Vegan taquitos with vegetable filling
Fiesta, fiesta Mexicana - and that's exactly what we have for you today: taquitos. But not the typical ones with chicken or minced meat filling, but completely vegan. Although they are made from the same dough as tacos, they are a lot smaller and are rolled up like cigarettes. This makes them ideal as finger food at your next party or for a cozy evening with friends and family.
Preparation time 25 minutes
Cooking time 20 minutes
Ingredients
Ingredients for 10 portions
- 400 g potatoes
- ½ tbsp oil
- 140 g carrot
- ½ onion
- 3 cloves of garlic
- 180 g (chick) peas
- 1 tsp curry powder
- 1 tsp onion powder
- ½ tsp ground cumin seeds
- ¼ tsp ground nutmeg
- 1 tsp salt
- ¼ tsp paprika powder (smoked)
- Red chili flakes (optional)
- Black pepper
- 60 ml vegetable stock
- 140 g vegan cheese
- Taco seasoning (optional)
- 8 – 10 tortillas
Preparation
- Peel the potatoes, cut into small pieces and boil in salted water for approx. 13 minutes.
- Drain the water and mash the potatoes.
- Finally, add a dash of plant-based milk of your choice to create a creamy puree.
- Dice the onion and fry in oil for approx. 3 minutes.
- Grate the carrot and add together with the chopped garlic and all the spices.
- Fry for a further minute.
- Deglaze with the vegetable stock and add the peas. (Canned peas do not need to be cooked)
- Simmer for a few more minutes until the carrot is soft.
- Add the mashed potatoes and cheese.
- Mix briefly with a fork.
- Season the mixture to taste with salt and pepper. You can add chili flakes if you like.
- Preheat the oven to 210°C.
- Spoon 2-3 tablespoons of the filling onto each tortilla and roll up tightly.
- Place the filled tortillas next to each other on a baking tray.
- Brush the tortilla with oil and sprinkle with the taco seasoning if desired.
- Bake for approx. 16 – 20 minutes until golden brown.
You have crispy, delicious and, above all, vegan taquitos. Serve them with guacamole or a homemade salsa.
