Oh my goodness, have you ever tried Vegan Empanadas with Lentil Filling? If you haven’t, you’re in for an absolute treat! I’m telling you, these little pockets of goodness have been a staple in my kitchen for years. I still remember the first time I made them — it was a chilly evening, and I decided to whip up something comforting yet healthy. The aroma wafting through my kitchen was enough to make my neighbors question why they hadn’t been invited over! 😄
These empanadas are not just a fantastic way to showcase lentils, but they are also incredibly versatile. You can pack them with whatever veggies or spices tickle your fancy. But trust me, the lentil filling is a classic for a reason: it’s hearty, flavorful, and oh-so-satisfying. Whether you’re having a cozy family dinner or a fun gathering with friends, these empanadas will steal the show!
What’s in Vegan Empanadas with Lentil Filling?
Let’s break down what goes into these delightful little pastries! Every ingredient plays a role, ensuring that each empanada is perfectly seasoned and bursting with flavor.
All-Purpose Flour: This is the base for the dough. I usually prefer unbleached all-purpose flour, as it gives a more rustic flavor.
Palm Oil or Vegan Butter: This adds richness to the dough. If you’re aiming for a little more flavor, vegan butter mimics the taste of traditional empanada crusts beautifully.
Lentils: Packed with protein, these little legumes are the star of the filling. I like to use green or brown lentils as they hold their shape well.
Onion and Garlic: Essential aromatics that form the backbone of the filling, providing depth and a lovely fragrance.
Bell Peppers: Fresh bell peppers add a sweet crunch and vibrant color to the filling. I often use a mix of colors for extra visual appeal!
Cumin and Paprika: These spices add warmth and complexity to the flavors in the lentil filling. Feel free to adjust the amounts based on your spice tolerance!
Fresh Cilantro or Parsley: A handful of fresh herbs at the end brightens the filling and adds a pop of freshness.
Is Vegan Empanadas with Lentil Filling Good for You?
Absolutely! Vegan Empanadas with Lentil Filling are not just delectable; they’re also nutritious.
Lentils: They are a great source of protein and fiber, which can help keep you feeling full and satisfied. Plus, they’re rich in essential vitamins and minerals such as iron and folate.
Bell Peppers: These little gems are high in vitamin C and antioxidants, helping to boost your immune system.
Vegan Butter or Palm Oil: While it’s important to use these in moderation, choosing a high-quality vegan butter can keep saturated fat levels in check compared to traditional butter.
So, while these empanadas are a tasty indulgence, they’re also a healthier choice compared to many traditional fried options!
Ingredients List
This recipe serves about 4-6 people (depending on how many you can resist before devouring them!). Here’s what you’ll need:
– 2 cups all-purpose flour
– 1/4 cup palm oil or vegan butter
– 1/2 cup water (adjust as needed)
– 1 cup cooked lentils (green or brown)
– 1 medium onion, diced
– 2 cloves garlic, minced
– 1 bell pepper (any color), diced
– 1 tsp cumin
– 1 tsp paprika
– 1/4 cup fresh cilantro or parsley, chopped
– Salt and pepper to taste
– Olive oil for brushing (optional)
How to Make Vegan Empanadas with Lentil Filling?
Alright, let’s get down to the fun part!
1. **Make the Dough:** In a large mixing bowl, combine the all-purpose flour and palm oil (or vegan butter). Mix until crumbly. Gradually add the water, mixing until the dough forms. Knead for a few minutes until smooth. Wrap it in plastic wrap and let it rest for 30 minutes.
2. **Prepare the Filling:** In a skillet over medium heat, add a splash of oil and sauté the onion and garlic until translucent, about 5 minutes. Add the diced bell pepper and cook for another 3-4 minutes until softened.
3. **Mix in Lentils:** Stir in the cooked lentils, cumin, paprika, salt, and pepper. Cook for about 5 minutes, allowing the flavors to combine. Remove from heat and mix in the chopped herbs.
4. **Roll Out the Dough:** After the dough has rested, divide it into small balls (about the size of a golf ball). On a floured surface, roll each ball into a circle about 4-5 inches in diameter.
5. **Fill and Seal:** Place a spoonful of lentil filling in the center of each circle. Fold the dough over to create a half-moon shape, pressing the edges together firmly. Crimp the edges with a fork to seal and ensure no filling escapes.
6. **Bake:** Preheat the oven to 375°F (190°C). Place the empanadas on a baking sheet lined with parchment paper. Brush with a little olive oil for a golden finish. Bake for 20-25 minutes, or until lightly browned.
7. **Enjoy:** Let them cool slightly before digging in! Serve with your favorite salsa or guacamole, and enjoy every savory bite!
Empanada Adventures!
Here’s where it gets fun: feel free to mix it up! You can substitute different beans or veggies based on what you have in your fridge. Have some mushrooms? Toss them into the fill!
If you’re pressed for time, no shame in buying pre-made dough! I promise, they’ll still taste just as delicious.
And here’s a little secret: these empanadas freeze beautifully. Make a big batch and pop them in the freezer. You can bake them straight from frozen; just add a couple of minutes to the baking time. You’re going to thank yourself when those late-night cravings hit!
So, grab your apron and give these Vegan Empanadas with Lentil Filling a go! I can’t wait to hear how yours turn out. Tag me in pictures of your creation; it makes my heart so happy! Happy cooking!