These Lentil and Veggie Vegan Empanadas with Chimichurri are flaky, golden, hearty, and packed with bold plant-based flavor. Each pastry pocket is filled with tender lentils, sautéed vegetables, warm spices, and fresh herbs, then baked until crisp and served with a bright homemade chimichurri sauce.
They make a delicious appetizer, party snack, lunch, or meatless dinner. The filling is savory and satisfying, while the chimichurri adds a fresh, garlicky, tangy finish that brings everything together.
Whether you are making empanadas for a family meal, meal prep, tapas night, or a holiday spread, this vegan version is comforting, flavorful, and easy to customize.
Why You’ll Love These Vegan Empanadas
These empanadas are cozy, flavorful, and completely plant-based.
You’ll love this recipe because it is:
- Fully vegan
- Filled with hearty lentils and vegetables
- Baked until golden and flaky
- Perfect for parties and meal prep
- Easy to freeze
- Great as an appetizer or main dish
- Served with fresh chimichurri sauce
- Customizable with different vegetables or fillings
What Are Vegan Empanadas?
Empanadas are filled pastry pockets that can be baked or fried. They are popular in many Spanish, Argentinian, and Latin American-inspired kitchens.
Traditional empanadas often include meat, cheese, or eggs, but this vegan version uses lentils and vegetables for a hearty, satisfying filling. The dough is made without dairy, using vegan butter or solid coconut oil for a flaky texture.
Recipe Summary
Prep Time: 40 minutes
Cook Time: 30 minutes
Total Time: 1 hour 10 minutes
Servings: 10 empanadas
Course: Appetizer, Main Course
Cuisine: Argentinian-Inspired / Latin American-Inspired
Diet: Vegan
Equipment Needed
- Large mixing bowl
- Rolling pin
- Skillet or frying pan
- Baking sheet
- Parchment paper
- Pastry brush, optional
- Fork or empanada press
- Food processor, optional for chimichurri
Ingredients
For the Vegan Empanada Dough
- 2 ½ cups all-purpose flour
- ½ cup cold vegan butter or solid coconut oil
- ½ teaspoon salt
- ¾ cup cold water, plus more as needed
- 1 tablespoon apple cider vinegar
For the Lentil and Veggie Filling
- 1 tablespoon 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 tablespoon tomato paste
- 1 teaspoon smoked paprika
- ½ teaspoon ground cumin
- ¼ teaspoon chili flakes, optional
- Salt and black pepper, to taste
- 2 tablespoons chopped fresh cilantro or parsley
- ½ cup cooked crumbled tofu, optional
For the Chimichurri Sauce
- 1 cup fresh parsley, finely chopped
- 3 garlic cloves, minced
- ½ cup olive oil
- 2 tablespoons red wine vinegar
- ½ teaspoon crushed red pepper
- Salt and black pepper, to taste
For Finishing
- Plant-based milk, for brushing, optional
Ingredient Notes
Lentils
Green or brown lentils are best because they hold their shape and give the filling a hearty texture. Red lentils are softer and can become too mushy for empanadas.
Vegan Butter
Cold vegan butter creates a flaky dough. Solid coconut oil can also be used, but it may add a very light coconut flavor.
Apple Cider Vinegar
Vinegar helps make the dough tender and easier to work with.
Vegetables
Onion, carrot, celery, garlic, and bell pepper create a savory base. You can add mushrooms, zucchini, spinach, corn, or peas if you want more vegetables.
Tomato Paste
Tomato paste adds richness and helps bind the filling together.
Smoked Paprika and Cumin
These spices give the filling warmth, depth, and a slightly smoky flavor.
Chimichurri
Chimichurri is fresh, tangy, garlicky, and herb-packed. It balances the richness of the pastry and makes the empanadas taste brighter.
How to Make Lentil and Veggie Vegan Empanadas
Step 1: Make the Dough
In a large mixing bowl, combine the flour and salt.
Add the cold vegan butter or solid coconut oil.
Use your fingers or a pastry cutter to work it into the flour until the mixture looks like coarse crumbs.
Slowly add the apple cider vinegar and cold water.
Mix until a dough forms. Add more cold water, 1 tablespoon at a time, only if needed.
Step 2: Chill the Dough
Knead the dough just until it comes together.
Wrap it in plastic wrap or cover it with a clean towel.
Chill for at least 30 minutes.
