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    Home » Recipes » Mains

    Vegan Empanadas

    Updated: Apr 27, 2023 by Gustavo De Obaldia

    Written by Gustavo De Obaldia

    Being Argentinean and living in Italy, we really miss the great "Empanadas Argentinas." This vegan empanadas recipe is delicious and very easy to make; you will feel that you have taken a quick trip to Argentina.

    Vegan Empanadas
    Jump to Recipe Print Recipe Comments

    There are many different kinds of these puffy savory pastries. In a way, they are very close to the pizzas as the principle for making empanadas is the same: dough plus getting creative with the garnishing/filling.

    We have empanadas year-round, but we especially love this lentil version during the fall season, as it is when we tend to eat more lentils and pulses.

    Jump to:
    • 🧾 Ingredients
    • 🔪 Instructions
    • 💭 Practical aspects
    • 💡Top tips if using pre-made puff pastry
    • 🥢 Garnishing
    • 🥡 Storage
    • 🍷 Wine Pairing
    • 🇦🇷 More Argentinean recipes
    • 📋 Recipe
    • 💬 Reviews and Comments

    🧾 Ingredients

    Follow this vegetable empanada recipe to make your own homemade empanadas. It's fast and fun to make vegetable empanadas with the whole family. These healthy lentil empanadas are also vegan, which means that, unlike some vegetable empanadas, they don't use any animal products like cheese or eggs.

    These healthy vegetarian empanadas have a lentil base. We make a thick lentil stew which becomes the filling. We use the same seasonings that a meat empanada would have; hence the flavor profile is very similar but without the meat!

    Vegan Lentil Empanadas Ingredients.
    • Lentils: the primary protein source in vegan empanadas, providing a rich, meaty texture and high nutritional value while being environmentally friendly and inexpensive.
    • Green onion adds a mild, slightly sweet flavor to the filling, contributing to the overall depth of taste and providing a pop of color.
    • White onions are used for their sharp and slightly sweet flavor, helping to create a balanced taste profile in the filling while also softening during cooking for a pleasant texture.
    • Red onions bring a mild, sweet flavor and a hint of spiciness to the dish, enhancing the complexity of the flavor profile, while their vibrant color adds visual appeal.
    • Garlic is a fundamental ingredient for enhancing the dish's overall taste, adding a savory depth and richness that complements the flavors of the other ingredients.
    • Red bell peppers provide a sweet, slightly tangy flavor and soft texture, adding color and freshness to the empanada filling.
    • Ground cumin adds warmth and earthiness to the dish, contributing to the Argentine-style flavor profile and helping to balance the other spices and ingredients.
    • Smoked paprika imparts a smoky, slightly sweet flavor to the dish, enhancing the Argentine-style taste and contributing to the rich, complex flavor of the filling.

    Optional ingredients

    • Raisins can be added for a touch of natural sweetness and chewiness, creating a flavor contrast with the savory ingredients and adding an interesting textural element to the filling.
    • Olives add a salty, briny flavor and firm texture, contrasting with the soft lentils and complementing the other ingredients for a well-rounded, satisfying taste experience.

    See quantities and complete instructions in the recipe card.

    Optional: salt and pepper to adjust the seasoning.

    🔪 Instructions

    • Make your own dough as directed. You can also use pre-bought puff pastry.
    • Make the filling.
    • Assemble the empanadas.
    • Bake.
    • Serve.

    When making empanadas, you need to think about three things that differentiate the different types you can find typically in Argentina: the kind of dough, the cooking method, and the filling.

    Vegan Empanadas

    If you mix these three variables, you can find an endless array of possibilities.

    Let's start with the simplest of the variables.

    Cooking method

    Fried vs. Oven Baked. Although fried empanadas are quite common, they have become less common daily. In our point of view for two reasons:

    It is widespread to ask for empanadas' deliveries, and just as any other fried delivered good will not reach its destiny as crispy as they should.

    • Fried empanadas are not very healthy. They are usually fried in pork fat, and nowadays, people always look for healthier comfort food versions. Still, they are widely consumed when eating out, and they naturally will reach your mouth crispy.
    • Baked. In a preheated oven, cook the empanadas until they are golden brown, about 15 minutes. If you are working with frozen vegetarian empanadas, you can bake them directly (frozen), reducing the heat to 400 ºF (200ºC) instead, and cook for extra 5-10 minutes until golden brown.

