“Vegan Chilean Breakfast Fiesta: Delightful Plant-Based Empanadas and Tasty Quinoa-Avocado Salad”
This recipe combines flaky, savory vegan empanadas with a refreshing quinoa-avocado salad to create a mouthwatering, wholesome Chilean breakfast feast. Enjoy the rich flavors and enticing textures of this plant-based dish, which is perfect for both seasoned chefs and those new to vegan cooking.
Allergens
Gluten (in flour), Soy (optional)
Ingredients
- 1. 2 cups all
- purpose flour (for the empanada dough) 2. 1/2 cup cold vegan butter 3. 1/4 cup ice water 4. 1 cup diced potatoes 5. 1 cup chopped onions 6. 1 cup finely chopped bell peppers 7. 1 cup cooked quinoa 8. 1 ripe avocado, diced 9. 2 cups spinach leaves, roughly chopped 10. 1/4 cup chopped cilantro 11. 1/4 cup lemon juice 12. Salt and pepper to taste
Instructions
- Prepare the empanada dough by combining flour, vegan butter, and ice water in a mixing bowl. Knead until a smooth ball forms, then refrigerate for at least 30 minutes.
- In a pan, sauté potatoes, onions, bell peppers, and seasonings until tender. Remove from heat and allow to cool.
- Combine cooked quinoa with diced avocado, spinach leaves, lemon juice, salt, and pepper in a mixing bowl. Adjust seasoning as desired.
- Preheat oven to 350°F (175°C).
- Assemble empanadas by rolling out dough, adding filling, sealing edges, and baking for approximately 25 minutes or until golden brown.
- Serve the empanadas alongside the quinoa avocado salad for a complete vegan Chilean breakfast feast.
Chef’s Insight
The combination of flavors and textures in this dish showcases the best of Chilean cuisine, while remaining entirely plant-based.
Notes
Don't be afraid to get creative with your empanada filling - feel free to experiment with different vegetables and seasonings to suit your taste preferences.