There’s something wonderfully nostalgic about the first bite of a hot, flaky empanada, not to mention the joy of creating them from scratch. When I decided to transition to a plant-based lifestyle, I searched high and low for a recipe that would truly capture that comforting essence. That’s when I stumbled upon the idea of Vegan Lentil Empanadas—a delightful fusion of spices, hearty lentils, and vibrant vegetables all wrapped in a beautifully tender dough.
Picture this: the warm scent of sautéing garlic and onions, mingling with the subtle smokiness of paprika, wafting through your kitchen like an invitation. These empanadas are not just a meal; they’re an experience—perfect for cozy weeknights or shared among friends at a gathering. With an easy dough that comes together effortlessly and a filling that pleases everyone from omnivores to plant-based enthusiasts, these empanadas are destined to become a staple in your kitchen. Grab your apron and let’s dive into making this flavorful and satisfying dish!
Why are Vegan Lentil Empanadas so great?
Delicious flavor: The combination of lentils, fresh veggies, and spices creates a mouthwatering filling bursting with flavor.
Quick and easy: With minimal prep time, you can whip up a batch in no time, making them perfect for busy weeknights or impromptu gatherings.
Versatile choice: Suitable for any occasion, these empanadas are ideal for lunchboxes, parties, or even as appetizers.
Kid-friendly option: Their fun shape and satisfying taste are sure to win over even the pickiest eaters.
Crowd pleaser: Serve these tender empanadas with homemade chimichurri sauce, and watch them disappear fast! Want to explore more delicious recipes like this one? Check out our simple vegan dishes for inspiration.
Vegan Lentil Empanadas Ingredients
For the Vegan Empanada Dough
- All-purpose flour – 2 ½ cups is perfect for a flaky texture.
- Cold vegan butter or solid coconut oil – ½ cup adds richness; choose your favorite!
- Salt – ½ tsp enhances the flavor of the dough.
- Cold water – ¾ cup plus more as needed keeps the dough moist and pliable.
- Apple cider vinegar – 1 tbsp helps create a tender dough with a subtle tang.
For the Lentil & Veggie Filling
- Olive oil – 1 tbsp is used to sauté the veggies, adding a rich flavor.
- Small onion, diced – 1 onion brings sweetness and depth to the filling.
- Garlic cloves, minced – 2 cloves add aromatic warmth you can’t resist.
- Medium carrot, finely diced – 1 carrot provides natural sweetness and color.
- Celery stalk, finely diced – 1 celery adds crunch and balances the filling.
- Red bell pepper, chopped – 1 pepper brings color and a hint of sweetness.
- Cooked green or brown lentils – 1 cup creates a hearty base full of protein; they hold up beautifully in these Vegan Lentil Empanadas.
- Tomato paste – 1 tbsp intensifies the savory flavor of the filling.
- Smoked paprika – 1 tsp introduces a delightful smoky depth.
- Ground cumin – ½ tsp adds an earthy warmth that complements the spices.
- Chili flakes (optional) – ¼ tsp is for those who enjoy a spicy kick!
- Salt and pepper to taste – Enhance the flavors and balance seasoning.
- Chopped fresh cilantro or parsley – 2 tbsp brightens up the filling with fresh herbs.
- Cooked crumbled tofu (optional) – ½ cup adds creaminess and extra protein for a fulfilling bite.
For the Chimichurri Sauce
- Fresh parsley, finely chopped – 1 cup forms the fresh base of this vibrant sauce.
- Garlic cloves, minced – 3 cloves match the bold flavors for a garlic lover’s dream.
- Olive oil – ½ cup creates a luscious texture in the sauce.
- Red wine vinegar – 2 tbsp adds a tangy contrast to the oil.
- Crushed red pepper – ½ tsp gives this sauce a bit of heat; adjust to your liking!
- Salt and black pepper to taste – Essential for rounding out the flavors in your chimichurri.
How to Make Vegan Lentil Empanadas
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Mix the dough: In a large mixing bowl, combine the flour and salt. Add the cold vegan butter or solid coconut oil, mixing until it resembles coarse crumbs. Gradually add apple cider vinegar and ¾ cup cold water, stirring until a dough forms. If too dry, add more water as needed.
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Knead and chill: Knead the dough gently until it comes together, then wrap it in plastic wrap or a clean towel. Chill for at least 30 minutes to relax the gluten and make rolling easier.
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Sauté the filling: While the dough rests, heat olive oil in a skillet over medium heat. Sauté the diced onion and minced garlic until translucent. Add the finely diced carrot, celery, and chopped red bell pepper, cooking for about 5–7 minutes until softened.
