Vegan Recipes
Vegan Lentil Empanadas with Chimichurri (Easy, Hearty Plant-Based Dinner!)
May
There’s something so comforting about a warm, golden empanada fresh out of the oven.
Maybe it’s the satisfying crunch of the flaky crust. Or the way the spiced filling smells as it bakes. Or the way a plate of them instantly makes a Tuesday night feel like something worth gathering around.
Whatever it is – these Vegan Lentil Empanadas with Chimichurri are exactly the kind of meal that nourishes your body and fills your kitchen with joy.
They’re completely plant-based, surprisingly simple to make, and packed with flavor from a zesty green chimichurri sauce that ties everything together beautifully.
No meat. No dairy. And absolutely no compromising on deliciousness.
If you’ve been looking for a healthy, hearty dinner that also happens to be a little fun to make – you’ve found it.
In This Post You’ll Find:
- Why these vegan empanadas are worth making
- Full ingredient list with easy swaps
- Step-by-step instructions (even for first-timers)
- Serving ideas and pairings
- FAQ + freezer tips
- A faith note on stewarding your body well
- Full printable recipe card at the bottom
Why You’ll Love This Recipe
Let’s be honest – most of us are juggling a lot.
Work, family, faith commitments, social life, and somehow also trying to eat well. It can feel overwhelming to cook something “impressive” on a regular weeknight.
That’s exactly why this recipe works so well.
The steps are simple. The ingredients are affordable. And the result looks and tastes like something you’d order at a restaurant.
Here’s what makes this recipe stand out:
- Hearty and filling – lentils are packed with plant protein and fiber, so you’ll actually feel satisfied
- Flaky golden crust – made with vegan butter, it bakes up beautifully without any eggs or dairy
- Freezer-friendly – make a double batch and freeze half for busy nights
- Customizable – swap vegetables, add tofu, make them gluten-free
- That chimichurri though – fresh, herby, tangy, and completely irresistible
Whether you’re vegan, plant-curious, or just trying to eat a little more intentionally – this one’s a keeper.
What Are Empanadas?
If you’re new to empanadas, here’s a quick intro.
Empanadas are hand-held pastries with roots in Spanish and Latin American cooking. The word “empanar” literally means to wrap or coat in bread – which is exactly what these are.
A simple dough is rolled out, filled with a savory mixture, sealed into a half-moon shape, and baked (or fried) until golden.
They’re served everywhere from street food carts in Argentina to cozy home kitchens in Colombia, Chile, and beyond.
The traditional version is usually made with beef or chicken filling. But the beauty of empanadas is how adaptable they are.
This plant-based version uses spiced lentils and colorful vegetables – and honestly, the filling is so good, you won’t miss the meat at all.
Ingredients You’ll Need
Here’s everything for this recipe. Most of these are pantry staples you probably already have.
For the Vegan Empanada Dough
- 2½ cups all-purpose flour (or gluten-free flour blend)
- ½ cup cold vegan butter (or solid coconut oil)
- ½ tsp salt
- ¾ cup cold water, plus more as needed
- 1 tbsp apple cider vinegar
Gluten-free option: Use a gluten-free flour blend that contains xanthan gum. Pre-made gluten-free empanada dough from health food stores also works well.
For the Lentil & Veggie Filling
- 1 tbsp olive oil
- 1 small onion, diced
- 2 garlic cloves, minced
- 1 medium carrot, finely diced
- 1 celery stalk, finely diced
- 1 red bell pepper, chopped
- 1 cup cooked green or brown lentils
- 1 tbsp tomato paste
- 1 tsp smoked paprika
- ½ tsp ground cumin
- ¼ tsp chili flakes (optional)
- Salt and pepper to taste
- 2 tbsp fresh chopped cilantro or parsley
- ½ cup crumbled firm tofu (optional, for extra protein)
For the Chimichurri Sauce
- 1 cup fresh parsley, finely chopped
- 3 garlic cloves, minced
- ½ cup olive oil
- 2 tbsp red wine vinegar
- ½ tsp crushed red pepper
- Salt and black pepper to taste
Equipment You’ll Need
- Large mixing bowl
- Rolling pin (a clean wine bottle works in a pinch!)
- Skillet or frying pan
- Baking sheet
- Parchment paper
- Fork or empanada press for sealing
- Pastry brush (optional)
- Food processor (optional, for chimichurri)
How to Make Vegan Lentil Empanadas – Step by Step
Don’t let the steps intimidate you. Once you’ve made these once, the process flows naturally.
