Crispy Vegan Lentil Empanadas with Veggie Filling & Chimichurri
Crispy vegan lentil empanadas are the perfect handheld meal that’s easy to make and packed with flavor. After making these many times, I’ve discovered the trick to getting the perfect crispy crust is to brush the empanadas with aquafaba before baking. The warm, cozy filling of lentils, vegetables, and spices will remind you of a comforting stew. Try them with my Savory Garlic Pork Bites for a complete meal. If you love recipes like this, you’ll also enjoy Savory Garlic Pork Bites and Buffalo Chicken Pasta – One Pot!.
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
- Comforting and satisfying vegan meal
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.
- 1 cup green lentils
- 1 can diced tomatoes
- 1 onion
- 2 cloves garlic
- 1 bell pepper
- 1 carrot
- 1 zucchini
- 1 cup vegetable broth
- 1 package vegan empanada dough
- 1 tsp cumin
- 1 tsp paprika
- 1 tsp oregano
- Salt and pepper to taste
- 2 tbsp olive oil
- 2 tbsp aquafaba (chickpea brine)
- Optional: Chimichurri sauce
- Optional: Vegan sour cream
- Optional: Fresh cilantro
📝 Ingredient Notes
- Aquafaba: The liquid from a can of chickpeas. You can also use non-dairy milk or oil for a similar effect.
🛒 Tools & Equipment I Recommend
- Food processor — Saves time and effort in chopping vegetables → See on Amazon
- Rolling pin — Ensures even thickness for the empanada dough → See on Amazon
How to Make Crispy Vegan Lentil Empanadas with Veggie Filling & Chimichurri
- Prepare the filling: Sauté onions, garlic, and vegetables. Add lentils, diced tomatoes, and spices. Simmer until lentils are tender. Drain excess liquid.
- Assemble the empanadas: Roll out empanada dough and cut into circles. Fill each circle with lentil mixture. Fold in half and seal edges with a fork. Brush with aquafaba.
- Bake the empanadas: Preheat oven to 375°F (190°C). Bake empanadas for 20-25 minutes or until golden brown.
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 watery, drain excess liquid before assembling empanadas. If it's too dry, add more vegetable broth.
- : To make these ahead, assemble empanadas but don't bake. Freeze for up to 3 months. Bake frozen empanadas at 375°F (190°C) for 25-30 minutes.
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 up to 2 days ahead and assemble empanadas the day before baking.
Freezing Crispy Vegan Lentil Empanadas with Veggie Filling & Chimichurri
Freeze assembled but unbaked empanadas for up to 3 months.
How to Reheat Without Drying It Out
Oven: Reheat empanadas in the oven at 350°F (175°C) for 10-15 minutes. Microwave: Reheat empanadas in the microwave for 1-2 minutes.
Recipe Notes
- Chef tip: For a spicier filling, add diced jalapeño or a pinch of cayenne pepper.
- Best substitution: You can substitute the lentils with cooked black beans or chickpeas.
- Make-ahead: See storage notes for make-ahead tips.
- Scaling: This recipe can be easily doubled or halved depending on your needs.
- Troubleshooting: If your empanada dough is too sticky, add a bit more flour. If it's too dry, add a bit more water.
Want to level up this recipe?
Cast iron skillet — Even heat distribution for perfect cooking → Check price on Amazon
Crispy Vegan Lentil Empanadas with Veggie Filling & Chimichurri
Ingredients
Main Ingredients
- 1 cup green lentils
- 1 can diced tomatoes
- 1 onion
- 2 cloves garlic
- 1 bell pepper
- 1 carrot
- 1 zucchini
- 1 cup vegetable broth
- 1 package vegan empanada dough
Seasonings
- 1 tsp cumin
- 1 tsp paprika
- 1 tsp oregano
- Salt and pepper to taste
- 2 tbsp olive oil
- 2 tbsp aquafaba (chickpea brine)
Optional Toppings
- Chimichurri sauce
- Vegan sour cream
- Fresh cilantro
Instructions
- Prepare the filling: Sauté onions, garlic, and vegetables. Add lentils, diced tomatoes, and spices. Simmer until lentils are tender. Drain excess liquid.
- Assemble the empanadas: Roll out empanada dough and cut into circles. Fill each circle with lentil mixture. Fold in half and seal edges with a fork. Brush with aquafaba.
- Bake the empanadas: Preheat oven to 375°F (190°C). Bake empanadas for 20-25 minutes or until golden brown.
Notes
- Chef tip: For a spicier filling, add diced jalapeño or a pinch of cayenne pepper.
- Best substitution: You can substitute the lentils with cooked black beans or chickpeas.
- Make-ahead: See storage notes for make-ahead tips.
- Scaling: This recipe can be easily doubled or halved depending on your needs.
- Troubleshooting: If your empanada dough is too sticky, add a bit more flour. If it's too dry, add a bit more water.
Storage
- Fridge: Store leftover empanadas in the fridge for up to 5 days.
- Freezer: Freeze assembled but unbaked empanadas for up to 3 months.
- Oven reheat: Reheat empanadas in the oven at 350°F (175°C) for 10-15 minutes.
- Microwave reheat: Reheat empanadas in the microwave for 1-2 minutes.
- Make ahead: You can make the filling up to 2 days ahead and assemble empanadas the day before baking.
Nutrition Per Serving
- Calories: 180
- Protein: 7g
- Fat: 6g
- Carbs: 25g
- Fiber: 5g
- Sugar: 3g
- Sodium: 400mg
- 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 the empanadas and freeze them for up to 3 months. Bake frozen empanadas at 375°F (190°C) for 25-30 minutes.
If your filling is too watery, drain excess liquid before assembling empanadas. If it's too dry, add more vegetable broth. Also, ensure your empanada dough is not too thick.
Yes, you can air fry empanadas at 375°F (190°C) for 10-15 minutes or until golden brown.
You can use non-dairy milk or oil as a substitute for aquafaba.
If your empanada dough is too dry, add a bit more water. If it's too sticky, add a bit more flour. Also, ensure you're not overworking the dough.
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!
