Empanadas have a way of bringing people together—whether you're passing them around at a party or devouring them straight from the baking tray in your kitchen. These Lentil and Veggie Vegan Empanadas with Chimichurri are a hearty, flavor-packed spin on traditional Spanish empanadas recipe roots, made completely plant-based. Imagine golden pockets of flaky crust filled with spiced lentils, sautéed vegetables, and fresh herbs, paired with a zesty green chimichurri sauce that wakes up your palate. This is the kind of comfort food that tastes indulgent but leaves you feeling good. Plus, they’re surprisingly easy to make once you know how to make empanadas at home—even with a vegan twist!
Lentil and Veggie Vegan Empanadas with Chimichurri
Prep Time 40 minutes mins
Cook Time 30 minutes mins
Total Time 1 hour hr 10 minutes mins
Course Appetizer, Main Course
Cuisine Argentinian, Latin American
Large Mixing Bowl
Rolling Pin (or a clean wine bottle in a pinch)
Skillet or frying pan
Baking sheet
Parchment paper
Pastry Brush (optional)
Food processor (optional, for chimichurri)
Fork or empanada press for sealing
For the Vegan Empanada Dough
- 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
Note: For a gluten free empanada dough version, substitute the flour with a gluten-free blend that contains xanthan gum, or use a pre-made gluten free empanada dough available at health food stores.
For the Lentil & Veggie Filling
- 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 Sauce
- 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
Make the Dough
In a large mixing bowl, combine the flour and salt. Add the vegan butter or coconut oil and use your fingers or a pastry cutter to incorporate it until the mixture resembles coarse crumbs. Add the vinegar and water slowly, mixing until the dough forms. If the dough is too dry, add a bit more water, one tablespoon at a time.
Knead the dough just until it comes together, then wrap it in plastic wrap or a clean towel and chill for at least 30 minutes. This resting time helps hydrate the flour and makes the dough easier to roll out.
Cook the Filling
While the dough rests, heat olive oil in a skillet over medium heat. Sauté the onion and garlic until translucent. Add the carrot, celery, and red bell pepper, and cook until softened, about 5–7 minutes.
Stir in the tomato paste, smoked paprika, cumin, chili flakes, salt, and pepper. Add the cooked lentils and tofu if using, then cook for another 3–5 minutes, stirring occasionally to prevent sticking. Finish with fresh herbs. Taste and adjust seasoning. Let the mixture cool completely before filling the empanadas.
This versatile mixture makes a fantastic empanadas filling recipe all on its own, and is a great go-to for any empanada filling recipes vegetarian lovers out there.
Roll Out the Dough
Once chilled, divide the dough into 10 equal portions. On a lightly floured surface, roll each piece into a 5-inch circle. Try to get them as round as possible, but don’t stress—rustic looks good too!
Fill and Seal
Spoon 2–3 tablespoons of filling into the center of each dough round. Fold the dough over to create a half-moon shape and press the edges together. Use a fork to crimp the edges or an empanada press for a tidy finish.
Place the filled empanadas on a parchment-lined baking sheet. Brush with plant milk for a golden finish.
Bake
Preheat your oven to 375°F (190°C). Bake for 25–30 minutes, or until golden brown. Let them cool slightly before serving with chimichurri sauce on the side.
Make the Chimichurri
While the empanadas bake, combine all chimichurri ingredients in a bowl or food processor. Pulse or stir until well combined. Taste and adjust seasoning. This punchy sauce pairs beautifully with the earthy lentil and veggie filling.
Pairings
These vegan empanadas are great on their own, but even better with a few thoughtful pairings:
- Fresh Salads: A simple arugula salad with lemon vinaigrette balances the richness of the filling.
- Thanksgiving charcuterie board: Add mini versions of these empanadas to your holiday spread alongside olives, dried fruits, and nut cheeses for a vegan-friendly showstopper.
- Dips: Serve with guacamole, cashew cream, or roasted red pepper hummus.
- Soups: Pair with a light tomato or squash soup to round out the meal.
If you’re looking for something fun and festive, these would also be a great plant-based addition to a themed taco or tapas night.
FAQs
1. Can I use a different type of lentil?
Yes, you can. Green or brown lentils work best because they hold their shape and provide a meaty texture. Red lentils tend to get too mushy and may not give the right bite for this lentil empanadas recipe.
2. What other vegetables can I use?
Feel free to get creative! Zucchini, mushrooms, sweet corn, or spinach all work well. Just make sure any vegetables you use are cooked down to remove excess moisture, or your dough might get soggy.
3. Are these freezer-friendly?
Absolutely. These vegan empanadas freeze beautifully. Just place the filled, unbaked empanadas on a tray, freeze until solid, and store in a freezer bag. When ready to cook, bake from frozen—just add an extra 5–7 minutes to the bake time.
4. Is this a keto-friendly recipe?
Not exactly, since the dough contains flour and lentils are high in carbs. However, if you're following a low-carb diet, you can explore keto empanadas by substituting with an almond flour-based dough and a high-protein veggie filling like mushrooms and spinach.
5. Can I make these sweet?
While this recipe is savory, the dough can be used as a base for dessert empanadas too! Swap the filling for spiced apples, sweet potato purée, or even vegan chocolate hazelnut spread. For more inspiration, check out an empanadas recipe sweet version after mastering this one.
