Vegan Savory Tracy Rodriguez
Vegan Coxinha Recipe
Today our vegan coxinha recipe is for you who have stopped or are trying to stop eating foods of animal origin.
So to help you with this goal, today I will be teaching you a tasty vegan coxinha recipe.
Where you will fall in love with her.
So don’t worry, after all, as you probably already know, vegan recipes need to have everything.
That’s because in addition to this vegan coxinha recipe, I can suggest you another delicious vegan pastry recipe, which has already been revealed here.
Now for other vegan recipe options, just search our blog, right? 😉
How to make vegan coxinha recipe?
Now that you know you can find almost everything you need with us.
So it’s time to start preparing for our vegan recipe, isn’t it? 🙂
So check out the step by step and enjoy the vegan coxinha recipe.
INGREDIENTS:
- 4 cups of vegan proteins;
- Breadcrumbs;
- 4 cups of almond flour;
- 2 cloves of chopped garlic;
- 4 tablespoons of extra virgin olive oil;
- 8 tablespoons of extra virgin coconut oil;
- 1 cup of water;
- 1 spoon of xylitol, stevia or xylitol;
- ½ diced onion;
- Chopped parsley to taste;
- Salt and mix of ground pepper;
- Mix of ground peppers to taste;
- Sea salt or pink Himalayan salt to taste.
HOW TO PREPARE THE DOUGH:
First, place the water, curry, salt and pepper mix in a large, deep pan.
Then stir well until the curry ends up completely dissolving.
Now add the oil.
Bring to a boil over high heat and let it boil.
Then lower the heat and add the flour.
Stir slowly, until a homogeneous mass is formed, which ends up leaving the bottom of the pan.
Now just transfer the still warm dough to a surface and knead until it ends up being smooth.
Finally cover with plastic film and let it rest for 30 minutes.
HOW TO PREPARE THE FILLING:
In another pan, heat the oil.
Browning the garlic and onion.
Now add the vegan protein and season with salt and pepper mix.
Stirring from time to time, until the protein turns golden, but be careful not to burn it.
Turn off the heat once it’s ready.
Sprinkle the parsley and mix well.
Finally let the mixture cool.
ASSEMBLY OF THE VEGAN COXIN:
First roll out the dough and cut it into circles.
Then place a little of the filling on each circle.
Close them in a thigh shape.
Now add a little water and then the breadcrumbs.
In a deep pan, add enough oil to cover the drumsticks.
Then heat the oil well and fry the drumsticks until they are golden.
Place them in a container with paper towel until degreased.
OBSERVATION: These drumsticks can be baked in a preheated oven at 410° F for about 40 minutes.
Now for the filling you can use mushrooms, sautéed vegetables or seasoned vegan protein.
You can also use about 2 cups of filling for this recipe.
However, if you want the drumstick shell to be even more crunchy.
You can dip your drumsticks in a mixture of flour, water and baking soda, which I taught here.
This is because instead of homemade vegetable broth you can use water (including seasoning the water with curry or oregano, understand?
First of all, know that braised cabbage is a never-tiring recipe that always pleases.
It is a perfect, simple, quick and very nutritious side dish, which finishes in just one minute.
Final considerations
Tell me, did you like the vegan coxinha recipe?
Well, if you liked this wonderful homemade recipe.
So, enjoy and leave your review and tell us what you think of this wonderful healthy vegan drumstick recipe!
This is because your comment is extremely important for our community.
As well as for other blog readers who are looking for more information about preparing vegan recipes.
So, I hope you enjoy this amazing vegan coxinha recipe.
But if you test it, please!
Don’t forget to leave a comment telling us what you think of this incredible vegan recipe, okay?
Now if you want to show me a photo of your thigh, I’d love to see how it turned out!
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Have a good appetite, and see you next time.
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