    These veggie empanadas can be cooked either fried or baked.

    Hint: using a lined baking sheet can facilitate the baking process and prevent the empanadas from sticking to the baking tray.

    Vegan Empanadas

    Empanada Dough

    Vegan Empanadas

    You can find mainly two kinds of empanada dough, puff pastry (flaky crust), and regular pastry.

    This decision is harder to make, and we like both very much; it is just up to what you feel like having. We vary amongst these types, depending on our mood.

    Simple and Tasty Empanadas Homemade Dough Recipe: All-purpose flour, Olive Oil, and Salt.

    Also, in the north of Argentina, Tucuman's empanadas use pork fat to make the dough. Being plant-based, we limit our consumption of animal fats. We have tried them before, but in my opinion, there is nothing to miss from porcine fat; they are obviously less healthy.

    Filling

    Every Empanada Shop has at least five kinds of fillings. You will always find beef, ham and cheese, Caprese, humita (sweet corn), and Roquefort (blue cheese). But most empanadas shops have about ten types or more.

    Vegan Empanadas Lentls Filling on Pot.
    Lentils Filling

    Unlike pizzas, cheese is not an essential component in the case of empanadas. Nevertheless, certain filings include cheese such as ham and cheese, onions and cheese kind, mushrooms, spinach ricotta, or Caprese (cheese, basil, and tomato).

    You can use cheese if you are making a vegetarian empanada recipe, but for this recipe, I wouldn't add it, as our vegetarian filling (with a base of lentils) is rich enough, which we use in replacement of the classic meat filling.

    💭 Practical aspects

    The Folding

    Since eating more than one kind of empanadas is common as part of the same meal, the cue to differentiate them from the outside is the fold dough technique (repulgue). Also, different marks work. Try working on a lightly floured surface to prevent the veggie empanadas from sticking.

    Uncooked Vegan Empanadas
    Uncooked Empanadas closed with Hand Folding
    Raw Vegan Empanadas
    Uncooked Empanadas closed with Fork

    I will show how to make the repulgue, but the easiest way to get it right for a beginner is to use a fork to pressure the border and close them.

    Quantity per person

    If you’re like us, empanadas are good any time of the day. They are both a staple appetizer and an excellent option for any lunch or dinner with family or friends. And for a while now, we’ve been craving some as we miss them so much!

    • For a full dinner or lunch: four empanadas.
    • Not that hungry: three empanadas.
    • On a diet? Two empanadas.
    • As an appetizer: one empanada.
    Halved Vegan Empanada served with green olives.

    💡Top tips if using pre-made puff pastry

    • You can get about seven medium dough circles out of one store-bought pie disc.
    • Take it out of the fridge just right before cutting and using it.
    cutting pre-made puff pastry.

    We use Tucuman Style Empanada's seasonings, which typically include cumin, paprika, olives, and raisins.  

    Open Vegan Empanada.

    These lentil empanadas are a veganized version, so we use olive oil (or vegetable oil) instead of porcine fat and lentils instead of pork. Also, we are not using eggs which the Tucuman version usually includes.

    Also, we make vegan empanadas dough using olive oil instead of pork fat.

    🥢 Garnishing

    The big question: sauce or no sauce?

    The short answer: it is not necessary, and it is not common. For example, if you go to a Restaurant, typically a Meat restaurant would probably have a chimichurri sauce or Provenzal sauce, which some people will put on top.

    We also love using our carrot top chimichurri sauce for a change!

    Salsa Pico de Gallo.
    Salsa Pico de Gallo

    There is a large community of Argentineans living in Mexico, so these puffy pastries have become quite common there, luckily.

    Vegan Empanadas with chimichurry.

    While we lived there, we noticed that we would also get some extra sauces with every Empanadas Delivery, but yes is Mexico! The land of salsas. Feel free to try it.

    Some people also like adding lime juice to the inner side while munching on their veggie empanadas.

    Hot or cold empanadas? Although we all love hot empanadas, everyone has eaten cold ones, preferably at room temperature. Think of them as pizza!

