Go Back Email Link
–+ servings
A plate of golden-brown vegan empanadas arranged in a circle on a white surface, with a glass of orange juice, a bowl of brown sugar, and a few empanadas on a smaller plate and the surface around it.

Savory Vegan Empanadas Recipe

A man in an apron smiling in a kitchen.Carlos Gomez
Savory and satisfying vegan empanadas filled with a flavorful mixture of lentils and mushrooms, perfect for lunch or dinner.
No ratings yet
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 25 minutes
Total Time 55 minutes
Meal Type Dinner, Lunch
Cuisine Argentine
Servings 12 empanadas
Calories 222 kcal
Difficulty Medium
Ingredient Cost $7.50
Shopping Cost$27

Equipment

  • Large skillet
  • Mixing Bowl
  • Baking sheet
  • Parchment paper
  • Rolling Pin

Ingredients
 
 

For the dough:

  • 2 ½ cups all-purpose flour
  • ½ cup vegetable shortening chilled
  • ½ teaspoon salt
  • ¾ cup water cold

For the filling:

  • 1 cup cooked lentils
  • 1 cup mushrooms finely chopped
  • 1 large onion finely chopped
  • 2 cloves garlic minced
  • 1 red bell pepper finely chopped
  • 1 tablespoon olive oil
  • 1 teaspoon paprika smoked
  • 1 teaspoon ground cumin
  • 1 teaspoon oregano dried
  • Salt and pepper to taste

Instructions
 

Prepare the dough:

  • In a mixing bowl, combine flour and salt. Cut in the vegetable shortening until the mixture resembles coarse crumbs. Gradually add cold water, mixing until a dough forms. Wrap in plastic wrap and refrigerate for 30 minutes.
    2 1/2 cups all-purpose flour, 1/2 teaspoon salt, 3/4 cup water, 1/2 cup vegetable shortening

Prepare the filling:

  • Heat olive oil in a large skillet over medium heat. Add onions, garlic, and red bell pepper, and sauté until soft. Add mushrooms and cook until tender. Stir in lentils, smoked paprika, cumin, oregano, salt, and pepper. Cook for 5 minutes, then remove from heat and let cool.
    1 cup mushrooms, 1 large onion, 2 cloves garlic, 1 red bell pepper, 1 tablespoon olive oil, 1 teaspoon paprika, 1 teaspoon ground cumin, 1 teaspoon oregano, Salt and pepper to taste, 1 cup cooked lentils

Assemble empanadas:

  • Preheat oven to 375°F (190°C). Roll out the dough on a floured surface to about 1/8-inch thick. Cut out circles using a 4-inch round cutter. Place a tablespoon of filling in the center of each circle. Fold the dough over to create a half-moon shape and press the edges with a fork to seal. Place on a baking sheet lined with parchment paper.

Bake:

  • Bake for 20-25 minutes, or until golden brown.

Notes

You can freeze the empanadas before baking for a quick future meal.
Serve with a side of chimichurri for an extra burst of flavor.

Nutrition

Calories: 222kcalCarbohydrates: 27gProtein: 5gFat: 11gSaturated Fat: 2gPolyunsaturated Fat: 3gMonounsaturated Fat: 5gTrans Fat: 1gSodium: 102mgPotassium: 171mgFiber: 3gSugar: 2gVitamin A: 400IUVitamin C: 14mgCalcium: 17mgIron: 2mg
Keyword Argentine Cuisine, Lentil Empanadas, Mushroom Empanadas, Vegan Empanadas

Ingredient Costs: Cost of Recipe by Ingredient Measurements

Shopping Costs: Cost of Recipe with Brand New Ingredient Purchases

Tried this recipe?Let us know how it was!