Vegan Venezuelan Tapas Brunch: Aromatic Avena Con Leche, Cheesy Hallacas, and Delectable Perico de Pollo

Allergens

None

Ingredients

• 1. 2 cups rolled oats (Avena Con Leche) 2. 4 cups plant
• based milk (Avena Con Leche) 3. 1/4 cup brown sugar (Avena Con Leche) 4. 1 tsp cinnamon (Avena Con Leche) 5. 1/2 tsp salt (Avena Con Leche) 6. 1 tbsp vegan butter (Avena Con Leche) 7. 8 large mushrooms (Hallacas Filling) 8. 1 cup shredded carrots (Hallacas Filling) 9. 1 cup chopped onions (Hallacas Filling) 10. 2 cups vegan cheese, grated (Hallacas Filling) 11. 2 tbsp olive oil (Hallacas Filling) 12. 1 pack store
• bought Hallacas dough (Hallacas) 13. 1 cup cooked and shredded jackfruit (Perico de Pollo) 14. 1/2 cup chopped red bell peppers (Perico de Pollo) 15. 1/2 cup chopped green onions (Perico de Pollo) 16. 1 tbsp olive oil (Perico de Pollo) 17. Salt and pepper to taste (All)

Instructions

1. For Avena Con Leche, combine oats, plant based milk, brown sugar, cinnamon, salt, and vegan butter in a saucepan. Cook over medium heat until the mixture thickens and oats are tender. Serve warm.
2. To prepare Hallacas filling, sauté mushrooms, carrots, onions, and olive oil in a pan until softened. Combine with grated vegan cheese.
3. Assemble Hallacas by stuffing the dough with the prepared mixture, folding, and sealing. Steam for 20 minutes or until cooked through.
4. For Perico de Pollo, heat olive oil in a pan, sauté jackfruit, red bell peppers, and green onions, seasoning with salt and pepper to taste. Cook until tender.
5. To serve, arrange Avena Con Leche in bowls, Hallacas on plates, and Perico de Pollo in small ramekins or on the side. Garnish with fresh herbs and enjoy!

Chef’s Insight

The combination of flavors and textures in this dish creates an unforgettable brunch experience. Don't be afraid to experiment with different fillings for the Hallacas!

Notes

Feel free to adjust the spices and seasonings according to personal preference. - To serve a crowd, double or triple the recipe as needed.