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Lentil Veggie Vegan Empanadas

Savory Lentil Veggie Vegan Empanadas Recipe to Savor

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

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.

Ingredients

Scale
  • 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

Instructions

  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.
  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.
  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.
  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.
  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.
  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.
  7. Arrange the filled empanadas on a parchment-lined baking sheet. Give them a brush with plant milk for that golden finish.
  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.
  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.

Notes

  • Use gluten-free flour if needed.
  • Adjust water as needed to form the dough.
  • Chimichurri can be made spicy with crushed red pepper.
  • Prep Time: 30 minutes
  • Cook Time: 70 minutes
  • Category: Snack
  • Method: Baking
  • Cuisine: Latin American

Nutrition

  • Serving Size: 1 empanada
  • Calories: 220 kcal
  • Sugar: 2 g
  • Sodium: 300 mg
  • Fat: 10 g
  • Saturated Fat: 2 g
  • Unsaturated Fat: 8 g
  • Trans Fat: 0 g
  • Carbohydrates: 30 g
  • Fiber: 6 g
  • Protein: 7 g
  • Cholesterol: 0 mg

Keywords: Lentil Veggie Vegan Empanadas

Find it online: https://www.recipesmolly.com/lentil-veggie-vegan-empanadas/