Vegan Empanadas with Quick Corn DoughBy Chef by StepWant empanadas but don't have all night to let your dough sit? This crusty corn dough is ready for use immediately.
If you prefer wheat over corn flour, try our other empanada recipe, Empanadas with Tender Wheat Pastry. Vegan Empanadas with Tender Wheat PastryBy Chef by StepThe star of this recipe is the flaky, easy-to-crimp dough from Viva Vegan! The flavor and texture of this dough is so good, you'll wonder if you're not at a professional bakery. Like most good pastry, the most important ingredient is time. This dough needs to be left to chill for at least four hours!
For a fast empanada without the wait time, you can try making it with the crusty corn dough from this recipe. I prefer the wheat version, but if you're in a hurry the corn dough is excellent!Cilantro Lime RiceBy Chef by StepCooking your rice in a bit of lime juice lifts the flavor and makes it a perfect side for a Mexican meal.Potato-Chickpea Enchiladas with Green Tomatillo SauceBy Chef by StepThis recipe is based on one From Terry Hope Romano's excellent book, Viva Vegan! This dish is a warm and hearty, but with healthy ingredients it will still leave you feeling comfortably light after dinner. Pine Nut Vegan CremaBy Chef by StepPine nut crema is from Terry Hope Romano's excellent book, Viva Vegan! This aromatic sauce is just the thing to soothe your tongue when paired with a spicy dish. Vegan Mexican Pumpkin ChiliBy Chef by StepVegan Buffalo BurritosBy Chef by StepNoochy Vegan QuesadillasBy Chef by StepEasy Vegan BurritosBy Chef by Step