Step 1: Make the Dough
Start with the dough so it has time to chill while you prep the filling.
In a large bowl, combine the flour and salt. Add the cold vegan butter or coconut oil and use your fingers (or a pastry cutter) to work it in until the mixture looks like coarse crumbs.
Pour in the apple cider vinegar, then slowly add the cold water a little at a time, mixing as you go. Stop when the dough just comes together. If it’s too dry, add one more tablespoon of water at a time.
Knead the dough gently – just until it’s smooth. Don’t overwork it.
Wrap it in plastic wrap or a clean kitchen towel and refrigerate for at least 30 minutes. This step is important! Chilling the dough makes it easier to roll and gives you that flaky, tender texture.
Step 2: Cook the Filling
While the dough chills, heat olive oil in a skillet over medium heat.
Add the diced onion and garlic. Cook until softened and fragrant – about 3 to 4 minutes.
Add the carrot, celery, and red bell pepper. Stir and cook for another 5 to 7 minutes, until the vegetables are tender.
Now stir in the tomato paste, smoked paprika, cumin, chili flakes, salt, and pepper. Let those spices bloom for about a minute – you’ll smell the difference immediately.
Add the cooked lentils (and tofu if using). Cook for another 3 to 5 minutes, stirring occasionally.
Finish with fresh herbs. Taste and adjust the seasoning. Then let the filling cool completely before assembling – this prevents soggy dough.
Step 3: Roll Out the Dough
Once chilled, remove the dough from the fridge and divide it into 10 equal portions.
On a lightly floured surface, roll each portion into a circle about 5 inches across. They don’t have to be perfect – rustic shapes are part of the charm.
Try to keep the thickness even so they bake at the same rate.
Step 4: Fill and Seal
Spoon 2 to 3 tablespoons of filling into the center of each dough circle. Don’t overfill – it’ll make sealing harder.
Fold the dough over to create a half-moon shape. Press the edges firmly together with your fingers, then crimp with a fork to seal completely. An empanada press also works great here for a neater finish.
Place the sealed empanadas on a parchment-lined baking sheet. Brush lightly with plant milk for a gorgeous golden finish during baking.
Step 5: Bake
Preheat your oven to 375°F (190°C).
Bake for 25 to 30 minutes, until the empanadas are golden brown and the crust looks set and slightly blistered.
Let them cool for 5 minutes before serving – the filling will be very hot right out of the oven.
Step 6: Make the Chimichurri
While the empanadas bake, make your chimichurri.
Finely chop the parsley and mince the garlic. Combine in a bowl with the olive oil, red wine vinegar, crushed red pepper, salt, and black pepper. Stir well.
If you prefer a smoother sauce, pulse everything together in a food processor. Taste and adjust seasoning.
The chimichurri should be bright, herby, slightly tangy, and just a little spicy. It’s the perfect complement to the earthiness of the lentil filling.
Make it ahead – the flavor deepens as it sits.
Tips for Perfect Empanadas Every Time
A few things I’ve learned from making these more times than I can count:
Keep the dough cold. Warm dough is sticky and hard to work with. If it gets soft while you’re rolling, pop it back in the fridge for 10 minutes.
Cool the filling completely. Hot filling creates steam inside the dough, which can make it soggy or cause tearing during assembly.
Don’t overfill. 2 to 3 tablespoons is plenty. More than that and you’ll have trouble sealing the edges.
Press the edges firmly. Loose seals will open up during baking. Fork crimping adds security and looks great.
Brush with plant milk. This simple step gives you that beautiful golden color on the crust.
Ingredient Swaps and Variations
One of the best things about this recipe is how flexible it is. Here are some easy swaps depending on what you have on hand:
Different Lentils
Green and brown lentils work best – they hold their shape and give that hearty, meaty texture. Red lentils get too mushy and aren’t ideal for this filling.
Different Vegetables
Zucchini, mushrooms, sweet corn, and spinach all work beautifully. Just make sure to cook out any excess moisture before using – watery vegetables can make the dough soggy.
Add Tofu for More Protein
Half a cup of crumbled firm tofu mixed into the lentil filling adds extra protein and a satisfying texture. Press and drain the tofu well before using.
Make It Gluten-Free
Use a gluten-free flour blend with xanthan gum in the dough. The texture will be slightly different but still delicious and completely holdable.
Make It Spicier
Double the chili flakes in the filling, or add a pinch of cayenne. You can also add fresh jalapeño to the chimichurri for extra heat.
