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Lentil and Veggie Vegan Empanadas with chimichurri

Lentil and Veggie Vegan Empanadas with Chimichurri

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Prep Time 40 minutes
Cook Time 30 minutes
Total Time 1 hour 10 minutes
Course Appetizer, Main Course
Cuisine Argentinian, Latin American
Servings 10 empanadas

Equipment

  • 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

Ingredients
  

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

Instructions
 

Make the Dough

  1. 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.
  2. 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

  1. 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.
  2. 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.
  3. 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

  1. 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

  1. 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.
  2. Place the filled empanadas on a parchment-lined baking sheet. Brush with plant milk for a golden finish.

Bake

  1. 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

  1. 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.