In a mixing bowl, combine all-purpose flour and salt. Cut in cold vegan butter until the mixture resembles coarse crumbs. Gradually add apple cider vinegar and cold water, mixing until cohesive. Wrap and refrigerate for 30 minutes.

Heat olive oil in a skillet over medium heat. Add diced onion and minced garlic, sautéing until fragrant. Stir in diced carrots, celery, and red bell pepper, cooking until vegetables soften. Add cooked lentils, tomato paste, smoked paprika, ground cumin, and chili flakes, then remove from heat.

After chilling, divide dough into golf ball-sized portions. Roll each into a 5-inch circle on a floured surface, keep extra covered to prevent drying.

Place about 2 tablespoons of filling in center of each dough circle. Fold to create a half-moon, crimp edges with a fork.

Preheat oven to 375°F (190°C) and line a baking sheet with parchment paper. Arrange empanadas on sheet, brush tops with plant milk, and bake for 25-30 minutes.

Combine fresh parsley, minced garlic, olive oil, red wine vinegar, crushed red pepper, salt, and pepper in a bowl. Whisk until blended.