30 Vegan Brazilian Recipes | Cooking With Jade

30 Vegan Brazilian Recipes

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30 Vegan Brazilian Recipes
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Now that you’ve read about all these delicious Brazilian dishes, it’s time to start cooking. Luckily, I discovered some incredible vegan recipes during my time in Brazil–recipes that some of my new Brazilian friends were gracious enough to share with me. To me, these 30 recipes represent the breadth and depth of Brazilian cuisine. Bon Apetit!

 

1. Feijoada Vegana (Vegan Brazilian Black Bean Stew)

Cooking Time: 45 minutes Preparation Time: 20 minutes Servings: 4

 

NUTRITIONAL FACTS

Calories: 455/ Total Fat: 12g / Saturated Fat: 2g / Cholesterol: 0mg/ Sodium: 839mg / Total Carbohydrates: 69g / Dietary Fiber: 14g / Sugar: 9g / Protein: 21g

KITCHEN TOOLS

 

 

INGREDIENTS

 

    • 1 cup of black-eyed peas, soaked in water overnight
    • 1 small onion, finely chopped
    • 2 cloves of garlic, minced
    • 2 tbsp of all-purpose flour
    • 1 tbsp of ground flaxseed
    • 1 tbsp of water
    • 1 tsp of baking powder
    • 1 tsp of salt
    • 1 tsp of paprika
    • 1/2 tsp of cumin
    • 1/2 tsp of coriander
    • 1/4 tsp of cayenne pepper
    • 1/4 tsp of black pepper
    • Oil for frying (vegetable, canola, or peanut oil)
    • Optional toppings: chopped tomatoes, sliced green onions, hot sauce

 

DIRECTIONS

 

    1. Drain and rinse the black-eyed peas. Place them in a food processor and pulse until they form a coarse paste. Transfer the paste to a large mixing bowl.
    2. Add the onion, garlic, flour, flaxseed, water, baking powder, salt, paprika, cumin, coriander, cayenne pepper, and black pepper to the bowl with the black-eyed pea paste. Mix everything together well.
    3. Heat about 2 inches of oil in a deep, heavy-bottomed pot over medium-high heat.
    4. Using a spoon or a cookie scoop, form the mixture into small balls, about 1 to 1.5 inches in diameter.
    5. Gently place the balls in the hot oil and fry until golden brown, turning occasionally to ensure even cooking. This should take about 5 to 7 minutes.
    6. Remove the Acarajé from the oil and drain on paper towels.
    7. Serve hot with your choice of toppings.

 

2. Acaraje Vegano (Vegan Brazilian Bean Fritters)

Cooking Time: 30 minutes Preparation Time: 20 minutes Servings: About 15 small Acaraje

 

NUTRITIONAL FACTS

Calories: 88 / Total Fat: 2g / Saturated Fat: 0g / Cholesterol: 0mg/ Sodium: 211mg / Total Carbohydrates: 14g / Dietary Fiber: 3g / Sugar: 1g / Protein: 4g

KITCHEN TOOLS

 

    • Food processor
    •  Large mixing bowl
    • Heavy-bottomed pot
    • Spoon or a cookie scoop
    • Paper towels

 

INGREDIENTS

 

    • 1 cup of black-eyed peas, soaked in water overnight
    • 1 small onion, finely chopped
    • 2 cloves of garlic, minced
    • 2 tbsp of all-purpose flour
    • 1 tbsp of ground flaxseed
    • 1 tbsp of water
    • 1 tsp of baking powder
    • 1 tsp of salt
    • 1 tsp of paprika
    • 1/2 tsp of cumin
    • 1/2 tsp of coriander
    • 1/4 tsp of cayenne pepper
    • 1/4 tsp of black pepper
    • Oil for frying (vegetable, canola, or peanut oil)
    • Optional toppings: chopped tomatoes, sliced green onions, hot sauce

 

DIRECTIONS

 

    1. Drain and rinse the black-eyed peas. Place them in a food processor and pulse until they form a coarse paste. Transfer the paste to a large mixing bowl.
    2. Add the onion, garlic, flour, flaxseed, water, baking powder, salt, paprika, cumin, coriander, cayenne pepper, and black pepper to the bowl with the black-eyed pea paste. Mix everything together well.
    3. Heat about 2 inches of oil in a deep, heavy-bottomed pot over medium-high heat.
    4. Using a spoon or a cookie scoop, form the mixture into small balls, about 1 to 1.5 inches in diameter.
    5. Gently place the balls in the hot oil and fry until golden brown, turning occasionally to ensure even cooking. This should take about 5 to 7 minutes.
    6. Remove the Acarajé from the oil and drain on paper towels.
    7. Serve hot with your choice of toppings.

 

3. Coxinha Vegana (Vegan Brazilian Chicken Croquettes)

Cooking Time: 20 minutes Preparation Time: 30 minutes Servings: Makes about 20 coxinhas

 

NUTRITIONAL FACTS

Calories: 130 / Total Fat: 3g / Saturated Fat: 1g / Cholesterol: 0mg/ Sodium: 265mg / Total Carbohydrates: 22g / Dietary Fiber: 2g / Sugar: 1g / Protein: 4g

KITCHEN TOOLS

 

    • Medium-sized pot
    • Wooden spoon
    • Pan
    • Shallow dish
    • Heavy-bottomed pot
    • Paper towels

 

INGREDIENTS

Ingredients:

For the dough:

 

    • 2 cups of all-purpose flour
    • 2 cups of vegetable broth
    • 2 tbsp of vegan butter or margarine
    • 1 tsp of salt
    •  

 

For the filling:

 

    • 1 cup of cooked and shredded jackfruit or 1 cup of textured vegetable protein (TVP)
    • 1 small onion, finely chopped
    • 2 cloves of garlic, minced
    • 1 tbsp of olive oil
    • 1/2 tsp of cumin
    • 1/2 tsp of smoked paprika
    • Salt and black pepper to taste
    • Oil for frying (vegetable, canola, or peanut oil)

 

For coating:

 

    • 1 cup of all-purpose flour
    • 1 cup of water
    • 1 cup of breadcrumbs

 

DIRECTIONS

 

    1. In a medium-sized pot, bring the vegetable broth, vegan butter or margarine, and salt to a boil. Reduce the heat to low and add the flour, stirring constantly with a wooden spoon until the mixture forms a smooth dough. Remove from heat and let it cool for a few minutes.
    2. In a separate pan, heat the olive oil over medium heat. Add the onion and garlic and sauté for 2-3 minutes, or until the onion is translucent.
    3. Add the jackfruit or TVP, cumin, smoked paprika, salt, and black pepper to the pan with the onions and garlic. Cook for another 5-7 minutes, stirring occasionally.
    4. Take a golf ball-sized piece of the dough and roll it in your hands to form a ball. Flatten the ball in the palm of your hand and add a spoonful of the jackfruit or TVP filling in the center. Fold the dough around the filling, shaping it into a teardrop or chicken drumstick shape.
    5. In a shallow dish, mix the flour and water to form a thin batter. In another shallow dish, place the breadcrumbs.
    6. Dip each coxinha in the batter, making sure it’s completely coated, then roll it in the breadcrumbs until it’s fully coated.
    7. Heat the oil in a deep, heavy-bottomed pot over medium-high heat. When the oil is hot, carefully place the coxinhas in the oil and fry until golden brown, about 4-5 minutes.
    8. Remove the coxinhas from the oil with a slotted spoon and drain on paper towels.
    9. Serve hot with your favorite dipping sauce.