This helps the dough relax and makes it easier to roll.
Step 3: Cook the Filling
Heat olive oil in a skillet over medium heat.
Add the onion and garlic.
Cook until fragrant and softened.
Add the carrot, celery, and red bell pepper.
Cook for 5–7 minutes, or until the vegetables are tender.
Step 4: Add Lentils and Spices
Stir in the tomato paste, smoked paprika, cumin, chili flakes, salt, and black pepper.
Add the cooked lentils and crumbled tofu if using.
Cook for another 3–5 minutes, stirring occasionally.
Remove from the heat and stir in the chopped cilantro or parsley.
Let the filling cool completely before stuffing the empanadas.
Step 5: Roll the Dough
Divide the chilled dough into 10 equal pieces.
On a lightly floured surface, roll each piece into a circle about 5 inches wide.
The circles do not need to be perfect. A slightly rustic shape still bakes beautifully.
Step 6: Fill the Empanadas
Place 2–3 tablespoons of filling in the center of each dough circle.
Avoid overfilling so the empanadas seal properly.
Step 7: Seal the Empanadas
Fold the dough over the filling to form a half-moon shape.
Press the edges together firmly.
Crimp with a fork or use an empanada press.
Place the sealed empanadas on a parchment-lined baking sheet.
Step 8: Bake
Preheat the oven to 375°F.
Brush the tops with plant-based milk for a more golden finish, if desired.
Bake for 25–30 minutes, or until the empanadas are golden brown and crisp.
Let them cool slightly before serving.
How to Make Chimichurri Sauce
While the empanadas bake, prepare the chimichurri.
In a bowl, combine parsley, garlic, olive oil, red wine vinegar, crushed red pepper, salt, and black pepper.
Stir until well mixed.
For a smoother sauce, pulse the ingredients briefly in a food processor.
Taste and adjust the salt, vinegar, or red pepper as needed.
Serve the chimichurri on the side for dipping.
Tips for the Best Vegan Empanadas
Use cold vegan butter for a flakier dough.
Do not overwork the dough.
Chill the dough before rolling.
Let the filling cool before assembling.
Avoid overfilling the empanadas.
Seal the edges tightly so the filling does not leak.
Brush with plant milk for a golden top.
Bake on parchment paper for easy cleanup.
Serve with chimichurri for the best flavor.
Gluten-Free Empanada Option
To make gluten-free vegan empanadas, use a gluten-free all-purpose flour blend that contains xanthan gum.
You can also use store-bought gluten-free empanada dough if available.
Gluten-free dough can be more delicate, so roll it gently and avoid overfilling.
Easy Variations
Mushroom Lentil Empanadas
Add finely chopped mushrooms to the filling for extra savory flavor.
Tofu Lentil Empanadas
Add cooked crumbled tofu for more protein and texture.
Mexican-Inspired Empanadas
Add black beans, corn, salsa, chili powder, and cilantro.
Mediterranean Empanadas
Add spinach, olives, oregano, and vegan feta.
Spicy Vegan Empanadas
Add jalapeños, cayenne pepper, or extra crushed red pepper.
Sweet Empanadas
Use the same dough with a sweet filling like cinnamon apples, sweet potato, or vegan chocolate spread.
What to Serve with Vegan Empanadas
These empanadas are delicious on their own, but they also pair well with dips, salads, and soups.
Serve them with:
- Chimichurri sauce
- Guacamole
- Cashew cream
- Roasted red pepper hummus
- Arugula salad
- Tomato soup
- Squash soup
- Rice and beans
- Salsa
- Vegan sour cream
- Olive platter
- Lime wedges
Make Ahead Instructions
You can make the dough and filling ahead of time.
Store the dough wrapped in the refrigerator for up to 2 days.
Store the filling in an airtight container in the refrigerator for up to 3 days.
Assemble and bake when ready.
Freezing Instructions
These empanadas freeze very well.
Place filled, unbaked empanadas on a baking sheet and freeze until firm.
Transfer to a freezer-safe bag or container.
Freeze for up to 3 months.
Bake from frozen, adding 5–7 extra minutes to the baking time.
Storage Instructions
Store baked empanadas in an airtight container in the refrigerator for up to 4 days.
Reheating Tips
Reheat in a 350°F oven until warmed through and crisp.
You can also reheat them in an air fryer for a crispier texture.
