Vegan Coxinha de Frango

Discover the irresistible charm of *Vegan Coxinha de Frango*, a plant-based twist on Brazil’s beloved street food! This recipe swaps traditional chicken with tender young green jackfruit, simmered in aromatic vegetable broth and spiced with smoked paprika, garlic, and nutritional yeast for a savory umami punch. The creamy, homemade dough is crafted from plant-based milk and all-purpose flour, creating the perfect vessel for the jackfruit filling. Each coxinha is shaped into a signature teardrop, coated in crunchy panko breadcrumbs, and fried to golden perfection. Serve these crispy delights as a flavorful appetizer or snack that’s guaranteed to impress vegans and non-vegans alike. With less than an hour of cooking time, this dish delivers authentic Brazilian flavors with a modern, cruelty-free twist!

Nutriscore Rating: 61/100

Prep Time:30 mins

Cook Time:40 mins

Total Time:70 mins

Servings: 8

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)

Directions

Step 1

Drain and shred the jackfruit with a fork or your hands, removing any seeds.

Step 2

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.

Step 3

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.

Step 4

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.

Step 5

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.

Step 6

Transfer the dough to a clean surface and let it cool slightly. Knead gently until smooth.

Step 7

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.

Step 8

Roll each shaped coxinha in panko breadcrumbs until fully coated.

Step 9

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.

Step 10

Serve warm as a delightful snack or appetizer.

Nutrition Facts

Serving size	(2536.1g)

Amount per serving	% Daily Value*
Calories	8408.0

Total Fat 791.7g	0%
Saturated Fat 113.0g	0%
Polyunsaturated Fat 4.1g
Cholesterol 0mg	0%
Sodium 4415.5mg	0%
Total Carbohydrate 344.4g	0%
Dietary Fiber 31.3g	0%
Total Sugars 33.4g
Protein 63.5g	0%

Vitamin D 100.0IU	0%
Calcium 605.3mg	0%
Iron 23.4mg	0%
Potassium 3644.8mg	0%

*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.

Source of Calories

Fat: 81.4%

Protein: 2.9%

Carbs: 15.7%