 

4. Pão de Queijo Vegano (Vegan Brazilian Cheese Bread)

Cooking Time: 25 minutes Preparation Time: 15 minutes Servings: About 20-25 cheese balls

 

NUTRITIONAL FACTS

Calories: 70 / Total Fat: 4g / Saturated Fat: 0g / Cholesterol: 0mg / Sodium:145mg / Total Carbohydrates: 8g / Dietary Fiber: 0g / Sugar: 0g / Protein: 1g

KITCHEN TOOLS

 

    • Oven
    • Mixing bowl
    • Baking sheet
    • Parchment paper

 

INGREDIENTS

 

    • 1 1/2 cups of tapioca flour
    • 1/2 cup of unsweetened almond milk
    • 1/4 cup of vegetable oil
    • 1 tsp of salt
    • 1/2 cup of vegan cheddar-style cheese shreds or nutritional yeast
    • 2 cloves of garlic, minced
    • 1 tbsp of fresh rosemary, finely chopped (optional)
    • Oil for greasing (vegetable, canola, or coconut oil)

 

DIRECTIONS

 

    1. Preheat the oven to 350°F (180°C).
    2. In a mixing bowl, combine the tapioca flour, almond milk, vegetable oil, and salt. Mix well until the dough is smooth.
    3. Add the vegan cheddar-style cheese shreds or nutritional yeast, garlic, and rosemary (if using). Mix well until the ingredients are evenly distributed.
    4. Grease your hands with oil and roll the dough into small balls, about the size of a golf ball.
    5. Place the balls on a baking sheet lined with parchment paper, leaving some space between each ball.
    6. Bake in the preheated oven for 20-25 minutes, or until the cheese balls are lightly golden and slightly cracked on the surface.
    7. Remove from the oven and let the cheese balls cool for a few minutes before serving.

 

5. Brigadeiro Vegano (Vegan Brazilian Chocolate Truffles)

Cooking Time: 15 minutes Preparation Time: 5 minutes Chill Time: 1-2 hours Servings: Makes about 12 truffles

 

NUTRITIONAL FACTS

Calories: 160 / Total Fat: 8g / Saturated Fat: 5g / Cholesterol: 0mg/ Sodium: 20mg / Total Carbohydrates: 23g / Dietary Fiber: 2g / Sugar: 21g / Protein: 2g

KITCHEN TOOLS

 

    • Medium-sized non-stick pan
    • Plate
    • Parchment paper

 

INGREDIENTS

 

    • 1 can (14 oz) of sweetened condensed coconut milk
    • 1/4 cup of unsweetened cocoa powder
    • 2 tbsp of vegan butter or coconut oil
    • 1/4 cup of vegan chocolate chips or chopped dark chocolate
    • Chocolate sprinkles, shredded coconut, or crushed nuts for coating (optional)

 

DIRECTIONS

 

    1. In a medium-sized non-stick pan, combine the sweetened condensed coconut milk, cocoa powder, and vegan butter or coconut oil. Mix well until the ingredients are evenly combined.
    2. Heat the mixture over medium heat, stirring constantly, until it thickens and starts to pull away from the sides of the pan. This should take about 10-15 minutes.
    3. Add the vegan chocolate chips or chopped dark chocolate to the pan and stir until the chocolate is completely melted and the mixture is smooth.
    4. Remove the pan from the heat and let the mixture cool to room temperature.
    5. Once the mixture has cooled, use your hands to roll it into small balls, about the size of a cherry.
    6. Roll the balls in chocolate sprinkles, shredded coconut, or crushed nuts, if desired.
    7. Place the brigadeiros on a plate lined with parchment paper and refrigerate for 1-2 hours, or until firm.
    8. Serve the brigadeiros chilled.

 

6. Moqueca Vegana (Vegan Brazilian Seafood Stew)

Cooking Time: 35-40 minutes Preparation Time: 20 minutes Servings: 4-6

 

NUTRITIONAL FACTS

Calories: 240 / Total Fat: 19g / Saturated Fat: 12g / Cholesterol: 0mg/ Sodium: 370mg / Total Carbohydrates: 16g / Dietary Fiber: 4g / Sugar: 7g / Protein: 4g

KITCHEN TOOL

 

    • Large pot or dutch oven

 

INGREDIENTS

 

    • 1 onion, chopped
    • 3 cloves of garlic, minced
    • 1 red bell pepper, sliced
    • 1 yellow bell pepper, sliced
    • 1 green bell pepper, sliced
    • 2 small zucchinis, sliced
    • 2 medium-sized tomatoes, diced
    • 1 can (14 oz) of coconut milk
    • 1/2 cup of vegetable broth or water
    • 2 tbsp of tomato paste
    • 2 tbsp of olive oil
    • 1 tbsp of paprika
    • 1/2 tsp of cumin
    • 1/4 tsp of cayenne pepper
    • Salt and pepper to taste
    • Chopped fresh cilantro for garnish
    • Cooked rice or crusty bread for serving

 

DIRECTIONS

 

    1. Heat the olive oil in a large pot or dutch oven over medium heat. Add the onions and garlic and sauté until softened and fragrant.
    2. Add the bell peppers and zucchinis to the pot and sauté for a few more minutes until they start to soften.
    3. Add the diced tomatoes, paprika, cumin, cayenne pepper, salt, and pepper to the pot and stir well to combine.
    4. Pour in the coconut milk and vegetable broth or water, then add the tomato paste and stir well to combine.
    5. Bring the mixture to a simmer, then reduce the heat to low and let it simmer for 20-25 minutes, or until the vegetables are cooked and the flavors are well combined.
    6. Remove from heat and let the moqueca rest for a few minutes before serving.
    7. Garnish with chopped fresh cilantro and serve with cooked rice or crusty bread.

 

7. Vatapá Vegano (Vegan Brazilian Seafood Curry)

Cooking Time: 20 minutes Preparation Time: 15 minutes Servings: 4

 

NUTRITIONAL FACTS

Calories: 449 / Total Fat: 36g / Saturated Fat: 17g / Cholesterol: 0mg/ Sodium: 392mg / Total Carbohydrates: 24g / Dietary Fiber: 4g / Sugar: 1g / Protein: 10g

KITCHEN TOOLS

 

    • Blender or food processor
    •  Large pot

 

INGREDIENTS

 

    • 1 cup of cashews, soaked in water overnight
    • 1 onion, chopped
    • 2 garlic cloves, minced
    • 1 red bell pepper, chopped
    • 1 tablespoon of tomato paste
    • 2 tablespoons of dendê oil (palm oil)
    • 1 can of coconut milk
    • 1/2 cup of vegetable broth
    • 1/2 cup of bread crumbs
    • 1/2 cup of finely chopped cilantro
    • 1/2 teaspoon of salt
    • 1/2 teaspoon of black pepper
    • 1/2 teaspoon of paprika

 

DIRECTIONS

 

    1. Drain the soaked cashews and add them to a blender or food processor. Blend until you have a smooth paste.
    2. In a Large pot, heat the dendê oil over medium heat. Add the chopped onion, minced garlic, and chopped red bell pepper. Sauté until the vegetables are tender.
    3. Add the tomato paste and sauté for an additional minute.
    4. Pour the coconut milk and vegetable broth into the pot and stir to combine. Add the cashew paste, bread crumbs, cilantro, salt, black pepper, and paprika. Stir until everything is well combined.
    5. Cook the mixture over medium heat for 10-15 minutes, or until it thickens to a creamy consistency.
    6. Serve hot with white rice or another grain of your choice.

