Whisk together and chill briefly. Serve alongside tostones.

Yucca Croquettes & Salami-Style Beyond Bites with Chimichurri-Mojo Glaze

Comforting, chewy-yet-crispy yucca croquettes stuffed with a savory chickpea mash, served with pan-seared Beyond Meat rounds brushed with a tangy chimichurri-mojo.

Ingredients — Yucca Croquettes

• 2 lb peeled yucca (cassava), cut into chunks
• Salt
• 2 bay leaves
• 1 cup cooked chickpeas, slightly mashed
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 2 tbsp olive oil (plus oil for frying)
• 1/4 cup cilantro, chopped
• 1 tsp ground cumin
• 1/2 tsp smoked paprika
• 2 tbsp nutritional yeast (optional)
• 1/4 cup breadcrumbs or gluten-free crumbs (for binding)
• 1–2 tbsp lime juice
• Black pepper

Ingredients — Beyond Salami Bites & Glaze

• 8 oz Beyond Meat (ground-style), formed into 1/4-inch rounds
• 2 tbsp olive oil
• 1/4 cup cilantro, chopped
• 1/4 cup parsley, chopped
• 2 cloves garlic, minced
• 1 tbsp red wine vinegar
• 2 tbsp olive oil (for chimichurri)
• 1 tsp dried oregano
• 1 tsp ground cumin
• 1 tbsp lime juice
• 1 tsp maple syrup
• Salt and pepper

Instructions — Croquettes

1. Boil yucca with bay leaves and salt until very tender, 20–25 minutes. Drain, remove fibrous core, and mash until smooth.
2. In a skillet, heat 2 tbsp olive oil, sauté onion until translucent. Add garlic, cook 30 sec. Mix into mashed yucca.
3. Stir in mashed chickpeas, cilantro, cumin, paprika, nutritional yeast, breadcrumbs, lime juice, salt & pepper. Adjust to a moldable texture; add more crumbs if too wet.
4. Shape into small logs or rounds. Chill 15 minutes to firm.
5. Fry in 1/4-inch oil over medium heat until golden and crisp, about 3–4 minutes per side. Drain on paper towel.

Instructions — Beyond Bites & Glaze

1. Mix chimichurri ingredients (cilantro, parsley, garlic, red wine vinegar, olive oil, oregano, cumin, lime, maple syrup, salt) into a loose sauce.
2. Form Beyond Meat into thin rounds and sear in 2 tbsp olive oil over medium-high, 2–3 minutes per side until browned and cooked through.
3. Brush rounds with chimichurri-mojo glaze and serve alongside croquettes.

Mushroom–Chicharrón Tacos + Spiced Chickpea Pinchos with Lime-Garlic Aioli

Crunchy, citrusy, and carry the savory punch of Dominican chicharrón reimagined with mushrooms; skewered roasted chickpeas add texture and bite.

Ingredients — Mushroom Chicharrón

• 12 oz oyster or king oyster mushrooms, shredded or torn into chip-like pieces
• 1 cup cornflour (or all-purpose flour)
• 1 tsp baking powder
• 1 tsp garlic powder
• 1 tsp smoked paprika
• Salt and black pepper
• 1 cup non-dairy milk
• 1 tbsp apple cider vinegar
• Oil for frying

Ingredients — Mini Cassava Tortillas (or small corn tortillas)

• 1 cup cassava flour + water OR store-bought small corn tortillas

Toppings & Pickled Onions

• 1 small red onion, thinly sliced
• 1/3 cup white vinegar
• 1/3 cup water
• 1 tsp sugar
• 1 tsp salt
• Sliced jalapeño, lime wedges, cilantro

Ingredients — Spiced Chickpea Pinchos & Aioli

• 1 can chickpeas, drained and patted dry
• 1 tbsp olive oil
• 1 tsp ground cumin
• 1 tsp smoked paprika
• 1/2 tsp garlic powder
• Salt and pepper
• Wooden skewers
• 1/2 cup vegan mayo
• 2 cloves garlic, minced
• Zest and juice of 1 lime
• Pinch salt

Instructions — Pickled Onions

1. Combine vinegar, water, sugar, salt; pour over onion slices. Let sit 15–30 minutes.

Instructions — Mushroom Chicharrón

1. Whisk non-dairy milk + apple cider vinegar; set aside 5 min (vegan buttermilk).
2. Mix flour, baking powder, garlic powder, smoked paprika, salt & pepper. Dip mushroom pieces into batter, shake off excess.
3. Fry in hot oil (350°F) until puffed and crisp, 2–4 minutes. Drain and season with extra salt and lime zest.

Instructions — Chickpea Pinchos

1. Toss chickpeas with olive oil and spices. Roast at 425°F (220°C) on a sheet for 20–30 minutes until crisp, tossing halfway.
2. Thread onto small skewers (3–4 chickpeas per skewer). Serve warm with lime-garlic aioli.

Instructions — Assembly

1. Warm tortillas. Place mushroom chicharrón on each mini tortilla, top with pickled onions, jalapeño, cilantro, and a squeeze of lime.
2. Plate with chickpea pinchos and aioli for dipping.

Another beautiful plant-based creation. Publish this one so other plant lovers can find it!