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Vegan Lentil Empanadas with Veggie Filling & Chimichurri

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Wholesome and delicious vegan lentil empanadas, filled with vibrant vegetables and served with a zesty chimichurri sauce.

Ingredients

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  • 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

Instructions

  1. Whisking together the dry ingredients: In a large bowl, whisk together flour, salt, and baking powder until well combined.
  2. Cut in the chilled vegan butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs.
  3. Stir in vegetable oil and cold water until a soft dough forms, then knead gently to combine.
  4. Wrap the dough in plastic wrap and refrigerate for 30 minutes to firm up.
  5. Heat olive oil in a skillet over medium heat and sauté the onion and garlic until softened and fragrant.
  6. Add the grated carrot and diced bell pepper, cooking until the vegetables begin to soften, about 3–5 minutes.
  7. 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.
  8. Remove the filling from heat and fold in the chopped cilantro, then let it cool slightly.
  9. Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
  10. Roll the chilled dough on a floured surface to about 1/8-inch thickness and cut it into 4- to 5-inch circles.
  11. 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.
  12. Arrange the empanadas on the prepared baking sheet and bake for 20–25 minutes or until they are golden brown.
  13. 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.
  14. Serve warm empanadas with chimichurri on the side for dipping and enjoy the burst of flavors!

Notes

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.

Nutrition

Find it online: https://pinrecipezbylinaa.com/vegan-lentil-empanadas-veggie-filling-chimichurri/

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