 

8. Bobó de Camarão Vegano (Vegan Brazilian Shrimp Stew)

Cooking Time: 20 minutes Preparation Time: 15 minutes Servings: 4

 

NUTRITIONAL FACTS

Calories: 398 / Total Fat: 31g / Saturated Fat: 14g / Cholesterol: 0mg/ Sodium: 375mg / Total Carbohydrates: 24g / Dietary Fiber: 5g / Sugar: 5g / Protein: 8g

KITCHEN TOOL

 

    • Large pot

 

INGREDIENTS

 

    • 1 pound of heart of palm, drained and chopped
    • 1 onion, chopped
    • 2 garlic cloves, minced
    • 1 red bell pepper, chopped
    • 1 tablespoon of tomato paste
    • 2 tablespoons of dendê oil (palm oil)
    • 1 can of coconut milk
    • 1/2 cup of vegetable broth
    • 1/2 cup of bread crumbs
    • 1/2 cup of finely chopped cilantro
    • 1/2 teaspoon of salt
    • 1/2 teaspoon of black pepper
    • 1/2 teaspoon of paprika

 

DIRECTIONS

 

    1. In a large pot, heat the dendê oil over medium heat. Add the chopped onion, minced garlic, and chopped red bell pepper. Sauté until the vegetables are tender.
    2. Add the tomato paste and sauté for an additional minute.
    3. Pour the coconut milk and vegetable broth into the pot and stir to combine. Add the chopped heart of palm, bread crumbs, cilantro, salt, black pepper, and paprika. Stir until everything is well combined.
    4. Cook the mixture over medium heat for 10-15 minutes, or until it thickens to a creamy consistency.
    5. Serve hot with white rice or another grain of your choice.

 

9. Beijinho Vegano (Vegan Brazilian Coconut Truffles)

Cooking Time: 20-25 minutes Preparation Time: 10 minutes Servings: About 20 truffles

 

NUTRITIONAL FACTS

Calories: 88 / Total Fat: 6g / Saturated Fat: 4g / Cholesterol: 0mg/ Sodium: 17mg / Total Carbohydrates: 9g / Dietary Fiber: 1g / Sugar: 8g / Protein: 1g

KITCHEN TOOLS

 

    • Medium-sized pot
    • Plate or tray

 

INGREDIENTS

 

    • 1 can of coconut milk
    • 1/2 cup of sugar
    • 1/4 cup of vegan margarine
    • 1 cup of unsweetened shredded coconut
    • 1 teaspoon of vanilla extract
    • 20 whole cloves (optional)

 

DIRECTIONS

 

    1. In a medium-sized pot, combine the coconut milk, sugar, and vegan margarine. Cook over medium heat, stirring constantly, until the mixture starts to boil.
    2. Reduce the heat to low and add the shredded coconut and vanilla extract. Stir until everything is well combined.
    3. Continue to cook the mixture, stirring frequently, for about 20 minutes or until it becomes thick and starts to pull away from the sides of the pot.
    4. Remove the pot from the heat and let the mixture cool to room temperature.
    5. Once cooled, grease your hands with a little bit of vegan margarine and shape the mixture into small balls (about 1 inch in diameter).
    6. If desired, insert a whole clove into the center of each beijinho.
    7. Place the beijinhos on a plate or tray and refrigerate for at least 30 minutes before serving.

 

10. Churrasco Vegano (Vegan Brazilian Barbecue)

Cooking Time: 20-25 minutes Preparation Time: 10 minutes Servings: 4

 

NUTRITIONAL FACTS

Calories: 314 / Protein: 28g / Fat: 17g / Carbohydrates: 10g / Fiber: 1g / Sugar: 2g / Sodium: 501mg

KITCHEN TOOLS

 

    • Grill or grill pan
    • Large bowl
    • Skewers

 

INGREDIENTS

 

    • 1 lb. seitan or portobello mushrooms, sliced
    • 1/4 cup olive oil
    • 2 cloves garlic, minced
    • 1/4 cup chopped fresh parsley
    • 2 tbsp. apple cider vinegar
    • 1 tbsp. soy sauce
    • 1 tbsp. smoked paprika
    • 1 tsp. ground cumin
    • 1/2 tsp. sea salt
    • 1/4 tsp. black pepper
    • Skewers for grilling

 

DIRECTIONS

 

    1. Preheat grill or grill pan over medium-high heat.
    2. In a large bowl, combine olive oil, garlic, parsley, apple cider vinegar, soy sauce, smoked paprika, cumin, salt, and black pepper. Add sliced seitan or portobello mushrooms and toss to coat.
    3. Thread the marinated seitan or mushrooms onto skewers.
    4. Place skewers on the preheated grill or grill pan and cook for 10-12 minutes on each side, or until the seitan or mushrooms are lightly charred and cooked through.
    5. Serve immediately, garnished with additional fresh parsley if desired.

 

11. Quibe de Abóbora (Pumpkin Kibbeh)

Cooking Time: 30-35 minutes Preparation Time: 30 minutes Servings: 4

 

NUTRITIONAL FACTS

Calories: 301 / Protein: 10g / Fat: 9g / Carbohydrates: 50g / Fiber: 12g / Sugar: 5g / Sodium: 312mg

KITCHEN TOOLS

 

    • Oven
    • 8-inch square baking dish
    • Parchment paper
    • Large bowl
    • Medium skillet
    • Knife

 

INGREDIENTS

 

    • 1 cup fine bulgur wheat
    • 2 cups hot water
    • 1 small onion, finely chopped
    • 2 cloves garlic, minced
    • 2 cups pumpkin puree
    • 1/4 cup flour
    • 1/4 cup nutritional yeast
    • 1/4 cup chopped fresh parsley
    • 2 tbsp. olive oil
    • 1 tsp. ground cumin
    • 1/2 tsp. ground cinnamon
    • 1/2 tsp. sea salt
    • 1/4 tsp. black pepper
    • 1/4 cup toasted pine nuts (optional)

 

DIRECTIONS

 

    1. Preheat oven to 375°F (190°C). Line an 8-inch square baking dish with parchment paper.
    2. In a large bowl, combine bulgur wheat and hot water. Cover and let sit for 30 minutes, or until the water is absorbed and the bulgur is soft.
    3. In a medium skillet, heat olive oil over medium heat. Add chopped onion and garlic and cook until softened, about 5 minutes.
    4. Add the pumpkin puree, flour, nutritional yeast, parsley, cumin, cinnamon, salt, and pepper to the bulgur mixture. Stir until well combined.
    5. Spread half of the pumpkin mixture in the bottom of the prepared baking dish.
    6. Top with the onion and garlic mixture, then spread the remaining pumpkin mixture on top.
    7. Use a knife to score the top of the quibe into diamond shapes.
    8. Optional: sprinkle with toasted pine nuts.
    9. Bake for 30-35 minutes, or until the top is golden brown and crispy.
    10. Serve hot with a side of salad.

 

12. Farofa

Cooking Time: 15-20 minutes Preparation Time: 10 minutes Servings: 4

 

NUTRITIONAL FACTS

Calories: 357 / Protein: 2g / Fat: 26g / Carbohydrates: 30g / Fiber: 2g / Sugar: 1g / Sodium: 390mg

KITCHEN TOOLS

 

    •  Large skillet

 

INGREDIENTS

 

    • 1/2 cup vegan butter or margarine
    • 1 small onion, finely chopped
    • 2 cloves garlic, minced
    • 2 cups cassava flour
    • 1/4 cup chopped fresh parsley
    • 1/4 cup chopped scallions (green onions)
    • 1/2 tsp. sea salt
    • 1/4 tsp. black pepper

 

DIRECTIONS

 

    1. In a large skillet, melt vegan butter or margarine over medium heat.
    2. Add chopped onion and garlic and cook until softened, about 5 minutes.
    3. Add cassava flour and stir to combine. Cook for 10-15 minutes, or until the flour is lightly browned and fragrant.
    4. Remove from heat and stir in chopped parsley, scallions, sea salt, and black pepper.
    5. Serve hot or at room temperature as a side dish.

