These Vegan Breakfast Empanadas are easy to make, filled with protein and so delicious!
Make this vegan breakfast empanadas 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 Vegan Bruschetta Pasta recipe is packed with fresh basil, tomatoes, and balsamic vinegar.
It comes together in 15 minutes using simple ingredients. This recipe is ideal for meal prepping. Also, for an easy 30 minute meal on a busy evening. Another great tip is using a non-stick pan. As a result, you get to use less fat for a healthier dish. While adding beefless crumbles to your Vegan Bruschetta Pasta recipe is optional, it makes the meal more comforting. Continue reading “Vegan Bruschetta Pasta”→
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.
A Puerto Rican fiesta without arroz con gandules is not a fiesta. This is a staple dish in our island, especially during the holidays. This is a meatless version of my abuela’s recipe. It requires simple ingredients that are easy to find at your local supermarket.
This recipe is great as a side dish or main dish. It goes well with mofongo and some sautéd veggies. You can use long grain rice but in my household we always use medium grain rice and it works better. For the sofrito you can check my recipe or if you don’t have time to make it, just use the following veggies; onions, green pepper, cilantro, culantro and garlic.
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HERE’S THE RECIPE:
Arroz con Gandules (Puerto Rican – Rice and Pigeon Peas)
2-3 tbsp Sofrito or a mix of (onions, green peppers, sweet red pepper, garlic, cilantro and culantro if available)
2 tsp of Sazon
½ tsp Salt
½ tsp Oregano (grounded)
1-½ White Medium Grain Rice
1 can Pigeon Peas
½ cup Tomato Sauce
1 or 2 tbsp Olives Stuffed with Minced Peppers
1-½ Water (include the water from the Pigeon Peas can)
Instructions:
Heat oil in a medium, heavy saucepan or caldero over medium-high heat. Add sofrito and sauté for about 3 minutes.
Add sazón, salt and oregano. Cook until fragrant, about 30 seconds.
Add rice to saucepan. Cook, stirring frequently, until coated in oil and toasted, about 1 minute. Stir in pigeon peas, tomato sauce, olives and 1½ cups water; using a wooden spoon, stir once and bring rice mixture to a boil.
Cook, uncovered, until water is evaporated, about 10 minutes. Gently stir rice from bottom up.
Lower heat to medium low and cook, covered, until rice is tender, about 15 minutes.
Remove saucepan from heat. Gently fluff rice with fork.
