Crispy Vegan Lentil Empanadas with Chimichurri
Crispy vegan lentil empanadas are the perfect game night appetizer or meal prep option. After making this recipe dozens of times, I’ve discovered the trick to a perfectly crispy crust is using a mix of oil and water for brushing. This creates a light, flaky crust that’s irresistible. Keep reading for my best tips. If you love recipes like this, you’ll also enjoy Crispy Blackberry Cobbler Bars and Paleo Pizza Soup Whole30, Low Carb.
Why This Crispy Vegan Lentil Empanadas with Chimichurri Is Pure Comfort
- Crispy, flaky pastry
- Flavorful veggie filling
- Easy to make ahead
- Better than takeout
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.
- Lentils
- Empanada dough
- Onion
- Bell pepper
- Garlic
- Cumin
- Chili powder
- Smoked paprika
- Salt
- Pepper
- Optional: Chimichurri sauce
- Optional: Vegan mayo
đź“ť Ingredient Notes
- Empanada dough: Use store-bought or make your own using my easy recipe.
đź›’ Tools & Equipment I Recommend
- Food processor — Saves time and ensures even cooking. → See on Amazon
- Rolling pin — Helps create a consistent, even crust. → See on Amazon
How to Make Crispy Vegan Lentil Empanadas with Chimichurri
- Prepare the filling: Sauté onions, bell peppers, and garlic. Add lentils, spices, and cook until lentils are tender.
- Assemble the empanadas: Roll out dough, cut circles, fill with lentil mixture, fold and seal. Brush with oil and water mixture.
- Bake: 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 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.
- : For a shortcut, use a biscuit cutter to cut circles from the dough.
- : To make ahead, assemble empanadas, freeze, then bake from frozen, adding a few minutes to the baking time.
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: Empanadas can be assembled up to 24 hours ahead and refrigerated until ready to bake.
Freezing Crispy Vegan Lentil Empanadas with Chimichurri
Freeze uncooked empanadas for up to 3 months.
How to Reheat Without Drying It Out
Oven: Reheat in the oven at 350°F (175°C) for 10-15 minutes. Microwave: Reheat in the microwave for 1-2 minutes.
Recipe Notes
- Chef tip: For a spicier filling, add a diced jalapeño when sautéing the vegetables.
- Make-ahead: Empanadas can be frozen after baking. Reheat in the oven at 350°F (175°C) for 10-15 minutes.
- Scaling: This recipe can be doubled or tripled for larger gatherings.
- Troubleshooting: If your empanadas are browning too quickly, tent them with aluminum foil.
Want to level up this recipe?
Baking sheet — Ensures even baking and easy cleanup. → Check price on Amazon
Crispy Vegan Lentil Empanadas with Chimichurri
Ingredients
Main Ingredients
- Lentils
- Empanada dough
- Onion
- Bell pepper
- Garlic
Seasonings
- Cumin
- Chili powder
- Smoked paprika
- Salt
- Pepper
Optional Toppings
- Chimichurri sauce
- Vegan mayo
Instructions
- Prepare the filling: Sauté onions, bell peppers, and garlic. Add lentils, spices, and cook until lentils are tender.
- Assemble the empanadas: Roll out dough, cut circles, fill with lentil mixture, fold and seal. Brush with oil and water mixture.
- Bake: 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 a diced jalapeño when sautéing the vegetables.
- Make-ahead: Empanadas can be frozen after baking. Reheat in the oven at 350°F (175°C) for 10-15 minutes.
- Scaling: This recipe can be doubled or tripled for larger gatherings.
- Troubleshooting: If your empanadas are browning too quickly, tent them with aluminum foil.
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.
- Oven reheat: Reheat in the oven at 350°F (175°C) for 10-15 minutes.
- Microwave reheat: Reheat in the microwave for 1-2 minutes.
- Make ahead: Empanadas can be assembled up to 24 hours ahead and refrigerated until ready to bake.
Nutrition Per Serving
- Calories: 220
- Protein: 9g
- Fat: 7g
- Carbs: 30g
- Fiber: 5g
- Sugar: 3g
- Sodium: 600mg
- Cholesterol: 0mg
- Sat. Fat: 1g
Nutritional values are estimates only. Actual values may vary by brand and portion size.
Crispy Vegan Lentil Empanadas with Chimichurri FAQs
Yes, you can assemble them up to 24 hours ahead and refrigerate until ready to bake.
This could be due to overfilling or not baking them long enough. Ensure they're golden brown and bake for the full time.
Yes, freeze uncooked empanadas for up to 3 months. Bake from frozen, adding a few minutes to the baking time.
Preheat the air fryer to 375°F (190°C). Cook empanadas for 10-12 minutes or until golden brown.
They pair well with a side salad, vegan mayo, or chimichurri sauce.
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!
