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.
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.
Empanadas are usually filled with ground beef or other different fillings. These empanadas are my vegan version. You can enjoy them as an appetizer, main dish or main course. They go well with my easy guacamole recipe.
Hello, my beautiful friends! Here’s my Puerto Rican Black Beans Empanadas. You can make your own dough or buy store-bought at your local supermarket in the Hispanic or international frozen aisle. They are easy to make and you can add other ingredients if you want. Empanadas are great for breakfast, brunch, or as a main dish. In Puerto Rico, we called them “empanadillas” or depending on the dough “pastelillos”. They sell them around the island almost everywhere.
I hope you try this recipe and like it as much as much as I do! If you give this recipe a try, let me know what you think! Leave a comment and 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!
Sauté garlic, green peppers and onions for 2 minutes.
Add beefy crumbles and cook for about 4 minutes. Stir in marinara sauce, nutritional yeast and garlic powder. Cook for about 3 minutes.
Lower heat to medium-low, add sweet plantains and fold until well incorporated.
Add black beans, corn, salt & pepper, cayenne pepper if using, cook for another 3 minutes.
Fold ingredients in cheese, turn stove off and set aside.
Preheat oven to 350 degrees.
On a lightly floured work surface, using a rolling pin, roll out discos until ½” larger in diameter. Spoon about 1 tbsp. mixture into middle, fold in half to form a half moon; seal with a fork.
You can also deep fry but I prefer to bake them for about 15 minutes, flip over and bake for another 10 minutes or until they have a light golden color.
Let if cool for about 10 minutes, serve with salsa or guacamole.
For my Easy Guacamole:
Ingredients:
2-3 Avocado Hass
¼ cup red onion, chopped,
Salt & Pepper to taste
½ fresh squeezed lime
Instructions:
Mix all ingredient and stir together until well incorporated.
**Notes: You can find the empanada dough at your local supermarket in the Hispanic or International food aisle. I also use sofrito as a seasoning, you can find the recipe on my blog.
