Vegan Lentil Empanadas with Veggie Filling and Chimichurri

There’s something undeniably magical about empanadas. They’re not just pockets of deliciousness; they’re little bites of culture, memories, and love wrapped in dough. I first tasted these savory pastries during a family gathering, where the air was filled with the savory aroma of spices and baking. That first bite of a soft, flaky empanada brimming with vibrant filling sent me on a culinary adventure that I couldn’t wait to recreate in my own kitchen. Today, I’m excited to share with you my take on these delightful morsels: Vegan Lentil Empanadas with Veggie Filling and a zesty Chimichurri sauce!

Recipe Timing

• Prep Duration: 30 minutes
• Active Cooking: 30 minutes
• Total Duration: 1 hour
• Portion Size: Serves 6
• Complexity: Moderate

Nutritional Recipe

• Calories per portion: 230
• Protein: 8 grams
• Carbs: 30 grams
• Fats: 10 grams
• Fiber: 5 grams
• Sugars: 2 grams
• Sodium: 320 mg

Why You’ll Love This Vegan Lentil Empanadas with Veggie Filling & Chimichurri

These vegan empanadas are an explosion of flavor, perfectly embodying that comforting feeling of home-cooked goodness. The combination of earthy lentils and vibrant veggies creates a satisfying filling that will have you reaching for seconds. With a flaky, golden crust and a punchy chimichurri sauce that dances on your palate, each bite is a treat to remember. Plus, they’re easy to customize with your favorite vegetables or spices, making them a versatile dish for any meal.

The Complete Cooking Journey

Cooking these empanadas is a delightful embrace of flavors and textures. From mixing the flaky dough to folding in the vibrant filling, every step brings you closer to a culinary delight that feels both comforting and exciting.

Ingredients:

• 2 cups all-purpose flour
• 1 teaspoon salt
• 1 teaspoon baking powder
• 1/4 cup vegan butter, chilled and cubed
• 2 tablespoons vegetable oil
• 1/2 cup cold water
• 1 tablespoon olive oil
• 1 small onion, chopped
• 2 cloves garlic, minced
• 1 medium carrot, grated
• 1 red bell pepper, diced
• 1 cup cooked brown lentils
• 2 tablespoons tomato paste
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika
• 1/2 teaspoon chili powder
• Salt to taste
• Pepper to taste
• 2 tablespoons fresh cilantro, chopped
• 1 cup fresh parsley, chopped
• 1/4 cup fresh cilantro, chopped
• 2 cloves garlic, minced
• 2 tablespoons red wine vinegar
• 1/3 cup olive oil
• 1/2 teaspoon red pepper flakes
• Salt to taste
• Pepper to taste

Method:

Step 1: Whisk Together Dry Ingredients

In a large bowl, whisk together flour, salt, and baking powder until combined.

Step 2: Cut in the Vegan Butter

Cut in the chilled vegan butter with a pastry cutter or using your fingers until the mixture resembles coarse crumbs.

Step 3: Form the Dough

Stir in vegetable oil and cold water until a soft dough forms. Gently knead to combine.

Step 4: Chill the Dough

Wrap the dough in plastic wrap and refrigerate for 30 minutes to help it firm up.

Step 5: Sauté the Aromatics

Heat olive oil in a skillet over medium heat. Sauté the chopped onion and minced garlic until softened and fragrant.

Step 6: Add the Veggies

Add in the grated carrot and diced bell pepper. Cook until the vegetables begin to soften, stirring occasionally.

Step 7: Combine the Filling

Stir in the cooked lentils, tomato paste, cumin, smoked paprika, chili powder, salt, and pepper. Cook for 3-4 minutes until the flavors meld, then remove from heat.

Step 8: Fold in Fresh Herbs

Fold in chopped cilantro and allow the filling to cool slightly while you preheat your oven.

Step 9: Preheat the Oven

Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.

Step 10: Roll Out the Dough

On a floured surface, roll out the dough to 1/8-inch thickness. Use a round cutter to cut out 4- to 5-inch circles.

Step 11: Fill the Empanadas

Place a tablespoon of filling in each circle. Fold over to form a half-moon shape and crimp the edges to seal securely.

Step 12: Bake the Empanadas

Arrange the empanadas on the prepared baking sheet. Bake for 20-25 minutes or until golden brown.

Step 13: Make the Chimichurri

In a bowl, combine parsley, cilantro, minced garlic, red wine vinegar, olive oil, red pepper flakes, salt, and pepper. Stir well to combine.

Step 14: Serve Warm

Serve the warm empanadas with chimichurri on the side for dipping. Enjoy every bite!

Serving Suggestions & Pairings

These vegan empanadas hold their own as a delightful snack, but they shine even more beside a fresh salad or some roasted vegetables. Pair them with a chilled glass of white wine or a vibrant fruit-infused iced tea for the perfect meal or gathering starter.

Storage & Leftovers Guide

Store any leftover empanadas in an airtight container in the fridge for up to 3 days. They can be reheated in the oven or a toaster oven to regain some of their original crispiness. You can also freeze the uncooked empanadas for up to 2 months—just assemble them and place each on a parchment-lined baking sheet until frozen solid, then transfer to a freezer-safe bag.

Kitchen Wisdom & Success Tips

• Ensure your vegan butter is chilled to create that flaky pastry texture.
• Don’t skip the resting time for the dough; it makes rolling out much easier!
• Feel free to experiment with different lentils or add other spices like oregano or coriander for a personalized touch.

Flavor Variations & Adaptations

Make these empanadas your own by swapping in seasonal veggies such as zucchini or spinach. You could also use quinoa instead of lentils for a different texture or add vegan cheese for an extra flavor punch.

Reader Questions & Solutions

1. Can I use whole wheat flour?
   Absolutely! Whole wheat flour can be used but may result in a denser dough. You might need a bit more water to reach the desired consistency.

2. What if I don’t have olive oil?
   You can use any neutral oil like canola or avocado oil instead.

3. Can I make these ahead of time?
   Yes, you can prepare the filling and dough a day in advance. Just store them separately in the fridge.

4. How do I know when the empanadas are done?
   They should be golden brown on the outside. You can also check the temperature inside; it should be at least 165°F.

5. What should I do if my dough is too sticky?
   If the dough is too sticky, gradually add a bit more flour until it’s manageable.

Wrapping Up

Creating these Vegan Lentil Empanadas with Veggie Filling and Chimichurri is more than just cooking; it’s a chance to bring warmth and flavor to your home. Whether you’re preparing them for a family dinner or a cozy gathering with friends, they are sure to impress. So roll up your sleeves, get cooking, and savor the joy of homemade goodness! Happy cooking!

Print