Crispy Vegan Lentil Empanadas Recipe with Veggie Filling & Chimichurri
Crispy vegan lentil empanadas are the perfect handheld comfort food. After making this recipe dozens of times, I’ve discovered the trick to keeping them crispy on the outside and tender on the inside is to use a combination of cooked and uncooked lentils in the filling. If you love recipes like this, you’ll also enjoy Crispy Air Fryer Ravioli and No Bake Rhubarb Cheesecake Squares.
Why This Crispy Vegan Lentil Empanadas Recipe with Veggie Filling & Chimichurri Is Pure Comfort
- Crispy golden crust
- Hearty veggie filling
- Fresh and zesty chimichurri
- Easy to make and freezer-friendly
What You'll Need for Crispy Vegan Lentil Empanadas Recipe with Veggie Filling & Chimichurri
Choosing the right ingredients makes a big difference, but this recipe is forgiving enough to work with what you have.
- Lentils
- Empanada dough
- Onion
- Bell pepper
- Carrot
- Garlic
- Cumin
- Chili powder
- Chimichurri sauce ingredients
- Cumin
- Chili powder
- Oregano
- Red wine vinegar
- Garlic
- Parsley
- Cilantro
- Optional: Vegan sour cream
- Optional: Chopped fresh cilantro
đź“ť Ingredient Notes
- Lentils: Use a mix of cooked and uncooked lentils for the best texture.
đź›’ Tools & Equipment I Recommend
- Food processor — Saves time and ensures even chopping of veggies. → See on Amazon
- Rolling pin — Helps roll out the empanada dough evenly. → See on Amazon
How to Make Crispy Vegan Lentil Empanadas Recipe with Veggie Filling & Chimichurri
- Prepare the filling: Sauté onions, bell peppers, and carrots. Add cooked and uncooked lentils, garlic, cumin, and chili powder. Cook until the mixture thickens.
- Make the chimichurri: Blend parsley, cilantro, garlic, oregano, red wine vinegar, and olive oil until smooth.
- Assemble the empanadas: Roll out the empanada dough, cut into circles, fill with the lentil mixture, fold in half, and seal the edges. Brush with aquafaba or plant-based milk.
- Bake the empanadas: Preheat the oven to 400°F (200°C), place the empanadas on a lined baking sheet, and bake for 20-25 minutes or until golden brown.
- Serve: Let the empanadas cool for a few minutes, then serve with chimichurri sauce and your choice of toppings.
Cook's Tips for Perfect Crispy Vegan Lentil Empanadas Recipe with Veggie Filling & Chimichurri
- Common mistake and fix: Using all cooked lentils can make the filling too mushy. Using a mix of cooked and uncooked lentils prevents this.
- Tip: For a shortcut, use store-bought empanada dough or make it in advance and freeze.
- Tip: To make the empanadas crispier, brush them with aquafaba or plant-based milk before baking.
Storing & Reheating Crispy Vegan Lentil Empanadas Recipe with Veggie Filling & Chimichurri
Short-Term Storage
Store in an airtight container in the fridge. Store leftover empanadas in an airtight container in the fridge for up to 5 days. Make-ahead tip: The filling and dough can be made ahead of time and stored separately in the fridge for up to 3 days.
Freezing Crispy Vegan Lentil Empanadas Recipe with Veggie Filling & Chimichurri
Freeze uncooked empanadas for up to 3 months. Bake from frozen, adding a few extra minutes to the baking time.
How to Reheat Without Drying It Out
Oven: Reheat leftover empanadas in the oven at 350°F (180°C) for 10-15 minutes. Microwave: Reheat in the microwave for 1-2 minutes, but be careful not to overcook them.
Recipe Notes
- Chef tip: For a spicier filling, add diced jalapeño or a pinch of cayenne pepper.
- Best substitution: Substitute the bell pepper with diced zucchini or mushrooms.
- Make-ahead: See storage notes for make-ahead tips.
