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Vegan Lentil Empanadas with Veggie Filling & Chimichurri

Stack of golden-brown Vegan Lentil Empanadas topped with bright green chimichurri sauce, one is cut open.
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Make satisfying vegan lentil empanadas with a savory vegetable filling and serve them with a bright, fresh chimichurri sauce. This recipe includes instructions for both the dough and the dipping sauce.

Ingredients

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  • 1 cup all-purpose flour for dough
  • 1/2 teaspoon salt for dough
  • 1/4 cup cold vegan butter, cubed for dough
  • 1/4 cup ice water for dough
  • 1 tablespoon olive oil for dough
  • 1 cup cooked brown or green lentils for filling
  • 1 tablespoon olive oil for filling
  • 1 small onion, finely chopped for filling
  • 2 cloves garlic, minced for filling
  • 1/2 cup diced carrots for filling
  • 1/2 cup diced bell pepper (any color) for filling
  • 1/2 cup frozen corn kernels for filling
  • 1 teaspoon ground cumin for filling
  • 1/2 teaspoon smoked paprika for filling
  • Salt and black pepper to taste for filling
  • 1/4 cup fresh parsley, chopped for chimichurri
  • 2 tablespoons fresh oregano, chopped for chimichurri
  • 4 cloves garlic, minced for chimichurri
  • 1/2 cup olive oil for chimichurri
  • 2 tablespoons red wine vinegar for chimichurri
  • 1/2 teaspoon red pepper flakes for chimichurri
  • Salt to taste for chimichurri

Instructions

  1. Prepare the Dough: In a bowl, mix the flour and salt. Cut in the cold vegan butter until the mixture resembles coarse crumbs. Gradually add the ice water and 1 tablespoon of olive oil, mixing until a dough forms. Knead briefly, wrap, and chill for 30 minutes.
  2. Prepare the Filling: Heat 1 tablespoon of olive oil in a pan over medium heat. Sauté the onion until soft, about 5 minutes. Add the garlic, carrots, and bell pepper; cook for 5 minutes more. Stir in the cooked lentils, corn, cumin, and paprika. Season with salt and pepper. Cook until heated through, then remove from heat and let cool slightly.
  3. Make the Chimichurri: Combine the chopped parsley, oregano, minced garlic, olive oil, red wine vinegar, and red pepper flakes in a small bowl. Stir well and season with salt. Set aside.
  4. Assemble the Empanadas: Preheat your oven to 400°F (200°C) or prepare oil for frying. Roll the chilled dough out thinly on a floured surface. Use a round cutter (about 4-5 inches) to cut out circles.
  5. Place about 1 to 2 tablespoons of the lentil filling onto one half of each dough circle. Fold the dough over to create a half-moon shape. Crimp the edges firmly with a fork to seal, or use a traditional repulgue fold.
  6. Cook the Empanadas: For baking, place the sealed empanadas on a lined baking sheet. Brush the tops with a little water or plant milk. Bake for 18 to 22 minutes, or until golden brown. For frying, heat about 1 inch of oil in a skillet to 350°F (175°C) and fry the empanadas in batches for 2 to 3 minutes per side until golden.
  7. Serve the hot empanadas immediately with the fresh chimichurri sauce.

Notes

  • If you prefer a quicker dough, you can use store-bought vegan pie crust, ensuring it is rolled thin enough for cutting circles.
  • You can freeze unbaked empanadas by placing them on a tray until solid, then transferring them to a freezer bag. Bake directly from frozen, adding a few extra minutes to the cook time.
  • For a richer flavor in the filling, add 1/4 cup of finely chopped mushrooms when sautéing the vegetables.

Nutrition

Find it online: https://savorsensations.com/vegan-lentil-empanadas-veggie-filling-chimichurri/