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Flavor the mixture: Stir in the tomato paste, smoked paprika, cumin, chili flakes (if using), salt, and pepper. Add the cooked lentils and tofu if desired, cooking for an additional 3–5 minutes. Let the filling cool completely before using.
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Roll the dough: Once the dough has chilled, divide it into 10 equal portions. Roll each piece into a 5-inch circle on a lightly floured surface, ensuring they’re even for perfect baking.
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Fill and shape: Spoon 2–3 tablespoons of the cooled filling into the center of each dough round. Fold the dough over to form a half-moon shape, pressing the edges to seal. Crimp with a fork or empanada press for a decorative touch.
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Prepare for baking: Place the filled empanadas on a parchment-lined baking sheet. Brush the tops lightly with plant milk to give them a beautiful golden finish while baking.
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Bake to perfection: Preheat your oven to 375°F (190°C) and bake the empanadas for 25–30 minutes, or until they are golden brown. Allow them to cool slightly before serving with chimichurri sauce on the side.
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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 seasonings to your preference.
Optional: Serve with a sprinkle of extra fresh herbs for added flavor and color!
Exact quantities are listed in the recipe card below.
Make Ahead Options
These Vegan Lentil Empanadas are a fantastic choice for meal prep, saving you valuable time on busy weeknights! You can prepare the dough and filling up to 24 hours in advance. Simply follow the recipe up to the point of filling the empanadas, then store the dough wrapped tightly in plastic wrap and the filling in an airtight container in the refrigerator. To maintain quality, keep the filling cool to prevent moisture buildup and sogginess. When you’re ready to enjoy, assemble and bake them directly from the fridge, adding just a few extra minutes to the baking time for that delicious, golden finish you’ll love!
Vegan Lentil Empanadas Variations
Feel free to get creative and customize your empanadas with these tempting twists!
- Gluten-Free: Substitute all-purpose flour with a gluten-free flour blend for a delicious alternative that everyone can enjoy.
- Spicy Kick: Add 1 tsp of chopped jalapeños or a dash of hot sauce to the filling for an exciting heat that complements the flavors beautifully.
- Mushroom Medley: Replace half of the lentils with sautéed mushrooms for an earthy flavor and a meaty texture that’s incredibly satisfying.
- Quinoa Filling: Use cooked quinoa instead of lentils for a protein-packed and nutty variation that adds a delightful crunch.
- Sweet Corn Surprise: Stir in a half-cup of sweet corn into the filling for a hint of sweetness that brightens the overall flavor profile.
- Herb Infusion: Experiment with fresh herbs like dill or basil to give your filling a fragrant and fresh twist, elevating the taste experience.
- Cheesy Addition: Mix in vegan cheese or nutritional yeast for a cheesy, rich flavor that would make your vegan empanadas utterly irresistible.
- Caramelized Onions: Add a layer of caramelized onions to the filling for a sweet-savory combination that takes the flavor to a whole new level.
Dive into these variations and let your taste buds guide you to create the perfect empanadas for any occasion!
How to Store and Freeze Vegan Lentil Empanadas
Fridge: Store baked empanadas in an airtight container for up to 3 days. Reheat in the oven to restore their flaky texture.
Freezer: Freeze unbaked empanadas on a parchment-lined baking sheet until solid, then transfer to a freezer-safe bag for up to 3 months. Bake from frozen, adding a few extra minutes to the cooking time.
Reheating: To reheat baked empanadas, preheat your oven to 350°F (175°C) and bake for about 10–15 minutes until heated through. Enjoy them warm with chimichurri sauce!
Wrapping: For optimal freshness, wrap each empanada individually in plastic before freezing, ensuring they stay moist and delicious.
Expert Tips for Vegan Lentil Empanadas
Chill the Dough: Make sure to chill the dough for at least 30 minutes. This relaxes the gluten, making it easier to roll out without tearing.
Don’t Overfill: When adding the lentil filling, use only 2–3 tablespoons per empanada. Overfilling can cause them to burst while baking.
Seal Properly: Press the edges firmly to seal and use a fork to crimp. This ensures the filling stays intact during baking.
Egg Wash Alternative: Use plant milk to brush the tops for a golden finish. It gives the Vegan Lentil Empanadas a lovely color without using eggs.
Adjust Spiciness: If you like it spicy, be generous with chili flakes in the filling. Always taste the mixture before filling for the best flavor.
Extra Sauce: Don’t forget to make enough chimichurri sauce! It adds an explosion of flavor that perfectly complements your empanadas.
