Vegan Coxinha

🛒 Ingredients

• #Savory Filling;
• 200g fresh oyster mushrooms (or king oyster mushrooms), squeezed dry and finely shredded
• 1 small onion, finely diced... 2 garlic cloves, minced
• 2 tbsp neutral oil,, 1 tbsp soy sauce or tamari,, ½ tsp ground black pepper
• ½ tsp salt,, ½ tsp vegetable stock powder,, 1 tbsp plain flour
• 1 spring onion, finely chopped.. 1 tbsp fresh parsley, chopped
• Optional: 1 tbsp coconut cream or dairy‑free milk for extra creaminess
• #Dough Casing;
• 250g all‑purpose flour,, 500ml vegetable stock or water
• 2 tbsp neutral oil,, 1 tsp salt
• ½ tsp turmeric powder (optional, for golden colour)
• #Coating & Frying;
• 100g fine breadcrumbs (vegan)
• 5 tbsp plain flour mixed with 150ml cold water (egg‑free wash)
• Neutral oil for deep frying

👩‍🍳 Instructions

1. 1

   Make the filling: Heat oil in a pan, sauté onion until soft, then add garlic until fragrant. Add shredded mushrooms and cook until all excess moisture evaporates. Stir in soy sauce, seasonings, and flour; mix well until thickened. Fold in spring onion and parsley. Set aside to cool completely.

2. 2

   Make the dough: Bring stock/water, oil, salt, and turmeric to a boil. Reduce heat to low, add all the flour at once, and stir vigorously with a wooden spoon until a smooth, firm dough forms that pulls away from the pan. Remove from heat, let cool slightly, then knead gently until smooth.

3. 3

   Shape: Take a golf‑ball sized piece of dough, flatten it in your palm, place 1 tablespoon of filling in the centre, then pinch and seal the edges to form the classic teardrop/thigh shape.

4. 4

   Coat: Dip each coxinha fully in the flour‑water mixture, then roll evenly in breadcrumbs until completely covered.

5. 5

   Fry: Heat oil to medium‑high temperature. Fry in small batches for 3–4 minutes until deep golden brown and crispy all over. Drain well on paper towels.

6. 6

   Serve: Enjoy hot with your favourite dipping sauce — such as spicy tomato sauce, pepper sauce, or vegan mayonnaise.