Crispy Vegan Veggie Taquitos
Ingredients
- 2 medium-large potatoes
- 1/2 tbsp oil
- 1 medium carrot
- 1/2 medium-large onion
- 3 garlic cloves
- 1 cup peas (frozen or canned)
- 1 tsp curry powder
- 1 tsp onion powder
- 1/2 tsp ground cumin
- 1/4 tsp ground nutmeg
- 3/4-1 tsp sea salt or less/more to taste
- 1/4 tsp smoked paprika
- Red pepper flakes to taste
- Black pepper to taste
- 1/4 cup vegetable broth
- 5 oz vegan cheese of choice
- Taco seasoning to sprinkle on top (optional)
- 8-10 tortillas
Preparation
Peel and chop the potatoes and cook in a pot with boiling water and salt until fork tender, which takes about 12-15 minutes. Drain the water and mash the potatoes with a potato masher. You can add a splash of plant-based milk for a creamier result. Set aside.
Heat oil in a pan or skillet over medium-high heat and add the chopped onion. Sauté for 3 minutes, stirring frequently, then add the grated carrot, minced garlic, all spices and sauté for a further minute.
Pour in the vegetable broth, add peas (if frozen, ensure they thaw completely; if canned, drain and rinse before adding in the next step), put the lid on and cook for a few minutes until the carrot is softened.
Add the mashed potatoes and vegan cheese, then use a fork or potato masher to combine everything.
Taste the veggie mixture and adjust seasonings. Add more salt, black pepper, or spices to taste. If you want it spicier, add more red pepper flakes to taste.
Preheat 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 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 and sprinkle some taco seasoning on top.
Notes
Taco seasoning is optional and can be sprinkled on top for extra flavor.
Use store-bought grated vegan cheese or vegan cream cheese for the filling.