 

13. Salpicão

Prep time: 15 min | Servings: 4

 

NUTRITIONAL FACTS

Calories: 335 / Protein: 22g / Fat: 19g / Carbohydrates: 22g / Fiber: 4g / Sugar: 7g / Sodium: 800mg

KITCHEN TOOL

 

    • Large bowl

 

INGREDIENTS

 

    • 2 cups cooked and shredded vegan chicken (e.g. seitan or soy curls)
    • 1/2 cup vegan mayonnaise
    • 1/4 cup chopped pickles
    • 1/4 cup chopped fresh parsley
    • 1/4 cup chopped scallions (green onions)
    • 1/2 cup chopped carrots
    • 1/2 cup chopped green bell pepper
    • 1/2 cup chopped red bell pepper
    • 1/2 cup sweet corn
    • 1/2 tsp. sea salt
    • 1/4 tsp. black pepper

 

DIRECTIONS

 

    1. In a large bowl, combine cooked and shredded vegan chicken, vegan mayonnaise, pickles, parsley, scallions, carrots, green bell pepper, red bell pepper, sweet corn, sea salt, and black pepper. Stir until well combined.
    2. Chill the mixture in the refrigerator for at least 30 minutes before serving.
    3. Serve chilled and garnish with additional fresh parsley if desired.

 

14. Cuscuz Paulista

Cooking Time: 30-40 minutes Preparation Time: 20 minutes Servings: 4-6

 

NUTRITIONAL FACTS

Calories: 521 / Protein: 9g / Fat: 29g / Carbohydrates: 58g / Fiber: 10g / Sugar: 6g / Sodium: 640mg

KITCHEN TOOLS

 

    •  Large bowl
    • Large skillet
    • Steamer basket
    • Damp cloth or parchment paper
    • Spoon
    • Serving plate

 

INGREDIENTS

 

    • 2 cups fine cornmeal
    • 2 cups vegetable broth
    • 1/2 cup olive oil
    • 1 large onion, chopped
    • 2 cloves garlic, minced
    • 2 tomatoes, chopped
    • 1 red bell pepper, chopped
    • 1 green bell pepper, chopped
    • 1/2 cup sweet corn
    • 1/2 cup green peas
    • 1/2 cup chopped black olives
    • 1/4 cup chopped fresh parsley
    • 1/4 cup chopped scallions (green onions)
    • 1/2 tsp. sea salt
    • 1/4 tsp. black pepper

 

DIRECTIONS

 

    1. In a large bowl, combine fine cornmeal and vegetable broth. Stir until well combined and let it sit for 10 minutes.
    2. In a large skillet, heat olive oil over medium heat. Add chopped onion and garlic and cook until softened, about 5 minutes.
    3. Add chopped tomatoes, red and green bell peppers, sweet corn, and green peas. Cook for 10-15 minutes, or until vegetables are tender.
    4. Add chopped black olives, parsley, scallions, sea salt, and black pepper. Cook for 5 minutes more.
    5. Add the vegetable mixture to the bowl with the cornmeal mixture and stir to combine.
    6. Line a steamer basket with a damp cloth or parchment paper. Spoon the cornmeal mixture into the steamer and press it down gently.
    7. Steam the cuscuz for 30-40 minutes, or until firm and cooked through.
    8. Remove the steamer from the heat and let it cool for a few minutes. Invert the cuscuz onto a serving plate and serve warm or at room temperature.

 

15. Escondidinho

Cooking Time: 45-50minutes Preparation Time: 20 minutes Servings: 4-6

 

NUTRITIONAL FACTS

Nutritional Information (per serving, without vegan cheese):

Calories: 496 / Total Fat: 8g / Total Carbohydrates: 80g / Dietary Fiber: 5g / Sugar: 4g / Protein: 352g

KITCHEN TOOLS

 

    • Oven
    • Large pot
    • Fork or potato masher
    •  Large skillet
    • Baking dish

 

INGREDIENTS

 

    • 2 lbs. yuca (cassava), peeled and chopped into chunks
    • 1 cup unsweetened almond milk
    • 1/4 cup vegan butter or margarine
    • 1/2 tsp. sea salt
    • 1/4 tsp. black pepper
    • 2 cups cooked and shredded vegan chicken (e.g. seitan or soy curls)
    • 1/2 cup chopped onion
    • 2 cloves garlic, minced
    • 1/2 cup chopped tomatoes
    • 1/2 cup chopped green bell pepper
    • 1/2 cup sweet corn
    • 1/2 cup green peas
    • 1/2 tsp. smoked paprika
    • 1/2 tsp. ground cumin
    • 1/4 tsp. cayenne pepper
    • 1/4 cup chopped fresh cilantro
    • 1/4 cup chopped scallions (green onions)
    • 1/4 cup vegan cheddar cheese, shredded (optional)

 

DIRECTIONS

 

    1. Preheat the oven to 375°F (190°C).
    2. In a large pot, bring yuca chunks to a boil in salted water. Reduce the heat and let simmer for 20-25 minutes, or until yuca is tender.
    3. Drain the water and mash the yuca chunks with a fork or a potato masher.
    4. Add almond milk, vegan butter or margarine, sea salt, and black pepper to the mashed yuca. Mix well until it becomes a creamy puree. Set aside.
    5. In a large skillet, heat a drizzle of oil over medium heat. Add chopped onion and garlic and cook until softened, about 5 minutes.
    6. Add chopped tomatoes, green bell pepper, sweet corn, and green peas. Cook for 10-15 minutes, or until vegetables are tender.
    7. Add smoked paprika, ground cumin, cayenne pepper, and cooked and shredded vegan chicken. Cook for 5 minutes more.
    8. Add chopped cilantro and scallions to the skillet and stir to combine.
    9. In a baking dish, spread half of the yuca puree on the bottom.
    10. Spread the vegetable and vegan chicken mixture on top of the puree.
    11. Spread the remaining yuca puree on top of the vegetable mixture.
    12. If desired, sprinkle vegan cheddar cheese on top.
    13. Bake in the preheated oven for 15-20 minutes, or until the top is golden brown and bubbly.
    14. Remove from the oven and let it cool for a few minutes before serving.

 

16. Canjica – sweet corn pudding

Cooking Time: 1 hour and 30 min Preparation Time: 5 minutes Servings: 6-8

 

NUTRITIONAL FACTS

Calories: 305 / Total Fat: 15g / Sodium: 113mg / Total Carbohydrates: 40g / Dietary Fiber: 3g / Sugar: 18g / Protein: 4g

KITCHEN TOOLS

 

    • Large pot
    • Small skillet
    • Blender

 

INGREDIENTS

 

    • 1 cup dried white corn kernels (Canjica)
    • 6 cups water
    • 2 cinnamon sticks
    • 4 whole cloves
    • 1 can (14 oz.) coconut milk
    • 1/2 cup sugar
    • 1/4 tsp. salt
    • 1/4 cup shredded unsweetened coconut
    • Ground cinnamon, for serving

 

DIRECTIONS

 

    1. Rinse the Canjica and soak it in water overnight. The next day, drain the water and set aside.
    2. In a large pot, add the Canjica, water, cinnamon sticks, and cloves. Bring to a boil and reduce the heat to medium. Let it simmer for about 1 hour or until the Canjica is tender.
    3. Once the Canjica is tender, add the coconut milk, sugar, and salt to the pot. Stir well and let it simmer for another 30 minutes, stirring occasionally.
    4. In a small skillet, toast the shredded coconut over medium heat for 2-3 minutes or until golden brown. Set aside.
    5. Remove the cinnamon sticks and cloves from the pot.
    6. Transfer half of the Canjica mixture to a blender and blend until smooth. Return the blended mixture to the pot and stir well.
    7. Let the Canjica simmer for a few more minutes until it thickens.
    8. Serve the Canjica warm or cold, topped with the toasted shredded coconut and ground cinnamon.

