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!
Click the image below for a video tutorial
Ingredients
For the Vegan Picadillo Filling:
- 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 tomato sauce
- ½ cup water
Seasoning (to taste): 1 tsp each and add more
- Onion powder
- garlic powder
- smoked paprika
- lemon pepper
- oregano
- turmeric
- cumin
- thyme
- adobo
- salt
- fresh lemon juice
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)
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 pan and let cook covered, stirring occasionally for 15 minutes
- After 10 minutes add onions, green onion, 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 sauting.
- 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 masa res in fridget for 5 minutes.
Assemble & Fry the Alcapurrias:
- 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.
