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Easy Vegan Baked Taquitos
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By @elavegan
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Recipe:
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Ingredients
2 medium-large (400 g) potatoes peeled and chopped
1/2 tbsp oil
1 medium (140 g) carrot grated or finely diced
1/2 medium-large onion chopped
3 garlic cloves minced
1 cup (180 g) 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 (60 ml) vegetable broth
5 oz (140 g) vegan cheese of choice
Taco seasoning to sprinkle on top of taquitos (optional)
8-10 small/medium tortillas
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Instructions:
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/skillet over medium-high heat and add the chopped onion. SautΓ© for 3 minutes, stirring frequently, then add the grated carrot, minced garlic, all spices and sautΓ© for a further minute.
Pour in the vegetable broth, add peas (frozen), put the lid on and cook for a few minutes until the carrot is softened. If you use frozen peas, make sure to let them thaw completely. If using canned peas, drain and rinse (no need to cook, add them in the next step). Turn off the heat.
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