Vegan Coxinha de Frango
Experience the mouthwatering magic of Vegan Coxinha de Frango, a plant-based twist on Brazil's iconic street food! This recipe replaces traditional chicken with young green jackfruit, creating a flavorful, fibrous filling that perfectly mimics shredded meat. Sautéed with aromatic garlic, onion, and smoked paprika, the jackfruit is enveloped in a silky, handmade dough made from plant-based milk and flour. Each piece is shaped into the signature teardrop form, coated in crispy panko breadcrumbs, and fried to golden perfection. Perfect as an appetizer or party snack, these vegan coxinhas deliver a crispy exterior with a savory, smoky filling that will captivate vegans and omnivores alike. Embrace the flavors of Brazil with this crowd-pleasing, cruelty-free recipe!
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Recipe Information
Ingredients
- 400 g young green jackfruit (canned, in water)
- 2 cups vegetable broth
- 2 tablespoons olive oil
- 1 medium onion, chopped
- 3 garlic cloves, minced
- 1 red bell pepper, chopped
- 2 tablespoons tomato paste
- 1 teaspoon smoked paprika
- 0.5 teaspoon ground black pepper
- 1 teaspoon salt
- 2 tablespoons nutritional yeast
- 2 cups all-purpose flour
- 1 cup unsweetened plant-based milk
- 2 cups panko breadcrumbs
- 750 ml corn oil (for frying)
Instructions
Drain and shred the jackfruit with a fork or your hands, removing any seeds.
In a medium pot, bring vegetable broth to a boil. Add shredded jackfruit and cook for 10 minutes to absorb flavors, then drain and set aside.
Heat olive oil in a large pan over medium heat. Add onion, garlic, and red bell pepper and sauté for about 5 minutes until softened.
Add the cooked jackfruit, tomato paste, smoked paprika, ground black pepper, salt, and nutritional yeast to the pan. Mix well and cook for another 5-7 minutes until everything is well combined and heated through. Set aside to cool.
In a separate pot, add plant-based milk and all-purpose flour, whisk well to combine. Cook over medium heat, stirring continuously until a dough forms and pulls away from the sides of the pot.
Transfer the dough to a clean surface and let it cool slightly. Knead gently until smooth.
Divide the dough into 16 equal pieces. Flatten each piece into a small disc in your hand, placing a tablespoon of jackfruit filling in the center. Wrap the dough around the filling and shape it into a teardrop or drumstick form, pinching the edges to seal.
Roll each shaped coxinha in panko breadcrumbs until fully coated.
Heat the corn oil in a deep saucepan or fryer to 350°F (175°C). Carefully fry the coxinhas in batches until golden brown, about 3-4 minutes each. Remove and drain on paper towels.
Serve warm as a delightful snack or appetizer.
Nutrition Facts
Calories |
8408 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 791.7 g | 1015% | |
| Saturated Fat | 113.0 g | 565% | |
| Polyunsaturated Fat | 4.1 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 4416 mg | 192% | |
| Total Carbohydrate | 344.4 g | 125% | |
| Dietary Fiber | 31.3 g | 112% | |
| Total Sugars | 33.4 g | ||
| Protein | 63.5 g | 127% | |
| Vitamin D | 2.5 mcg | 12% | |
| Calcium | 605 mg | 47% | |
| Iron | 23.4 mg | 130% | |
| Potassium | 3645 mg | 78% | |
*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.
