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Vegan Lentil Empanadas with Veggie Filling and Chimichurri

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Delicious vegan empanadas stuffed with earthy lentils and vibrant veggies, served with a zesty chimichurri sauce.

Ingredients

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  • 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

Instructions

  1. Whisk together flour, salt, and baking powder until combined.
  2. Cut in the chilled vegan butter with a pastry cutter until the mixture resembles coarse crumbs.
  3. Stir in vegetable oil and cold water until a soft dough forms. Gently knead to combine.
  4. Wrap the dough in plastic wrap and refrigerate for 30 minutes.
  5. Heat olive oil in a skillet over medium heat. Sauté the onion and garlic until softened.
  6. Add in the grated carrot and diced bell pepper. Cook until softened.
  7. Stir in lentils, tomato paste, cumin, smoked paprika, chili powder, salt, and pepper. Cook for 3-4 minutes, then remove from heat.
  8. Fold in cilantro and allow filling to cool.
  9. Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
  10. Roll out the dough to 1/8-inch thickness and cut out 4- to 5-inch circles.
  11. Place a tablespoon of filling in each circle. Fold to form a half-moon shape and crimp edges to seal.
  12. Arrange the empanadas on the baking sheet and bake for 20-25 minutes or until golden brown.
  13. Combine parsley, cilantro, minced garlic, red wine vinegar, olive oil, red pepper flakes, salt, and pepper to make chimichurri.
  14. Serve warm with chimichurri on the side.

Notes

Serve with a fresh salad or roasted vegetables. They can be stored in an airtight container in the fridge for up to 3 days.

Nutrition

Find it online: https://www.nailzspa.com/vegan-lentil-empanadas-veggie-filling-chimichurri/

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