Lentil and Veggie Vegan Empanadas with Chimichurri
Ah, the first chill of Autumn! It brings that familiar cozy spirit where our kitchens transform into warm, inviting spaces filled with delectable aromas. I can hardly contain my excitement as I imagine rolling out dough, filling it with a savory medley of lentils and veggies, and watching these golden empanadas bake to perfection. These Lentil and Veggie Vegan Empanadas with Chimichurri are just the kind of comfort food that warms your heart and soul on those crisp evenings, making them an ideal choice for an easy weeknight dinner.
Like many of my favorite recipes, this one holds a special place in my heart. It reminds me of the family gatherings and celebrations filled with laughter, storytelling, and the delicious smell of baked goods. Whether it’s a casual get-together or a cozy weekend meal, these empanadas are sure to bring people together. This is one you’ll definitely want to pin for later!
Why You’ll Love This Recipe
- Versatile & Delicious: These empanadas are packed with flavor and can be made to suit any palate with various fillings and spices.
- Perfect for Meal Prep: Prep them in advance for a quick grab-and-go meal during busy weeks.
- Family-Friendly: Even the pickiest eaters will appreciate these delightful little pockets of goodness.
- Freezer-Friendly: Make a double batch and store them in the freezer for a quick and satisfying snack or meal.
- Wholesome & Nourishing: Filled with lentils and fresh veggies, they are a healthy alternative to store-bought snacks.
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
How to Make Lentil and Veggie Vegan Empanadas with Chimichurri
Make the Dough: In a large bowl, whisk together the flour and salt. Add the cold vegan butter or coconut oil and mix until crumbly. Pour in the cold water and apple cider vinegar, stirring until a dough forms. Knead it gently until smooth, then wrap in plastic wrap and refrigerate for 30 minutes.
Cook the Filling: In a large skillet, heat olive oil over medium heat. Add the onions and garlic, sautéing until soft and fragrant. Stir in the carrot, celery, and red bell pepper, cooking until tender. Add the cooked lentils, tomato paste, smoked paprika, cumin, chili flakes (if using), and season with salt and pepper. Combine well, then set aside to cool slightly. If you’re adding tofu, mix it in along with the fresh cilantro or parsley.
Roll Out the Dough: Preheat your oven to 375°F (190°C). On a lightly floured surface, roll out your dough to about 1/8-inch thick. Use a round cutter (about 4-5 inches in diameter) to cut out circular pieces.
Fill and Seal: Place a small spoonful of filling in the center of each dough circle. Fold it over, pressing the edges to seal. For a decorative touch, crimp the edges with a fork to ensure the flavors stay tucked inside.
Bake: Arrange the empanadas on a parchment-lined baking sheet. Brush the tops with a little olive oil or melted vegan butter for a beautiful golden finish. Bake for 20-25 minutes or until they are golden brown.
Make the Chimichurri: While the empanadas are baking, combine the chopped parsley, minced garlic, olive oil, red wine vinegar, crushed red pepper, salt, and black pepper in a bowl. Adjust seasoning to taste.
Delicious Variations to Try
- Spicy Southwest Twist: Add black beans, corn, and zesty lime to the filling for a kick of flavor.
- Mediterranean Delight: Incorporate sun-dried tomatoes, olives, and herbs like oregano and thyme for a sweet, tangy filling.
- Cheesy Comfort: Mix in nutritional yeast or a vegan cheese alternative for a creamy texture.
- Savory Mushroom Mix: Use sautéed mushrooms instead of lentils for a different earthy flavor profile.
Chef Emma’s Helpful Tips
- Make Ahead: Prepare the empanadas in advance and store them in the fridge for a day or two before baking. They’ll be just as delicious!
- To Freeze: Lay the uncooked empanadas on a baking sheet in a single layer. Once frozen, transfer them to a resealable bag for up to 3 months. You can bake them straight from frozen!
- Rolling Dough: To prevent sticking, keep a little extra flour handy for dusting your work surface and the dough.
- Customize the Chimichurri: Experiment with different herbs like cilantro, mint, or even arugula to find your perfect flavor.
Nutrition Information per Serving
- Serving Size: 1 empanada
- Calories: 180
- Carbs: 24g
- Sugar: 2g
- Fat: 8g
- Protein: 5g
- Sodium: 230mg
Frequently Asked Questions
Can I make this ahead?
Yes, you can prepare the empanadas in advance and refrigerate them before baking, or freeze them for later use.
Can I use different ingredients?
Absolutely! Feel free to swap out lentils for beans or use whatever veggies you have on hand.
How do I store leftovers?
Store any leftover empanadas in an airtight container in the fridge for up to 3 days. They can also be frozen for later.
How long do they last?
When stored properly, baked empanadas will last about 3-4 days in the refrigerator or up to 3 months in the freezer.
A Cozy Closing Note
These Lentil and Veggie Vegan Empanadas with Chimichurri are not just a recipe; they’re a warm embrace on a chilly evening, a bite of nostalgia, and a reminder of home-cooked goodness. I hope this recipe brings as much joy to your table as it has to mine. Save this Lentil and Veggie Vegan Empanadas with Chimichurri to your Pinterest board so it’s ready when you need a cozy treat! Enjoy every bite, my friends.
Lentil and Veggie Vegan Empanadas with Chimichurri
- Total Time: 55 minutes
- Yield: 12 empanadas 1x
- Diet: Vegan
Description
Comforting vegan empanadas filled with a savory medley of lentils and vegetables, paired 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, finely chopped)
- 3 garlic cloves (for chimichurri, minced)
- 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 bowl, whisk together the flour and salt. Add the cold vegan butter or coconut oil and mix until crumbly. Pour in the cold water and apple cider vinegar, stirring until a dough forms. Knead it gently until smooth, then wrap in plastic wrap and refrigerate for 30 minutes.
- Cook the Filling: In a large skillet, heat olive oil over medium heat. Add the onions and garlic, sautéing until soft and fragrant. Stir in the carrot, celery, and red bell pepper, cooking until tender. Add the cooked lentils, tomato paste, smoked paprika, cumin, chili flakes (if using), and season with salt and pepper. Combine well, then set aside to cool slightly.
- Roll Out the Dough: Preheat your oven to 375°F (190°C). On a lightly floured surface, roll out your dough to about 1/8-inch thick. Use a round cutter (about 4-5 inches in diameter) to cut out circular pieces.
- Fill and Seal: Place a small spoonful of filling in the center of each dough circle. Fold it over, pressing the edges to seal. For a decorative touch, crimp the edges with a fork.
- Bake: Arrange the empanadas on a parchment-lined baking sheet. Brush the tops with olive oil or melted vegan butter. Bake for 20-25 minutes or until golden brown.
- Make the Chimichurri: Combine the chopped parsley, minced garlic, olive oil, red wine vinegar, crushed red pepper, salt, and black pepper in a bowl. Adjust seasoning to taste.
Notes
Make Ahead: Prepare the empanadas in advance and store them in the fridge for a day or two before baking. Freezing instructions are included.
- Prep Time: 30 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Vegan
Nutrition
- Serving Size: 1 empanada
- Calories: 180
- Sugar: 2g
- Sodium: 230mg
- Fat: 8g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 4g
- Protein: 5g
- Cholesterol: 0mg
