Crispy Vegan Lentil Empanadas with Veggie Filling & Chimichurri
Crispy Vegan Lentil Empanadas are the perfect game night or holiday appetizer. After making these dozens of times, I’ve discovered the trick to the flakiest crust and the most flavorful filling. The golden, crispy exterior gives way to a cozy, comforting interior. Serve them with my Sloppy Joe Potato Skillet for a complete meal. Jump to the recipe or keep reading for my best tips. If you love recipes like this, you’ll also enjoy Sloppy Joe Potato Skillet and Garlic Parmesan Roasted Zucchini.
Why This Crispy Vegan Lentil Empanadas with Veggie Filling & Chimichurri Is Pure Comfort
- Crispy, golden exterior
- Cozy, comforting veggie filling
- Easy to make from scratch
- Perfect for game nights or holidays
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
- Bell pepper
- Carrot
- Garlic
- Empanada dough
- Cumin
- Chili powder
- Oregano
- Chimichurri sauce
- Optional: Vegan cheese
- Optional: Fresh cilantro
đź“ť Ingredient Notes
- Lentils: Green or brown lentils work best.
đź›’ Tools & Equipment I Recommend
- Food processor — Saves time and ensures even dough texture. → See on Amazon
- Rolling pin — Rolls out dough evenly for perfect empanadas. → See on Amazon
How to Make Crispy Vegan Lentil Empanadas with Veggie Filling & Chimichurri
- Prepare the filling: Sauté onions, bell peppers, and carrots. Add lentils, garlic, and spices. Cook until lentils are tender.
- Make the chimichurri: Blend parsley, cilantro, garlic, vinegar, and spices in a food processor.
- Assemble the empanadas: Roll out dough, cut into circles, fill with lentil mixture, fold, and seal. Brush with aquafaba or oil.
- Bake the empanadas: Preheat oven to 400°F (200°C), place empanadas on a baking sheet, and bake for 20-25 minutes.
Cook's Tips for Perfect Crispy Vegan Lentil Empanadas with Veggie Filling & Chimichurri
- Common mistake and fix: Don't overfill the empanadas. This can cause them to leak and become soggy. Keep the filling to about 1 tablespoon per empanada.
- Tip: For a shortcut, use store-bought empanada dough or pizza dough.
- Tip: To make ahead, assemble the empanadas, but don't bake. Store in the fridge for up to 24 hours. Bake as directed.
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 the fridge for up to 5 days. Make-ahead tip: The filling can be made up to 3 days ahead. The assembled empanadas can be made up to 24 hours 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 (175°C) for 10-15 minutes. Microwave: Reheat in the microwave for 1-2 minutes, but the texture may not be as crispy.
Recipe Notes
- Chef tip: For a spicier filling, add a diced jalapeño or a pinch of red pepper flakes.
- Best substitution: Quinoa or black beans can be used instead of lentils.
- Make-ahead: See storage notes for make-ahead tips.
- Scaling: This recipe can be easily doubled or tripled.
- Troubleshooting: If the empanadas are browning too quickly, tent them with aluminum foil.
Want to level up this recipe?
Rolling pin — Ensures even dough thickness for perfect empanadas. → Check price on Amazon
Crispy Vegan Lentil Empanadas with Veggie Filling & Chimichurri
Ingredients
Main Ingredients
- Lentils
- Onion
- Bell pepper
- Carrot
- Garlic
- Empanada dough
Seasonings
- Cumin
- Chili powder
- Oregano
- Chimichurri sauce
Optional Toppings
- Vegan cheese
- Fresh cilantro
Instructions
- Prepare the filling: Sauté onions, bell peppers, and carrots. Add lentils, garlic, and spices. Cook until lentils are tender.
- Make the chimichurri: Blend parsley, cilantro, garlic, vinegar, and spices in a food processor.
- Assemble the empanadas: Roll out dough, cut into circles, fill with lentil mixture, fold, and seal. Brush with aquafaba or oil.
- Bake the empanadas: Preheat oven to 400°F (200°C), place empanadas on a baking sheet, and bake for 20-25 minutes.
Notes
- Chef tip: For a spicier filling, add a diced jalapeño or a pinch of red pepper flakes.
- Best substitution: Quinoa or black beans can be used instead of lentils.
- Make-ahead: See storage notes for make-ahead tips.
- Scaling: This recipe can be easily doubled or tripled.
- Troubleshooting: If the empanadas are browning too quickly, tent them with aluminum foil.
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 the baking time.
- Oven reheat: Reheat in the oven at 350°F (175°C) for 10-15 minutes.
- Microwave reheat: Reheat in the microwave for 1-2 minutes, but the texture may not be as crispy.
- Make ahead: The filling can be made up to 3 days ahead. The assembled empanadas can be made up to 24 hours ahead.
Nutrition Per Serving
- Calories: 220
- Protein: 9g
- Fat: 7g
- Carbs: 32g
- Fiber: 6g
- 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 with Veggie Filling & Chimichurri FAQs
Yes, see storage notes for make-ahead tips.
They were overfilled or not sealed properly. See pro tips for prevention.
Yes, freeze uncooked empanadas for up to 3 months. Bake from frozen, adding a few minutes to the baking time.
Yes, cook at 375°F (190°C) for 10-12 minutes, flipping halfway.
Reheat in the oven at 350°F (175°C) for 10-15 minutes for the best texture.
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!
