Recipes
Vegan Acarajé & Vatapa
Serves 4
| Prep Time: 20 mins
| Cook Time: 30 mins
| Total Time: 50 mins
You may need: Tempero Baiano
Discover The Recipe
Explore Brazil's cultural and culinary heartland with Vegan Acarajé & Vatapá, a tantalizing duo that encapsulates Bahia's rich culinary heritage. Originating from the region's vibrant Afro-Brazilian roots, this vegan recipe delivers a tapestry of diverse flavors in a fun, healthy format. Acarajé, a cherished street food, showcases the fusion of West African and Brazilian traditions. Crafted from black-eyed peas and fried to golden perfection, these fritters offer a delightful contrast of crispiness and tenderness, promising a delightful savory experience.
Complementing the Acarajé is Vatapá, a velvety blend of coconut milk, roasted cashews, and a medley of aromatic spices. This decadent paste embodies the essence of Bahian cuisine, reflecting a harmonious interplay of indigenous Brazilian and African culinary influences. The combination of these two dishes celebrates Bahia's diverse heritage, where flavors and traditions converge, echoing tales of resilience and unity. Our vegan rendition of Acarajé & Vatapá pays homage to these cultural roots while embracing plant-based alternatives and aromatic spices to ensure an authentic and flavorful culinary journey. We know you’ll savor the vibrant flavors of Bahian street food in this classic Brazilian dish.
Ingredients
Vegan Acarajé:
2 cups of black-eyed peas, soaked overnight
1 small onion, finely chopped
2 cloves of garlic, minced
1/2 teaspoon of salt
1 tsp Piquant Post Tempero Baiano
Vegetable oil for frying
Vegan Vatapá:
1 cup of unsweetened coconut milk
1 cup of roasted cashews
2 slices of stale bread
1 small onion, chopped
2 cloves of garlic, minced
1 red bell pepper, chopped
2 Tbsp of red palm oil (or substitute with vegetable oil)
2 tsp Piquant Post Tempero Baiano
Salt to taste
Garnish: chopped tomato, chopped cilantro
Notes
For best results, peel the skins off the black eyed peas after they have soaked overnight.
To increase the protein content, you can add tofu or tempeh to the Vatapá mixture or serve it with a side of vegan protein like seitan or plant-based sausages.
Experiment with different toppings for the Acarajé, such as avocado slices, pickled onions, or your favorite vegan coleslaw.
Stale bread is used to thicken the Vatapá. If you don't have stale bread, you can use breadcrumbs or bread slices that you lightly toast to dry them out.
For a healthier version, consider baking the Acarajé patties instead of frying. You can use a non-stick baking mat or parchment paper to prevent sticking.
Instructions
Drain and rinse the soaked black-eyed peas. Place them in a food processor and blend until you get a coarse paste. Transfer the pea paste to a mixing bowl and add chopped onion, minced garlic, salt, and Piquant Post Tempero Baiano. Mix well. Heat vegetable oil in a deep fryer or a deep pan for frying.
Take a spoonful of the pea mixture and form it into a ball. You can flatten it slightly to create a small patty or leave it in a ball shape. Carefully place the acarajé fritters in the hot oil and fry until they're golden brown. Remove and drain on paper towels.
In a blender, combine the roasted cashews, coconut milk, and stale bread. Blend until you have a smooth paste. Heat red palm oil (or vegetable oil) in a separate pan over medium heat. Add chopped onion, minced garlic, and red bell pepper. Sauté until they're softened.
Stir in the cashew-coconut paste and continue cooking over low heat. Add the Piquant Post Tempero Baiano, and salt to taste. Keep stirring until the mixture thickens and the flavors meld together.
Split the acarajé fritters in half horizontally not quite all the way through. Spread a spoonful of vatapá inside each acarajé fritter. You can also add some chopped tomatoes, herbs or hot sauce for extra flavor and texture. Serve your Vegan Acarajé and Vatapá while they're still warm and enjoy this delicious Brazilian street food!
