Vegan Lentil Empanadas with Veggie Filling and Chimichurri

For as long as I can remember, the warmth of home-cooked meals has been an anchor for my family, often accompanied by laughter and stories. One cherished memory springs to mind: gathering around the kitchen table with my grandmother as she crafted delicate empanadas, turning simple ingredients into little pockets of joy. Today, I’m thrilled to share a modern twist on that classic dish—Vegan Lentil Empanadas with Veggie Filling & Chimichurri. These delightful parcels offer up a celebration of flavors that will surely transport you to a cozy kitchen brimming with love.

Recipe Timing

• Prep Duration: 40 minutes
• Active Cooking: 35 minutes
• Total Duration: 1 hour 15 minutes
• Portion Size: 12 empanadas
• Complexity: Moderate

Nutritional Recipe

• Calories per portion: Approximately 180
• Protein: 5 grams
• Carbs: 25 grams
• Fats: 7 grams
• Fiber: 5 grams
• Sugars: 2 grams
• Sodium: 240 mg

Why You’ll Love This Vegan Lentil Empanadas with Veggie Filling & Chimichurri

These vegan lentil empanadas are not just delicious; they are also wholesome, packed with protein-rich lentils and vibrant vegetables nestled within a flaky crust. Plus, they come with a zesty chimichurri sauce that adds a refreshing kick! Whether you’re serving them at a dinner party or enjoying them as a meal prep solution, they promise to be the star of your table.

The Complete Cooking Journey

Get ready to roll up your sleeves and savor the journey of creating these empanadas! From mixing dough to filling each tender pastry, every step unfolds a new experience. Your kitchen will soon fill with the aromatic scent of sautéed vegetables and spices, setting the mood for a delightful meal.

Ingredients:

• For the Dough:

  • 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

• For the Vegetable Filling:

  • 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 and pepper to taste
  • 2 tablespoons fresh cilantro, chopped

• For the Chimichurri:

  • 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 and pepper to taste

Method:

Step 1: Whisking Together the Dry Ingredients

In a large bowl, whisk together flour, salt, and baking powder until well combined.

Step 2: Mixing the Vegan Butter

Cut in the chilled vegan butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs.

Step 3: Forming the Dough

Stir in vegetable oil and cold water until a soft dough forms, then knead gently to combine.

Step 4: Chilling the Dough

Wrap the dough in plastic wrap and refrigerate for 30 minutes to firm up.

Step 5: Sautéing Aromatics

Heat olive oil in a skillet over medium heat and sauté the onion and garlic until softened and fragrant.

Step 6: Adding the Veggies

Add the grated carrot and diced bell pepper, cooking until the vegetables begin to soften, about 3–5 minutes.

Step 7: Mixing in the Lentils

Stir in the cooked lentils, tomato paste, cumin, smoked paprika, chili powder, salt, and pepper; cook for 3–4 minutes until everything is well incorporated.

Step 8: Softening the Filling

Remove the filling from heat and fold in the chopped cilantro, then let it cool slightly.

Step 9: Preparing to Bake

Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.

Step 10: Rolling Out the Dough

Roll the chilled dough on a floured surface to about 1/8-inch thickness and cut it into 4- to 5-inch circles.

Step 11: Filling the Empanadas

Place about a tablespoon of filling in the center of each circle, fold over to form a half-moon, and crimp the edges to seal well.

Step 12: Baking to Perfection

Arrange the empanadas on the prepared baking sheet and bake for 20–25 minutes or until they are golden brown.

Step 13: Preparing the Chimichurri

Meanwhile, in a bowl, combine parsley, cilantro, minced garlic, red wine vinegar, olive oil, red pepper flakes, salt, and pepper. Stir well to make a fresh chimichurri sauce.

Step 14: Serving

Serve warm empanadas with chimichurri on the side for dipping and enjoy the burst of flavors!

Serving Suggestions & Pairings

Serve these empanadas with a fresh green salad or alongside roasted vegetables for a balanced meal. A chilled glass of white wine or sparkling water with lime complements the dish beautifully.

Storage & Leftovers Guide

Leftover empanadas can be stored in an airtight container in the fridge for up to 4 days. To freeze, lay them out on a parchment-lined baking sheet, freeze for 1-2 hours, then transfer them to a freezer bag for up to 3 months. Reheat in the oven for the best results!

Kitchen Wisdom & Success Tips

• Ensure the vegan butter is chilled for that perfect flaky dough texture.
• Experiment with different veggies in the filling based on what you have at home.
• If you prefer a shortcut, store-bought empanada dough can work wonders!

Flavor Variations & Adaptations

Feel free to spice things up by adding jalapeños for a kick or incorporating other herbs like oregano for different flavor undertones. If lentils aren’t your thing, chickpeas or black beans make excellent alternatives!

Reader Questions & Solutions

Q1: Can I make the empanada dough ahead of time?
A1: Definitely! Prepare the dough ahead and store it in the refrigerator for up to 24 hours.

Q2: How do I make these empanadas gluten-free?
A2: Substitute the all-purpose flour with a 1:1 gluten-free flour blend and ensure your baking powder is gluten-free.

Q3: What can I use instead of lentils?
A3: You can swap lentils with quinoa or finely chopped mushrooms for a different texture.

Q4: How can I make the chimichurri less spicy?
A4: Simply reduce the amount of red pepper flakes or omit them entirely.

Q5: Can I bake instead of frying?
A5: Yes! Baking these empanadas, as instructed in this recipe, is a healthier option and yields delicious results.

Wrapping Up

These Vegan Lentil Empanadas with Veggie Filling & Chimichurri are a delectable ode to comfort food that’s sure to impress both vegans and non-vegans alike. As you embark on this culinary journey, let the warmth of sharing this dish with friends and family inspire you in your kitchen adventures. Happy cooking!

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