Vegan Lentil & Walnut Empanadas with Roasted Red Pepper Sauce

Hearty vegan empanadas filled with a savory mixture of lentils, walnuts, and spices, served with a smoky roasted red pepper sauce.

Prep Time

25 minutes

Total Time

1 hour 5 minutes

Calories

650

Level

Medium

Yields

4 servings

Cost

£1.96

Season:

Meal Type:

Cuisine:

Cooking Style:

Mood:

Ingredients

Servings

1cupGreen or Brown Lentils(rinsed)

£0.35

0.5cupWalnuts(chopped)

£1.20

0.5mediumOnion(diced)

£0.15

2clovesGarlic(minced)

£0.10

1mediumCarrot(diced)

£0.10

1teaspoonGround Cumin

£0.05

0.5teaspoonSmoked Paprika

£0.05

0.5teaspoonDried Oregano

£0.03

2cupsVegetable Broth

£0.40

to tasteSalt

to tasteBlack Pepper

12discsVegan Empanada Dough(store-bought or homemade)

£3.50

2tablespoonsOlive Oil

£0.15

2largeRed Bell Peppers

£1.20

1tablespoonLemon Juice

£0.10

2tablespoonsFresh Parsley(chopped, for garnish)

£0.30

2tablespoonsVegan Milk(for brushing the empanadas)

£0.15

Total Cost

£7.83

£1.96 per serving

The Method

1
Preheat oven to 400°F (200°C).
2
**Prepare the Roasted Red Pepper Sauce:** Place red bell peppers on a baking sheet and roast for 30-40 minutes, or until the skin is blackened and blistered. Place roasted peppers in a bowl and cover with plastic wrap or a lid for 10 minutes to steam. This makes peeling easier. Peel, remove the seeds, and roughly chop the peppers. Blend the roasted peppers, lemon juice, and salt to taste in a food processor or blender until smooth. Set aside.
3
**Prepare the Lentil Filling:** Heat olive oil in a large skillet over medium heat. Add diced onion and carrot and cook until softened, about 5-7 minutes. Add minced garlic and cook for another minute until fragrant.
4
Add rinsed lentils, walnuts, cumin, smoked paprika, and dried oregano to the skillet. Stir well to combine.
5
Pour in vegetable broth. Bring to a boil, then reduce heat to low, cover, and simmer for 20-25 minutes, or until the lentils are tender and the liquid is absorbed. Season with salt and black pepper to taste. Let the filling cool slightly before assembling the empanadas.
6
**Assemble the Empanadas:** Preheat oven to 375°F (190°C). Place a spoonful of the lentil filling in the center of each empanada disc. Moisten the edges of the dough with water.
7
Fold the dough over to form a half-moon shape. Press the edges firmly to seal. You can crimp the edges with a fork for a decorative touch.
8
Brush the empanadas with vegan milk for a golden-brown finish.
9
Place the empanadas on a baking sheet lined with parchment paper. Bake for 20-25 minutes, or until golden brown.
10
Serve the empanadas warm with the roasted red pepper sauce on the side. Garnish with fresh chopped parsley.

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My Notes

Nutrition Information

Nutrition per serving (250g)

650 kcal / 2720 kJ

Carbs

65g

25% of RDA

Fat

35g

50% of RDA

Protein

25g

50% of RDA

Detailed Breakdown

Fibre

20 g

67% of RDA

Sugar

10 g

11% of RDA

Sodium

700 mg

30% of RDA

Saturated Fat

5 g

25% of RDA

Chef's Tips

For a spicier sauce, add a pinch of red pepper flakes to the roasted red pepper sauce.

You can make the lentil filling ahead of time and store it in the refrigerator for up to 3 days.

If you don't have store-bought empanada dough, you can easily make your own using a vegan pie crust recipe.

Add other vegetables to the filling, such as diced bell peppers or zucchini.

Cooking Equipment

Oven

Stovetop

Food Processor (optional)

Wine Pairings

No wine pairing suggestions available for this recipe.

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Chef's Tips

For a spicier sauce, add a pinch of red pepper flakes to the roasted red pepper sauce.

You can make the lentil filling ahead of time and store it in the refrigerator for up to 3 days.

If you don't have store-bought empanada dough, you can easily make your own using a vegan pie crust recipe.

Add other vegetables to the filling, such as diced bell peppers or zucchini.

Vegan Lentil & Walnut Empanadas with Roasted Red Pepper Sauce

Ingredients

The Method