Vegan Baked Taquitos (Print Version)
# Ingredients:
→ Base Vegetables
01 -
2 medium-large (400 g) potatoes, peeled and chopped
02 -
1 medium (140 g) carrot, grated or finely diced
03 -
½ medium-large onion, chopped
04 -
3 garlic cloves, minced
05 -
1 cup (180 g) peas, frozen or canned
→ Seasonings
06 -
1 tsp curry powder
07 -
1 tsp onion powder
08 -
½ tsp ground cumin
09 -
¼ tsp ground nutmeg
10 -
¾-1 tsp sea salt, or to taste
11 -
¼ tsp smoked paprika
12 -
Red pepper flakes to taste
13 -
Black pepper to taste
→ Additional Ingredients
14 -
½ tbsp oil
15 -
¼ cup (60 ml) vegetable broth
16 -
5 oz (140 g) vegan cheese of choice
17 -
8-10 small/medium tortillas
18 -
Taco seasoning for topping (optional)
# Instructions:
01 -
Boil the peeled and chopped potatoes in salted water until fork tender, about 12-15 minutes. Drain and mash, optionally adding a splash of plant-based milk for creaminess. Set aside.
02 -
Heat oil in a pan over medium-high heat. Sauté chopped onion for 3 minutes, then add grated carrot, minced garlic, and all spices. Continue cooking for another minute.
03 -
Add vegetable broth and peas, cover, and cook until carrot softens. For frozen peas, ensure they thaw completely. If using canned peas, drain, rinse, and add in the next step.
04 -
Mix in the mashed potatoes and vegan cheese. Combine thoroughly using a fork or potato masher. Taste and adjust seasonings as needed.
05 -
Preheat oven to 410°F (210°C). Line a baking sheet with parchment paper. Place 2-3 tbsp filling on each tortilla and roll tightly. Arrange seam-side down on the baking sheet.
06 -
Brush taquitos with vegetable oil and sprinkle with taco seasoning. Bake for 17-20 minutes until golden and crispy. Optionally broil for extra crispiness. Serve with your favorite toppings.
# Notes:
01 -
Can be made gluten-free by using corn or homemade gluten-free tortillas
02 -
Can be stored in the fridge for up to 3 days or frozen for up to 2 months
03 -
Can be made in an air fryer for an alternative cooking method