    🥡 Storage

    You can freeze leftover vegetarian empanadas as meal preparation to save time during the week. Just place them in a sealed, airtight container, separating them with parchment paper, or plastic wrap.

    Ready to freeze Vegan Empanadas.
    Ready to freeze Vegan Empanadas.

    Ready for cooking?

    Vegan Empanadas on Pot.

    Please let us know which is your favorite and what type of empanadas you find in your region.

    Vegan Empanadas with Wine

    🍷 Wine Pairing

    Vegan Empanadas with Wine
    • Argentina - Young Red - Cabernet Sauvignon (Mendoza)
    • Argentina - Young Red - Pinot Noir (Patagonia)
    • France - Dry White - Pouilly-Fumé (Sauvignon Blanc)

    🇦🇷 More Argentinean recipes

    • Pickled Eggplants
    • Carrot Savory Tart (Pie)
    • Vegan Eggplant pie
    • Mushroom empanadas
    • Spinach and Ricotta empanadas

    ⭐ If you try this recipe, let us know! 💬 Leave a comment, rate it, and don't forget to tag us @ourplantbasedworld on Instagram. Cheers!

    📋 Recipe

    Vegan Empanadas

    Vegan Empanadas (Lentil Filling)

    Author: Gustavo De Obaldia
    Being Argentinean and living in Italy, we really miss the great "Empanadas Argentinas." These vegan empanadas are delicious and very easy to make; you will feel that you have taken a quick trip to Argentina.
    4.9 from 43 votes
    Print Recipe Pin Recipe
    Prep Time 20 minutes mins
    Cook Time 30 minutes mins
    Resting Time 10 minutes mins
    Total Time 1 hour hr
    Course Appetizer, Main Course
    Cuisine Argentinean-Inspired, Comfort Food, Latin American
    Servings 16 Empanadas
    Calories 250 kcal

    Equipment

    our favorite rectangular silver baking tray.
    (affiliate link)
    Rectangular Baking Tray (affiliate link)
    rolling pin.
    (affiliate link)
    Rolling Pin (affiliate link)
    Silicone BBQ 2 Brush Set – Premium Basting Brush with Heat Resistant Silicone Bristles, Silicone Kitchen Pastry Brush
    (affiliate link)
    Brush (affiliate link)
    our favorite Ultra Nonstick Copper small Sauce Pan with Lid.
    (affiliate link)
    Medium Saucepan (affiliate link)

    Ingredients
     
     

    Dough:

    • 24 ounces all-purpose flour
    • 3 tablespoons olive oil extra virgin
    • ½ teaspoon sea salt
    • 2 cups water warm

    Filling:

    • 9 ounces lentils dry
    • 14 fluid ounces water
    • 2 green onions
    • ½ white onion
    • ½ red onion
    • 1 garlic clove
    • ¼ red bell pepper
    • 1 teaspoon cumin
    • 1 teaspoon paprika
    • 1 tablespoon raisins
    • 24 olives pitted and halved

    To paint them (for color):

    • ¼ teaspoon paprika
    • 2 tablespoon water
    Prevent your screen from going dark

    Directions
     

    The dough:

    • Unite all the ingredients to form a dough.
    • Knead for 5 minutes so that it is well united and tender. Cover with a film or damp towel and let rest which will prevent the surface from drying.

    The filling:

    • Wash and soak the lentils for a minimum of 15 minutes in a bowl with plenty of water. Then discard the water left. This will help to soften the lentils and reduce the cooking time.
    • Chop the different kinds of onions, garlic, and red bell pepper.
    • Sauté the chopped ingredients on medium heat, until tender.
    • Add the lentils, plus the water.
    • Add all the spices, salt, and pepper.In about 15 minutes, the lentils should be tender. You should slightly overcook the lentils to manageable and don't fall apart while assembling the empanadas. Optionally add the raisins and olives.
    • Set. Prepare two little bowls, one with water and the other one with the 2 tablesppons ow water plus the paprika.
    • Spread the dough with a rolling pin on a surface with just a little bit of flour to prevent it from sticking.
    • Cut the discs with a 3-4 inches cutter or any circular plate with a circular shape.

    Assemble:

    • Pre-heat the oven at 450ºF (230ºC).
    • Moist your fingertips in the water bowl and spread some water in the edges of the discs.
    • Fill the discs with about one full tablespoon of the cold mixture in the center of the disc.
    • Close the discs and with a fork, put pressure in the moist edges until perfectly closed.