 

17. Bolo de Cenoura – Carrot cake

Cooking Time: 35 minutes Preparation Time: 20 minutes Servings: 8-10

 

NUTRITIONAL FACTS

Calories: 390 / Total Fat: 17g / Sodium: 323mg / Total Carbohydrates: 57g / Dietary Fiber: 2g / Sugar: 39g / Protein: 3g

KITCHEN TOOLS

 

    • Large mixing bowl
    • Extra bowl
    • Cake pan
    •  Wire rack
    •  Electric mixer

 

INGREDIENTS

For the cake:

 

    • 2 cups all-purpose flour
    • 1 1/2 cups grated carrots
    • 1 cup plant-based milk (such as almond or soy milk)
    • 1 cup granulated sugar
    • 1/2 cup vegetable oil
    • 2 tsp. baking powder
    • 1 tsp. baking soda
    • 1 tsp. vanilla extract
    • 1 tsp. ground cinnamon
    • 1/2 tsp. salt

 

For the frosting:

 

    • 1/2 cup vegan butter, at room temperature
    • 2 cups powdered sugar
    • 1 tsp. vanilla extract
    • 1-2 tbsp. plant-based milk (as needed)

 

DIRECTIONS

 

    1. Preheat the oven to 350°F (180°C). Grease a 9-inch (23 cm) cake pan with vegan butter or cooking spray.
    2. In a large mixing bowl, whisk together the flour, baking powder, baking soda, cinnamon, and salt.
    3. In a separate bowl, mix together the plant-based milk, sugar, vegetable oil, vanilla extract, and grated carrots.
    4. Add the wet ingredients to the dry ingredients and mix until well combined.
    5. Pour the batter into the prepared cake pan and bake for 35 minutes or until a toothpick inserted in the center of the cake comes out clean.
    6. Allow the cake to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.
    7. To make the frosting, beat the vegan butter with an electric mixer until creamy. Gradually add the powdered sugar, vanilla extract, and plant-based milk, as needed, until the frosting is smooth and fluffy.
    8. Once the cake is completely cool, spread the frosting over the top of the cake.
    9. Serve the vegan Bolo de Cenoura as a dessert or a sweet snack.

 

18. Pastel Deep-fried pastry

Cooking Time: 30 minutes Preparation Time: 40 minutes Servings: 12 pastels

 

NUTRITIONAL FACTS

Calories: 230 / Total Fat: 12g / Saturated Fat: 3g / Cholesterol: 0mg/ Sodium: 230mg / Total Carbohydrates: 25g / Dietary Fiber: 4g / Sugar: 2g / Protein: 5g

KITCHEN TOOLS

INGREDIENTS

 

    • 2 cups all-purpose flour
    • 1/2 teaspoon salt
    • 1/2 cup vegetable shortening
    • 1/4 cup cold water
    • 1 tablespoon white vinegar
    • 1 tablespoon olive oil
    • 1 medium onion, chopped
    • 2 garlic cloves, minced
    • 1 red bell pepper, chopped
    • 1 green bell pepper, chopped
    • 2 cups chopped mushrooms
    • 1 cup cooked and mashed black beans
    • 1/2 cup chopped green onions
    • 2 tablespoons nutritional yeast
    • 1 tablespoon paprika
    • 1 tablespoon dried oregano
    • Salt and black pepper to taste
    • 1/4 cup water
    • 1/4 cup flour

 

DIRECTIONS

 

    1. In a large bowl, combine the flour and salt. Cut in the vegetable shortening with a fork or pastry blender until the mixture resembles coarse crumbs.
    2. In a small bowl, mix the cold water, white vinegar, and olive oil. Add the liquid mixture to the flour mixture and stir until the dough comes together.
    3. Turn the dough out onto a floured surface and knead for 2-3 minutes. Divide the dough into 12 equal portions and roll each portion into a ball.
    4. Preheat the oven to 350°F.
    5. In a large skillet, sauté the onion, garlic, red bell pepper, and green bell pepper until they are tender. Add the mushrooms and cook for 5-7 minutes, or until the mushrooms release their liquid.
    6. Add the mashed black beans, green onions, nutritional yeast, paprika, oregano, salt, and black pepper to the skillet. Mix well and cook for another 2-3 minutes.
    7. In a small bowl, mix the water and flour to create a slurry.
    8. Roll out each ball of dough into a circle about 6 inches in diameter. Spoon about 1/4 cup of the filling onto one side of each circle of dough. Fold the other side over and seal the edges by crimping with a fork.
    9. Brush each pastel with the flour slurry.
    10. Place the pastels on a baking sheet and bake for 25-30 minutes, or until they are golden brown.

 

19. Arroz com Lentilha

Cooking Time: 45 minutes Preparation Time: 10 minutes Servings: 6

 

NUTRITIONAL FACTS

Calories: 300 / Total Fat: 6g / Saturated Fat: 1g / Cholesterol: 0mg/ Sodium: 540mg / Total Carbohydrates: 52g / Dietary Fiber: 9g / Sugar: 2g / Protein: 10g

KITCHEN TOOLS

 

    • Medium saucepan
    • Large skillet
    • Fork

 

INGREDIENTS

 

    • 1 cup brown lentils, rinsed and drained
    • 2 cups water
    • 1 bay leaf
    • 1/2 teaspoon salt
    • 1/4 teaspoon black pepper
    • 2 tablespoons olive oil
    • 1 onion, chopped
    • 2 garlic cloves, minced
    • 1 teaspoon ground cumin
    • 1/2 teaspoon ground coriander
    • 1/4 teaspoon ground cinnamon
    • 1/4 teaspoon ground allspice
    • 1/4 teaspoon ground cardamom
    • 1 1/2 cups long-grain rice
    • 2 1/2 cups vegetable broth
    • 1/4 cup chopped fresh parsley
    • Salt and black pepper to taste

 

DIRECTIONS

 

    1. In a medium saucepan, combine the lentils, water, bay leaf, salt, and black pepper. Bring to a boil, then reduce the heat and simmer for 20-25 minutes, or until the lentils are tender. Drain any excess water and discard the bay leaf.
    2. In a large skillet, heat the olive oil over medium heat. Add the onion and garlic and sauté for 2-3 minutes, or until the onion is tender.
    3. Add the cumin, coriander, cinnamon, allspice, and cardamom to the skillet. Stir well and cook for 1-2 minutes, or until fragrant.
    4. Add the rice to the skillet and stir to coat with the spice mixture.
    5. Add the lentils and vegetable broth to the skillet. Bring to a boil, then reduce the heat to low, cover, and simmer for 20-25 minutes, or until the rice is tender and the liquid is absorbed.
    6. Remove the skillet from the heat and let it stand, covered, for 5-10 minutes.
    7. Fluff the arroz com lentilha with a fork and stir in the chopped parsley. Season with salt and black pepper to taste.

