Brazilian - ‘cheese’ puffs – dairy-free Pão de Queijo
Vegetarianism is growing rapidly in New Zealand, but other parts of the world have had meat-free cuisines for centuries. For a rich and varied plant-based diet, talk to Chinese, Indians, Mexicans… Our wonderful volunteers have shared authentic recipes from around the world. Most of these recipes were traditionally vegan, but some were meat-based recipes that have been ‘veganised’. We have collected 31 recipes from 31 different countries to share with you – one for each day of October, World Vegetarian Month.
Thanks to Sam Kate for this Brazilian recipe.
- 4 cups cooked mandioca/manioc/cassava root/taro (depending on what is available in your country. I used taro for this batch, and bought two medium-sized roots, one yielded 2 cups and the other yielded 4 cups. You can adapt the measurements to match the amount of vegetables you end up with)
- 4 Cups tapioca starch/arrowroot powder
- 2 tsp baking powder
- 1/2 cup water
- 1 cup vegetable oil
- 2 tsp salt
- 1-2 cups nutritional yeast (V1 in Wellington has cheap nutritional yeast in bulk)
- 1 Tbs garlic, or approx 8 cloves, adjust to your preference
- Juice of 1/2 lemon
- Optional - chopped parsley (not very traditional, but delicious! And a good variation if you're avoiding garlic)
- Boil and mash your vegetable ahead of time. Combine your tapioca starch and baking powder.
- In a separate large bowl mix together the water, oil, salt, nutritional yeast, garlic and lemon juice, and parsley.
- Mix in your mash, and then combine with the dry ingredients using your hands. Preheat oven to 190oC fan bake. (If you don't have a fan, bake at 210oC)
- Roll into balls and bake on a tray for 20-25 min, until lightly golden. They will have a crunchy exterior and a sticky, 'cheesey' interior. Depending on size of balls you should get between 20-40 bolinhos from 4 cups of taro. Enjoy hot!
- If you end up with too much dough you can freeze it in an airtight container to roll and bake later.