Chicken-Free Coxinhas
Vegan coxinhas with a creamy filling, shredded 'chicken' and crispy golden dough
STARTERS
Total
1H50min
Prep
50min
Cook
1H
Servings:coxinhas
For the Creamy 'Cheese' Filling:
- 200 grCream Cheese (I used Violife)
- 2 tbspNutritional Yeast
- 2 tbspLemon Juice
- 0.50 tbspVinegar
- 0.50 tspSalt
- 0.25 tspBlack Pepper
- 0.75 tspGarlic Powder
- 30 -60 mlPlant Milk
For the Shredded 'Chicken':
- 400 grCooked Chickpeas
- 120 mlWater
- 4 tbspSoy Sauce
- 2 tspDijon Mustard
- 2 tspSalt
- 80 grWheat Flour
- 120 grWheat Gluten
- 1Onion
- 3 clovesGarlic
- 4Bay Leaves
- Vegetable Stock as needed
- Parsley as needed
- Paprika as needed
- Smoked Paprika as needed
- Cayenne Pepper as needed
For the Filling:
- 250 grShredded Seitan
- 0.50Chopped Onion
- 2Medium Tomatoes, chopped
- 3 clovesGarlic, chopped
- 1Chilli pepper, chopped (optional)
- 180 mlReserved Vegetable Stock (from the 'chicken' preparation)
- 2 tbspVegan Butter
- 2 tbspWheat Flour
- 3 tbspChopped Parsley
- 0.50 tspDried Oregano
- 1 tspPaprika
- Salt as needed
- Black Pepper as needed
For the Shaping Dough:
- 625 mlReserved Vegetable Stock (from the 'chicken' preparation)
- 280 grWheat Flour
- 50 grVegan Butter
- 0.75 tspSalt
For the Assembly and Coating:
- 10 tbspWater
- 3 tbspCornstarch
- 200 grBreadcrumbs
- 1 LOil for frying
Chicken-Free Coxinhas
Vegan coxinhas with a creamy filling, shredded 'chicken' and crispy golden dough
STARTERS
Total
1H50min
Prep
50min
Cook
1H
Servings:coxinhas
INGREDIENTS
For the Creamy 'Cheese' Filling:
- 200 grCream Cheese (I used Violife)
- 2 tbspNutritional Yeast
- 2 tbspLemon Juice
- 0.50 tbspVinegar
- 0.50 tspSalt
- 0.25 tspBlack Pepper
- 0.75 tspGarlic Powder
- 30 -60 mlPlant Milk
For the Shredded 'Chicken':
- 400 grCooked Chickpeas
- 120 mlWater
- 4 tbspSoy Sauce
- 2 tspDijon Mustard
- 2 tspSalt
- 80 grWheat Flour
- 120 grWheat Gluten
- 1Onion
- 3 clovesGarlic
- 4Bay Leaves
- Vegetable Stock as needed
- Parsley as needed
- Paprika as needed
- Smoked Paprika as needed
- Cayenne Pepper as needed
For the Filling:
- 250 grShredded Seitan
- 0.50Chopped Onion
- 2Medium Tomatoes, chopped
- 3 clovesGarlic, chopped
- 1Chilli pepper, chopped (optional)
- 180 mlReserved Vegetable Stock (from the 'chicken' preparation)
- 2 tbspVegan Butter
- 2 tbspWheat Flour
- 3 tbspChopped Parsley
- 0.50 tspDried Oregano
- 1 tspPaprika
- Salt as needed
- Black Pepper as needed
For the Shaping Dough:
- 625 mlReserved Vegetable Stock (from the 'chicken' preparation)
- 280 grWheat Flour
- 50 grVegan Butter
- 0.75 tspSalt
For the Assembly and Coating:
- 10 tbspWater
- 3 tbspCornstarch
- 200 grBreadcrumbs
- 1 LOil for frying
INSTRUCTIONS
For the Creamy 'Cheese' Filling:
- 1Place the cream cheese, nutritional yeast, lemon juice, vinegar, salt, pepper and garlic powder in a food processor or blender.
- 2Blend until smooth and creamy. Scrape down the sides if necessary.
- 3Adjust the consistency with plant milk, adding gradually until the desired texture is achieved.
- 4Transfer to an airtight container and refrigerate until needed (keeps for up to 5 days).
For the Shredded 'Chicken':
- 1Blend the chickpeas with the water until you get a smooth paste.
- 2Add the soy sauce, mustard, salt, flour and gluten. Mix well until a consistent dough forms.
- 3Divide the dough into 3 portions, shape them into 'sausages' and tie a knot in each.
- 4In a pot, add the vegetable stock, onion, garlic, parsley, bay leaves, paprika and pepper. Cook the seitan in this stock over low heat for 40 minutes.
- 5Remove the seitan, let cool and shred coarsely (shred only the amount indicated in the filling section; the rest can be frozen for use in other recipes later). Reserve the stock for the next steps.
For the Filling:
- 1In a pan, melt the butter over medium heat. Add the onion and a pinch of salt. Sauté until softened.
- 2Add the garlic, chilli, paprika and oregano. Cook for 1 minute.
- 3Add the tomatoes and cook until they form a paste.
- 4Add the shredded seitan, season with salt and pepper and mix well. Drizzle with the reserved stock and cook for 10 minutes, until slightly dry.
- 5Sprinkle with flour, mix well and let thicken. Finish with parsley and let cool.
For the Shaping Dough:
- 1In a pan, heat the vegetable stock, butter and salt until boiling.
- 2Reduce the heat and add the flour gradually, stirring well until a smooth dough forms. Cook for 2 minutes until a film forms on the bottom of the pan.
- 3Transfer the dough to a clean surface and let cool until lukewarm. Knead for 1 minute until smooth and soft.
For the Assembly and Coating:
- 1Divide the dough into small balls. Open each ball with your thumb, forming a cavity in the centre.
- 2Place a portion of vegan 'cheese' in the centre and cover with the seitan filling. Close by pulling the edges and shape into a coxinha, pinching the tip.
- 3Dip each coxinha in the water and cornstarch mixture, then coat in breadcrumbs. Repeat for extra crispiness.
- 4Heat the oil and fry the coxinhas until golden. Remove and drain on absorbent paper.
NOTES
- If the 'chicken' preparation does not produce enough vegetable stock, divide it into two parts and add water to make up the required amount for each step.