Vegan Pão de Queijo (Brazilian Cheese Bread)
Pão de queijo is a staple at Brazilian tables, from breakfast spreads to afternoon coffee breaks. These little cheese breads are known for their crispy exterior and wonderfully chewy center.
This vegan version uses potatoes and carrots to create richness and color, while tapioca starch gives you that signature stretchy bite. The result is authentic comfort food that happens to be completely plant-based.
- 4 large potatoes - Water for boiling - ⅔ cup vegetable oil (sunflower, olive, coconut, or your preference) - ¼ cup reserved potato cooking water - ½ cup grated carrot - 1 cup sour tapioca starch (known as polvilho azedo in Brazilian Portuguese) - Tapioca starch as needed to reach proper consistency (also called tapioca flour, sweet tapioca starch, or polvilho doce) - 1 Tbsp salt - 1 Tbsp miso paste (optional seasoning) - 1 tsp sweet paprika - 1 tsp turmeric powder - 1 Tbsp garlic powder
Directions
**Cook the potatoes** Wash the potatoes (no need to peel) and place in a pressure cooker. Cover with water and bring to pressure. Once pressurized, cook for 3 minutes, turn off heat, and wait for pressure to release naturally.
**Make the potato base** Remove skins and mash potatoes until smooth. Add the reserved potato water, vegetable oil, and salt. A blender or immersion blender works well here.
**Add flavor** Mix in grated carrot and all seasonings until well combined.
**Build the dough** Stir in the sour tapioca starch and mix thoroughly.
**Adjust consistency** Gradually add tapioca flour (or sweet tapioca starch) until the dough is firm, uniform, and no longer sticking to your hands.
**Rest the dough** Refrigerate for 10 minutes.
**Shape and freeze** Roll into small balls and arrange on a board or tray. Freeze for 4 hours.
**Store for later** Once frozen, transfer balls to a plastic bag or container. They'll keep in the freezer for up to 4 months.
**Bake when ready** Preheat oven to 350°F (180°C). Bake frozen balls for 45 minutes, or until lightly golden.
*Extra tip: if you have access to nutritional yeast, feel free to add some in the mix! It'll make it extra cheesy.*
**Why it works:** Potatoes replace the traditional cheese, adding moisture and body. Freezing before baking helps the bread puff properly and develop that characteristic chewy texture. The grated carrot adds a subtle sweetness and extra nutrition, plus tiny orange flecks throughout that mimic the golden bits you'd see in traditional cheese bread.
Vegan Brigadeiro (Brazilian Chocolate Truffles)
These creamy chocolate truffles are Brazil's most beloved sweet, veganized without losing any of the rich, fudgy magic. Brigadeiro is the heart of every Brazilian celebration. Birthday parties, weddings, baby showers—if there's a reason to gather, there are brigadeiros on the table.
Traditionally made with condensed milk and butter, this vegan version uses cashews to create the same luscious, spoonable texture that makes brigadeiro impossible to resist. The result tastes just like the original, proving that plant-based sweets can hold their own at any party.
Ingredients
- 2 cups water - 1 cup raw cashews - 2 Tbsp cocoa powder - ½ cup sugar - ½ tsp salt - 7 oz (200g) vegan semi-sweet chocolate, chopped - Chocolate sprinkles for rolling
Directions
**Cook the cashews** Boil cashews in water for approximately 5 minutes.
**Rinse thoroughly** Drain through a strainer and rinse under running water for a few seconds.
**Blend into cream** Add cashews and 2 cups fresh water to a blender. Blend for approximately 7 minutes, or until completely smooth.
**Add dry ingredients** Add salt, sugar, and cocoa powder. Blend until uniform.
**Cook the mixture** Transfer to a saucepan and stir constantly over low heat.
**Melt the chocolate** Once the mixture comes to a boil, add chopped chocolate. Continue stirring until completely melted.
**Reach the right consistency** Keep stirring until the brigadeiro clearly pulls away from the bottom of the pan. Turn off heat and transfer to a plate.
**Chill completely** Let cool to room temperature, then refrigerate for approximately 4 hours.
**Roll and coat** Wet your hands with water. Scoop about 1 tablespoon of mixture at a time and roll into balls. Roll each ball in chocolate sprinkles.
**Why it works:** Boiling and rinsing the cashews removes any bitter edge, creating a neutral, creamy base. Cooking the mixture until it pulls from the pan ensures the proper fudgy texture. Wet hands prevent sticking when rolling.
Vegan 'Fish' Filet with Crispy Nori Skin
This tofu-based fish alternative delivers a flaky texture and oceanic flavor that mimics the real thing, complete with a crispy golden exterior.
