brazilian

Vegan Pão De Queijo is fluffy Brazilian cheese bread with potato, tapiocoa, and nutritional yeast for a cheesy party food or appetizer.

Vegan Pão De Queijo 

potatoes*

potato water

plant milk (I used oat milk)

olive oil

sour manioc flour or tapioca starch*

yeast

garlic powder

onion powder

salt

vegan cheese

Preheat your oven to 350F and bring a large pot of water to a boil. Peel and chop potatoes into smaller chunks, then boil until fork tender (roughly 8-10 minutes). Drain and set aside, reserving 1/2 cup of the boiling water.

Pour the reserved water into a bowl and whisk along with plant milk and olive oil.

In another large bowl, whisk together all remaining ingredients, then add the liquid ingredients to the bowl and mix. If using vegan cheese, fold it into the dough. Start with a spatula and then work the dough using your hands. It may be a little dry at first but just compact the dough and pack it tightly.

Line your baking tray with parchment paper or a nonstick baking mat and roll tablespoon sized balls of dough. Pack them tightly and space out evenly on your baking tray, leaving at least 1&#8243; between each ball of dough.

Bake for 25-30 minutes, or until the bottom of the bread is golden brown and small cracks start to form on the surface. Enjoy!

Vegan Feijão Tropeiro is a meat-free Brazilian Bean dish with savory sausage, tofu, collard greens and yucca flour for creamy texture.

Vegan Feijão Tropeiro (Brazilian Beans with Collard Greens and "Sausage")

collard leaves

yellow onion, finely diced

garlic,

pink beans, roughly 16 ounces (you can use homemade beans/pinto beans too)

pack of extra firm tofu, about 4 ounces, crumbled

vegan sausage (I used soyrizo from Trader Joe’s)

chickpeas (optional)

toasted yucca flour, “farinha”

neutral oil of choice

salt and pepper

parsley

scallions

lime

pickled chilies

Start by preparing your collard greens. Wash leaves well, pat dry, remove the tough spine and lay on top of each other in a pile. Roll the stack of leaves and using a very sharp knife, finely slice into strips.

In a large saucepan, add a touch of oil if using and crumble your vegan sausage. Add it to the pan in a small pile, then add diced onion in another small pile, beans in another, garlic in another and chickpeas. Let cook for a few minutes until aromatic, without moving the piles.

Using a spatula, sauté and toss all of your ingredients, cooking for a few more minutes. Add tofu, then add collard greens and using a fork, toss to distribute collards. Let cook for a few minutes, but avoid overcooking. Remove the pan from the heat.

Season with salt and pepper to taste if needed (the dish should be salty enough with the vegan sausage), then sprinkle yucca flour over the dish, cover the pan and let sit for a few minutes.

When ready to serve, garnish with fresh parsley and scallions in the center of the dish and slices of fresh lime.

Our Brazilian Potato Salad is a family recipe made from cubed potatoes, mayonnaise, lime juice, olives, garlic, onions, and herbs. It's a great summer side dish, ideal for accompanying grilled meats!

Brazilian Potato Salad

potatoes

salt (plus enough to taste)

apple cider vinegar

mayonnaise

lime juice

garlic

white onion (finely grated)

olives

mint

cilantro (or parsley if desired)

green onions (plus more to garnish salad)

black pepper

hard-boiled eggs (chopped (optional))

Place potatoes in a large pot with enough water to cover by several inches. Bring to a boil over high heat, add a good pinch of salt, and reduce heat to medium-low. Cook for about 8-10 minutes or until potatoes are tender when pierced with a fork. Drain in a colander but do not rinse them. Transfer potatoes to a large bowl and drizzle with vinegar. Set aside and let cool down completely.

In a separate large bowl, combine mayonnaise, lime juice, garlic, grated onion, chopped olives (green olives are usually used in this dish although I used Kalamata olives for mine), mint, cilantro (or parsley), green onions, salt and pepper to taste. Only if desired, combine the chopped hard-boiled eggs (in this case, stir in an additional 1/4 cup of mayo into the mixture). Add cool potatoes to the mayo mixture, stirring gently to combine. Chill for 1 to 2 hours or more before serving. Garnish top of the Brazilian potato salad with whole olives and chopped green onions. Enjoy!

