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Veggie Vegan Empanadas with Chimichurri

Veggie Vegan Empanadas with Chimichurri: A Taste of Comfort

Veggie Vegan Empanadas with Chimichurri are vibrant pockets filled with lentils and veggies, paired with a zesty chimichurri sauce.
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Prep Time 30 minutes
Cook Time 25 minutes
Chilling Time 30 minutes
Total Time 1 hour 25 minutes
Servings: 10 empanadas
Course: Appetizers
Cuisine: Vegan
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Dough
  • 2 cups all-purpose flour Substitute with gluten-free flour if needed.
  • 0.5 cups vegan butter Or coconut oil, cold.
  • 1 teaspoon salt
  • 6-8 tablespoons cold water Add gradually until a dough forms.
  • 2 tablespoons apple cider vinegar Any mild vinegar works as a substitute.
For the Filling
  • 2 tablespoons olive oil Feel free to use a neutral oil.
  • 1 onion Diced, yellow or white preferred.
  • 2 cloves garlic Minced, adjust to taste.
  • 1 carrot Diced.
  • 1 celery stalk Diced.
  • 1 red bell pepper Diced.
  • 1 cup cooked green or brown lentils Avoid red lentils for texture.
  • 2 tablespoons tomato paste Diced tomatoes provide a fresher alternative.
  • 1 teaspoon smoked paprika Regular paprika is a suitable substitute.
  • 1 teaspoon ground cumin
  • 1 teaspoon chili flakes Optional for a spicy kick.
  • salt and pepper To taste.
  • 0.5 cup fresh cilantro or parsley Any fresh herb can be used.
  • 1 cup cooked crumbled tofu Optional, for extra protein.
For the Chimichurri
  • 1 cup fresh parsley Can swap with cilantro.
  • 2 cloves garlic
  • 0.5 cup olive oil
  • 2 tablespoons red wine vinegar White vinegar works as a substitute.
  • 1 teaspoon crushed red pepper Omit if desired.
  • salt and black pepper To taste.

Equipment

  • Mixing bowl
  • Skillet
  • Oven
  • Blender
  • Parchment paper

Method
 

Make the Dough
  1. In a large mixing bowl, combine 2 cups of all-purpose flour and 1 teaspoon of salt, then add ½ cup of cold vegan butter, mixing until the mixture resembles coarse crumbs. Gradually incorporate 2 tablespoons of apple cider vinegar and 6-8 tablespoons of cold water, mixing until a dough forms. Knead briefly on a floured surface, wrap in plastic, and chill for at least 30 minutes.
Cook the Filling
  1. Heat 2 tablespoons of olive oil in a skillet over medium heat. Sauté 1 diced onion and 2 minced garlic cloves until soft and translucent, about 3-4 minutes. Add 1 diced carrot, 1 diced celery stalk, and 1 diced red bell pepper, cooking for another 5 minutes. Stir in 1 cup of cooked lentils and 2 tablespoons of tomato paste, cooking for an additional 3-5 minutes, then let cool completely.
Roll Out the Dough
  1. After chilling the dough, preheat your oven to 375°F (190°C). Divide the dough into 10 equal pieces and roll each one into a 5-inch circle. Aim for an even thickness of about ⅛ inch.
Fill and Seal
  1. Place a heaping tablespoon of the cooled filling onto one half of each dough circle, gently fold the other half over and seal by pressing edges with fingers or a fork.
Bake
  1. Transfer the baking sheet to the preheated oven and bake for 25-30 minutes, or until golden brown.
Make the Chimichurri
  1. Combine 1 cup of parsley, 2 minced garlic cloves, ½ cup of olive oil, 2 tablespoons of red wine vinegar, and crushed red pepper in a blender. Pulse until combined and adjust seasoning with salt and black pepper.

Nutrition

Serving: 1empanadaCalories: 250kcalCarbohydrates: 30gProtein: 6gFat: 10gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gSodium: 300mgPotassium: 350mgFiber: 4gSugar: 2gVitamin A: 500IUVitamin C: 20mgCalcium: 30mgIron: 2mg

Notes

Ensure the dough is cold and check the dough ball consistency. Let filling cool before sealing. Store chimichurri covered in the fridge for up to a week.

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