Lentil Veggie Vegan Empanadas are a delightful twist on traditional pastries, perfect for any occasion. These savory bites are filled with a medley of flavorful vegetables and protein-rich lentils, all wrapped in a flaky crust that’s sure to please everyone, vegan or not. Whether you’re hosting a party or looking for a quick meal, these empanadas are the ideal choice!

Why You’ll Love This Lentil Veggie Vegan Empanadas

There are countless reasons to adore these lentil vegetable vegan pastries. First, they’re packed with nutrients, providing a healthy dose of protein and fiber thanks to the lentils. Second, they are incredibly versatile, allowing you to customize the filling with your favorite vegetables. Third, these empanadas are easy to prepare, making them perfect for weeknight dinners or meal prep. Fourth, they are suitable for various diets, being both vegan-friendly and plant-based. Fifth, the flaky crust complements the hearty filling perfectly. Lastly, they can be served with a zesty chimichurri sauce for an extra flavor kick, making them a must-try!

Ingredients for Lentil Veggie Vegan Empanadas

Gather these items:

2 cups All-purpose flour or gluten-free flour
1/2 cup Cold vegan butter or solid coconut oil
1 teaspoon Salt
3/4 cup Cold water
1 tablespoon Apple cider vinegar
2 tablespoons Olive oil
1 small Onion, diced
2 cloves Garlic, minced
1 medium Carrot, finely diced
1 stalk Celery, finely diced
1 medium Red bell pepper, chopped
1 cup Cooked green or brown lentils
2 tablespoons Tomato paste
1 teaspoon Smoked paprika
1 teaspoon Ground cumin
1/2 teaspoon Chili flakes (optional)
1/4 cup Chopped fresh cilantro or parsley
1 cup Cooked crumbled tofu (optional)
1 cup Fresh parsley, finely chopped
2 cloves Garlic, minced
1/2 cup Olive oil
1/4 cup Red wine vinegar
1/4 teaspoon Crushed red pepper

How to Make Lentil Veggie Vegan Empanadas Step-by-Step

Step 1: In a large mixing bowl, mix the flour and salt. Then, add the cold vegan butter or coconut oil, incorporating it until the mixture resembles coarse crumbs. Slowly add vinegar and water, mixing until the dough forms. Add extra water, one tablespoon at a time, if necessary.
Step 2: Knead the dough gently just until combined, then wrap it in plastic wrap or a clean towel. Chill for at least 30 minutes to help it firm up.
Step 3: While the dough is resting, heat olive oil in a skillet over medium heat. Sauté the diced onion and minced garlic until translucent, about 3-4 minutes. Then, add the carrot, celery, and red bell pepper, cooking for another 5-7 minutes until softened.
Step 4: Stir in the tomato paste, smoked paprika, cumin, chili flakes, salt, and pepper. Gently fold in the cooked lentils and tofu if using, cooking everything for another 3–5 minutes. Finish with fresh herbs and let the mixture cool completely.
Step 5: Once the dough is chilled, divide it into 10 equal portions. On a lightly floured surface, roll each piece into a 5-inch circle.
Step 6: Spoon 2–3 tablespoons of the cooled filling into the center of each dough round. Carefully fold the dough over to form a half-moon shape and press the edges together. Use a fork or empanada press to crimp the edges securely.
Step 7: Arrange the filled empanadas on a parchment-lined baking sheet. Give them a lovely brush with plant milk for that golden finish.
Step 8: Preheat your oven to 375°F (190°C). Bake the empanadas for 25–30 minutes, or until they are golden brown and delicious. Allow them to cool slightly before serving them with chimichurri sauce on the side.
Step 9: While the empanadas bake, combine all chimichurri ingredients in a bowl or food processor. Pulse or stir until well combined, adjusting the seasoning to your liking.

Pro Tips for the Best Lentil Veggie Vegan Empanadas

Keep these in mind:

Use gluten-free flour if needed.
Adjust the chili flakes to control the heat.
Chill the dough for best results.
For a healthier option, consider skipping the tofu or using only vegetables.

Best Ways to Serve Lentil Veggie Vegan Empanadas

These delicious vegan empanadas with lentils and vegetables can be served in various ways. Pair them with a fresh salad for a light meal, or enjoy them with a zesty chimichurri sauce to enhance the flavors. You can also serve them as appetizers at parties, where they are sure to impress your guests!