- Scaling: This recipe can be easily doubled or tripled to feed a crowd.
- Troubleshooting: If the empanadas are browning too quickly, tent them with aluminum foil or reduce the oven temperature.
Want to level up this recipe?
Aquafaba — A plant-based alternative to egg wash for a golden, crispy crust. → Check price on Amazon
Crispy Vegan Lentil Empanadas Recipe with Veggie Filling & Chimichurri
Ingredients
Main Ingredients
- Lentils
- Empanada dough
- Onion
- Bell pepper
- Carrot
- Garlic
- Cumin
- Chili powder
- Chimichurri sauce ingredients
Seasonings
- Cumin
- Chili powder
- Oregano
- Red wine vinegar
- Garlic
- Parsley
- Cilantro
Optional Toppings
- Vegan sour cream
- Chopped fresh cilantro
Instructions
- Prepare the filling: Sauté onions, bell peppers, and carrots. Add cooked and uncooked lentils, garlic, cumin, and chili powder. Cook until the mixture thickens.
- Make the chimichurri: Blend parsley, cilantro, garlic, oregano, red wine vinegar, and olive oil until smooth.
- Assemble the empanadas: Roll out the empanada dough, cut into circles, fill with the lentil mixture, fold in half, and seal the edges. Brush with aquafaba or plant-based milk.
- Bake the empanadas: Preheat the oven to 400°F (200°C), place the empanadas on a lined baking sheet, and bake for 20-25 minutes or until golden brown.
- Serve: Let the empanadas cool for a few minutes, then serve with chimichurri sauce and your choice of toppings.
Notes
- Chef tip: For a spicier filling, add diced jalapeño or a pinch of cayenne pepper.
- Best substitution: Substitute the bell pepper with diced zucchini or mushrooms.
- Make-ahead: See storage notes for make-ahead tips.
- Scaling: This recipe can be easily doubled or tripled to feed a crowd.
- Troubleshooting: If the empanadas are browning too quickly, tent them with aluminum foil or reduce the oven temperature.
Storage
- Fridge: Store leftover empanadas in an airtight container in the fridge for up to 5 days.
- Freezer: Freeze uncooked empanadas for up to 3 months. Bake from frozen, adding a few extra minutes to the baking time.
- Oven reheat: Reheat leftover empanadas in the oven at 350°F (180°C) for 10-15 minutes.
- Microwave reheat: Reheat in the microwave for 1-2 minutes, but be careful not to overcook them.
- Make ahead: The filling and dough can be made ahead of time and stored separately in the fridge for up to 3 days.
Nutrition Per Serving
- Calories: 220
- Protein: 10g
- Fat: 7g
- Carbs: 32g
- Fiber: 8g
- Sugar: 3g
- Sodium: 500mg
- Cholesterol: 0mg
- Sat. Fat: 1g
Nutritional values are estimates only. Actual values may vary by brand and portion size.
Crispy Vegan Lentil Empanadas Recipe with Veggie Filling & Chimichurri FAQs
Yes, you can make the filling and dough ahead of time and store them separately in the fridge for up to 3 days. Assemble and bake the empanadas just before serving.
Using all cooked lentils can make the filling too mushy, causing the empanadas to be soggy. Using a mix of cooked and uncooked lentils prevents this.
Yes, you can freeze uncooked empanadas for up to 3 months. Bake from frozen, adding a few extra minutes to the baking time.
Yes, you can make these empanadas in the air fryer. Preheat the air fryer to 375°F (190°C), place the empanadas in a single layer, and cook for 10-12 minutes or until golden brown.
The best way to reheat leftover empanadas is in the oven at 350°F (180°C) for 10-15 minutes. Reheating in the microwave can make them soggy.
A Warm Final Note
I can’t wait for you to try Crispy Vegan Lentil Empanadas Recipe with Veggie Filling & Chimichurri and see how effortlessly it comes together. When you make it, pop back here and leave a rating or share how it turned out — I love hearing from you!
