Crispy Vegan Taquitos (Print Version)
# Ingredients:
→ Base Vegetables
01 -
Half of a large onion, diced
02 -
2 medium-sized potatoes (400 g), peeled and cubed
03 -
1 medium carrot (140 g), finely chopped or shredded
04 -
1 cup (180 g) peas—use canned (drained) or frozen
05 -
3 minced garlic cloves
→ Seasonings
06 -
1/4 tsp ground nutmeg
07 -
1 tsp onion powder
08 -
3/4 to 1 tsp sea salt, adjust to your liking
09 -
1 tsp curry powder
10 -
1/4 tsp smoked paprika
11 -
1/2 tsp ground cumin
12 -
Black pepper to your liking
13 -
Red chili flakes as desired
→ Additional Ingredients
14 -
8-10 tortillas, medium or small
15 -
1/2 tbsp cooking oil
16 -
5 oz (140 g) vegan cheese, use whichever you like best
17 -
1/4 cup (60 ml) vegetable stock
18 -
Optional taco seasoning for garnishing
# Instructions:
01 -
Peel and chop the potatoes, then boil them in salty water for about 12-15 minutes—until soft. After draining, mash them up. You can stir in a small splash of plant-based milk if you'd like them creamier. Set aside for now.
02 -
In a heated skillet with oil, cook the onion over medium heat for around 3 minutes. Toss in the garlic, grated carrot, and spices. Stir and let them cook together for another minute.
03 -
Pour the veggie stock along with the peas into the pan and cover it up. Let it heat until the carrots soften. If you're using frozen peas, make sure they're fully thawed. If they're canned, rinse and drain before adding them later on.
04 -
Mash the cooked potatoes into the veggie mix, then add your vegan cheese. Use a masher or fork to stir everything until it's nicely combined. Give it a taste and tweak the seasonings, if needed.
05 -
Turn the oven on to 410°F (210°C) and get a baking sheet lined with parchment paper. Spread 2-3 tablespoons of filling onto each tortilla, roll them tight, and lay them seam-side down on the sheet.
06 -
Brush the tops with oil, sprinkle taco seasoning if you'd like, and bake for 17-20 minutes until they're crispy and golden. If you want them extra crunchy, pop them under the broiler briefly. Enjoy warm with any toppings you like.
# Notes:
01 -
Swap in gluten-free tortillas to make these gluten-friendly
02 -
Store in the fridge for 3 days or freeze up to 2 months
03 -
Air fryer works well if you want a quicker method