🥟 Vegan Coxinha with Catupiry 🥦✨

Coxinha is an icon of Brazilian snacks. And we love it, right? But here the idea is different: to maintain tradition without sacrificing health and ethics.

That vegan coxinha with catupiry It will surprise you! It is made with potato and carrot dough, gluten-free (alternative version coming soon), and filled with a creamy vegan catupiry made with nuts. An explosion of flavor without using milk, eggs or any ingredients of animal origin. 😍

Perfect for kids' lunchboxes, parties, or even that moment of pure self-care with a special snack. And the best part: you can freeze it and always have it ready!

🧾 Recipe Information

🧑‍🍳 Vegan Coxinha with Catupiry Ingredients

For the Dough

• 🥔 2 medium potatoes, cooked and mashed
• 🥕 1 medium carrot, cooked and mashed
• 1/2 cup of plant-based milk (oat, soy, almond…)
• 3 tablespoons olive oil
• Salt and black pepper to taste
• 2 cups of wheat flour
• 1/2 cup sour cassava starch

For the Vegan Catupiry

• 1 cup raw, unsalted cashews
• 1/2 cup water
• 2 tablespoons olive oil
• 1 clove of garlic
• Salt, black pepper and nutmeg to taste
• 🌿 Chopped parsley (optional)

For Breading and Frying

• Breadcrumbs
• Frying oil

🍽️ Nutritional Table (per unit approx.)

👩‍🍳 How to Make Vegan Coxinha with Catupiry

⬇️ 1. Filling – Vegan Catupiry

1. Soak the chestnuts in hot water for 30 minutes.
2. Drain and blend in a blender with water, garlic, olive oil, salt, pepper and nutmeg until it becomes a smooth cream.
3. Mix in the chopped parsley (if desired).
4. Refrigerate for at least 30 minutes to firm up.

🥣 2. Dough

1. Mix potatoes, carrots, plant-based milk, olive oil, salt and pepper.
2. Gradually add the flour and tapioca starch, stirring until the dough forms and no longer sticks to your hands.
3. Cover and let rest for 30 minutes.

🧤 3. Modeling

1. Take portions of the dough, open them in your hand and fill them with vegan catupiry.
2. Close into a drumstick shape, pressing the edges together well.

🔥 4. Breading and Frying

1. Coat in breadcrumbs.
2. Fry in hot oil until golden (or bake in the air fryer for 20 min at 200 °C, turning halfway through).
3. Drain on paper towels and serve!

🔁 Alternative Versions

• 🌾 Gluten free: use rice flour + potato starch instead of wheat flour and tapioca flour.
• 🥥 Catupiry with coconut: replace part of the water with coconut milk and add 1 tablespoon of sweet cassava starch to give elasticity.
• 🌱 Extra protein filling: add protein textured soy seasoned with catupiry.

❌ Common Mistakes

🧊 Storage

• ❄️ Refrigerator: up to 3 days, in a tightly closed jar.
• 🧊 Freezer: up to 3 months.
• 🍽️ Tip: freeze individually in a mold for 1 hour, then store in an airtight bag.

📜 Recipe History

The traditional coxinha originated in Brazil in the 19th century as an improvised snack for nobles. The vegan version is a reflection of our times: more conscious, more ethical and more inclusive.

This recipe was created in the kitchen of Angie Torres, who wanted to keep the flavor of her childhood, but adapt it to her philosophy of health and sustainability. Today, it is a hit in her office and on social media!

💬

If you loved this recipe, share it with someone who loves savory food but wants to keep a clear conscience 🥰
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