Crispy Vegan Lentil Empanadas with Veggie Filling & Chimichurri
Crispy vegan lentil empanadas are the perfect cozy appetizer or light dinner. After making these many times, I’ve discovered the trick to a golden, flaky crust is to chill the dough. This recipe is filled with a hearty veggie mixture and served with a zesty chimichurri sauce. Jump to the recipe card or keep reading for my best tips. If you love recipes like this, you’ll also enjoy Crispy Honey BBQ Chicken with Creamy Garlic Parmesan Potatoes and Crispy Breakfast Egg Rolls.
Why This Crispy Vegan Lentil Empanadas with Veggie Filling & Chimichurri Is Pure Comfort
- Easy to make with simple ingredients
- Flavorful veggie filling and zesty chimichurri sauce
- Crispy, golden dough that stays flaky
- Perfect for meal prepping and freezing
What You'll Need for Crispy Vegan Lentil Empanadas 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
- Onion
- Garlic
- Potatoes
- Carrots
- Empanada dough
- Cumin
- Paprika
- Oregano
- Chili flakes
- Vegan butter
- Olive oil
- Optional: Chimichurri sauce
- Optional: Vegan parmesan
đź“ť Ingredient Notes
- Lentils: Green or brown lentils work best for this recipe.
- Empanada dough: You can use store-bought or make your own.
đź›’ Tools & Equipment I Recommend
- Food processor — Saves time and effort in chopping veggies and mixing the filling. → See on Amazon
- Rolling pin — Ensures even thickness for the empanada dough. → See on Amazon
How to Make Crispy Vegan Lentil Empanadas with Veggie Filling & Chimichurri
- Prepare the filling: Cook lentils, chop veggies, and sauté them with spices. Mix with cooked lentils and set aside.
- Prepare the dough: If using store-bought, thaw and roll out. If making your own, mix, chill, and roll out.
- Assemble the empanadas: Cut dough into circles, fill with veggie mixture, fold, and seal. Brush with olive oil.
- Bake: Preheat oven, place empanadas on a baking sheet, and bake until golden and crispy.
Cook's Tips for Perfect Crispy Vegan Lentil Empanadas with Veggie Filling & Chimichurri
- Common mistake and fix: Avoid overfilling the empanadas to prevent them from bursting. If they do, use a fork to press the edges back together.
- Pro tip: Chill the dough for at least 30 minutes to prevent it from shrinking during baking.
- Pro tip: For a crispier crust, brush the empanadas with aquafaba (chickpea brine) instead of olive oil.
Storing & Reheating Crispy Vegan Lentil Empanadas 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 can be made up to 3 days ahead and the dough can be made up to 2 days ahead.
Freezing Crispy Vegan Lentil Empanadas with Veggie Filling & Chimichurri
Freeze uncooked empanadas for up to 3 months. Bake from frozen, adding a few minutes to the baking time.
How to Reheat Without Drying It Out
Oven: Reheat in the oven at 350°F (180°C) for 10-15 minutes or until heated through and crispy. Microwave: Reheat in the microwave for 1-2 minutes, then crisp up in the oven or toaster oven.
Recipe Notes
- Chef tip: For a shortcut, use a cookie cutter to cut the dough circles.
- Best substitution: You can substitute the potatoes and carrots with sweet potatoes or butternut squash.
- Make-ahead: Empanadas can be assembled up to a day ahead. Store in the fridge until ready to bake.
- Scaling: This recipe can be easily doubled or tripled for larger crowds.
- Troubleshooting: If the dough is too sticky, add a bit more flour. If it's too dry, add a bit more water.
Want to level up this recipe?
Cast iron skillet — Even heat distribution ensures the empanadas cook evenly and get a crispy crust. → Check price on Amazon
Crispy Vegan Lentil Empanadas with Veggie Filling & Chimichurri
Ingredients
Main Ingredients
- Lentils
- Onion
- Garlic
- Potatoes
- Carrots
- Empanada dough
Seasonings
- Cumin
- Paprika
- Oregano
- Chili flakes
- Vegan butter
- Olive oil
Optional Toppings
- Chimichurri sauce
- Vegan parmesan
Instructions
- Prepare the filling: Cook lentils, chop veggies, and sauté them with spices. Mix with cooked lentils and set aside.
- Prepare the dough: If using store-bought, thaw and roll out. If making your own, mix, chill, and roll out.
- Assemble the empanadas: Cut dough into circles, fill with veggie mixture, fold, and seal. Brush with olive oil.
- Bake: Preheat oven, place empanadas on a baking sheet, and bake until golden and crispy.
Notes
- Chef tip: For a shortcut, use a cookie cutter to cut the dough circles.
- Best substitution: You can substitute the potatoes and carrots with sweet potatoes or butternut squash.
- Make-ahead: Empanadas can be assembled up to a day ahead. Store in the fridge until ready to bake.
- Scaling: This recipe can be easily doubled or tripled for larger crowds.
- Troubleshooting: If the dough is too sticky, add a bit more flour. If it's too dry, add a bit more water.
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 minutes to the baking time.
- Oven reheat: Reheat in the oven at 350°F (180°C) for 10-15 minutes or until heated through and crispy.
- Microwave reheat: Reheat in the microwave for 1-2 minutes, then crisp up in the oven or toaster oven.
- Make ahead: The filling can be made up to 3 days ahead and the dough can be made up to 2 days ahead.
Nutrition Per Serving
- Calories: 220
- Protein: 9g
- Fat: 8g
- Carbs: 30g
- Fiber: 7g
- Sugar: 3g
- Sodium: 500mg
- Cholesterol: 0mg
- Sat. Fat: 1.5g
Nutritional values are estimates only. Actual values may vary by brand and portion size.
Crispy Vegan Lentil Empanadas with Veggie Filling & Chimichurri FAQs
Yes, you can assemble them up to a day ahead and store in the fridge until ready to bake.
This is likely due to overfilling or not chilling the dough. Make sure to chill the dough and avoid overfilling.
Yes, cook at 375°F (190°C) for 10-12 minutes or until golden and crispy.
You can use olive oil or melted coconut oil as a substitute.
Absolutely! These empanadas are perfect for a cozy winter dinner paired with a warm soup or salad.
A Warm Final Note
I can’t wait for you to try Crispy Vegan Lentil Empanadas 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!