Alternatives & Substitutions
If you can't find black-eyed peas, you can use other types of beans like navy beans, chickpeas, or lentils as a substitute.
Substitute red palm oil with a more readily available vegetable oil if you're concerned about the environmental or ethical impact of red palm oil.
Replace cashews with blanched almonds or macadamia nuts for a similar creamy texture in the Vatapá.
If you're not a fan of coconut milk, you can use almond milk, soy milk, or cashew milk as a substitute.
To make the recipe gluten-free, use gluten-free bread or breadcrumbs, and ensure all other ingredients are gluten-free.
If you have nut allergies, skip the cashews in the Vatapá. You can thicken it with a mixture of coconut milk and breadcrumbs.
Feel free to add other vegetables to the Vatapá for more flavor and nutrients. Chopped spinach, kale, or bell peppers work well.
Do you eat fish? Try using Tempero Baiano spice to make a pescatarian version of Vatapa (Brazilian Fish and Shrimp Stew) or this Moqueca Brazilian Fish Stew.
Looking for more delicious Tempero Baiano recipes? Try our Vegan Feijoada, Brazilian Shrimp Stew, or a Traditional Feijoada.
Be sure to leave comments and feedback on your meals and experiments in the comments for others to read.
Post pictures of your masterpiece meal on social media and tag us. We repost!
Vegan Acarajé & Vatapa
Serves
4
Prep Time
20 mins
Cook Time
30 mins
Total Time
50 mins
Piquant Post spice you'll need: Tempero Baiano
Ingredients
Vegan Acarajé:
2 cups of black-eyed peas, soaked overnight
1 small onion, finely chopped
2 cloves of garlic, minced
1/2 teaspoon of salt
1 tsp Piquant Post Tempero Baiano
Vegetable oil for frying
Vegan Vatapá:
1 cup of unsweetened coconut milk
1 cup of roasted cashews
2 slices of stale bread
1 small onion, chopped
2 cloves of garlic, minced
1 red bell pepper, chopped
2 Tbsp of red palm oil (or substitute with vegetable oil)
2 tsp Piquant Post Tempero Baiano
Salt to taste
Garnish: chopped tomato, chopped cilantro
Instructions
Drain and rinse the soaked black-eyed peas. Place them in a food processor and blend until you get a coarse paste. Transfer the pea paste to a mixing bowl and add chopped onion, minced garlic, salt, and Piquant Post Tempero Baiano. Mix well. Heat vegetable oil in a deep fryer or a deep pan for frying.
Take a spoonful of the pea mixture and form it into a ball. You can flatten it slightly to create a small patty or leave it in a ball shape. Carefully place the acarajé fritters in the hot oil and fry until they're golden brown. Remove and drain on paper towels.
In a blender, combine the roasted cashews, coconut milk, and stale bread. Blend until you have a smooth paste. Heat red palm oil (or vegetable oil) in a separate pan over medium heat. Add chopped onion, minced garlic, and red bell pepper. Sauté until they're softened.
Stir in the cashew-coconut paste and continue cooking over low heat. Add the Piquant Post Tempero Baiano, and salt to taste. Keep stirring until the mixture thickens and the flavors meld together.
Split the acarajé fritters in half horizontally not quite all the way through. Spread a spoonful of vatapá inside each acarajé fritter. You can also add some chopped tomatoes, herbs or hot sauce for extra flavor and texture. Serve your Vegan Acarajé and Vatapá while they're still warm and enjoy this delicious Brazilian street food!
Notes
For best results, peel the skins off the black eyed peas after they have soaked overnight.
To increase the protein content, you can add tofu or tempeh to the Vatapá mixture or serve it with a side of vegan protein like seitan or plant-based sausages.
Experiment with different toppings for the Acarajé, such as avocado slices, pickled onions, or your favorite vegan coleslaw.
Stale bread is used to thicken the Vatapá. If you don't have stale bread, you can use breadcrumbs or bread slices that you lightly toast to dry them out.
For a healthier version, consider baking the Acarajé patties instead of frying. You can use a non-stick baking mat or parchment paper to prevent sticking.
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