Fish was never part of my diet, but I've always been fascinated by the way plant-based cooking can recreate textures and flavors from the sea using simple, whole ingredients. This recipe uses tofu as the base, nori for that distinctive ocean taste, and rice paper to create a crispy, golden skin that shatters when you bite into it. The result is surprisingly convincing and works beautifully in tacos, rice bowls, or alongside roasted vegetables.
Ingredients
For the tofu base:
- 1 block extra-firm tofu (500g), drained and pressed - Salt to taste - 2 toasted nori sheets - 1 sheet rice paper - 1 ½ Tbsp potato starch (plus extra for dusting)
For the marinade:
- 1 cup concentrated vegetable broth - 1 tsp soy sauce (shoyu) - 1 tsp mushroom powder - 1 tsp rice vinegar - 1 tsp sugar - ½ tsp salt
Directions
**Prep the tofu** Press the tofu to remove excess water, then cut into your desired shape. You can cut fish-shaped filets for presentation, or simple rectangles work just fine. Score diagonal cuts lightly on both surfaces and season with a pinch of salt. This adds texture and helps flavor penetrate.
**Marinate** In a shallow dish, mix all marinade ingredients. Place tofu pieces in the marinade, tear one nori sheet over top, and let rest for at least 2 hours. For best results, marinate overnight.
**Dry and prep** Remove tofu from marinade and pat completely dry with paper towels. Season lightly with salt on both sides. Cut a piece of nori to match the size of each filet. Do the same with rice paper.
**Activate rice paper** Mix potato starch with 3 Tbsp water. Quickly dip the rice paper in this mixture.
**Assemble** Layer: tofu → nori → moistened rice paper pressed on top.
**Pan-fry to crispy perfection** Heat a skillet with a thin layer of oil over medium-high heat. Place tofu with rice paper side down. Press gently with a spatula until golden and crispy. Dust the top side with a bit of potato starch, flip, and repeat the process. Brown the edges too if you want 360° crispiness. Remove and let drain.
**Why it works:** The nori provides oceanic umami while the rice paper creates an ultra-thin, crispy skin that mimics fish. Scoring and marinating the tofu allows flavor to penetrate deep into the protein. The potato starch creates extra crunch when pan-fried.
Split Pea Veggie Burgers
These protein-packed patties are crispy on the outside, hearty on the inside, and held together with nothing but oats and a little patience. Split peas are one of those underrated pantry staples that deserve more attention. They're affordable, packed with protein, and have a naturally earthy flavor that works beautifully in veggie burgers.
This recipe keeps things simple. No long list of binders or fillers, just split peas, aromatics, and oats to hold everything together. The result is a burger that's sturdy enough to grill or pan-fry, with a satisfying texture that doesn't try to mimic meat but stands confidently on its own.
Ingredients
- 1 cup dried split peas - 2 cloves garlic, minced - ½ cup diced onion - 1 ½ cups hot water or vegetable broth - ½ cup chopped fresh parsley - 1 Tbsp dried oregano - Pinch of cumin - 1 Tbsp lemon juice - Fine oat flour or rice flour (approximately ½ cup, for binding) - Salt to taste - Oil for sautéing and frying
Directions
**Soak the peas** Place split peas in a bowl and cover with three times their volume in water. Soak for 12 hours.
**Drain and rinse** Drain, rinse well, and set aside.
**Sauté aromatics** Heat a drizzle of oil in a pan over medium heat. Sauté garlic and onion until lightly golden.
**Cook the peas** Add soaked split peas and a pinch of salt. Sauté for 3 to 5 minutes until al dente.
**Season and cool** Adjust salt if needed. Turn off heat and let cool completely.
**Pulse to texture** Transfer cooled peas to a food processor. Pulse until crumbly with small chunks still visible. Don't let it turn into paste.
**Add seasonings** Add parsley, oregano, cumin, and lemon juice. Pulse briefly to combine.
**Bind the mixture** With the food processor running, gradually add oat flour until the mixture forms a moldable, firm, and uniform dough.
**Shape the patties** Form patties by hand in your desired size.
**Freeze for stability** Place patties on parchment paper and freeze for 1 hour to firm up before frying.
**Pan-fry to golden** Heat a thin layer of oil in a non-stick skillet over medium heat. Fry patties until well browned on both sides. Wait for a crust to form before flipping to prevent breaking.
**Why it works:** Soaking split peas makes them tender enough to process while maintaining structure. Freezing the patties before cooking helps them hold together during frying. The oat flour binds without adding heaviness, letting the split peas remain the star.