Crispy Vegan Lentil Empanadas with Veggie Filling & Chimichurri
Crispy vegan lentil empanadas are the ultimate cozy appetizer. After making these many times, I’ve perfected the recipe to ensure a golden, flaky crust and a hearty, flavorful filling. The trick I discovered is using a mix of lentils and mushrooms for a meaty texture. Keep reading for my best tips or jump to the recipe card. If you love recipes like this, you’ll also enjoy Crispy Pineapple Upside Down Sugar Cookies and Easy Tortellini Carbonara.
Why This Crispy Vegan Lentil Empanadas with Veggie Filling & Chimichurri Is Pure Comfort
- A satisfying, plant-based appetizer
- Perfect for game nights or holiday gatherings
- Easy to make ahead and freeze
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
- Bell pepper
- Garlic
- Mushrooms
- Tomato paste
- Cumin
- Paprika
- Oregano
- Salt
- Pepper
- Chimichurri sauce
- Optional: Vegan mayo
- Optional: Hot sauce
📝 Ingredient Notes
- Lentils: Green or brown lentils work best.
🛒 Tools & Equipment I Recommend
- Food processor — Saves time and ensures even chopping. → See on Amazon
- Rolling pin — Rolls dough evenly for perfect empanadas. → See on Amazon
How to Make Crispy Vegan Lentil Empanadas with Veggie Filling & Chimichurri
- Prepare lentil filling: Cook lentils, sauté vegetables, and mix with spices.
- Prepare empanada dough: Combine ingredients, roll out, and cut into circles.
- Assemble empanadas: Fill each circle with lentil mixture, fold in half, and press edges to seal.
- Bake empanadas: Brush with oil, bake at 375°F (190°C) for 20-25 minutes.
- Prepare chimichurri: Blend parsley, cilantro, garlic, vinegar, and spices.
Cook's Tips for Perfect Crispy Vegan Lentil Empanadas with Veggie Filling & Chimichurri
- : For a crispier crust, brush empanadas with aquafaba before baking.
- Common mistake and fix: If your filling is too wet, add a tablespoon of cornstarch to thicken it.
- : To make ahead, assemble empanadas, freeze, then bake from frozen, adding a few extra minutes to baking time.
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: You can make the filling and dough ahead of time and assemble when ready to bake.
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 (175°C) for 10-15 minutes. Microwave: Reheat in the microwave for 1-2 minutes.
Recipe Notes
- Chef tip: For a spicier filling, add a diced jalapeño to the pan with the onions.
- Best substitution: You can substitute the lentils with cooked black beans or chickpeas.
- Make-ahead: Assemble empanadas, freeze, then bake from frozen.
- Scaling: This recipe can be easily doubled or halved.
- Troubleshooting: If your empanadas are burning, reduce the oven temperature to 350°F (175°C) and cover them loosely with foil.
Want to level up this recipe?
Cast iron skillet — Even heat distribution for perfectly cooked empanadas. → Check price on Amazon
Crispy Vegan Lentil Empanadas with Veggie Filling & Chimichurri
Ingredients
Main Ingredients
- Lentils
- Empanada dough
- Onion
- Bell pepper
- Garlic
- Mushrooms
- Tomato paste
Seasonings
- Cumin
- Paprika
- Oregano
- Salt
- Pepper
- Chimichurri sauce
Optional Toppings
- Vegan mayo
- Hot sauce
Instructions
- Prepare lentil filling: Cook lentils, sauté vegetables, and mix with spices.
- Prepare empanada dough: Combine ingredients, roll out, and cut into circles.
- Assemble empanadas: Fill each circle with lentil mixture, fold in half, and press edges to seal.
- Bake empanadas: Brush with oil, bake at 375°F (190°C) for 20-25 minutes.
- Prepare chimichurri: Blend parsley, cilantro, garlic, vinegar, and spices.
Notes
- Chef tip: For a spicier filling, add a diced jalapeño to the pan with the onions.
- Best substitution: You can substitute the lentils with cooked black beans or chickpeas.
- Make-ahead: Assemble empanadas, freeze, then bake from frozen.
- Scaling: This recipe can be easily doubled or halved.
- Troubleshooting: If your empanadas are burning, reduce the oven temperature to 350°F (175°C) and cover them loosely with foil.
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 (175°C) for 10-15 minutes.
- Microwave reheat: Reheat in the microwave for 1-2 minutes.
- Make ahead: You can make the filling and dough ahead of time and assemble when ready to bake.
Nutrition Per Serving
- Calories: 220
- Protein: 10g
- Fat: 8g
- Carbs: 30g
- Fiber: 5g
- 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, you can assemble them ahead of time, freeze, then bake from frozen.
You might be overfilling them. Use about 1 tablespoon of filling per empanada.
Yes, cook at 375°F (190°C) for 10-15 minutes, flipping halfway through.
You can use a store-bought vegan pesto or mix equal parts vegan mayo and hot sauce.
You might be using too much oil or not baking them long enough. Ensure they're golden brown and crispy before removing from the oven.
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!
