Vegan Coxinha
Discover the magic of Brazil's favorite street food with a plant-based twist in this Vegan Coxinha recipe! Perfectly crispy on the outside and irresistibly savory on the inside, these golden teardrop-shaped bites are filled with a flavorful jackfruit mixture seasoned with garlic, onion, cumin, and paprika, then enriched with vegan cream cheese for a creamy finish. The tender, handmade dough—made with a blend of flour, vegetable broth, and nutritional yeast—encases the filling, before the coxinhas are breaded and fried to perfection. Ideal for parties, snack cravings, or a unique appetizer, these vegan coxinhas bring authentic flair to every bite while being completely dairy-free and plant-based. Whether you're vegan or simply looking for a creative spin on a Brazilian classic, this recipe is a must-try!
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Recipe Information
Ingredients
- 400 grams jackfruit in brine
- 2 tablespoons olive oil
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 1 teaspoon paprika
- 1 teaspoon ground cumin
- 2 tablespoons soy sauce
- 2 units spring onions, chopped
- 50 grams vegan cream cheese
- 2 cups all-purpose flour
- 2 cups vegetable broth
- 1 cup plant-based milk
- 2 tablespoons nutritional yeast
- 1 teaspoon salt
- 1 cup bread crumbs
- oil for frying
Instructions
Drain and rinse the jackfruit, then shred it using your fingers or a fork to create a chicken-like texture.
In a large skillet, heat the olive oil over medium heat. Add the chopped onion and cook until translucent, about 5 minutes.
Add the minced garlic and cook for another minute until fragrant.
Mix in the shredded jackfruit, paprika, ground cumin, and soy sauce. Cook for 10 minutes, stirring occasionally, until the jackfruit is well flavored and slightly browned.
Remove from heat and stir in the chopped spring onions and vegan cream cheese until well combined. Set aside to cool.
In a separate saucepan, combine the all-purpose flour, vegetable broth, plant-based milk, nutritional yeast, and salt.
Cook over medium heat, stirring constantly, until the mixture forms a consistent dough that pulls away from the sides of the pan, about 10 minutes.
Transfer the dough to a lightly floured surface and allow it to cool slightly.
Once the dough is cool enough to handle, divide it into 10 equal portions.
Flatten each dough portion in your hand, add a tablespoon of the jackfruit filling to the center, and mold the dough around the filling to form a teardrop shape. Ensure the filling is fully encased.
Roll the formed coxinhas in bread crumbs until each is fully coated.
In a large pan, heat enough oil to deep-fry the coxinhas. Once the oil is hot, fry the coxinhas in batches until golden brown, about 4-5 minutes per batch.
Remove the coxinhas with a slotted spoon and let them drain on paper towels.
Serve warm. Enjoy your delicious vegan coxinhas!
Nutrition Facts
Calories |
2252 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 72.4 g | 93% | |
| Saturated Fat | 21.5 g | 108% | |
| Polyunsaturated Fat | 4.1 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 7272 mg | 316% | |
| Total Carbohydrate | 336.6 g | 122% | |
| Dietary Fiber | 28.8 g | 103% | |
| Total Sugars | 25.7 g | ||
| Protein | 66.3 g | 133% | |
| Vitamin D | 2.5 mcg | 12% | |
| Calcium | 944 mg | 73% | |
| Iron | 25.2 mg | 140% | |
| Potassium | 3245 mg | 69% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
