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Jackfruit Coxinha: Irresistible Vegan Recipe

Name: Jackfruit Coxinha: Irresistible Vegan Recipe
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 4 servings
Cuisine: Brasileira
Ingredients: Dough:; 2 cups of water; 2 cups all-purpose flour; 2 tablespoons oil; 1 teaspoon salt; Filling:; 1 medium green jackfruit cooked and shredded; 1 chopped onion; 2 cloves garlic, minced; 1/2 cup of chopped olives; Salt and pepper to taste; Breading:; 1 cup of breadcrumbs; 1/2 cup of water (to moisten the coxinhas)

Por

Master Receita Solta

Jackfruit Coxinha: Irresistible Vegan Recipe

Prep Time20 min

Cook Time30 min

Servings4 servings

DifficultyEASY

Calories500 kcal

Resumo para quem tem pressa

"The vegan jackfruit coxinha features traditional cooked dough made from wheat flour, filled with cooked and shredded green jackfruit, sautéed with onion, garlic, and olives, and baked in the oven. A classic of Brazilian vegetable cuisine."

Jackfruit Coxinha: Irresistible Vegan Recipe

O Que Você Precisa Saber

- The green jackfruit cooked in a pressure cooker has a filamentous texture identical to shredded chicken without residual sweet flavor. - The vigorous cooking of wheat flour in boiling water with oil forms an elastic, soft, and easy-to-shape dough. - Breading with water and breadcrumbs forms a golden, crispy crust after 30 minutes in the oven.

Ingredients

Main Course

Dough:
2 cups of water
2 cups all-purpose flour
2 tablespoons oil
1 teaspoon salt
Filling:
1 medium green jackfruit cooked and shredded
1 chopped onion
2 cloves garlic, minced
1/2 cup of chopped olives
Salt and pepper to taste
Breading:
1 cup of breadcrumbs
1/2 cup of water (to moisten the coxinhas)

Instructions

Main Course

In a pot, mix the water, oil and salt. Bring to a boil.

Add the wheat flour little by little, stirring constantly until a homogeneous dough is formed.

Remove the dough from the heat and let it cool a little.

For the filling, sauté onion and garlic until golden.

Add the shredded jackfruit and the olives. Season with salt and pepper to taste. Stir well and set aside.

Shape the dough into small portions, open in the palm of your hand, and place a spoonful of the filling in the center.

Fold the dough, sealing the edges well, and shape the coxinha.

Moisten the coxinhas in water and bread with breadcrumbs.

Preheat the oven to 180°C and place the coxinhas on a greased baking sheet.

Bake for approximately 30 minutes or until golden.

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Chef Tips

- Grease your hands and the knife with vegetable oil when cutting raw green jackfruit to prevent the sap from sticking to the skin. - Shred the jackfruit pulp, discarding the hard seeds and the fibrous central core for an even filling. - Knead the dough while still warm on a floured surface for 2 minutes to make it smooth before shaping.

Variations

- Add 1 tablespoon of tomato paste and chopped fresh parsley to the sautéed shredded jackfruit. - Incorporate 1 teaspoon of smoked paprika into the filling to give a reddish color and rustic aroma. - Fry the coxinha in hot vegetable oil by immersion instead of baking to get the traditional fried shell.

Substitutions

- The wheat flour of the dough can have 1/3 replaced by cassava puree to increase the interior softness. - The breadcrumbs for breading can be replaced by panko flour or crushed corn flakes. - Jackfruit can be replaced with shredded heart of palm or shredded shimeji mushrooms.

How to Store

Guarde as coxinhas assadas em vasilha fechada sob refrigeração por até 3 dias. Para reaquecer mantendo a crocância externa, coloque no forno preaquecido a 180°C por 10 minutos ou na airfryer a 160°C por 5 minutos.

Can You Freeze It?

Freeze the already breaded and raw coxinhas open on a baking sheet for 3 hours and store in bags for up to 90 days. Bake directly from the freezer in a preheated oven at 180°C for about 35 to 40 minutes until golden brown.

What to Serve With

Pairs with homemade chili sauce, cashew vegan mayonnaise, or traditional yellow mustard. It goes excellent alongside cold pilsner beer, guarana soda, or sugarcane juice with lemon.