What to Serve with Vegan Lentil Empanadas?
Enhance your meal with vibrant pairings that complement the delightful flavors of these flaky treats.
- Fresh Green Salad: A light salad with mixed greens and a zesty vinaigrette balances the hearty empanadas while adding a refreshing crunch.
- Roasted Vegetables: Seasoned with herbs, beautifully caramelized vegetables provide a rustic touch that pairs deliciously with the savory filling.
- Spicy Guacamole: Creamy avocado with a kick elevates the dish and offers a luscious contrast to the crisp texture of the empanadas.
- Coconut Rice: The subtle sweetness of coconut rice harmonizes with the empanada’s spices, creating a delightful fusion on your plate.
- Chimichurri Sauce: Serve extra chimichurri for dipping; its herby flavor complements the lentils while adding a vibrant pop of color.
- Plant-Based Queso: A velvety, spicy queso makes for an irresistible dip alongside these empanadas, taking sharing to a tasty new level.
- Beverage Pairing: A chilled sparkling water with lime or a crisp white wine enhances the meal experience, cutting through the richness of the filling.
- Dark Chocolate Mousse: End your meal on a sweet note with a light, airy mousse; its indulgent flavors provide a perfect contrast to the savory course.
Vegan Lentil Empanadas Recipe FAQs
How do I choose the right lentils for my filling?
Absolutely! For the best flavor and texture, I recommend using cooked green or brown lentils. They hold their shape well compared to red lentils, which can become mushy. If you’re using canned lentils, be sure to drain and rinse them before adding to the filling.
How should I store leftover Vegan Lentil Empanadas?
To keep your empanadas fresh, store any leftovers in an airtight container in the fridge for up to 3 days. When you’re ready to enjoy them, pop them back in the oven for a few minutes to regain their delightful flakiness.
Can I freeze Vegan Lentil Empanadas?
Yes! You can absolutely freeze these empanadas. First, freeze them unbaked on a parchment-lined baking sheet until solid. Then, transfer them to a freezer-safe bag, where they’ll stay good for up to 3 months. When ready to bake, just cook them straight from the freezer, adding a few extra minutes to the cooking time.
What should I do if my empanada dough is too dry?
If your dough feels too dry while mixing, don’t worry! Simply add a tablespoon of cold water at a time until it reaches a pliable consistency. It should feel smooth and not sticky. Remember, letting it chill helps with the texture too!
Are Vegan Lentil Empanadas suitable for gluten-free diets?
Very! If you or someone you’re serving has gluten sensitivities, try substituting all-purpose flour with a gluten-free flour blend. Just ensure that the brand you choose is suitable for making dough, as some blends may perform differently.
How do I make my chimichurri sauce less spicy?
If you prefer a milder chimichurri, start with just a pinch of crushed red pepper, and taste-test as you mix. You can also leave out the red pepper entirely or substitute with a small amount of sweet paprika for a nice flavor without the heat. Enjoy crafting your dish!
Delicious Vegan Lentil Empanadas That Wow Every Bite
Ingredients
Equipment
Method
- In a large mixing bowl, combine the flour and salt. Add the cold vegan butter or solid coconut oil, mixing until it resembles coarse crumbs. Gradually add apple cider vinegar and ¾ cup cold water, stirring until a dough forms. If too dry, add more water as needed.
- Knead the dough gently until it comes together, then wrap it in plastic wrap or a clean towel. Chill for at least 30 minutes to relax the gluten.
- While the dough rests, heat olive oil in a skillet over medium heat. Sauté the diced onion and minced garlic until translucent. Add the finely diced carrot, celery, and chopped red bell pepper, cooking for about 5-7 minutes until softened.
- Stir in the tomato paste, smoked paprika, cumin, chili flakes (if using), salt, and pepper. Add the cooked lentils and tofu if desired, cooking for an additional 3-5 minutes. Let the filling cool completely.
- Once the dough has chilled, divide it into 10 equal portions. Roll each piece into a 5-inch circle on a lightly floured surface.
- Spoon 2-3 tablespoons of the cooled filling into the center of each dough round. Fold the dough over to form a half-moon shape, pressing edges to seal. Crimp with a fork or empanada press.
- Place filled empanadas on a parchment-lined baking sheet. Brush tops lightly with plant milk.
- Preheat your oven to 375°F (190°C) and bake empanadas for 25-30 minutes, or until golden brown. Allow to cool slightly before serving with chimichurri sauce.
- While the empanadas bake, combine all chimichurri ingredients in a bowl or food processor. Pulse or stir until well combined, adjust seasonings to your preference.
