Savory Vegetarian Empanadas with Mushroom-Lentil Filling
These delicious vegetarian empanadas are inspired by traditional Chilean flavors, featuring a hearty filling made from a savory blend of mushrooms, lentils, black beans, and spices. Adapted from a classic recipe, this version uses a delightful meat substitute made from olives, mushrooms, and lentils, offering a satisfying texture without any meat. Ideal for meal prep, these empanadas can be easily veganized by using a plant-based cheese alternative and sealing the edges with water instead of egg wash. Perfect for parties, as a snack, or a main dish, they are sure to impress with their rich flavor and flaky crust.
N/A
Servings
150
Calories
19
Ingredients
Ingredients
Coconut oil
1 teaspoon (Melted)
Yellow onion
1 medium (Diced medium)
Bell pepper
1 (Chopped)
Mushrooms
1 lb (Coarsely chopped)
Minced garlic
1 tablespoon
Black pepper
1 teaspoon
Allspice
3 teaspoons
Cumin
2 teaspoons
Cayenne pepper
1/4 teaspoon
Flour
1 tablespoon (As needed)
Black beans
2 cups (Cooked and rinsed)
Olives
1 cup (Pitted)
Cooked lentils
2 cups
Red wine vinegar
2 tablespoons
Raisins
1 cup
Cilantro
1 tablespoon (Chopped)
Monterey Jack cheese
1 cup (Shredded)
Refrigerated biscuits
24
Egg wash
1 cup
Instructions
1
Preheat your oven to 375°F (190°C).
2
In a large skillet, heat the coconut oil over medium-low heat. Add the diced onions and bell peppers and sauté for about 2 minutes, or until the onions are softened.
3
Stir in the minced garlic and sauté for an additional minute, then add the coarsely chopped mushrooms along with the black pepper, allspice, cumin, and cayenne. Continue to cook for 2-3 minutes, or until the mushrooms are tender.
4
While the mushroom mixture cooks, pulse the pitted olives and black beans in a food processor until they reach a consistency similar to finely ground meat.
5
Add the olive-bean mixture to the skillet, followed by the cooked lentils and raisins. Mix well, and then sprinkle in a little flour if needed to absorb the moisture from the mushrooms.
6
Finish the filling by stirring in the red wine vinegar, shredded Monterey Jack cheese, and chopped cilantro. Remove from heat and allow the mixture to cool slightly.
7
Roll out the refrigerated biscuits on a lightly floured surface, creating thin rounds. Place about a rounded tablespoon of the filling in the center of each round. Moisten the edges with the egg wash, fold the dough over, and press the edges together with a fork to seal.
8
Brush the tops of the empanadas with the remaining egg wash for a golden finish.
9
Arrange the empanadas on a baking sheet lined with parchment paper and bake in the preheated oven for 15-20 minutes or until they are golden brown. Enjoy warm!
Nutrition Information
6
Fat
20
Carbs
5
Protein
Frequently Asked Questions
Frequently Asked Questions
What are Savory Vegetarian Empanadas with Mushroom-Lentil Filling?
These are Chilean-inspired savory hand pies filled with a hearty blend of mushrooms, lentils, black beans, and traditional spices.
What are the primary protein sources in this recipe?
The main protein sources are cooked lentils and black beans.
How can I make these empanadas vegan?
To veganize this recipe, use a plant-based cheese alternative and seal the dough edges with water instead of an egg wash.
What type of dough is used for the crust?
The recipe uses 24 refrigerated biscuits which are rolled out into thin rounds.
What temperature should I set my oven to?
The oven should be preheated to 375°F (190°C).
How long do the empanadas take to bake?
They bake for approximately 15 to 20 minutes until they reach a golden brown color.
What provides the meat-like texture in the vegetarian filling?
A combination of pulsed pitted olives and black beans creates a consistency similar to finely ground meat.
What spices are used to flavor the filling?
The filling is seasoned with black pepper, allspice, cumin, and a hint of cayenne pepper.
How do I prevent the filling from being too watery?
If needed, you can sprinkle in a little flour to absorb excess moisture from the mushrooms while cooking.
What is the purpose of the egg wash?
The egg wash is used to moisten the edges for sealing and to brush the tops for a golden, shiny finish.
How many ingredients are required for this recipe?
There are 19 specific ingredients listed for these empanadas.
What kind of mushrooms should I use?
The recipe calls for 1 lb of mushrooms, which should be coarsely chopped.
What are the nutritional values per serving?
Each serving contains 150 calories, 6g of fat, 20g of carbohydrates, and 5g of protein.
Why are raisins included in the filling?
Raisins add a traditional Chilean flavor profile, providing a subtle sweetness that balances the savory spices.
How do I seal the empanadas?
Fold the dough over the filling, then press the edges together with a fork to create a secure seal.
What oil is recommended for sautéing the vegetables?
The recipe specifies using one teaspoon of melted coconut oil.
What type of cheese is used in the filling?
The recipe calls for one cup of shredded Monterey Jack cheese.
How should the onions and peppers be prepared?
The yellow onion should be diced medium, and the bell pepper should be chopped.
Can I prepare the filling in a food processor?
Yes, the olives and black beans should be pulsed in a food processor to achieve the correct texture.
Is this recipe spicy?
It has a mild kick from 1/4 teaspoon of cayenne pepper, but it is generally considered savory rather than hot.
What kind of vinegar is used?
The recipe uses two tablespoons of red wine vinegar to add acidity to the filling.
Does the recipe use fresh or dried herbs?
It uses one tablespoon of freshly chopped cilantro.
How many empanadas does this recipe make?
Based on the ingredient list, the recipe makes 24 empanadas using the refrigerated biscuits.
What is the best way to serve these?
They are best enjoyed warm as a snack, party appetizer, or main dish.
Can these be made ahead of time?
Yes, they are ideal for meal prep and can be reheated or even veganized for different dietary needs.
What type of bell pepper is required?
The recipe simply calls for one bell pepper, chopped; you can use any color you prefer.
Are the lentils cooked before adding them to the skillet?
Yes, you should use two cups of previously cooked lentils.
How much garlic is needed?
The recipe requires one tablespoon of minced garlic.
What is the calorie count for one empanada?
There are 150 calories per serving.
What should the consistency of the olive-bean mixture look like?
It should be pulsed until it reaches a consistency similar to finely ground meat.