 

20. Tutu de Feijão – Brazilian black bean puree

Cooking Time: 40 minutes Preparation Time: 10 minutes Servings: 4-6

 

NUTRITIONAL FACTS

Calories: 210 / Total Fat: 4g / Saturated Fat: 1g / Cholesterol: 0mg/ Sodium: 290mg / Total Carbohydrates: 36g / Dietary Fiber: 8g / Sugar: 1g / Protein: 9g

KITCHEN TOOLS

 

    • Blender or food processor
    • Large skillet

 

INGREDIENTS

 

    • 2 cups cooked black beans, drained and rinsed
    • 1/2 cup vegetable broth
    • 1 tablespoon olive oil
    • 1 onion, chopped
    • 2 garlic cloves, minced
    • 1/2 teaspoon ground cumin
    • 1/2 teaspoon paprika
    • Salt and black pepper to taste
    • 1 cup cassava flour
    • 1/4 cup chopped fresh parsley

 

DIRECTIONS

 

    1. In a blender or food processor, puree the black beans and vegetable broth until smooth. Set aside.
    2. In a large skillet, heat the olive oil over medium heat. Add the onion and garlic and sauté for 2-3 minutes, or until the onion is tender.
    3. Add the cumin and paprika to the skillet. Stir well and cook for 1-2 minutes, or until fragrant.
    4. Add the pureed black beans to the skillet and stir to combine. Season with salt and black pepper to taste.
    5. Gradually add the cassava flour to the skillet, stirring constantly, until the mixture is thick and smooth. You may need to add more or less cassava flour depending on the consistency you prefer.
    6. Cook the Tutu de Feijão, stirring constantly, for 5-10 minutes, or until heated through and slightly thickened.
    7. Remove the skillet from the heat and stir in the chopped parsley.
    8. Serve the Tutu de Feijão hot, topped with sautéed collard greens, sliced orange, and farofa (toasted cassava flour).

 

21. Empadão de Palmito Palm heart pie

Cooking Time: 1 hour 15 min Preparation Time: 30 minutes Servings: 8-10

 

NUTRITIONAL FACTS

Calories: 330 / Total Fat: 17g / Saturated Fat: 8g / Cholesterol: 0mg/ Sodium: 400mg / Total Carbohydrates: 36g / Dietary Fiber: 4g / Sugar: 2g / Protein: 7g

KITCHEN TOOLS

 

    •  Large mixing bowl
    • Pastry cutter
    • Plastic wrap
    • Oven
    • Large skillet
    • Fork

 

INGREDIENTS

For the dough:

 

    • 2 cups all-purpose flour
    • 1/2 cup vegan butter, chilled and cubed
    • 1/2 teaspoon salt
    • 1/4 cup ice water

 

For the filling:

 

    • 1 tablespoon olive oil
    • 1 onion, chopped
    • 2 garlic cloves, minced
    • 1 can (14 oz) hearts of palm, drained and chopped
    • 2 medium potatoes, peeled and chopped
    • 1 carrot, peeled and chopped
    • 1/2 cup vegetable broth
    • 1/4 cup tomato sauce
    • 1/4 cup chopped fresh parsley
    • 1/2 teaspoon paprika
    • Salt and black pepper to taste

 

DIRECTIONS

 

    1. In a large mixing bowl, combine the flour, vegan butter, and salt. Use a pastry cutter or your fingers to work the butter into the flour until the mixture resembles coarse sand.
    2. Gradually add the ice water to the dough, mixing with a fork, until the dough comes together in a ball. Flatten the dough into a disk, wrap in plastic wrap, and chill in the refrigerator for at least 30 minutes.
    3. Preheat the oven to 350°F.
    4. In a large skillet, heat the olive oil over medium heat. Add the onion and garlic and sauté for 2-3 minutes, or until the onion is tender.
    5. Add the hearts of palm, potatoes, and carrot to the skillet. Stir well and cook for 5-7 minutes, or until the vegetables are slightly softened.
    6. Add the vegetable broth, tomato sauce, parsley, paprika, salt, and black pepper to the skillet. Stir well and cook for 5-7 minutes, or until the mixture is slightly thickened.
    7. Remove the skillet from the heat and let it cool slightly.
    8. On a floured surface, roll out 2/3 of the chilled dough to fit a 9-inch pie dish. Transfer the dough to the pie dish and press it into the bottom and sides.
    9. Pour the filling into the pie dish.
    10. Roll out the remaining 1/3 of the chilled dough and place it on top of the filling. Use a fork to crimp the edges of the dough together.
    11. Bake the Empadão de Palmito for 45-50 minutes, or until the crust is golden brown.
    12. Remove the pie from the oven and let it cool for 10-15 minutes before slicing and serving.

 

22. Polenta com Molho de Tomate –  Polenta w/ Tomato Sauce

Cooking Time: 30 minutes Preparation Time: 10 minutes Servings: 4

 

NUTRITIONAL FACTS

Calories: 210 / Total Fat: 7g / Saturated Fat: 1g / Cholesterol: 0mg/ Sodium: 660mg / Total Carbohydrates: 34g / Dietary Fiber: 4g / Sugar: 5g / Protein: 5g

KITCHEN TOOLS

INGREDIENTS

For the polenta:

 

    • 1 cup cornmeal
    • 4 cups water
    • 1 teaspoon salt

 

For the tomato sauce:

 

    • 2 tablespoons olive oil
    • 1 onion, chopped
    • 2 garlic cloves, minced
    • 1 can (14 oz) crushed tomatoes
    • 1 tablespoon tomato paste
    • 1/4 cup chopped fresh basil
    • 1/4 teaspoon red pepper flakes (optional)
    • Salt and black pepper to taste

 

DIRECTIONS

 

    1. In a large pot, bring the water to a boil. Add the salt and slowly pour in the cornmeal while whisking constantly.
    2. Reduce the heat to low and cook the polenta, stirring frequently, for 20-25 minutes, or until it is thick and creamy.
    3. While the polenta is cooking, make the tomato sauce. In a medium saucepan, heat the olive oil over medium heat. Add the onion and garlic and sauté for 2-3 minutes, or until the onion is tender.
    4. Add the crushed tomatoes, tomato paste, basil, red pepper flakes (if using), salt, and black pepper to the saucepan. Stir well and bring the mixture to a simmer.
    5. Reduce the heat to low and let the tomato sauce simmer for 10-15 minutes, or until it is slightly thickened.
    6. To serve, spoon the polenta onto individual plates and top with the tomato sauce.

 

23. Canja de Galinha – Brazilian Chicken Soup

Cooking Time: 30 minutes Preparation Time: 10 minutes Servings: 4

 

NUTRITIONAL FACTS

Calories: 320/ Total Fat: 6g / Saturated Fat: 1g / Cholesterol: 0mg/ Sodium: 1200mg / Total Carbohydrates: 56g / Dietary Fiber: 7g / Sugar: 5g / Protein: 11g

KITCHEN TOOL

 

    • Large pot

 

INGREDIENTS

 

    • 1 tablespoon olive oil
    • 1 onion, chopped
    • 2 garlic cloves, minced
    • 2 carrots, peeled and chopped
    • 2 celery stalks, chopped
    • 6 cups vegetable broth
    • 1 cup uncooked white rice
    • 1 can (15 oz) chickpeas, drained and rinsed
    • 1 teaspoon dried thyme
    • Salt and black pepper to taste
    • 1/4 cup chopped fresh parsley

 

DIRECTIONS

 

    1. Heat the olive oil in a large pot over medium heat. Add the onion, garlic, carrots, and celery, and sauté for 2-3 minutes, or until the vegetables are tender.
    2. Add the vegetable broth, uncooked rice, chickpeas, thyme, salt, and black pepper to the pot. Stir well and bring the mixture to a boil.
    3. Reduce the heat to low and let the soup simmer for 20-25 minutes, or until the rice is cooked and the soup has thickened slightly.
    4. Stir in the chopped parsley and serve hot.

