Crispy Vegan Lentil Empanadas with Veggie Filling & Chimichurri
Crispy vegan lentil empanadas are the perfect cozy appetizer to warm up with on a chilly evening. After making these many times, I’ve discovered the trick to getting the perfect crispy texture is to use a combination of oil and aquafaba for brushing. The filling is hearty and full of flavor, and the chimichurri adds a fresh, zesty kick. Keep reading for my best tips, or jump straight to the recipe card. If you love recipes like this, you’ll also enjoy Cozy Banana Bread Brownies and Mozzarella Garlic Butter Chicken Bowties in Cheesy Cream.
Why This Crispy Vegan Lentil Empanadas with Veggie Filling & Chimichurri Is Pure Comfort
- Crispy, golden pastry with a soft, flaky interior
- Flavorful veggie filling that's hearty and satisfying
- Easy to make ahead and freeze for later
- Better than takeout and perfect for meal prepping
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
- Potatoes
- Onion
- Garlic
- Empanada dough
- Cumin
- Paprika
- Oregano
- Chimichurri sauce
- Optional: Vegan mayo
- Optional: Hot sauce
📝 Ingredient Notes
- Lentils: Any type will work, but green or brown lentils hold their shape best.
- Empanada dough: Store-bought or homemade, just make sure it's vegan.
🛒 Tools & Equipment I Recommend
- Food processor — Saves time and effort in preparing the lentil and veggie filling → 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: Cook lentils, potatoes, and onions separately. Sauté garlic, add spices, and combine with cooked vegetables. Mix in aquafaba and set aside.
- Prepare the dough: If using store-bought, thaw according to package instructions. If making homemade, combine flour, water, and salt, then knead and let rest.
- Assemble the empanadas: Roll out dough, cut into circles, fill with veggie mixture, fold in half, and seal edges with a fork.
- Bake the empanadas: Preheat oven to 375°F (190°C), place empanadas on a lined baking sheet, brush with oil and aquafaba, and bake for 25-30 minutes or until golden and crispy.
- Prepare the chimichurri: Blend parsley, cilantro, garlic, vinegar, and spices. Drizzle over baked empanadas and serve.
Cook's Tips for Perfect Crispy Vegan Lentil Empanadas with Veggie Filling & Chimichurri
- : For a crispier crust, brush the empanadas with a mixture of oil and aquafaba before baking.
- Common mistake and fix: If your empanadas are soggy, it's likely because they were overfilled or not sealed properly. To fix, drain excess filling and press the edges firmly to seal.
- : For a shortcut, use a cookie cutter to cut the dough into circles.
- : To make ahead, assemble the empanadas, freeze on a baking sheet, then transfer to a freezer bag once solid. Bake from frozen, adding a few extra minutes to the 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 an airtight container in the fridge for up to 5 days. Make-ahead tip: The filling can be made up to 3 days ahead and stored in the fridge. The dough can be made up to 2 days ahead and stored in the fridge.
Freezing Crispy Vegan Lentil Empanadas with Veggie Filling & Chimichurri
Freeze uncooked empanadas for up to 3 months. Bake from frozen, adding a few extra minutes to the baking time.
How to Reheat Without Drying It Out
Oven: Reheat in the oven at 350°F (175°C) for 10-15 minutes or until heated through. Microwave: Reheat in the microwave for 1-2 minutes or until heated through. The texture may not be as crispy.
Recipe Notes
- Chef tip: For a shortcut, use a cookie cutter to cut the dough into circles.
- Best substitution: If you don't have aquafaba, you can use a flax or chia 'egg' as a substitute.
- Make-ahead: Uncooked empanadas can be frozen for up to 3 months. Bake from frozen, adding a few extra minutes to the baking time.
- Scaling: This recipe can easily be doubled or halved to suit your needs.
- Troubleshooting: If your empanadas are soggy, it's likely because they were overfilled or not sealed properly. To fix, drain excess filling and press the edges firmly to seal.
Want to level up this recipe?
Aquafaba — A plant-based egg replacer that helps make the empanada dough crispy and flaky → Check price on Amazon
Crispy Vegan Lentil Empanadas with Veggie Filling & Chimichurri
Ingredients
Main Ingredients
- Lentils
- Potatoes
- Onion
- Garlic
- Empanada dough
Seasonings
- Cumin
- Paprika
- Oregano
- Chimichurri sauce
Optional Toppings
- Vegan mayo
- Hot sauce
Instructions
- Prepare the filling: Cook lentils, potatoes, and onions separately. Sauté garlic, add spices, and combine with cooked vegetables. Mix in aquafaba and set aside.
- Prepare the dough: If using store-bought, thaw according to package instructions. If making homemade, combine flour, water, and salt, then knead and let rest.
- Assemble the empanadas: Roll out dough, cut into circles, fill with veggie mixture, fold in half, and seal edges with a fork.
- Bake the empanadas: Preheat oven to 375°F (190°C), place empanadas on a lined baking sheet, brush with oil and aquafaba, and bake for 25-30 minutes or until golden and crispy.
- Prepare the chimichurri: Blend parsley, cilantro, garlic, vinegar, and spices. Drizzle over baked empanadas and serve.
Notes
- Chef tip: For a shortcut, use a cookie cutter to cut the dough into circles.
- Best substitution: If you don't have aquafaba, you can use a flax or chia 'egg' as a substitute.
- Make-ahead: Uncooked empanadas can be frozen for up to 3 months. Bake from frozen, adding a few extra minutes to the baking time.
- Scaling: This recipe can easily be doubled or halved to suit your needs.
- Troubleshooting: If your empanadas are soggy, it's likely because they were overfilled or not sealed properly. To fix, drain excess filling and press the edges firmly to seal.
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, adding a few extra minutes to the baking time.
- Oven reheat: Reheat in the oven at 350°F (175°C) for 10-15 minutes or until heated through.
- Microwave reheat: Reheat in the microwave for 1-2 minutes or until heated through. The texture may not be as crispy.
- Make ahead: The filling can be made up to 3 days ahead and stored in the fridge. The dough can be made up to 2 days ahead and stored in the fridge.
Nutrition Per Serving
- Calories: 250
- Protein: 10g
- Fat: 10g
- Carbs: 35g
- Fiber: 6g
- Sugar: 3g
- 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 Veggie Filling & Chimichurri FAQs
Yes, you can make the filling up to 3 days ahead and the dough up to 2 days ahead. Assemble the empanadas, then freeze on a baking sheet. Once solid, transfer to a freezer bag. Bake from frozen, adding a few extra minutes to the baking time.
It's likely because they were overfilled or not sealed properly. To fix, drain excess filling and press the edges firmly to seal.
Yes, you can use any filling you like. Other great options include mushrooms, spinach and artichoke, or even a sweet filling like apple and cinnamon.
Brush the empanadas with a mixture of oil and aquafaba before baking. This helps to create a crispy crust.
Yes, you can. Preheat the air fryer to 375°F (190°C), place the empanadas in the basket, and cook for 15-20 minutes or until golden and crispy.
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!
