Easy Vegan Baked Taquitos
The baked
vegan taquitos are filled with vegetables hidden in the form of rolled tacos!
The perfect herbal dinner to make with your family.
Ingredients
- 1/2 tbsp oil
- 1 tsp curry powder
- 1/4 tsp ground nutmeg
- 2 medium-large potatoes peeled and chopped
- 3 garlic cloves minced
- 1 tsp onion powder
- 1/4 tsp smoked paprika
- 3/4-1 tsp sea salt or less/more to taste
- 1/2 medium-large onion chopped
- 1 medium carrot grated or finely diced
- 1/2 tsp ground cumin
- 5 oz vegan cheese of choice
- 1/4 cup vegetable broth
- 1 cup peas frozen or canned
- Red pepper flakes to taste
- Black pepper to taste
- Taco seasoning to sprinkle on top of taquitos (optional)
- 8-10 tortillas (*see notes)
Instructions
First, peel
and chop the potatoes and cook in a saucepan with boiling water and salt until
the fork is tender, which takes about 12-15 minutes. Drain the water and mash
the potatoes with a potato masher. You can add a touch of herbal milk for a
creamier result. Put aside.
Then, heat
the oil in a skillet over medium-high heat and add the chopped onion. Sauté for
3 minutes, stirring frequently, then add the grated carrot, chopped garlic, all
the spices and sauté for another minute.
Pour the
vegetable broth, add the peas (frozen), put the lid on and cook for a few
minutes until the carrot is softened. If you are using frozen peas, be sure to
let them thaw completely. If you are using canned peas, drain and rinse (no
need to cook, add them in the next step). Cut the fire.
Also add
mashed potatoes and vegan cheese (you can use store-bought grated vegan cheese
or cream cheese). I used my easy vegan cheese sauce. Use a fork or potato
masher to combine everything.
Taste the
vegetable mixture and adjust the seasonings. Add more salt / black pepper /
spices to taste. If you want it to be spicier, add more red pepper flakes to
taste.
Preheat the
oven to 410 degrees Fahrenheit (210 degrees Celsius) and line a large baking
sheet with parchment paper.
Place about
2-3 tablespoons of the filling on each tortilla and roll them tightly. Place
each tortilla seam side down on the baking sheet, side by side.
Brush with a
little vegetable oil (to make them even more crisp) and sprinkle with a little
taco seasoning on top.
Bake for
about 17-20 minutes or until golden and crisp. Grill for a few minutes
(optional).
Serve with
salsa, sour cream, vegan queso or guacamole. Enjoy! Keep covered leftovers in
the refrigerator for up to 3 days or freeze them in zippered bags for up to 2
months. Happy Cooking Time.