This popular Brazilian snack, known in its native country as pao de queijo, is gluten-free and works great as a mini savoury treat or a canape. Making it in an air fryer ensures it's extra crunchy on the outside while still chewy and soft on the inside.

Air fryer Brazilian cheese bread puffs recipe

milliliters (1 cup) milk

milliliters (1/2 cup) vegetable oil

(2 cups) tapioca flour

eggs

(1 cup) finely grated parmesan cheese

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I went in search of Brazilian recipes, for a night I'm planning. I didn't realize how popular stoganoff was! This is a combination of 2 recipes.

Stroganoff (Brazilian)

lbs beef chicken

garlic cloves,

nutmeg

oregano

dry white wine

lb cultivated white mushroom, sliced

ketchup

mild mustard, i would use dijon

sour cream

Put the meat/chicken into a bowl with garlic, half the onion, salt, nutmeg, oregano and wine.

Heat the oil and saute the remaining onion and mushrooms for a few minutes or until softened.

Add the meat/chicken and marinade to the pan and cook.

If it looks a bit dry, add a few tablespoons of water and cook a little longer.

When the meat is cooked, add the sour cream and reheat gently-DO NOT BOIL.

*This should be cooked quickly so the meat doesn't toughen.

Substitute the sour cream for 1 can table cream (that's what we use in Brazil) and add 1 can of tomatoe sauce. I don't put alcohol in mine (chicken) but if you make the beef one, try whiskey instead of white wine. I also add 1 teaspoon ground cumin.

Create this Brazilian barbecue to get your tastebuds dancing to a new beat.

Brazilian beef kebabs

milliliters (1/4 cup) extra virgin olive oil

orange juice

garlic clove, crushed

tsp cumin

paprika

cayenne pepper

1kg beef rump steak, fat trimmed, cut into thin strips

Lemon

Mission Wraps, to serve

Grab a skewer, enclose it in a tortilla and slide off the tasty meat. Add salad and you're ready to wrap and roll.

Lime-coriander chicken kebabs

tsp finely grated lime rind

milliliters (1/4 cup) fresh lime juice

coriander,

chicken breast fillets,

lime,

With herbs and zingy dressing, this side is great spooned onto plates or wrapped with barbecue meat.

Corn and capsicum salsa

can five-bean mix, rinsed, drained

can corn kernels,

red capsicum, seeded,

green capsicum, seeded,

celery stick, trimmed,

red onion, finely chopped

tbsp extra virgin olive oil

avocados, flesh coarsely chopped

Coconut milk and zingy lime are at the heart of this Brazilian seafood stew.

Moqueca de peixe

tbsp Olive Oil

brown onion,

green capsicum,

red capsicum,

4cm-piece ginger, peeled, finely chopped

garlic cloves, crushed

red chillies,

tomatoes,

coconut milk

milliliters (1/2 cup) Massel chicken style liquid stock

firm white fish fillets, cut into 4cm pieces

large green prawns, peeled, tails intact, deveined

coriander

lime, juiced

shallots, thinly sliced

rice,

This Brazilian-style prawn stew is an exciting new way to feed your family.

Brazilian-style prawn and coconut stew (Moqueca)

(12) fresh raw banana prawns, peeled and deveined, halved lengthways

brown onion, finely diced

(80 grams) small red capsicum, finely diced

(13 grams) long red chilli, finely chopped with seeds

can TCC coconut milk

Coles Brand Long Grain Rice, cooked (about 2 1/4 cups)

tbsp coarsely chopped fresh coriander, from a bunch

South America's largest country is set to be the next big thing, says David Prior, for its vibrant cuisine as well as its sport, samba and beaches. This vibrant moqueca, a thick seafood stew, hails from Bahia, the heart of Afro-Brazilian culture in the country's north-east.