Avoid microwaving if you want the pastry to stay flaky.
Frequently Asked Questions
Can I use a different type of lentil?
Yes. Green or brown lentils are best because they hold their shape. Red lentils are softer and may make the filling too mushy.
Can I use store-bought empanada dough?
Yes. Store-bought dough works well and saves time. Check the label to make sure it is vegan.
Can I fry these empanadas?
Yes. You can fry them in hot oil until golden brown, but baking is easier and lighter.
Can I make the filling ahead of time?
Yes. The filling can be made up to 3 days in advance and stored in the refrigerator.
Are these freezer-friendly?
Yes. Freeze the empanadas unbaked for the best texture, then bake straight from frozen.
Can I make them gluten-free?
Yes. Use a gluten-free flour blend with xanthan gum or store-bought gluten-free empanada dough.
Can I make mini empanadas?
Yes. Roll smaller dough circles and use less filling. Reduce the baking time slightly.
Recipe Card
Lentil and Veggie Vegan Empanadas with Chimichurri
Golden vegan empanadas filled with lentils, vegetables, herbs, and warm spices, served with fresh chimichurri sauce. Perfect for appetizers, parties, meal prep, or a plant-based main dish.
Prep Time: 40 minutes
Cook Time: 30 minutes
Total Time: 1 hour 10 minutes
Servings: 10 empanadas
Ingredients
Vegan Empanada Dough
- 2 ½ cups all-purpose flour
- ½ cup cold vegan butter or solid coconut oil
- ½ teaspoon salt
- ¾ cup cold water, plus more as needed
- 1 tablespoon apple cider vinegar
Lentil and Veggie Filling
- 1 tablespoon 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 tablespoon tomato paste
- 1 teaspoon smoked paprika
- ½ teaspoon ground cumin
- ¼ teaspoon chili flakes, optional
- Salt and black pepper, to taste
- 2 tablespoons chopped fresh cilantro or parsley
- ½ cup cooked crumbled tofu, optional
Chimichurri Sauce
- 1 cup fresh parsley, finely chopped
- 3 garlic cloves, minced
- ½ cup olive oil
- 2 tablespoons red wine vinegar
- ½ teaspoon crushed red pepper
- Salt and black pepper, to taste
Finishing
- Plant-based milk, for brushing, optional
Instructions
- In a large bowl, combine flour and salt.
- Add cold vegan butter or solid coconut oil.
- Cut it into the flour until the mixture resembles coarse crumbs.
- Add apple cider vinegar and cold water gradually.
- Mix until a dough forms, adding more water only if needed.
- Knead lightly, cover, and chill for at least 30 minutes.
- Heat olive oil in a skillet over medium heat.
- Add onion and garlic. Cook until fragrant.
- Add carrot, celery, and red bell pepper. Cook for 5–7 minutes.
- Stir in tomato paste, smoked paprika, cumin, chili flakes, salt, and black pepper.
- Add lentils and tofu if using. Cook for 3–5 minutes.
- Stir in fresh herbs and let the filling cool.
- Preheat oven to 375°F.
- Divide the dough into 10 equal pieces.
- Roll each piece into a 5-inch circle.
- Add 2–3 tablespoons filling to the center of each circle.
- Fold into a half-moon shape and seal edges with a fork.
- Place on a parchment-lined baking sheet.
- Brush with plant milk if desired.
- Bake for 25–30 minutes, or until golden brown.
- Mix chimichurri ingredients in a bowl or food processor.
- Serve empanadas warm with chimichurri sauce.
Notes
Let the filling cool before assembling to prevent soggy dough.
Do not overfill the empanadas.
Freeze unbaked empanadas for quick future meals.
Use a gluten-free flour blend with xanthan gum for gluten-free empanadas.
Nutrition Estimate
Per empanada:
- Calories: 260
- Carbohydrates: 28g
- Protein: 7g
- Fat: 14g
- Fiber: 5g
- Sugar: 3g
Nutrition values are approximate and may vary depending on ingredients used.
Final Thoughts
Lentil and Veggie Vegan Empanadas with Chimichurri are flaky, hearty, and full of fresh, savory flavor. The lentil filling is satisfying and rich, while the chimichurri sauce adds brightness, garlic, and a little heat.
They are perfect for sharing, meal prepping, freezing, or serving as a plant-based comfort food dinner.