Easy Vegan Lentil Empanadas with Veggie Filling & Chimichurri
Craving crispy, flaky vegan lentil empanadas? This easy recipe delivers! After making these many times, I’ve perfected the dough and filling for a hearty, better-than-takeout experience. The golden, savory pastry is filled with a cozy, protein-packed veggie-lentil mix and served with zesty chimichurri. Jump to the recipe or keep reading for my best tips. If you love recipes like this, you’ll also enjoy Easy Baked Ham and Cheese Croissants Recipe and Blueberry Cake Donuts.
Why This Easy Vegan Lentil Empanadas with Veggie Filling & Chimichurri Is Pure Comfort
- Crispy, flaky pastry with a tender bite
- Hearty, protein-packed veggie-lentil filling
- Zesty, herbaceous chimichurri sauce
- Easy to make and freezer-friendly
What You'll Need for Easy 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.
- 2 cups cooked green lentils
- 1 cup diced mixed vegetables (bell pepper, onion, carrot)
- 1 cup vegan-friendly shredded cheese
- 1 package vegan empanada dough
- 1 tsp cumin
- 1 tsp smoked paprika
- 1 tsp garlic powder
- Salt and pepper to taste
- 1/4 cup olive oil
- Optional: Fresh parsley for garnish
- Optional: Vegan sour cream or plain yogurt for dipping
đź“ť Ingredient Notes
- Vegan empanada dough: Store-bought or homemade is fine.
đź›’ Tools & Equipment I Recommend
- Food processor — Saves time and effort in chopping veggies and blending the filling. → See on Amazon
- Rolling pin — Ensures even, consistent thickness for the empanada dough. → See on Amazon
How to Make Easy Vegan Lentil Empanadas with Veggie Filling & Chimichurri
- Prepare the filling: Sauté diced veggies until soft. Blend with cooked lentils, spices, and 1/2 cup of water until smooth. Stir in cheese and set aside.
- Prepare the dough: Thaw and roll out empanada dough to 1/8-inch thickness. Cut into 6-inch circles.
- Assemble the empanadas: Place a heaping tablespoon of filling in the center of each circle. Fold dough over and seal edges with a fork. Poke a few holes in the top for ventilation.
- Bake the empanadas: Brush with olive oil, sprinkle with salt, and bake at 400°F (200°C) for 20-25 minutes or until golden and crispy.
- Prepare the chimichurri: Blend 1 cup fresh parsley, 1/4 cup olive oil, 2 cloves garlic, 1 tbsp red wine vinegar, salt, and pepper until smooth. Serve with empanadas.
Cook's Tips for Perfect Easy Vegan Lentil Empanadas with Veggie Filling & Chimichurri
- Common mistake and fix: Avoid overfilling empanadas to prevent leakage. If leakage occurs, simply brush the bottoms with oil before baking to prevent burning.
- Pro tip: For a crispier crust, brush empanadas with aquafaba (chickpea brine) instead of oil before baking.
- Pro tip: Make the filling ahead of time and store in the fridge. Assemble and bake empanadas as needed.
Storing & Reheating Easy Vegan Lentil Empanadas with Veggie Filling & Chimichurri
Short-Term Storage
Store in an airtight container in the fridge. Store leftover empanadas in the fridge for up to 5 days. Make-ahead tip: Prepare the filling and assemble empanadas up to 24 hours ahead. Store in the fridge until ready to bake.
Freezing Easy Vegan Lentil Empanadas with Veggie Filling & Chimichurri
Freeze uncooked empanadas for up to 3 months. Bake from frozen, adding a few minutes to cooking 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. Microwave: Reheat in the microwave for 1-2 minutes or until heated through. Texture may be slightly softer.
Recipe Notes
- Chef tip: For a spicier filling, add diced jalapeño or a pinch of cayenne pepper.
- Best substitution: Substitute cooked black beans or chickpeas for the lentils if desired.
- Make-ahead: Prepare the chimichurri sauce up to 3 days ahead and store in the fridge.
- Scaling: This recipe can be easily doubled or tripled to serve a crowd.
- Troubleshooting: If empanadas are browning too quickly, tent the pan with aluminum foil or reduce the oven temperature.
Want to level up this recipe?
Empanada mold or cookie cutter — Ensures consistent, perfectly-sized empanadas every time. → Check price on Amazon
Easy Vegan Lentil Empanadas with Veggie Filling & Chimichurri
Ingredients
Main Ingredients
- 2 cups cooked green lentils
- 1 cup diced mixed vegetables (bell pepper, onion, carrot)
- 1 cup vegan-friendly shredded cheese
- 1 package vegan empanada dough
Seasonings
- 1 tsp cumin
- 1 tsp smoked paprika
- 1 tsp garlic powder
- Salt and pepper to taste
- 1/4 cup olive oil
Optional Toppings
- Fresh parsley for garnish
- Vegan sour cream or plain yogurt for dipping
Instructions
- Prepare the filling: Sauté diced veggies until soft. Blend with cooked lentils, spices, and 1/2 cup of water until smooth. Stir in cheese and set aside.
- Prepare the dough: Thaw and roll out empanada dough to 1/8-inch thickness. Cut into 6-inch circles.
- Assemble the empanadas: Place a heaping tablespoon of filling in the center of each circle. Fold dough over and seal edges with a fork. Poke a few holes in the top for ventilation.
- Bake the empanadas: Brush with olive oil, sprinkle with salt, and bake at 400°F (200°C) for 20-25 minutes or until golden and crispy.
- Prepare the chimichurri: Blend 1 cup fresh parsley, 1/4 cup olive oil, 2 cloves garlic, 1 tbsp red wine vinegar, salt, and pepper until smooth. Serve with empanadas.
Notes
- Chef tip: For a spicier filling, add diced jalapeño or a pinch of cayenne pepper.
- Best substitution: Substitute cooked black beans or chickpeas for the lentils if desired.
- Make-ahead: Prepare the chimichurri sauce up to 3 days ahead and store in the fridge.
- Scaling: This recipe can be easily doubled or tripled to serve a crowd.
- Troubleshooting: If empanadas are browning too quickly, tent the pan with aluminum foil or reduce the oven temperature.
Storage
- Fridge: Store leftover empanadas 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 cooking time.
- Oven reheat: Reheat in the oven at 350°F (180°C) for 10-15 minutes or until heated through.
- Microwave reheat: Reheat in the microwave for 1-2 minutes or until heated through. Texture may be slightly softer.
- Make ahead: Prepare the filling and assemble empanadas up to 24 hours ahead. Store in the fridge until ready to bake.
Nutrition Per Serving
- Calories: 250
- Protein: 10g
- Fat: 10g
- Carbs: 30g
- Fiber: 8g
- Sugar: 3g
- Sodium: 600mg
- Cholesterol: 0mg
- Sat. Fat: 2.5g
Nutritional values are estimates only. Actual values may vary by brand and portion size.
Easy Vegan Lentil Empanadas with Veggie Filling & Chimichurri FAQs
Yes, prepare the filling and assemble empanadas up to 24 hours ahead. Store in the fridge until ready to bake.
Avoid overfilling empanadas to prevent leakage. If leakage occurs, simply brush the bottoms with oil before baking to prevent burning.
Yes, freeze uncooked empanadas for up to 3 months. Bake from frozen, adding a few minutes to cooking time.
Yes, cook at 375°F (190°C) for 10-12 minutes or until golden and crispy.
Reheat in the oven at 350°F (180°C) for 10-15 minutes or until heated through for the best texture.
A Warm Final Note
I can’t wait for you to try Easy 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!
