How To Make The Best, Easiest Plant-Based Empanadas

With Christmas coming up fast, you probably need a couple of quick and easy recipes so you’re not showing up to the family Christmas dinner empty-handed. And if you’re a vegan or a plant-based babe in a family full of carnivores, well, you’ll definitely want to bring something so you’re not left eating romaine lettuce and carrots for Christmas dinner.  

My solution to the holiday dinner party are my meatless, lentil empanadas. They’re super quick and easy to whip up, and they offer a tasty plant-based option to a traditional meat-centric holiday dinner.

Love these vegan empanadas

Usually, I make these as a quick snack, a grab-and-go type of meal for me and my family, but you can “beef” up these empanadas or alter the recipe to fit your cooking needs. Throw in some potatoes for the perfect breakfast empanada. Use black beans, tomatoes, red onions, and cilantro for a tex-mex style empanada. Or just keep it simple like I usually do. However you choose to make your empanadas, they’re sure to be a great treat for all the plant-based and non-plant-based special ones in your life.

Simple, easy, healthy, vegan

Ingredients:  

• Vegan puff pastry dough 

  • Surprisingly easier to find than you might think. A lot of “conventional” puff pastry doughs are actually vegan. Just be sure to check the ingredients.  

• Vegan mozzarella cheese  

  • Whatever brand you prefer 

• Cooked lentils  

  • I make mine with salt, veggie bullion, onion, garlic, and carrots.

• Cilantro 

• Parchment paper

Directions: 

As you can see, these empanadas are ridiculously simple. And assembling them is just as easy. First, preheat your oven to 350 degrees Fahrenheit. Next, you want to lay out your puff pastry. If it’s not already cut into a circular shape, then you’re going to want to cut your puff pastry dough into circles with a diameter of about 7-8 inches. 

Next, scoop your lentils into the middle of the circle. Don’t put too much, or you might have an overloaded empanada that doesn’t cook evenly. After scooping your lentils, pile on the cheese. Add as much cheese as you want. It’s up to you, but I personally, like my empanadas extra cheesy. Then sprinkle your chopped cilantro on top. 

BTS

As I said earlier, you can add whatever fixings you want, but this is just my standard go-to empanada recipe.  

After you have all your ingredients loaded onto the empanada, you’re going to fold one side on top of the other to create a half shape. Next, take a fork and using the tines, press the edges of the empanada together. Repeat until you’ve made the desired amount of empanadas. And then, line a baking sheet with parchment paper. Finally, place your empanadas on the baking sheet and put in the oven for 15-18 minutes (or until the tops are golden-brown). 

One of my favorite vegan dinners

And that’s it! Now, you have some delicious, easy plant-based empanadas for everyone to enjoy.