Peel
and chop the potatoes then cook in a pot with boiling salt & water
till fork tender for 12-15minutes. Drain the water and mash potatoes
with a potato-masher. It’s possible to add a litlle of plant-based milk
to get a creamier result. Put aside.
Heat oil in a skillet over medium-high-heat & then add the chopped onion, saute for 3minutes. Stirring often.
Then add the minced garlic, grated carrot, all of spices and saute for a few minute.
Pour
in the vegetable-broth, then add peas (frozen), set the lid on and cook
for a couple of minutes before the carrot is softened. Should you
use frozen peas, then be certain that you let them thaw completely. If
using canned peas, drain and wash (no need to cook, then insert them at
the next step). Switch off the heat.
Additionally,
add the mashed-potatoes & vegan-cheese (you may use cream cheese or
vegan cheese). Use a fork or a potato-masher to blend everything.
Taste
the veggie mix & adjust seasonings. Add more black pepper, salt,
spices to flavor. If you’d like it spicier, add more red-pepper-flakes
to taste.
Preheat oven to 410°F and line a large baking-sheet with parchment-paper.
Put
about 2-3 tablespoon of the filling on each tortilla & roll them up
tightly. Put every tortilla seam-side-down on the baking-sheet, then
alongside each other.
Brush with a little vegetable-oil (to make them more crunchy) & add some taco-seasoning in addition on top.
Bake in the oven for 17-20minutes or till they’re crispy and golden-brown. Broil for a couple minutes (optional).
Serve with vegan queso, sour cream, salsa or guacamole.
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