Venezuelan Vegan Tequeños

Venezuelan Vegan Tequeños

Crispy golden pastry sticks filled with melted vegan cheese, these plant-based tequeños are a beloved Venezuelan snack perfect for parties or as a delightful starter. The flaky homemade dough wraps around stretchy vegan mozzarella, creating an irresistible finger food that is entirely dairy-free and egg-free.

Ingredients
[ ] 2 cups plain flour
[ ] 1/2 teaspoon salt
[ ] 1/4 teaspoon baking powder
[ ] 1 tablespoon ground flaxseed mixed with 3 tablespoons water (flax egg, to replace egg)
[ ] 2 tablespoons vegan butter (melted, to replace butter)
[ ] 1/2 cup warm water
[ ] 400g vegan mozzarella cheese (cut into 1/2-inch thick sticks, to replace white cheese)
[ ] Vegetable oil for frying

Instructions
[ ] 1. In a small bowl, mix 1 tablespoon ground flaxseed with 3 tablespoons water to make the flax egg. Set aside for 5 minutes to thicken.
[ ] 2. In a large mixing bowl, combine 2 cups plain flour, 1/2 teaspoon salt, and 1/4 teaspoon baking powder. Mix well to distribute evenly.
[ ] 3. Add 2 tablespoons melted vegan butter, the prepared flax egg, and 1/2 cup warm water to the flour mixture. Stir with a wooden spoon until a shaggy dough begins to form.
[ ] 4. Turn the dough out onto a lightly floured surface and knead for 5–7 minutes until smooth and elastic. If the dough feels too sticky, add flour one tablespoon at a time.
[ ] 5. Cover the dough with a clean tea towel and leave it to rest at room temperature for 15 minutes.
[ ] 6. Cut the 400g vegan mozzarella into sticks approximately 1/2-inch thick and 3–4 inches long.
[ ] 7. On a floured surface, roll out the dough to about 1/8-inch thickness, then cut it into long strips roughly 1/2-inch wide.
[ ] 8. Wrap one dough strip around a cheese stick in a spiral motion, slightly overlapping as you go, until the cheese is completely encased. Press the ends gently to seal.
[ ] 9. Repeat with the remaining dough strips and cheese sticks.
[ ] 10. Heat vegetable oil in a deep pan or fryer to 180°C (350°F), ensuring the oil is at least 2 inches deep.
[ ] 11. Carefully lower 3–4 tequeños at a time into the hot oil. Fry for 2–3 minutes, turning occasionally, until golden brown and crispy on all sides.
[ ] 12. Remove with a slotted spoon and drain on kitchen paper. Serve immediately while hot and the cheese is melted and stretchy.

https://www.cuisinesavvy.com/recipe/venezuelan-vegan-teque-os