Crispy Vegan Lentil Empanadas with Veggie Filling & Chimichurri
Crispy vegan lentil empanadas are the ultimate cozy appetizer. After making these many times, I’ve discovered the trick to the perfect crispy exterior and tender, flavorful filling. The warm, comforting aroma will make your home feel inviting. Serve them with my Classic Cucumber Feta Salad for a perfect meal. Jump to the recipe card or keep reading for my best tips. If you love recipes like this, you’ll also enjoy Honey BBQ Chicken and Rice and Blueberry Cake Donuts.
Why This Crispy Vegan Lentil Empanadas with Veggie Filling & Chimichurri Is Pure Comfort
- Easy to make with simple ingredients
- Perfect for meal prepping and freezing
- Better than takeout and healthier too
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
- Empanada dough
- Onion
- Garlic
- Carrots
- Celery
- Potatoes
- Chimichurri sauce
- Cumin
- Paprika
- Oregano
- Red pepper flakes
- Vegan butter
- Lemon juice
- Parsley
- Cilantro
- Optional: Vegan cheese
- Optional: Chopped fresh parsley
đź“ť Ingredient Notes
- Lentils: You can use canned lentils to save time.
đź›’ Tools & Equipment I Recommend
- Food processor — Saves time and ensures even chopping for the filling. → See on Amazon
- Rolling pin — Helps achieve even thickness for the dough. → See on Amazon
How to Make Crispy Vegan Lentil Empanadas with Veggie Filling & Chimichurri
- Prepare the filling: Sauté onions, garlic, carrots, and celery. Add lentils, potatoes, and seasonings. Cook until potatoes are tender.
- Make the chimichurri: Blend parsley, cilantro, garlic, vinegar, and seasonings until smooth.
- Assemble the empanadas: Roll out dough, cut circles, fill with lentil mixture, fold and crimp edges. Brush with melted vegan butter.
- Bake and serve: Bake at 375°F (190°C) for 25-30 minutes. Serve with chimichurri sauce.
Cook's Tips for Perfect Crispy Vegan Lentil Empanadas with Veggie Filling & Chimichurri
- Common mistake and fix: Underbaking can lead to a soggy crust. Ensure the empanadas are golden brown and crispy.
- Pro tip: For a shortcut, use store-bought empanada dough and your favorite filling.
- Pro tip: Make a big batch and freeze uncooked empanadas for up to 3 months.
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 2 days ahead.
Freezing Crispy Vegan Lentil Empanadas with Veggie Filling & Chimichurri
Freeze uncooked empanadas for up to 3 months.
How to Reheat Without Drying It Out
Oven: Reheat in the oven at 350°F (180°C) for 15-20 minutes. Microwave: Reheat in the microwave for 1-2 minutes.
Recipe Notes
- Chef tip: For a spicy version, add diced jalapeños to the filling.
- Best substitution: Use canned black beans instead of lentils for a different flavor profile.
- Make-ahead: The filling can be made up to 2 days ahead.
- Scaling: This recipe can be easily doubled or tripled.
- Troubleshooting: If the crust is too dry, add a bit more water or oil.
Want to level up this recipe?
Empanada press — Ensures consistent shape and size for your empanadas. → Check price on Amazon
Crispy Vegan Lentil Empanadas with Veggie Filling & Chimichurri
Ingredients
Main Ingredients
- Lentils
- Empanada dough
- Onion
- Garlic
- Carrots
- Celery
- Potatoes
- Chimichurri sauce
Seasonings
- Cumin
- Paprika
- Oregano
- Red pepper flakes
- Vegan butter
- Lemon juice
- Parsley
- Cilantro
Optional Toppings
- Vegan cheese
- Chopped fresh parsley
Instructions
- Prepare the filling: Sauté onions, garlic, carrots, and celery. Add lentils, potatoes, and seasonings. Cook until potatoes are tender.
- Make the chimichurri: Blend parsley, cilantro, garlic, vinegar, and seasonings until smooth.
- Assemble the empanadas: Roll out dough, cut circles, fill with lentil mixture, fold and crimp edges. Brush with melted vegan butter.
- Bake and serve: Bake at 375°F (190°C) for 25-30 minutes. Serve with chimichurri sauce.
Notes
- Chef tip: For a spicy version, add diced jalapeños to the filling.
- Best substitution: Use canned black beans instead of lentils for a different flavor profile.
- Make-ahead: The filling can be made up to 2 days ahead.
- Scaling: This recipe can be easily doubled or tripled.
- Troubleshooting: If the crust is too dry, add a bit more water or oil.
Storage
- Fridge: Store leftover empanadas in the fridge for up to 5 days.
- Freezer: Freeze uncooked empanadas for up to 3 months.
- Oven reheat: Reheat in the oven at 350°F (180°C) for 15-20 minutes.
- Microwave reheat: Reheat in the microwave for 1-2 minutes.
- Make ahead: The filling can be made up to 2 days ahead.
Nutrition Per Serving
- Calories: 250
- Protein: 10g
- Fat: 9g
- Carbs: 32g
- Fiber: 6g
- 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, the filling can be made up to 2 days ahead and stored in the fridge.
Underbaking can lead to a soggy crust. Ensure they are golden brown and crispy.
Yes, uncooked empanadas can be frozen for up to 3 months.
Yes, cook at 375°F (190°C) for 15-20 minutes, flipping halfway.
Serve with my Classic Cucumber Feta Salad for a perfect meal.
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!
