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+ servings

Family Time: Alcapurrias Veganas

Servings: 2


"Masa" or Dough

  • 2 purple yautía/malanga It's called either way, but at the grocery stores in the US, it's probably called malanga
  • 3.5 tsp sazón
  • 1 tsp annatto


  • 3/4 cup faux meat crumbles My favorites are Lightlife and Gardein
  • 3 tbsp sofrito
  • 2.5 tsp sazón/seasoning
  • 2 tsp salad olives My favorite is Goya
  • 1/2 cube/tsp vegetable bullion optional
  • 1/2 tsp salt
  • 1/4 cup tomato sauce My favorite is Goya


  • 2 1/2 cups frying oil Canola or vegetable



  • Peel the yautías with a regular potato peeler
  • Grate the yautías on the box grater (the part with the small, spiky holes) over a large bowl
  • Mix the grated yautía with the "sazón"/seasoning and salt until evenly blended
  • Set aside for later


  • Heat the oil in a medium saucepan on medium/high heat
  • Add the sofrito and bullion, and lower the heat to medium/low
  • After the sofrito starts getting fragrant, about 30 seconds, add sazón, olives, and sauce. Sautée for about five minutes
  • Add the faux meat crumbles and salt. Mix until it is completely covered with the sofrito mixture
  • Add the water and turn the heat up to medium/high, until it starts boiling, then lower back to medium/low and cover for about 10 min
  • Uncover and lower heat further to low/medium for about five min or until water is mostly dried up. Stir occasionally so it doesn’t stick to the bottom
  • Take off heat and set aside

Putting Together the Alcapurria

  • Use either a plantain leaf or a small plate, and scoop ¼ cup of the “masa” or dough onto the leaf or plate
  • Carefully flatten it so that it’s a bit thin, but not too thin, creating a circle
  • Scoop 1 tbsp of the filling onto the middle of the dough circle
  • Scoop up the sides of the dough circle to cover the filling


  • Heat the oil in the pot on Medium/High
  • When the oil is very hot, carefully slide each alcapurria into it. Depending on the size of your pot, you will need to make at least two batches
  • After about one minute, turn the heat down to medium, and fry for about seven minutes. Turn the alcapurrias occasionally
  • Scoop the alcapurrias out and set them on a paper-towel-lined colander