Moqueca (Brazilian fish stew)

1kg skinless firm white fish

(80 milliliters) lime juice

red onion, thinly sliced

green capsicum, thinly sliced

red capsicum, thinly sliced

garlic cloves, finely chopped

short red chillies, finely chopped

fish stock

can chopped tomatoes

tbsp virgin coconut oil (see note)

green prawns, peeled (tails intact), deveined

Coriander leaves, to serve

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Seafood goes hearty with coconut milk and tomatoes in this super tasty Brazilian stew.

Brazilian seafood stew

red onion,

green chilli, seeds removed (optional), finely chopped

tomato paste

tbs caster sugar

stock

spring onions,

(about 18) green prawns, peeled (heads and tails intact), deveined

white fish

tbs lime juice

coriander leaves

Crusty bread, to serve

A splash of white wine makes the chicken filling of these flaky pastries extra flavoursome.

Empadas de galinha (Chicken pastries)

(about 250 grams) chicken breast fillet

milliliters (2 cups) Massel chicken style liquid stock

butter

rindless bacon, coarsely chopped

brown onion, finely chopped

milliliters (1/4 cup) white wine

tbsp chopped fresh continental parsley

(25 x 25cm) frozen puff pastry, just thawed

egg, lightly whisked

A Brazilian-inspired seafood casserole with creamy coconut sauce, coriander garnish and plenty of sunshine spice

Bahia-style Moqueca prawn stew

large, raw, peeled prawn

coconut oil

spring onions

onion

red pepper

tsp chilli flakes

plum tomatoes

tbsp chopped coriander

rice

Place the prawns in a bowl with 2 tbsp of the lime juice, 1 tsp of salt and 1 tbsp of the chopped garlic. Chill for 1 hr.

Heat the coconut oil in a large saucepan. Add the spring onion and onion and fry for 5 mins, then add the red pepper, chilli flakes, paprika and remaining garlic.

Pour in the tomatoes, coconut milk and a little salt. Bring to a simmer and let reduce for 10 mins. Add the prawns, all the marinade and remaining lime juice. Gently simmer until the prawns turn white, about 3 mins. Serve with the fresh coriander and rice.

A mayonnaise based sauce with garlic, lime, cumin, salt, and cayenne. Perfect for grilled meats and BBQ.

Brazilian Garlic Sauce

garlic clove, minced

cayenne

When grilled, Brazilian quiejo coalho develops a well browned and crisped exterior with a melted interior that has a lightly salty and tangy flavor that makes it a great one-ingredient snack.

Grilled Queijo Coalho (Brazilian Cheese Skewers)

1lb queijo coalho

oregano (optional)

Slice cheese into strips roughly 4-inch long by 1-inch square. Skewer each piece of cheese lengthwise.

Top 22 brazilian recipes from across the web

The most viewed brazilian recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

Top Tags

Vegan Pão De Queijo

Vegan Feijão Tropeiro (Brazilian Be...

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Brazilian-style prawn and coconut s...

Moqueca (Brazilian fish stew)

Brazilian seafood stew

Empadas de galinha (Chicken pastrie...

Bahia-style Moqueca prawn stew

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Top 22 brazilian recipes from across the web

The most viewed brazilian recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Vegan Pão De Queijo

Vegan Feijão Tropeiro (Brazilian Be...

Brazilian Potato Salad

Air fryer Brazilian cheese bread pu...

Stroganoff (Brazilian)

Brazilian beef kebabs

Lime-coriander chicken kebabs

Corn and capsicum salsa

Moqueca de peixe

Brazilian-style prawn and coconut s...

Moqueca (Brazilian fish stew)

Brazilian seafood stew

Empadas de galinha (Chicken pastrie...

Bahia-style Moqueca prawn stew

Brazilian Garlic Sauce

Grilled Queijo Coalho (Brazilian Ch...

Pão de Queijo (Brazilian Cheese Bre...

Creamy Curry Chicken Salad (Brazili...

Creamy Curry Chicken Salad (Brazili...

"Greek" Rice (Arroz à Grega)

Brazilian Chicken Curry recipe

Brazilian Coconut Rice

The most viewed brazilian recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine