Recipe | Vegan Brazilian PĆ£o de queijo

Prep time: 35 minutes

Cooking time: 20-25 minutes

Makes: 9-12 rolls (depending on size)

This week I am making recipes inspired by the cuisine of Brazil – I will be posting two this week instead of the usual one, so look out later in the week for a vegan version of the classic Brazilian dish, XinXim curry.

First though, this recipe is for PĆ£o de queijo, which are cheesy bread rolls made from cassava (tapioca) flour, often served as an accompaniment to meals or as a snack

Using information from 196flavors.com I have adapted the recipe to be vegan friendly using vegan cheeses and yeast flakes (nooch) for the cheesy flavour. The cheeses I used are koko “cheddar” and sheese “mozzarella”. For the flavour and texture, I recommend using a cheddar replacement and a mozzarella replacement; but feel free to use brands that you prefer

The texture of the rolls are quite squidgy, elastic and satisfying; quite different to any any other bread you may be used to, but moreish, and best when warm.

Ingredients
  • 250g cassava (tapioca) flour/starch
  • 3tbsp nutritional yeast flakes (nooch)
  • 1tsp mustard powder
  • Pinch of ground pepper
  • 150ml plant milk
  • 20ml olive oil
  • 2 large egg equivalent off egg replacer
  • 60g grated cheddar style vegan cheese
  • 50g mozzarella style vegan cheese
Recipe

  • Boil the milk and oil. Once it reaches the boil, turn off the heat.
  • In a food mixer add the flour, yeast, mustard and pepperTurn on the food mixer and mix the flour mixture on a low speedImmediately, slowly pour in the hot milk and oil mixture. Add the grated cheeses and mix for approximately one minute at medium speed
Turn on the food mixer and mix the flour mixture on a low speedImmediately, slowly pour in the hot milk and oil mixture. Add the grated cheeses and mix for approximately one minute at medium speed
  • Add the egg replacer and mix until the dough is smooth. If it doesn’t come into a dough, add more milk, a tiny bit at a time until it is the consistency in the photo – a sticky dough.Cover the dough and rest in the fridge for 30 minutes
Cover the dough and rest in the fridge for 30 minutes
  • Preheat oven to 180CUsing your hands, roll the dough into small balls about 5cm across. This mix will make between 9 and 12 rolls, depending on their size Put the rolls on a greased tray or cake tin. Leave gaps to expand if on a trayCook for 20 to 25 minutesAllow to cool on a cooling rack; best enjoyed when still warm

Using your hands, roll the dough into small balls about 5cm across. This mix will make between 9 and 12 rolls, depending on their size Put the rolls on a greased tray or cake tin. Leave gaps to expand if on a trayCook for 20 to 25 minutesAllow to cool on a cooling rack; best enjoyed when still warm

Vegan brocolli and “blue cheese” soup

Being vegan does not mean having to miss out on your favourites; this is my take on the old classic, brocolli and blue cheese soup.

There are many good tasting vegan cheeses out there. I used the blue style cheese by Mouses Favourite – “CamBlue” which is cashew based.

There are many vegan blue cheeses out there. Mozzarisella, Nutcrafter, Vegusto, are my favourite that do blue cheese varieties, but theres many out there and some available from most mainstream supermarkets these days

(Always check the ingredients as many are made from nuts, coconut or soya or other allergens)

Ingredients:

  • 7/8 large brocolli florets, chopped into small pieces – keep the little green bits that fall off; they are tasty and add colour
  • 150g potato, peeled and chopped into small chunks, approx 1cm across
  • 1pint veg stock
  • 1 spring onion, finely chopped
  • 1tsp mixed dried herbs
  • 1 large garlic clove, finely chopped
  • 1tbsp savoury yeast flakes (I use Engevita with added B12)
  • 30g blue cheese alternative, chopped or grated

Method:

  • Add the onion and garlic to a oan with a small amount of oil and fry for a couple of minutes, just to soften slightly
  • Add the brocolli and potato
  • Fry again for 2minutes or so
  • Add the stock, yeast flakes and herbs and season with pepper to your own taste

  • Simmer for approximately 30mins until the soup has thickened and the potato and brocolli have broken down to smaller pieces and softened
  • Add extra water if it is needed while it cooks – the amount you will need will vary depending how fast you simmer as this will have an effect on how much evaporates
  • Add the cheese, stir until its melted
  • Serve with some nice crusty bread šŸ˜‹