What to Serve with Vegan Empanadas
These empanadas are satisfying on their own – but pairing them well makes the whole meal feel elevated.
Simple Salads
An arugula salad with lemon vinaigrette is perfect. The peppery greens and bright acid cut beautifully through the richness of the pastry.
Dipping Sauces
Beyond chimichurri, try guacamole, cashew cream, or roasted red pepper hummus on the side. A little variety on the plate makes everything more fun.
Soups
Pair with a light tomato soup or butternut squash soup for a complete, cozy dinner. Great for fall and winter evenings.
Entertaining and Gatherings
Mini versions of these empanadas are wonderful for parties or holiday spreads. Add them alongside olives, dried fruits, and nut cheeses for a beautiful plant-based charcuterie board that everyone loves.
Can You Freeze These?
Yes – and this is honestly one of the best things about this recipe.
Make a double batch on the weekend. Bake half to enjoy now. Freeze the other half unbaked for later.
Here’s how to freeze them:
1. Assemble the empanadas but don’t bake them.
2. Place them on a baking sheet in a single layer and freeze until solid – about 2 hours.
3. Transfer to a freezer-safe bag or container. Label with the date.
4. They’ll keep for up to 3 months.
When you’re ready to bake from frozen: no need to thaw. Just add 5 to 7 extra minutes to the bake time and brush with plant milk as usual.
Perfect for those nights when you need something nourishing but don’t have energy to cook from scratch.
A Faith Note: Nourishing the Body God Gave You
We talk a lot about self-care in wellness circles. But as women of faith, we have an even deeper reason to take care of ourselves.
1 Corinthians 6:19–20 reminds us: “Do you not know that your bodies are temples of the Holy Spirit, who is in you, whom you have received from God? You are not your own; you were bought at a price. Therefore honor God with your bodies.”
Choosing to feed yourself well isn’t vanity. It isn’t indulgence.
It’s an act of stewardship.
When you take the time to cook a nourishing meal – even a simple one like this – you’re honoring the body God entrusted to you. You’re investing in the energy and health that allow you to serve, to love, and to show up fully in every area of your life.
Food doesn’t have to be complicated or expensive to be good for you. A humble pot of lentils, a handful of fresh herbs, a simple dough made with care – these things are enough.
God provides what we need. Sometimes it looks like a warm plate of empanadas on a Tuesday evening.
And that is a gift worth savoring.
Frequently Asked Questions
Can I use a different type of lentil?
Green or brown lentils work best because they hold their shape and provide a meaty texture. Red lentils tend to become too soft and mushy for this filling – the texture won’t be quite right.
What if my dough tears when I roll it?
If the dough tears, it’s usually because it warmed up too much. Put it back in the fridge for 10 minutes and try again. Small tears can also be patched easily – just press a small piece of extra dough over the gap and seal with your fingers.
Are these freezer-friendly?
Absolutely. Freeze them unbaked for up to 3 months. Bake directly from frozen, adding 5 to 7 extra minutes to the bake time.
Can I fry instead of bake these?
Yes! Heat about 2 inches of vegetable oil in a deep pan to 350°F. Fry for 2 to 3 minutes per side until golden brown. Drain on paper towels. They’ll be crispier and richer – a fun treat.
Is this keto-friendly?
Not with the standard recipe – the flour dough and lentils are high in carbs. For a lower-carb version, try an almond flour dough with a mushroom and spinach filling. The texture will be different, but still delicious.
Can I make sweet empanadas with this dough?
Yes! This dough makes a wonderful base for dessert empanadas too. Try a filling of spiced apples, sweet potato purée, or vegan chocolate hazelnut spread. Dust the finished empanadas with powdered sugar for a beautiful presentation.
How do I store leftovers?
Store baked empanadas in an airtight container in the fridge for up to 4 days. Reheat in the oven at 350°F for 8 to 10 minutes to restore the crispiness. Avoid the microwave if you can – it makes the crust soft.
Can I make the chimichurri ahead of time?
Definitely – and it’s actually better that way. The flavors deepen as the sauce sits. Make it up to 3 days ahead and store it in a sealed jar in the fridge. Let it come to room temperature before serving.
