Crispy Vegan Lentil Empanadas with Chimichurri
Crispy vegan lentil empanadas are the perfect plant-based appetizer or meal. After making these dozens of times, I’ve discovered the trick to a flaky crust and a hearty, flavorful filling. The crispy exterior and cozy, comforting interior make these better than takeout and a family favorite. If you love recipes like this, you’ll also enjoy Easy Mafaldine Pasta Limone with Broccoli and Peaches and Cream Crumble Bars.
Why This Crispy Vegan Lentil Empanadas with Chimichurri Is Pure Comfort
- Easy to make with simple ingredients
- Crispy exterior and tender interior
- Flavorful veggie filling and zesty chimichurri sauce
- Perfect for meal prep and freezer-friendly
What You'll Need for Crispy Vegan Lentil Empanadas with Chimichurri
Choosing the right ingredients makes a big difference, but this recipe is forgiving enough to work with what you have.
- Empanada dough
- Lentils
- Onion
- Bell pepper
- Garlic
- Tomato paste
- Cumin
- Chili powder
- Olive oil
- Salt
- Chimichurri sauce ingredients
- Cumin
- Chili powder
- Garlic
- Red wine vinegar
- Oregano
- Red pepper flakes
- Salt
- Black pepper
- Optional: Chimichurri sauce
- Optional: Fresh parsley
- Optional: Lemon wedges
đź“ť Ingredient Notes
- Empanada dough: You can use store-bought or make your own.
- Chimichurri sauce: You can make this ahead of time and store it in the fridge.
đź›’ Tools & Equipment I Recommend
- Food processor — Saves time and effort in chopping and mixing ingredients → See on Amazon
- Rolling pin — Ensures even thickness and makes rolling out dough easy → See on Amazon
How to Make Crispy Vegan Lentil Empanadas with Chimichurri
- Prepare the filling: Cook lentils according to package instructions. Sauté onions, bell peppers, and garlic until softened. Add cooked lentils, tomato paste, cumin, chili powder, salt, and pepper. Cook for 5 minutes and let cool.
- Make the chimichurri sauce: Blend parsley, cilantro, garlic, red wine vinegar, oregano, red pepper flakes, salt, and pepper in a food processor. Slowly drizzle in olive oil while blending.
- Assemble the empanadas: Roll out empanada dough on a floured surface. Cut out circles, fill with cooled lentil mixture, fold in half, and seal the edges. Brush with olive oil and bake at 375°F (190°C) for 20-25 minutes.
Cook's Tips for Perfect Crispy Vegan Lentil Empanadas with Chimichurri
- Common mistake and fix: Don't overfill the empanadas. This can make them difficult to seal and may cause the filling to leak during baking.
- Tip for better texture: Brush the empanadas with olive oil before baking to ensure a crispy exterior.
- Time-saving tip: You can make the filling and chimichurri sauce ahead of time and assemble the empanadas the day you want to bake them.
Storing & Reheating Crispy Vegan Lentil Empanadas with Chimichurri
Short-Term Storage
Store in an airtight container in the fridge. Store leftover empanadas in an airtight container in the fridge for up to 5 days. Make-ahead tip: You can make the filling and chimichurri sauce up to 3 days ahead of time.
Freezing Crispy Vegan Lentil Empanadas with Chimichurri
Freeze uncooked empanadas for up to 3 months. Bake from frozen at 375°F (190°C) for 25-30 minutes.
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, but be careful as the filling may be hotter than the crust.
Recipe Notes
- Chef tip: For a spicier filling, add a diced jalapeño or a pinch of cayenne pepper.
- Best substitution: You can substitute the lentils with cooked black beans or chickpeas.
- Make-ahead: Assemble the empanadas up to a day ahead of time and store them in the fridge until ready to bake.
- Scaling: This recipe can be easily doubled or tripled to serve a larger crowd.
- Troubleshooting: If your empanada dough is too sticky, add a little more flour. If it's too dry, add a little water.
Want to level up this recipe?
Cast iron skillet — Even heat distribution for perfectly cooked empanadas and easy cleanup → Check price on Amazon
Crispy Vegan Lentil Empanadas with Chimichurri
Ingredients
Main Ingredients
- Empanada dough
- Lentils
- Onion
- Bell pepper
- Garlic
- Tomato paste
- Cumin
- Chili powder
- Olive oil
- Salt
- Chimichurri sauce ingredients
Seasonings
- Cumin
- Chili powder
- Garlic
- Red wine vinegar
- Oregano
- Red pepper flakes
- Salt
- Black pepper
Optional Toppings
- Chimichurri sauce
- Fresh parsley
- Lemon wedges
Instructions
- Prepare the filling: Cook lentils according to package instructions. Sauté onions, bell peppers, and garlic until softened. Add cooked lentils, tomato paste, cumin, chili powder, salt, and pepper. Cook for 5 minutes and let cool.
- Make the chimichurri sauce: Blend parsley, cilantro, garlic, red wine vinegar, oregano, red pepper flakes, salt, and pepper in a food processor. Slowly drizzle in olive oil while blending.
- Assemble the empanadas: Roll out empanada dough on a floured surface. Cut out circles, fill with cooled lentil mixture, fold in half, and seal the edges. Brush with olive oil and bake at 375°F (190°C) for 20-25 minutes.
Notes
- Chef tip: For a spicier filling, add a diced jalapeño or a pinch of cayenne pepper.
- Best substitution: You can substitute the lentils with cooked black beans or chickpeas.
- Make-ahead: Assemble the empanadas up to a day ahead of time and store them in the fridge until ready to bake.
- Scaling: This recipe can be easily doubled or tripled to serve a larger crowd.
- Troubleshooting: If your empanada dough is too sticky, add a little more flour. If it's too dry, add a little water.
Storage
- Fridge: Store leftover empanadas in an airtight container in the fridge for up to 5 days.
- Freezer: Freeze uncooked empanadas for up to 3 months. Bake from frozen at 375°F (190°C) for 25-30 minutes.
- 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, but be careful as the filling may be hotter than the crust.
- Make ahead: You can make the filling and chimichurri sauce up to 3 days ahead of time.
Nutrition Per Serving
- Calories: 250
- Protein: 8g
- Fat: 10g
- Carbs: 30g
- Fiber: 5g
- Sugar: 2g
- Sodium: 600mg
- 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 Chimichurri FAQs
Yes, you can make the filling and chimichurri sauce ahead of time and assemble the empanadas up to a day ahead. Store them in the fridge until ready to bake.
This could be due to overcooking or not adding enough liquid to the filling. Make sure to cook the lentils according to package instructions and add enough tomato paste and water to the filling.
Yes, you can freeze uncooked empanadas for up to 3 months. Bake from frozen at 375°F (190°C) for 25-30 minutes.
Yes, you can cook these empanadas in the air fryer at 375°F (190°C) for 10-15 minutes, flipping them halfway through.
The best way to reheat leftover empanadas is in the oven at 350°F (175°C) for 10-15 minutes. This helps to maintain the crispy exterior and warm interior.
A Warm Final Note
I can’t wait for you to try Crispy Vegan Lentil Empanadas with 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!