 

24. Sopa de Mandioca – Cassava Soup

Cooking Time: 30 minutes Preparation Time: 15 minutes Servings: 6

 

NUTRITIONAL FACTS

Calories: 240 / Total Fat: 14g / Saturated Fat: 9g / Cholesterol: 0mg/ Sodium: 800mg / Total Carbohydrates: 28g / Dietary Fiber: 3g / Sugar: 3g / Protein: 3g

KITCHEN TOOLS

 

    • Large pot
    •  Immersion blender

 

INGREDIENTS

 

    • 1 tablespoon olive oil
    • 1 onion, chopped
    • 2 garlic cloves, minced
    • 2 carrots, peeled and chopped
    • 1 red bell pepper, chopped
    • 3 cups peeled and cubed cassava (yucca root)
    • 4 cups vegetable broth
    • 1 can (14 oz) coconut milk
    • Salt and black pepper to taste
    • 1/4 cup chopped fresh cilantro

 

DIRECTIONS

 

    1. Heat the olive oil in a large pot over medium heat. Add the onion and garlic, and sauté for 2-3 minutes, or until the onion is tender.
    2. Add the carrots, red bell pepper, and cassava to the pot, and sauté for another 2-3 minutes.
    3. Pour the vegetable broth into the pot and bring the mixture to a boil. Reduce the heat to low, cover the pot, and let the soup simmer for 20-25 minutes, or until the cassava is soft.
    4. Remove the pot from the heat and let the soup cool slightly. Use an immersion blender to blend the soup until it is smooth and creamy.
    5. Return the pot to the stove and stir in the coconut milk, salt, and black pepper. Heat the soup over low heat until it is hot.
    6. To serve, ladle the soup into bowls and garnish with chopped cilantro.

 

25. Bolo de Fubá – Brazilian Cornmeal Cake

Cooking Time: 35 minutes Preparation Time: 10 minutes Servings: 8

 

NUTRITIONAL FACTS

Calories: 320 / Total Fat: 14g / Saturated Fat: 1g / Cholesterol: 0mg/ Sodium: 160mg / Total Carbohydrates: 47g / Dietary Fiber: 2g / Sugar: 24g / Protein: 4g

KITCHEN TOOLS

 

    • Oven
    • 9-inch round cake pan
    •  Large mixing bowl
    • Wire rack

 

INGREDIENTS

 

    • 1 cup cornmeal (fubá)
    • 1 cup all-purpose flour
    • 1 cup granulated sugar
    • 1/2 cup vegetable oil
    • 1 1/4 cups non-dairy milk (such as soy or almond milk)
    • 1 tablespoon baking powder
    • 1/4 teaspoon salt
    • 1 teaspoon vanilla extract
    • Powdered sugar, for dusting (optional)

 

DIRECTIONS

 

    1. Preheat the oven to 350°F (180°C). Grease a 9-inch round cake pan and set aside.
    2. In a large mixing bowl, combine the cornmeal, flour, sugar, baking powder, and salt. Stir well.
    3. Add the vegetable oil, non-dairy milk, and vanilla extract to the dry ingredients. Stir until a smooth batter forms.
    4. Pour the batter into the prepared cake pan and bake for 35 minutes, or until a toothpick inserted into the center of the cake comes out clean.
    5. Remove the cake from the oven and let it cool in the pan for 10-15 minutes. Then, remove the cake from the pan and let it cool completely on a wire rack.
    6. Dust the top of the cake with powdered sugar, if desired, and serve.

 

26. Batata Recheada com Tofu – Tofu-stuffed sweet potato

Cooking Time: 1 hour Preparation Time: 15 minutes Servings: 4

 

NUTRITIONAL FACTS

Calories: 270 / Total Fat: 9g / Saturated Fat: 1g / Cholesterol: 0mg/ Sodium: 150mg / Total Carbohydrates: 42g / Dietary Fiber: 7g / Sugar: 13g / Protein: 8g

KITCHEN TOOLS

 

    • Oven
    • Large skillet

 

INGREDIENTS

 

    • 4 medium sweet potatoes
    • 1 tablespoon olive oil
    • 1 onion, chopped
    • 2 garlic cloves, minced
    • 1 red bell pepper, chopped
    • 8 oz firm tofu, crumbled
    • 1 teaspoon ground cumin
    • 1 teaspoon smoked paprika
    • Salt and black pepper to taste
    • 1/4 cup chopped fresh cilantro

 

DIRECTIONS

 

    1. Preheat the oven to 400°F (200°C). Wash and scrub the sweet potatoes, and prick them all over with a fork. Place the sweet potatoes on a baking sheet and bake for 45-60 minutes, or until they are tender.
    2. While the sweet potatoes are baking, heat the olive oil in a large skillet over medium heat. Add the onion and garlic, and sauté for 2-3 minutes, or until the onion is tender.
    3. Add the red bell pepper to the skillet and sauté for another 2-3 minutes.
    4. Add the crumbled tofu, ground cumin, smoked paprika, salt, and black pepper to the skillet. Stir well to combine and cook for 5-7 minutes, or until the tofu is lightly browned.
    5. When the sweet potatoes are done baking, remove them from the oven and let them cool slightly. Slice each sweet potato lengthwise, and gently scoop out some of the flesh to make a well in the center.
    6. Fill each sweet potato with the tofu mixture and sprinkle with chopped cilantro.
    7. Serve the stuffed sweet potatoes hot, garnished with additional cilantro, if desired.

 

27. Empada de Soja – Soy Empada

Cooking Time: 35 minutes Preparation Time: 30 minutes Servings: 12

 

NUTRITIONAL FACTS

Calories: 219 / Total Fat: 12g / Saturated Fat: 3g / Cholesterol: 0mg/ Sodium: 198mg / Total Carbohydrates: 19g / Dietary Fiber: 2g / Sugar: 1g / Protein: 8g

KITCHEN TOOLS

 

    • Large bowl
    • Pastry cutter
    • Round cutter
    • Oven
    • Spoon

 

INGREDIENTS

For the crust:

 

    • 2 cups all-purpose flour
    • 1/2 cup vegetable shortening
    • 1/4 cup cold water
    • 1/2 teaspoon salt

 

For the filling:

 

    • 1 tablespoon olive oil
    • 1 onion, chopped
    • 2 garlic cloves, minced
    • 1 cup soy granules
    • 1 cup vegetable broth
    • 1 tablespoon tomato paste
    • 1/2 teaspoon ground cumin
    • 1/2 teaspoon dried oregano
    • Salt and black pepper to taste

 

DIRECTIONS

 

    1. In a large bowl, mix together the flour and salt. Add the vegetable shortening and mix with a pastry cutter or your fingers until the mixture resembles coarse crumbs. Add the cold water and mix until the dough comes together.
    2. Roll out the dough on a floured surface to about 1/4 inch thickness. Use a round cutter to cut out circles to fit the muffin tin. Line a 12-cup muffin tin with the dough circles, pressing them into the bottom and up the sides.
    3. Preheat the oven to 375°F (190°C).
    4. To make the filling, heat the olive oil in a large skillet over medium heat. Add the onion and garlic, and sauté for 2-3 minutes, or until the onion is tender.
    5. Add the soy granules to the skillet and cook for 2-3 minutes.
    6. Add the vegetable broth, tomato paste, ground cumin, dried oregano, salt, and black pepper to the skillet. Stir well to combine and cook for 5-7 minutes, or until the liquid is absorbed and the filling is thick.
    7. Spoon the filling into the prepared muffin tin cups, filling each about 3/4 full.
    8. Bake the empadas for 30-35 minutes, or until the crust is golden brown and the filling is hot.
    9. Let the empadas cool for a few minutes before serving.

