Easy Vegan Empanadas with Lentil Filling
Craving authentic taste? Learn to make delicious vegan empanadas with a savory lentil filling. This easy, eggless recipe brings Argentina to your kitchen!
Ingredients
- 1 tbsp olive oil
- 1 large onion finely chopped
- 2 cloves garlic minced
- 1 red bell pepper finely diced
- 1 cup brown or green lentils rinsed
- 3 cups vegetable broth
- 1 8 ounce can diced tomatoes undrained
- 1 tsp ground cumin
- 0.5 tsp smoked paprika
- 0.5 tsp dried oregano
- Salt to taste
- Black pepper to taste
- 0.25 cup fresh cilantro chopped (or parsley)
- 0.25 cup pitted green olives chopped (optional)
- 12 vegan empanada discs store-bought, 4-5 inch diameter
- 2 tbsp plant-based milk for brushing (e.g., almond, soy)
Instructions
- Prepare the Lentil Filling: Heat olive oil in a large skillet over medium heat. Add chopped onion and cook until softened, about 5 minutes. Add minced garlic and diced bell pepper, cook for another 3-4 minutes until fragrant.
- Stir in the rinsed lentils, vegetable broth, diced tomatoes, ground cumin, smoked paprika, and dried oregano. Bring to a boil, then reduce heat to low, cover, and simmer for 20-25 minutes, or until lentils are tender and most of the liquid has been absorbed.
- Remove from heat. Stir in fresh cilantro (or parsley) and chopped green olives (if using). Season with salt and black pepper to taste. Let the filling cool slightly – this helps prevent soggy empanadas.
- Assemble the Empanadas: Preheat oven to 375°F (190°C). Line a large baking sheet with parchment paper.
- Lay out the vegan empanada discs on a clean surface. Place about 2-3 tablespoons of the cooled lentil filling in the center of each disc, leaving a small border.
- Fold one side of the disc over the filling to form a half-moon shape. Gently press the edges together to seal. Use a fork to crimp the edges firmly, ensuring no filling leaks out during baking.
- Bake: Arrange the assembled empanadas on the prepared baking sheet. Brush the tops of each empanada lightly with plant-based milk for a golden finish.
- Bake for 20-25 minutes, or until the empanadas are golden brown and puffed.
- Serve hot and enjoy your authentic vegan empanadas!
Notes
For a spicy kick, add a pinch of cayenne pepper or red pepper flakes to the lentil filling. These empanadas are great served with a side of chimichurri sauce or a simple green salad. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days and reheated in the oven for best results.