    Bake:

    • Paint the discs with a brush and the paprika and water mix. This replaces an egg wash.
    • Arrange the empanadas on a oiled baking tray.
    • Bake for 15 minutes, watching it after the minute ten, to them from burning.

    Video

    Notes

    It is crucial to put water in the discs' tips before closing them. Otherwise, they will open in the oven.
    You can have the mix prepare a couple of hours or a day before.
    You can store the empanadas in the fridge, separating them with pieces of parchment paper.
    To bake frozen empanadas, you just need to place them directly in a baking tray without defrosting. You might need to leave them in the oven for another 5 minutes.
    Empanadas are well kept frozen for months, making a great meal prep.
    The dough is well kept wholly covered in the fridge for two days.
    Soaking lentils: When you soak them in water, you need to discard the water because that helps decrease the gas and bloating that may result from eating them and also make them softer, reducing the cooking time. The lentils will absorb some of the water by osmosis, so if you use a little amount of water, you might notice it might be all gone after 30 to 60 minutes.
    Wine Pairing by our Sommelier Ramón Barreiro @pejo_barreiro
    • Argentina - Young Red - Cabernet Sauvignon (Mendoza)
    • Argentina - Young Red - Pinot Noir (Patagonia)
    • France - Dry White - Pouilly-Fumé (Sauvignon Blanc)

    Nutrition Facts

    Calories: 250kcalCarbohydrates: 44gProtein: 9gFat: 4gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gSodium: 172mgPotassium: 229mgFiber: 6gSugar: 1gVitamin A: 117IUVitamin C: 4mgCalcium: 24mgIron: 3mg
    Did you make this recipe?Tag @ourplantbasedworld on Instagram and Hashtag it #ourplantbasedworld so we can see what's cooking!!

    Nutritional Disclaimer

    The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist's advice. See our full Nutritional Disclosure here.

    Affiliate Disclaimer

    Please note that some of the links here are affiliate links, and I will earn a commission if you purchase through those links. I recommend all of the products listed because they are companies I have found helpful and trustworthy.

    gustavo de obaldia headshot.
    Gustavo De Obaldia
    Website |  + postsBio

    As the lead content writer and recipe developer at Our Plant-Based World, he combines his passion for health and sustainability with a Plant-Based Nutrition Certification to create accessible, delicious vegan recipes. His expertise in plant-based cooking supports the blog's mission of fostering a healthier, environmentally conscious lifestyle through simple and seasonal dishes. His commitment to making vegan cooking enjoyable and inclusive for everyone shines in each recipe and article.

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    Reader Interactions

    Comments

      4.89 from 43 votes (28 ratings without comment)

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      Recipe Rating




    1. Vysturbed

      February 08, 2025 at 10:46 pm

      5 stars
      Fantastic recipe! This also made a great base for the empanada dough while working with a custom filling. I used Impossible ground, onion, diced bell peppers, tri-color blend beans, and mexican vegan cheese from for filling. It takes some time to fold up but easy to grab a few for a quick meal. I prefer the fork crimp for the crunch.

      Reply
      • Our Plant-Based World

        February 11, 2025 at 5:58 pm

        That sounds absolutely delicious! 😍 I love how you turned this versatile empanada dough into your creative twist! Thank you for taking time to share your take on it! 💛🥟

        Reply
    2. Judith Vera-Barra

      June 27, 2023 at 9:04 pm

      No puedo esperar a preparar esta receta. Me encantan todos tipos de empanadas! Gracias x la receta, chicos...

      Reply
      • Gus

        June 28, 2023 at 1:28 am

        Súper, seguro te encantarán. Déjanos saber cuando las hagas qué tal?

        Reply
    3. Tara

      July 15, 2022 at 6:55 am

      5 stars
      The dough and the filling for these empanadas is perfection!! So flavorful and actually very easy to make.

      Reply
    4. K

      July 15, 2022 at 6:13 am

      5 stars
      Way better than store bought, this really hit the mark!!

      Reply
      • Gus

        July 15, 2022 at 6:52 am

        Nice to hear that! Thanks for your review!

        Reply
    « Older Comments

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