 

28. Esfirra

Cooking Time: 15 minutes Preparation Time: 45 minutes Servings: 20-25

 

NUTRITIONAL FACTS

Calories: 133 / Total Fat: 8g / Saturated Fat: 1g / Cholesterol: 0mg/ Sodium: 91mg / Total Carbohydrates: 12g / Dietary Fiber: 2g / Sugar: 1g / Protein: 5g

KITCHEN TOOLS

 

    •  Large bowl
    •  Large skillet
    • Oven
    • Round cutter
    • Baking sheet

 

INGREDIENTS

For the dough:

 

    • 3 cups all-purpose flour
    • 1 tablespoon active dry yeast
    • 1 tablespoon sugar
    • 1/2 teaspoon salt
    • 1/2 cup warm water
    • 1/2 cup vegetable oil

 

For the filling:

 

    • 1 cup dry textured vegetable protein (TVP)
    • 1 onion, chopped
    • 2 cloves garlic, minced
    • 1/2 red bell pepper, chopped
    • 2 tablespoons tomato paste
    • 2 tablespoons olive oil
    • 1 tablespoon ground cumin
    • 1/2 teaspoon paprika
    • Salt and black pepper to taste
    • 1/4 cup water
    • Juice of 1/2 lemon

 

DIRECTIONS

 

    1. In a large bowl, mix together the flour, yeast, sugar, and salt. Add the warm water and vegetable oil, and mix until the dough comes together. Knead the dough for a few minutes until smooth and elastic. Cover the bowl with a towel and let the dough rise in a warm place for 30 minutes.
    2. In the meantime, prepare the filling. In a bowl, rehydrate the dry TVP with hot water and let it sit for a few minutes. Drain and squeeze out any excess water.
    3. In a large skillet, heat the olive oil over medium heat. Add the onion and garlic, and sauté for 2-3 minutes, or until the onion is tender.
    4. Add the red bell pepper to the skillet and cook for another 2-3 minutes.
    5. Add the rehydrated TVP to the skillet and stir to combine. Add the tomato paste, ground cumin, paprika, salt, and black pepper. Pour in the water and lemon juice, and stir until the mixture is well combined and the liquid is absorbed.
    6. Preheat the oven to 375°F (190°C).
    7. On a floured surface, roll out the dough to about 1/4 inch thickness. Use a round cutter to cut out circles. Place a spoonful of the filling on each circle, fold the edges up and pinch them together to form a triangle. Place the esfirras on a baking sheet lined with parchment paper.
    8. Bake the esfirras for 12-15 minutes, or until the dough is golden brown and the filling is hot.
    9. Let the esfirras cool for a few minutes before serving.

 

29. Pudim de Leite Condensado Vegano – Condensed milk pudding

Cooking Time: 1 hour 30 minutes Preparation Time: 10 minutes Servings: 8-10

 

NUTRITIONAL FACTS

Calories: 303 / Total Fat: 13g / Saturated Fat: 11g / Cholesterol: 0mg/ Sodium: 112mg / Total Carbohydrates: 47g / Dietary Fiber: 0g / Sugar: 43g / Protein: 2g

KITCHEN TOOLS

 

    • Oven
    • Blender
    • Saucepan
    •  9-inch (23 cm) round cake pan
    • Large baking dish
    • Large dish
    •  

 

INGREDIENTS

For the pudding:

 

    • 1 can (14 oz or 400 ml) of full-fat coconut milk
    • 1 can (14 oz or 400 ml) of sweetened condensed coconut milk
    • 1/4 cup cornstarch
    • 1/4 cup water
    • 1 teaspoon vanilla extract
    • Pinch of salt

 

For the caramel:

 

    • 1 cup granulated sugar
    • 1/4 cup water

 

DIRECTIONS

 

    1. Preheat the oven to 350°F (180°C).
    2. In a blender, combine the coconut milk, sweetened condensed coconut milk, cornstarch, water, vanilla extract, and salt. Blend until smooth.
    3. In a saucepan, make the caramel by combining the sugar and water. Heat over medium-high heat, stirring constantly, until the sugar has dissolved. Stop stirring and let the mixture come to a boil. Cook until the caramel turns a deep amber color, about 5-7 minutes.
    4. Pour the caramel into a 9-inch (23 cm) round cake pan, tilting the pan to coat the bottom and sides. Be careful as the caramel will be very hot. Let the caramel cool and harden for a few minutes.
    5. Pour the pudding mixture into the cake pan over the hardened caramel.
    6. Place the cake pan into a larger baking dish and pour hot water into the larger dish, filling it about halfway up the sides of the cake pan.
    7. Bake the pudding for 1 hour and 30 minutes, or until a toothpick inserted into the center comes out clean.
    8. Remove the cake pan from the water bath and let it cool to room temperature.
    9. Refrigerate the pudding for at least 4 hours or overnight.
    10. To serve, run a knife around the edges of the cake pan to loosen the pudding. Invert the pudding onto a plate, allowing the caramel to drizzle over the top.

 

Salada de Grão-de-Bico – Chickpea salad

Cooking Time: 10 minutes Preparation Time: 10 minutes Servings: 4-6

 

NUTRITIONAL FACTS

Calories: 304 / Total Fat: 15g / Saturated Fat: 2g / Cholesterol: 0mg/ Sodium: 327mg / Total Carbohydrates: 35g / Dietary Fiber: 10g / Sugar: 6g / Protein: 11g

KITCHEN TOOLS

 

 

INGREDIENTS

 

    • 2 cans (15 oz each) of chickpeas, drained and rinsed
    • 1 red bell pepper, diced
    • 1 yellow bell pepper, diced
    • 1/2 red onion, diced
    • 1/4 cup chopped fresh parsley
    • 1/4 cup chopped fresh cilantro
    • 1/4 cup chopped fresh mint
    • 1/4 cup extra-virgin olive oil
    • 1/4 cup fresh lemon juice
    • 1 clove garlic, minced
    • 1/2 teaspoon ground cumin
    • Salt and pepper, to taste

 

DIRECTIONS

 

    1. In a large bowl, combine the chickpeas, red and yellow bell peppers, red onion, parsley, cilantro, and mint.
    2. In a small bowl, whisk together the olive oil, lemon juice, garlic, cumin, salt, and pepper.
    3. Pour the dressing over the salad and toss to coat.
    4. Serve immediately or refrigerate for later.

 

If you enjoyed these recipes or have suggestions on how we can improve it, please leave us a comment below. Also, make sure to check out other dishes I’ve created or stories I’ve written about food culture – here.

 


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Bill Weinberg
Bill Weinberg
1 year ago

This is a wonderful collection! I hadn’t considered just how many traditional Brazilian dishes could easily be reimagined in vegan versions. I will definitely share these recipes with my vegan friends and try many myself! Muito obrigado.

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