These Lentil and Veggie Vegan Empanadas are golden, flaky, hearty, and packed with savory plant-based flavor. Each empanada is filled with tender lentils, sautéed vegetables, warm spices, and fresh herbs, then baked until beautifully crisp and served with a bright homemade chimichurri sauce.
They are perfect as an appetizer, party snack, picnic food, lunch, or satisfying meatless dinner. The lentil filling is rich and comforting, while the chimichurri adds a fresh, garlicky, tangy finish that makes every bite even better.
Why You’ll Love These Vegan Empanadas
- Completely plant-based
- Filled with hearty lentils and vegetables
- Baked until golden and crisp
- Perfect for parties, meal prep, or lunchboxes
- Served with fresh chimichurri sauce
- Easy to customize
- Freezer-friendly
- Great as an appetizer or main dish
What Are Vegan Empanadas?
Empanadas are savory pastries filled with meat, vegetables, cheese, or other flavorful fillings. They are popular in many Latin American and Spanish-inspired cuisines.
This vegan version skips the meat and dairy but keeps all the comfort and flavor. Cooked lentils create a hearty base, while onions, garlic, carrots, celery, bell pepper, smoked paprika, cumin, and herbs make the filling rich and satisfying.
Ingredients
For the Vegan Empanada Dough
- 2½ 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 milk, for brushing
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 mix until the texture resembles coarse crumbs.
Add the apple cider vinegar and cold water gradually, mixing until a dough forms.
If the dough feels too dry, add more cold water, 1 tablespoon at a time.
Knead gently just until the dough comes together.
Wrap and chill for at least 30 minutes.
Step 2: Cook the Filling
While the dough chills, 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 to 7 minutes, or until the vegetables are tender.
Stir in the tomato paste, smoked paprika, cumin, chili flakes, salt, and black pepper.
Add the cooked lentils and tofu if using.
Cook for another 3 to 5 minutes, stirring occasionally.
Finish with chopped cilantro or parsley.
Let the filling cool completely before using.
Step 3: Roll Out 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 rustic look works beautifully.
Step 4: Fill the Empanadas
Spoon 2 to 3 tablespoons of the lentil filling into the center of each dough circle.
Fold the dough over the filling to create a half-moon shape.
Press the edges together firmly.
Use a fork to crimp the edges and seal.
Step 5: Bake
Preheat the oven to 375°F.
Place the empanadas on a parchment-lined baking sheet.
Brush the tops lightly with plant milk.
Bake for 25 to 30 minutes, or until golden brown.
Let cool slightly before serving.
Step 6: Make the Chimichurri
While the empanadas bake, combine parsley, garlic, olive oil, red wine vinegar, crushed red pepper, salt, and black pepper in a bowl.
Stir well until combined.
You can also pulse everything briefly in a food processor.
Taste and adjust seasoning as needed.
Serve the empanadas warm with chimichurri sauce on the side.
Tips for the Best Vegan Empanadas
Chill the Dough
Chilling helps the dough become easier to roll and creates a better texture.
Let the Filling Cool
Hot filling can soften the dough and make the empanadas harder to seal.
Don’t Overfill
Too much filling can cause the empanadas to burst while baking.
Seal the Edges Well
Press firmly and crimp with a fork to keep the filling inside.
Use Green or Brown Lentils
These lentils hold their shape better than red lentils and create a better texture.
Variations
Tofu Empanadas
Add crumbled tofu to the lentil filling for extra protein.
Mushroom Lentil Empanadas
Add finely chopped mushrooms for a deeper savory flavor.
Spicy Empanadas
Add extra chili flakes, jalapeños, or hot sauce to the filling.
Gluten-Free Empanadas
Use a gluten-free all-purpose flour blend with xanthan gum, or use a prepared gluten-free empanada dough.
Sweet Empanadas
Use the same dough with a sweet filling like apples, sweet potato, or vegan chocolate spread.
What to Serve with Vegan Empanadas
These empanadas pair beautifully with:
- Chimichurri sauce
- Guacamole
- Cashew cream
- Roasted red pepper hummus
- Arugula salad
- Tomato soup
- Squash soup
- Pickled onions
- Vegan charcuterie boards
Storage Instructions
Store leftover empanadas in an airtight container in the refrigerator for up to 4 days.
Reheat in the oven or air fryer to bring back the crisp texture.
Freezing Instructions
These empanadas freeze very well.
Place unbaked empanadas on a tray and freeze until solid.
Transfer to a freezer-safe bag or container.
Bake from frozen, adding 5 to 7 extra minutes to the baking time.
Frequently Asked Questions
Can I Use Red Lentils?
Green or brown lentils are best because they hold their shape. Red lentils become softer and may make the filling mushy.
Can I Make These Ahead of Time?
Yes. You can make the dough and filling ahead, then assemble and bake when ready.
Can I Fry These Instead of Baking?
Yes. You can fry them in hot oil until golden, but baking keeps them lighter and easier.
Can I Use Store-Bought Dough?
Yes. Store-bought empanada dough, pie dough, or puff pastry can work as a shortcut.
Can I Make Them Gluten-Free?
Yes. Use a gluten-free flour blend or pre-made gluten-free empanada dough.
Recipe Information
Prep Time: 40 minutes
Cook Time: 30 minutes
Total Time: 1 hour 10 minutes
Servings: 10 empanadas
Final Thoughts
These Lentil and Veggie Vegan Empanadas with Chimichurri are crispy, hearty, fresh, and full of flavor. The lentil vegetable filling is savory and satisfying, while the chimichurri adds the perfect bright and tangy finish.
They are great for parties, meal prep, picnics, holidays, or a fun plant-based dinner. Once you try them, they may become one of your favorite vegan comfort food recipes.