These taquitos make a delicious lunch or dinner and they're packed with veggies!
Vegetable Taquitos [Vegan]
- 2 medium-large (400 g/14.1 oz) potatoes, peeled and chopped
- 1/2 tablespoon oil
- 1/2 medium-large onion, chopped
- 1 medium (140 g/4.9 oz) carrot, grated or finely diced
- 3 garlic cloves, minced
- 1 teaspoon curry powder
- 1 teaspoon onion powder
- 1/2 teaspoon ground cumin
- 1/4 teaspoon ground nutmeg
- 3/4–1 teaspoon salt (or less/more to taste)
- 1/4 teaspoon smoked paprika
- Red pepper flakes to taste
- Black pepper to taste
- 1/4 cup (60 ml/2.1 oz) vegetable broth
- 1 cup (180 g/6.3 oz) peas, frozen or canned
- 140 g (4.9 oz) vegan cheese of choice
- 8–10 small/medium tortillas (see notes)
- Peel and chop the potatoes and cook them in a pot of salted boiling water until fork-tender (about 12–15 minutes). Drain the water and mash the potatoes with a potato masher/ricer. Add a splash of plant-based milk for a creamier mash, then set aside.
- Heat oil in a pan/skillet over medium-high heat and add the chopped onion. Sauté for 3 minutes, stirring frequently, then add the grated carrot, minced garlic, and all the spices, and sauté for a further minute.
- Pour in the vegetable broth and add the peas (frozen), put the lid on, and cook for a few minutes until the carrot is softened. If using canned peas, drain and rinse them and add in the next step (not now). Turn off the heat.
- Add the mashed potatoes and vegan cheese (store-bought grated vegan cheese, cream cheese, or the vegan cheese sauce from page 31 of this book). Use a fork or a potato masher to combine everything.
- Taste the veggie mixture and adjust the seasonings accordingly. If you want it spicier, add more red pepper flakes to taste.
- Preheat the oven to 410°F (210°C) and line a large baking sheet with parchment paper.
- Place 2–3 Tbsp of the filling onto each tortilla and roll them up tightly. Place every tortilla seam-side down on the baking sheet, next to each other.
- Brush with a little vegetable oil (to make them crispier) and sprinkle with taco seasoning.
- Bake in the oven for 17–20 minutes, or until they are golden brown and crispy. For even crispier tops, broil them for a few minutes.
- Serve with salsa, sour cream, vegan queso, or guacamole. Enjoy!
Optional: taco seasoning to sprinkle on top of taquitos
Tortillas: I use homemade gluten-free tortillas (from page of this book 52).
Store leftovers covered in the fridge for up to 3 days or freeze in a zip- top bag for up to 2 months.
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