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
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.
Notes
- Use gluten-free flour if needed.
- Adjust the chili flakes to control the heat.
- Chill the dough for best results.
- Prep Time: 40 minutes
- Cook Time: 60 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: Latin American
Nutrition
- Serving Size: 1 empanada
- Calories: 220
- Sugar: 2 g
- Sodium: 300 mg
- Fat: 10 g
- Saturated Fat: 3 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 5 g
- Protein: 7 g
- Cholesterol: 0 mg