Vegan Yuca Alcapurrias
VEGAN YUCA ALCAPURRIAS Servings 12 INGREDIENTS Vegan filling: 1 cup water ½ cup quinoa, rinsed ½ cup chopped onion ½ cup chopped bell pepper, any color 4 large garlic cloves, shredded ¼ cup...
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Cooking tools:
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- Pan
- Skillet
- Stove
- Food processor
- Grater
- Chef's knife
- Cutting board
- Spoon
- Measuring cup
- Measuring spoon
- Baking sheet
- Zip-top bag
- Deep-fry thermometer
- Cooling rack
- Kitchen towel
- Parchment paper
- Mixing bowl
Ingredients
- 1 cup water
- ½ cup quinoa, rinsed
- ½ cup chopped onion
- ½ cup chopped bell pepper, any color
- 4 large garlic cloves, shredded
- ¼ cup sofrito
- 1 can (15 oz) Pigeon peas (or gandules), rinsed
- 1 can (15 oz) Chickpeas, rinsed
- 3 tbsp tomato paste
- ¼ cup roasted peppers, chopped
- 1/4 cup pimento stuffed olives
- ½ tbsp. Pisqueya Sazón
- ½ tbsp. Pisqueya Adobo
- ½ cup vegetable broth
- Sea salt
- black pepper
- Annatto oil, for color and cooking/li>
- 3 lb. yuca, peeled
- 1 tbsp. Pisqueya Sazón
- 1 tbsp. Pisqueya Adobo
- Annatto oil, for color
- 8x8-Plantain leaf (at room temperature) or parchment paper, to shape alcapurrias
- Neutral oil, for frying
- Pisqueya Smoky Hot sauce, for serving
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