Cozy Vegan Empanadas Recipe: Lentil and Veggie Delight With Zesty Chimichurri
As the leaves begin to turn golden and the days grow shorter, a warm oven is a magical place to gather around with loved ones. This is the season for cozy meals that bring people together, and nothing feels more inviting than the wonderful aroma of freshly baked empanadas wafting through the house. These Lentil and Veggie Vegan Empanadas with Chimichurri take me back to family gatherings where we’d gather around the kitchen table, laughter bubbling as we filled dough with our favorite ingredients.
Whether you’re looking for an easy weeknight dinner or planning a cozy weekend gathering, these empanadas are the perfect dish to bring a little warmth to your table. They are not only filled with comfort but also the nutrient-dense goodness of lentils and veggies, paired with a zesty chimichurri that adds an irresistible punch. This is one you’ll definitely want to pin for later!
Why You’ll Love This Recipe
- Comforting and Satisfying: Each bite of these empanadas is packed with creamy flavors and hearty textures.
- Customizable: Feel free to swap out any of the veggies or add in your favorite spices for a personalized twist!
- Vegan and Gluten-Free Options: With simple substitutions, this recipe is friendly for a variety of diets.
- Make-Ahead Friendly: Prepare the filling and dough in advance for a quick meal option!
- Great for Family Gatherings: These empanadas are perfect for sharing and make for a fun cooking activity with loved ones.
Ingredients You’ll Need for Lentil and Veggie Vegan Empanadas with Chimichurri
- 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
- 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:
- 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
Let’s Make It Together
Make the Dough: In a large mixing bowl, whisk together the flour and salt. Cut in the cold vegan butter or solid coconut oil until the mixture resembles coarse crumbs. Add the water and apple cider vinegar gradually, mixing until a soft dough forms. You might need to adjust the water to get that perfect consistency. Wrap the dough in plastic wrap and refrigerate for at least 30 minutes.
Cook the Filling: In a large skillet, heat the olive oil over medium heat. Add the diced onion and sauté until translucent, about 3-4 minutes. Stir in the minced garlic, carrot, celery, and red bell pepper and continue to sauté for another 5-7 minutes until the veggies soften.
Combine with Lentils: Add the cooked lentils, tomato paste, smoked paprika, cumin, chili flakes, and season with salt and pepper. Stir well to combine everything. Remove from heat and mix in the cilantro or parsley. If desired, fold in the crumbled tofu for added protein.
Roll Out the Dough: On a lightly floured surface, roll out the chilled dough to about 1/8-inch thickness. Use a round cutter (about 4-5 inches in diameter) to cut out circles from the dough.
Fill and Seal: Place a spoonful of the lentil filling in the center of each dough circle, leaving enough space around the edges to seal. Fold the dough over to create a half-moon shape and crimp the edges using a fork or by pinching them together.
Bake: Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper and place the empanadas on it. Brush the tops with a little olive oil for a golden finish. Bake for 20-25 minutes, or until golden brown.
Make the Chimichurri: While the empanadas bake, prepare the chimichurri by combining the fresh parsley, minced garlic, olive oil, red wine vinegar, crushed red pepper, salt, and black pepper in a bowl. Mix well until combined.
Variations & Creative Twists
- Spicy Lentil Empanadas: Add jalapeños or other spicy peppers to the filling for an extra kick!
- Chickpea Variation: Substitute lentils with mashed chickpeas for a different texture and flavor profile.
- Add Cheese: For a richer filling, mix in some vegan cheese that melts beautifully.
- Sweet Potato Filling: Swap out some veggies for roasted sweet potatoes for an indulgent, creamy texture.
Chef Emma’s Helpful Tips
- Make-Ahead Advice: The filling and dough can both be made in advance. Store in the fridge for up to a day or freeze for longer storage.
- Slicing Tricks: To make it easier to roll out, divide your dough into smaller portions, working with one at a time. This ensures you keep the rest chilled until you’re ready.
- Storage Suggestions: Leftover empanadas can be refrigerated for 3-4 days or frozen for up to 2 months. Simply reheat in the oven for that freshly-baked flavor.
- Cutting Flavors: If using gluten-free flour, be mindful of the dough’s pliability; you may need to add a bit more water to achieve the right texture.
What’s Inside – Nutrition Breakdown
- Serving Size: 1 empanada
- Calories: 230
- Carbohydrates: 34g
- Sugar: 2g
- Fat: 10g
- Protein: 6g
- Sodium: 290mg
Frequently Asked Questions
Can I make this ahead?
Absolutely! Both the dough and filling can be made in advance to speed up your meal prep.
Can I use different ingredients?
Of course! Feel free to experiment with different vegetables or grains that you have on hand.
How do I store leftovers?
Store them in an airtight container in the fridge for up to 4 days, or freeze for longer enjoyment.
How long does it last?
When stored properly, empanadas can last up to 4 days in the fridge or about 2 months in the freezer.
A Cozy Closing Note
These Lentil and Veggie Vegan Empanadas with Chimichurri are more than just a meal; they’re a heartwarming reminder of gathering around the table and sharing laughter, stories, and delicious food. The process of creating them is as enjoyable as the delightful bites you’ll share with family and friends. Save this recipe to your cozy meals board so it’s ready when you need a comforting treat! Happy cooking!
Cozy Vegan Empanadas Recipe: Lentil and Veggie Delight With Zesty Chimichurri
- Total Time: 60 minutes
- Yield: 8 servings 1x
- Diet: Vegan
Description
Delicious vegan empanadas filled with lentils and veggies, served with a zesty chimichurri sauce.
Ingredients
- 2 ½ cups all-purpose flour (or gluten-free flour)
- 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
- 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)
- 1 cup fresh parsley (finely chopped)
- ½ cup olive oil (for chimichurri)
- 2 tbsp red wine vinegar
- ½ tsp crushed red pepper (for chimichurri)
- Salt and black pepper to taste (for chimichurri)
Instructions
- Make the dough: In a large mixing bowl, whisk together the flour and salt. Cut in the cold vegan butter until the mixture resembles coarse crumbs. Add the water and apple cider vinegar gradually until a soft dough forms. Wrap in plastic wrap and refrigerate for at least 30 minutes.
- Cook the filling: In a large skillet, heat the olive oil over medium heat. Add the diced onion and sauté until translucent, about 3-4 minutes. Stir in the minced garlic, carrot, celery, and red bell pepper and sauté for another 5-7 minutes.
- Combine with lentils: Add the cooked lentils, tomato paste, smoked paprika, cumin, chili flakes, and season with salt and pepper. Stir well and mix in cilantro or parsley.
- Roll out the dough: On a lightly floured surface, roll out the chilled dough to about 1/8-inch thickness. Use a round cutter (4-5 inches) to cut out circles.
- Fill and seal: Place a spoonful of filling in the center of each circle, fold over and crimp edges with a fork.
- Bake: Preheat oven to 375°F (190°C). Line a baking sheet with parchment. Place empanadas on it, brush tops with olive oil, and bake for 20-25 minutes until golden brown.
- Make the chimichurri: Combine the fresh parsley, minced garlic, olive oil, red wine vinegar, crushed red pepper, salt, and pepper in a bowl. Mix well.
Notes
These empanadas can be made ahead. Store them in the fridge for up to 4 days or freeze for up to 2 months.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Vegan
Nutrition
- Serving Size: 1 empanada
- Calories: 230
- Sugar: 2g
- Sodium: 290mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 5g
- Protein: 6g
- Cholesterol: 0mg
