These Vegan Breakfast Empanadas are easy to make, filled with protein and so delicious!
Make this vegan breakfast empanada to surprise your friends or family. Also, empanadas are wonderful to eat as finger food, breakfast, brunch, or snack. These vegan empanadas are filled with tofu, vegetables, vegan cheeses, and salsa. I can assure you that even non-vegans would love them.
These vegan breakfast empanadas can be made with scrambled eggs for people that are vegetarian. Also, for people that are soy intolerant. These vegan breakfast empanadas can be frozen for a month and refrigerated for a week.
This Hummus de Gandules – Pigeon Peas Hummus recipe is quick and easy to make, super-smooth and creamy with a traditional Puerto Rican flavor!
Hummus is one of my favorite foods. I tried “Hummus de Gandules” (Pigeon Peas hummus) a few years ago and since then I’ve been meaning to create my own. I used my Classic Garlic Hummus recipe but replace the chickpeas with pigeon peas. The results were amazing. This hummus de gandules tastes like the tropics. Of course, I added some of my Puerto Rican seasonings as well.
Even though I listed my ingredients in the recipe, feel free to adjust the seasonings. This recipe is great as an appetizer, spread, and even for your salads. I love making hummus wraps.
Let’s talk about how to make this hummus
Classic hummus calls for chickpeas, but you can experiment with other types of beans. For this recipe, I used pigeon peas.
Tahini Sauce, in my opinion, the best tahini is Trader Joe’s organic brand. Is creamy and easy to stir.
Taste and season. Give the hummus a taste and add in extra ingredients depending on your taste.
Instead of water, save the water of one of the pigeon peas can and use it for the recipe.
Mix and blend all the ingredients until smooth. For a creamier consistency add more tahini sauce and water.
Ways you can use this hummus:
Spread over your toast, sandwiches, and burgers.
As a dressing for your salads.
Mixed with pasta. It can be used as a sauce for hot noodles or cold pasta salads.
Mashed potatoes.
Wraps! Hummus wraps with kale and other veggies are so good!
Of course, you can always use it as a dip for your pita bread or veggies.
If you give this recipe a try, let me know what you think! Leave a comment below. Also, don’t forget to take a picture and share it on my Facebook page or tag it #thehungrydragonfly on Instagram! I love seeing your creations!
Vegan Pepperoni Pizza Empanadas are crispy, flavorful finger food, snack, appetizer, or light meal. They have a crispy puff pastry shell and a delicious vegan pepperoni pizza filling. Plus they can be made gluten-free, baked, oil fry, or in the air fryer.
I used my puff pastry recipe for these vegan empanadas. Find it under my Vegan Quesitos recipe. Storebought empanada disks are a good option but they contain milk. If you follow a vegan diet it’s best if you make your own.
Vegan Quesitos are crispy, flaky, and decadent puff pastry filled with a delicious vegan cream cheese filling.
Vegan Quesitos – Puerto Rican Cream Cheese Puff Pastries is my vegan version of the most delicious and popular pastries in Puerto Rico. You can find them around the island in bakeries, food stands, and restaurants. I grew up eating quesitos from my neighborhood bakery in the town of Bayamon. They had the best pastries in my town. After moving to the states, it was hard for me to find them here, so I learned how to bake them. They were a big hit when I ran my bakery in Kentucky. My vegan quesitos won’t disappoint you!
The regular recipe calls for cream cheese, corn syrup, and an egg wash. My vegan quesitos are; refined sugar-free, easy to make and so delicious. Make your own puff pastry or simplify your life by buying it. Pepperidge Farm is probably your best bet when looking for a vegan puff pastry. Many store-bought puff pastries are made without dairy or egg because it makes them more shelf-stable.
These Puerto Rican Vegan Bacalaitos are crispy, fluffy, fish-free fritters that are great for any occasion.
Bacalaitos are a staple in our Puerto Rican street food culture. You can find them everywhere around the island, especially at food stands, carnivals, and even at your church’s cafeteria. My grandmothers used to make them all the time. I never liked cod-fish, so I used to take it out of my fritter while eating them. These are regularly made using codfish, in Spanish “bacalao”. Here’s my vegan version of these delicious cod-fish fritters.
This is my favorite fritter, even though I don’t make it often. How can you make a vegan version of bacalaitos? Well, the flavors of these fritters come from the marinade. As long as you marinate your protein substitute you will have an amazing crispy and fluffy fritter.
