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
NOTES AND TIPS
- 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.