How to Store and Reheat Lentil Veggie Vegan Empanadas

To store your homemade lentil vegetable vegan empanadas, keep them in an airtight container in the fridge for up to 3 days. You can also freeze them before baking; just make sure to wrap them tightly in foil or plastic wrap. When ready to enjoy, bake from frozen at 375°F (190°C) for an extra 10–15 minutes. This makes them a fantastic option for meal prep.

Frequently Asked Questions About Lentil Veggie Vegan Empanadas

What’s the secret to perfect Lentil Veggie Vegan Empanadas?

The secret lies in the dough’s chill time and ensuring the filling is cooled before wrapping. This helps achieve a flaky crust and prevents sogginess.

Can I make Lentil Veggie Vegan Empanadas ahead of time?

Absolutely! You can prepare the filling and the dough ahead of time, store them separately, and assemble the empanadas when you’re ready to bake.

How do I avoid common mistakes with Lentil Veggie Vegan Empanadas?

To avoid common mistakes, make sure not to overfill the empanadas, as this can cause them to break while baking. Also, ensure the dough is properly chilled.

Creative Variations of Lentil Veggie Vegan Empanadas You Can Try

Here are some exciting variations you might enjoy:

Add spices like curry powder for a unique twist.
Incorporate different vegetables such as spinach or mushrooms.
Experiment with different types of lentils, such as red lentils for a sweeter flavor.
Make mini empanadas for a fun appetizer option.

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Lentil Veggie Vegan Empanadas: 10 Irresistible Bites

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Author: David
Total Time: 100 minutes
Yield: 10 empanadas 1x
Diet: Vegan

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Description

Savory Lentil and Veggie Vegan Empanadas with Zesty Chimichurri are a perfect crowd-pleaser, filled with flavorful veggies and lentils wrapped in a flaky crust.

Ingredients

Scale

2 cups All-purpose flour or gluten-free flour
1/2 cup Cold vegan butter or solid coconut oil
1 teaspoon Salt
3/4 cup Cold water
1 tablespoon Apple cider vinegar
2 tablespoons Olive oil
1 small Onion, diced
2 cloves Garlic, minced
1 medium Carrot, finely diced
1 stalk Celery, finely diced
1 medium Red bell pepper, chopped
1 cup Cooked green or brown lentils
2 tablespoons Tomato paste
1 teaspoon Smoked paprika
1 teaspoon Ground cumin
1/2 teaspoon Chili flakes (optional)
1/4 cup Chopped fresh cilantro or parsley
1 cup Cooked crumbled tofu (optional)
1 cup Fresh parsley, finely chopped
2 cloves Garlic, minced
1/2 cup Olive oil
1/4 cup Red wine vinegar
1/4 teaspoon Crushed red pepper

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Instructions

Combine Ingredients: In a large mixing bowl, mix the flour and salt. Then, add the cold vegan butter or coconut oil, incorporating it until the mixture resembles coarse crumbs. Slowly add vinegar and water, mixing until the dough forms. Add extra water, one tablespoon at a time, if necessary.
Chill the Dough: Knead the dough gently just until combined, then wrap it in plastic wrap or a clean towel. Chill for at least 30 minutes to help it firm up.
Sauté Aromatics: While the dough is resting, heat olive oil in a skillet over medium heat. Sauté the diced onion and minced garlic until translucent, about 3-4 minutes. Then, add the carrot, celery, and red bell pepper, cooking for another 5-7 minutes until softened.
Add Filling Ingredients: Stir in the tomato paste, smoked paprika, cumin, chili flakes, salt, and pepper. Gently fold in the cooked lentils and tofu if using, cooking everything for another 3–5 minutes. Finish with fresh herbs and let the mixture cool completely.
Shape the Empanadas: Once the dough is chilled, divide it into 10 equal portions. On a lightly floured surface, roll each piece into a 5-inch circle.
Fill the Dough: Spoon 2–3 tablespoons of the cooled filling into the center of each dough round. Carefully fold the dough over to form a half-moon shape and press the edges together. Use a fork or empanada press to crimp the edges securely.
Prepare for Baking: Arrange the filled empanadas on a parchment-lined baking sheet. Give them a lovely brush with plant milk for that golden finish.
Bake to Perfection: Preheat your oven to 375°F (190°C). Bake the empanadas for 25–30 minutes, or until they are golden brown and delicious. Allow them to cool slightly before serving them with chimichurri sauce on the side.
Make the Chimichurri: While the empanadas bake, combine all chimichurri ingredients in a bowl or food processor. Pulse or stir until well combined, adjusting the seasoning to your liking.