Brazilian Vegan Coxinha with Hearts of Palm and Jackfruit

Shred the jackfruit with your hands or two forks, discarding any seeds or tough core pieces.

Heat olive oil in a skillet over medium heat, add onion and cook for 4 minutes until softened.

Add garlic and cook 1 minute, then stir in tomato, paprika, and cumin and cook 3 minutes until fragrant.

Add shredded jackfruit and hearts of palm, stir to combine, and cook 8 minutes until filling is dry and well-seasoned.

Stir in parsley, season with salt to taste, remove from heat, and let cool completely.

Bring vegetable broth and vegan butter to a boil in a medium saucepan over high heat.

Reduce heat to medium, add flour and salt all at once, and stir vigorously with a wooden spoon until the dough pulls away from the sides and forms a smooth ball, about 3 minutes.

Transfer dough to a lightly floured surface and knead gently for 2 minutes until smooth; let cool for 10 minutes.

Pinch off a 40g portion of dough, flatten into a 10cm circle, and place a heaped tablespoon of filling in the center.

Gather the edges of the dough around the filling and pinch closed at the top, then roll between your palms to form a teardrop shape.

Pour plant-based milk into one shallow bowl and breadcrumbs into another.

Dip each coxinha in the plant-based milk, then roll thoroughly in breadcrumbs to coat evenly.

Heat frying oil in a deep saucepan to 175°C and fry coxinhas in batches of 4 for 3 to 4 minutes, turning, until deep golden brown.

Remove with a slotted spoon, drain on paper towels, and serve hot.