How to cook 3 Vegan Lentil Empanadas Recipe With Veggie
Craving a savory plant-based meal? Our Vegan Lentil Empanadas Recipe With Veggie is easy & delicious. Try it now!
Ingredients
- 2 tbsp olive oil
- 1 medium onion finely diced
- 2 cloves garlic minced
- 1 medium carrot finely diced
- ½ red bell pepper finely diced
- 1 tsp ground cumin
- ½ tsp smoked paprika
- ¼ tsp dried oregano
- 1 cup cooked brown or green lentils (canned, rinsed, and drained, or pre-cooked)
- ¼ cup vegetable broth
- 2 tbsp tomato paste
- salt to taste
- black pepper to taste
- 2 tbsp fresh cilantro chopped (optional)
- 12 vegan empanada discs (store-bought, frozen section)
- 2 tbsp unsweetened plant-based milk (almond, soy, or oat) for brushing
Instructions
- Prepare Filling: Heat olive oil in a large skillet over medium heat. Add diced onion, carrot, and bell pepper. Sauté for 5-7 minutes until softened. Add minced garlic, ground cumin, smoked paprika, and dried oregano. Cook for 1 minute until fragrant.
- Combine Filling Ingredients: Stir in the cooked lentils, vegetable broth, and tomato paste. Bring to a simmer and cook for 3-5 minutes, allowing the liquid to reduce and flavors to meld. Season generously with salt and black pepper to taste. Remove from heat and stir in fresh cilantro (if using). Let the filling cool slightly while you prepare the dough.
- Preheat Oven & Prep Dough: Preheat oven to 375°F (190°C). Line two large baking sheets with parchment paper. Lay out the vegan empanada discs on a clean surface, allowing them to thaw slightly if frozen.
- Assemble Empanadas: Place about 2 tablespoons of the lentil filling onto one half of each empanada disc, leaving a small border. Lightly moisten the edges of the disc with water. Fold the other half of the dough over the filling to create a half-moon shape. Press the edges together firmly with your fingers, then crimp with a fork to seal and create a decorative edge.
- Bake Empanadas: Carefully transfer the assembled empanadas to the prepared baking sheets. Brush the tops of the empanadas evenly with unsweetened plant-based milk for a golden finish. Bake for 20-25 minutes, or until golden brown and puffed.
- Serve: Let the empanadas cool for a few minutes on the baking sheets before serving. Enjoy warm!
Notes
For extra crispness, you can air-fry at 350°F (175°C) for 10-12 minutes until golden. Feel free to add other finely diced vegetables to the filling, such as zucchini or spinach, or a pinch of cayenne pepper for a little heat. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or air fryer for best results.
