Seasoning (to taste): 1 tsp each, and add more to taste
- onion powder
- garlic powder
- smoked paprika
- lemon pepper
- oregano
- turmeric
- cumin
- thyme
- adobo
- salt
For the Masa:
- 4 ripe plantains, grated or processed until smooth
- 1 yucca (or taro root), peeled and grated
- 1 tablespoon achiote oil (for color & flavor)
- Adobo, sazón, garlic powder, onion powder, and salt (to taste)
Notes:
Sofrito Tip: I highly recommend making your sofrito from scratch—nothing beats that fresh flavor! Check out my homemade sofrito recipe right here on the blog. But hey, if you’re short on time, a good store-bought version will do the trick in a pinch.
Masa Tip: I like to toss the masa ingredients in the food processor—it’s faster, easier, and gives a smooth texture. But if you don’t have one, don’t worry! You can grate it all by hand just like our abuelas used to do. It’s a labor of love either way.
Seasoning Note: The recipe gives you the spices, but I usually go with about 1 teaspoon of each. Always taste as you go and adjust to your liking—that’s the beauty of cooking!
Step by Step Instructions
Prepare the Walnuts:
Soak walnuts in water overnight (or for at least 4 hours) to soften them.
Drain and rinse the walnuts, then add them to a food processor.
Pulse a few times in the food processor until the walnuts are minced into a crumbly, ground-beef-like texture. Be careful not to over-process into a paste. If no food processor chop very finely.
Prepare the Vegan Picadillo:
Heat olive oil in a pan over medium heat.
Throw walnuts into the pan and let them cook covered, stirring occasionally, for 15 minutes
After 10 minutes, add onions, green onions, bell pepper, garlic, and sofrito and saute until fragrant.
Add mushrooms, stirring until browned.
Stir in tomato sauce, water, and seasonings. Simmer for 20 minutes. The walnut mixture should be getting softer in texture, and consistency should thicken up. Make sure to keep a lid on the pan to continue to steam the mixture while sautéing. Stir occasionally.
Finish with fresh cilantro and a squeeze of lemon juice. Let cool.
Make the Masa:
In a food processor (or by hand), blend grated plantains and yucca until smooth.
Add achiote oil, adobo, sazón, garlic powder, onion powder, and salt. Mix well.
Let the masa rest in the fridge for 5 minutes.
Assemble & Fry
Heat oil in a deep pan to 350°F (175°C).
Take a scoop of masa, flatten it in your palm or on a parchment-lined surface.
Place a spoonful of picadillo in the center, then gently fold and seal into a log shape.
Fry until golden brown and crispy, about 5-7 minutes per side.
Drain on a paper towel and serve warm.
Click Image Below For Video Turtorial
Puerto Rican Alcapurrias
Alcapurrias are a classic Puerto Rican street food, usually made with a crispy, golden masa filled with a flavorful meat filling. This vegan version swaps the traditional meat for a savory walnut-mushroom picadillo, keeping all the bold flavors while making it plant-based!
Servings
6-8 (depending on size)
Ready In:
1 hr 30 min
Alcapurrias
By: Naysha Rivera
Alcapurrias take me straight back to the island—crispy, golden fritters stuffed with savory goodness, just like the ones you’d grab from a beachside kiosk after a long day in the sun. Growing up, these were a treat that felt like love in every bite. Now, I’m veganizing this Puerto Rican classic to keep the flavor alive while staying true to my lifestyle. Trust me, the crunch is still real!
Ingredients
- 1 cup walnuts, soaked overnight
- 1½ cups baby bella mushrooms, finely chopped
- 1 heaping tablespoon sofrito (see notes)
- ¼ cup red onion, finely diced
- 1 green onion, chopped
- ¼ red bell pepper, finely diced
- 4 garlic cloves, minced
- 1 bunch cilantro, chopped
- Olive oil for sautéing
- ½ small can of tomato sauce
- ½ cup water
- 1 TBSP fresh lemon juice
Seasoning (to taste): 1 tsp each, and add more to taste
- onion powder
- garlic powder
- smoked paprika
- lemon pepper
- oregano
- turmeric
- cumin
- thyme
- adobo
- salt
For the Masa:
- 4 ripe plantains, grated or processed until smooth
- 1 yucca (or taro root), peeled and grated
- 1 tablespoon achiote oil (for color & flavor)
- Adobo, sazón, garlic powder, onion powder, and salt (to taste)
Notes:
Sofrito Tip: I highly recommend making your sofrito from scratch—nothing beats that fresh flavor! Check out my homemade sofrito recipe right here on the blog. But hey, if you’re short on time, a good store-bought version will do the trick in a pinch.
Masa Tip: I like to toss the masa ingredients in the food processor—it’s faster, easier, and gives a smooth texture. But if you don’t have one, don’t worry! You can grate it all by hand just like our abuelas used to do. It’s a labor of love either way.
Seasoning Note: The recipe gives you the spices, but I usually go with about 1 teaspoon of each. Always taste as you go and adjust to your liking—that’s the beauty of cooking!
Step by Step Instructions
Prepare the Walnuts:
Soak walnuts in water overnight (or for at least 4 hours) to soften them.
Drain and rinse the walnuts, then add them to a food processor.
Pulse a few times in the food processor until the walnuts are minced into a crumbly, ground-beef-like texture. Be careful not to over-process into a paste. If no food processor chop very finely.
Prepare the Vegan Picadillo:
Heat olive oil in a pan over medium heat.
Throw walnuts into the pan and let them cook covered, stirring occasionally, for 15 minutes
After 10 minutes, add onions, green onions, bell pepper, garlic, and sofrito and saute until fragrant.
Add mushrooms, stirring until browned.
Stir in tomato sauce, water, and seasonings. Simmer for 20 minutes. The walnut mixture should be getting softer in texture, and consistency should thicken up. Make sure to keep a lid on the pan to continue to steam the mixture while sautéing. Stir occasionally.
Finish with fresh cilantro and a squeeze of lemon juice. Let cool.
Make the Masa:
In a food processor (or by hand), blend grated plantains and yucca until smooth.
Add achiote oil, adobo, sazón, garlic powder, onion powder, and salt. Mix well.
Let the masa rest in the fridge for 5 minutes.
Assemble & Fry
Heat oil in a deep pan to 350°F (175°C).
Take a scoop of masa, flatten it in your palm or on a parchment-lined surface.
Place a spoonful of picadillo in the center, then gently fold and seal into a log shape.
Fry until golden brown and crispy, about 5-7 minutes per side.
Drain on a paper towel and serve warm.
Click Image Below For Video Turtorial