the carrot, celery, and red bell pepper, cooking for another 5-7 minutes until softened.
Stir in the tomato paste, smoked paprika, cumin, chili flakes, salt, and pepper. Gently fold in the cooked lentils and tofu if using, cooking everything for another 3–5 minutes. Finish with fresh herbs and let the mixture cool completely.
Once the dough is chilled, divide it into 10 equal portions. On a lightly floured surface, roll each piece into a 5-inch circle.
Spoon 2–3 tablespoons of the cooled filling into the center of each dough round. Carefully fold the dough over to form a half-moon shape and press the edges together. Use a fork or empanada press to crimp the edges securely.
Arrange the filled empanadas on a parchment-lined baking sheet. Give them a brush with plant milk for that golden finish.
Preheat your oven to 375°F (190°C). Bake the empanadas for 25–30 minutes, or until they are golden brown and delicious. Allow them to cool slightly before serving with chimichurri sauce on the side.
While the empanadas bake, combine all chimichurri ingredients in a bowl or food processor. Pulse or stir until well combined, adjusting the seasoning to your liking.