A Quick Checklist Before You Start
Use this as your prep guide:
☐ Cook your lentils ahead (or use canned – just drain and rinse well)
☐ Make sure your vegan butter is cold – cold fat = flaky crust
☐ Dice all vegetables before you start cooking the filling
☐ Let the filling cool completely before assembling
☐ Keep a small bowl of water nearby for sealing stubborn edges
☐ Preheat your oven while you’re assembling the last few empanadas
☐ Make the chimichurri first so it can rest while the empanadas bake
Closing Encouragement
I hope these Vegan Lentil Empanadas bring something good to your kitchen – and to your table.
Cooking can be an act of love. For yourself, for your family, for anyone you gather around a meal.
When life feels rushed and the to-do list never seems to end, there’s something grounding about the simple work of making food from scratch. Rolling dough with your hands. Tasting as you go. Watching something golden and beautiful emerge from your oven.
It doesn’t have to be fancy. It just has to be made with care.
May this meal nourish your body, lighten your spirit, and remind you that even ordinary Tuesday evenings can hold a little grace.
“Come to me, all you who are weary and burdened, and I will give you rest.” – Matthew 11:28
Rest well. Eat well. And enjoy every bite. 🌿
Vegan Lentil Empanadas with Chimichurri
Ingredients
For the Vegan Empanada Dough:
- 2½ cups all-purpose flour (or gluten-free flour blend)
- ½ cup cold vegan butter or solid coconut oil
- ½ tsp salt
- ¾ cup cold water, plus more as needed
- 1 tbsp apple cider vinegar
For the Lentil and Veggie Filling:
- 1 tbsp olive oil
- 1 small onion, diced
- 2 garlic cloves, minced
- 1 medium carrot, finely diced
- 1 celery stalk, finely diced
- 1 red bell pepper, chopped
- 1 cup cooked green or brown lentils
- 1 tbsp tomato paste
- 1 tsp smoked paprika
- ½ tsp ground cumin
- ¼ tsp chili flakes (optional)
- Salt and pepper to taste
- 2 tbsp fresh chopped cilantro or parsley
- ½ cup crumbled firm tofu (optional)
For the Chimichurri Sauce:
- 1 cup fresh parsley, finely chopped
- 3 garlic cloves, minced
- ½ cup olive oil
- 2 tbsp red wine vinegar
- ½ tsp crushed red pepper
- Salt and black pepper to taste
Instructions
- Make the Dough. In a large bowl, combine flour and salt. Add cold vegan butter and work it in with your fingers until the mixture resembles coarse crumbs. Add apple cider vinegar, then slowly add cold water, mixing until dough forms. Add more water one tablespoon at a time if too dry. Knead gently until just smooth. Wrap and refrigerate for at least 30 minutes.
- Cook the Filling. Heat olive oil in a skillet over medium heat. Sauté onion and garlic until translucent, about 3 to 4 minutes. Add carrot, celery, and red bell pepper. Cook until softened, about 5 to 7 minutes. Stir in tomato paste, smoked paprika, cumin, chili flakes, salt, and pepper. Add cooked lentils and tofu if using. Cook another 3 to 5 minutes, stirring occasionally. Stir in fresh herbs. Taste and adjust seasoning. Let cool completely before assembling.
- Roll Out the Dough. Divide chilled dough into 10 equal portions. On a lightly floured surface, roll each into a 5-inch circle.
- Fill and Seal. Place 2 to 3 tablespoons of filling in the center of each dough circle. Fold over into a half-moon and press edges together firmly. Crimp with a fork to seal. Place on a parchment-lined baking sheet. Brush with plant milk.
- Bake. Preheat oven to 375°F (190°C). Bake for 25 to 30 minutes until golden brown. Cool for 5 minutes before serving.
- Make the Chimichurri. Combine all chimichurri ingredients in a bowl or food processor. Stir or pulse until well combined. Taste and adjust seasoning. Serve alongside the empanadas.
Notes
- Keep the dough cold at all times for the flakiest crust. Return to the fridge if it warms up.
- Always cool the filling completely before assembling to prevent soggy dough.
- Green or brown lentils hold their shape best. Red lentils are too mushy for this recipe.
- The chimichurri is better made ahead – flavors deepen as it rests. Store in a jar in the fridge for up to 3 days.
- For gluten-free empanadas, use a gluten-free flour blend that contains xanthan gum.
- Refrigerator: Store baked empanadas in an airtight container for up to 4 days. Reheat in the oven at 350°F for 8 to 10 minutes.
- Freezer: Freeze unbaked assembled empanadas on a tray until solid. Transfer to a freezer bag. Freeze for up to 3 months. Bake from frozen at 375°F, adding 5 to 7 minutes to the bake time.
