Crispy Vegan Lentil Empanadas with Veggie Filling & Chimichurri
Crispy vegan lentil empanadas are the perfect cozy appetizer for holiday gatherings. After making these many times, I’ve discovered the trick to the flakiest dough and the most flavorful filling. Jump to the recipe card or keep reading for my best tips. If you love recipes like this, you’ll also enjoy Creamy Garlic Butter Steak Bites with Spicy Cajun Alfredo Twisted Pasta and Baked Potato Soup.
Why This Crispy Vegan Lentil Empanadas with Veggie Filling & Chimichurri Is Pure Comfort
- Easy to make with simple ingredients
- Flavorful, hearty veggie filling
- Crispy, flaky dough
- Perfect for holiday gatherings or game nights
What You'll Need for Crispy Vegan Lentil Empanadas with Veggie Filling & Chimichurri
Choosing the right ingredients makes a big difference, but this recipe is forgiving enough to work with what you have.
- Lentils
- Potatoes
- Carrots
- Onion
- Garlic
- Empanada dough
- Cumin
- Paprika
- Oregano
- Chimichurri sauce (parsley, cilantro, garlic, red wine vinegar, olive oil)
- Optional: Vegan mayo or aioli for dipping
📝 Ingredient Notes
- Lentils: Green or brown lentils work best.
🛒 Tools & Equipment I Recommend
- Food processor — Saves time and ensures even dough texture. → See on Amazon
- Rolling pin — Helps roll out dough evenly for consistent empanadas. → See on Amazon
How to Make Crispy Vegan Lentil Empanadas with Veggie Filling & Chimichurri
- Prepare the filling: Cook lentils, potatoes, and carrots until tender. Sauté onion and garlic, then combine with cooked vegetables and seasonings. Let it cool before using.
- Prepare the dough: Mix flour, salt, and water until a dough forms. Let it rest for 30 minutes.
- Assemble the empanadas: Roll out dough, cut into circles, fill with cooled vegetable mixture, and seal the edges. Brush with aquafaba or plant milk for a golden crust.
- Bake the empanadas: Preheat oven to 375°F (190°C), place empanadas on a baking sheet, and bake for 25-30 minutes or until golden brown.
- Prepare the chimichurri: Blend parsley, cilantro, garlic, red wine vinegar, and olive oil until smooth. Season with salt and pepper.
- Serve: Serve empanadas hot with chimichurri sauce for dipping.
Cook's Tips for Perfect Crispy Vegan Lentil Empanadas with Veggie Filling & Chimichurri
- Common mistake and fix: Don't overfill the empanadas. This can cause them to leak and become soggy. Stick to a heaping tablespoon of filling per empanada.
- Pro tip: For a crispier crust, brush the empanadas with aquafaba or plant milk and sprinkle with a bit of flour before baking.
- Pro tip: To make ahead, assemble the empanadas but don't bake. Freeze them on a baking sheet, then transfer to a freezer bag once solid. Bake from frozen, adding a few minutes to the baking time.
Storing & Reheating Crispy Vegan Lentil Empanadas with Veggie Filling & Chimichurri
Short-Term Storage
Store in an airtight container in the fridge. Store leftover empanadas in the fridge for up to 5 days. Make-ahead tip: Empanada dough can be made 1 day ahead and stored in the fridge.
Freezing Crispy Vegan Lentil Empanadas with Veggie Filling & Chimichurri
Freeze uncooked or cooked empanadas for up to 3 months.
How to Reheat Without Drying It Out
Oven: Reheat in the oven at 350°F (175°C) for 10-15 minutes. Microwave: Reheat in the microwave for 1-2 minutes, then crisp in the oven for 5 minutes.
Recipe Notes
- Chef tip: For a shortcut, use store-bought empanada dough or pizza dough.
- Best substitution: Substitute the vegetable filling with your favorite cooked meat or plant-based protein.
- Make-ahead: Empanadas can be assembled ahead of time and frozen. Bake from frozen, adding a few minutes to the baking time.
- Scaling: This recipe can be easily doubled or halved.
- Troubleshooting: If your empanada dough is too sticky, add a bit more flour. If it's too dry, add a bit more water.
Want to level up this recipe?
Rolling pin — Helps roll out dough evenly for consistent empanadas. → Check price on Amazon
Crispy Vegan Lentil Empanadas with Veggie Filling & Chimichurri
Ingredients
Main Ingredients
- Lentils
- Potatoes
- Carrots
- Onion
- Garlic
- Empanada dough
Seasonings
- Cumin
- Paprika
- Oregano
- Chimichurri sauce (parsley, cilantro, garlic, red wine vinegar, olive oil)
Optional Toppings
- Vegan mayo or aioli for dipping
Instructions
- Prepare the filling: Cook lentils, potatoes, and carrots until tender. Sauté onion and garlic, then combine with cooked vegetables and seasonings. Let it cool before using.
- Prepare the dough: Mix flour, salt, and water until a dough forms. Let it rest for 30 minutes.
- Assemble the empanadas: Roll out dough, cut into circles, fill with cooled vegetable mixture, and seal the edges. Brush with aquafaba or plant milk for a golden crust.
- Bake the empanadas: Preheat oven to 375°F (190°C), place empanadas on a baking sheet, and bake for 25-30 minutes or until golden brown.
- Prepare the chimichurri: Blend parsley, cilantro, garlic, red wine vinegar, and olive oil until smooth. Season with salt and pepper.
- Serve: Serve empanadas hot with chimichurri sauce for dipping.
Notes
- Chef tip: For a shortcut, use store-bought empanada dough or pizza dough.
- Best substitution: Substitute the vegetable filling with your favorite cooked meat or plant-based protein.
- Make-ahead: Empanadas can be assembled ahead of time and frozen. Bake from frozen, adding a few minutes to the baking time.
- Scaling: This recipe can be easily doubled or halved.
- Troubleshooting: If your empanada dough is too sticky, add a bit more flour. If it's too dry, add a bit more water.
Storage
- Fridge: Store leftover empanadas in the fridge for up to 5 days.
- Freezer: Freeze uncooked or cooked empanadas for up to 3 months.
- Oven reheat: Reheat in the oven at 350°F (175°C) for 10-15 minutes.
- Microwave reheat: Reheat in the microwave for 1-2 minutes, then crisp in the oven for 5 minutes.
- Make ahead: Empanada dough can be made 1 day ahead and stored in the fridge.
Nutrition Per Serving
- Calories: 220
- Protein: 9g
- Fat: 8g
- Carbs: 30g
- Fiber: 6g
- Sugar: 2g
- Sodium: 400mg
- Cholesterol: 0mg
- Sat. Fat: 1g
Nutritional values are estimates only. Actual values may vary by brand and portion size.
Crispy Vegan Lentil Empanadas with Veggie Filling & Chimichurri FAQs
Yes, you can assemble the empanadas ahead of time and freeze them. Bake from frozen, adding a few minutes to the baking time.
Overworking the dough can make it tough. Be sure to mix it just until it comes together, then let it rest.
Yes, you can use your favorite cooked meat or plant-based protein in place of the vegetable filling.
Don't overfill the empanadas. Stick to a heaping tablespoon of filling per empanada.
Yes, you can cook the empanadas in the air fryer at 375°F (190°C) for 10-12 minutes or until golden brown.
A Warm Final Note
I can’t wait for you to try Crispy Vegan Lentil Empanadas with Veggie Filling & Chimichurri and see how effortlessly it comes together. When you make it, pop back here and leave a rating or share how it turned out — I love hearing from you!
