Thursday, December 31, 2015

Chickenless Taquitos

3 handfuls of soy curls, soaked in water for 10 minutes, then drained
3 T. of Mexican Spice seasoning (we used the recipe from the PlantPure Nation cookbook, p. 147)
2 t. of Better-Than-Bouillion "No-Chicken" broth concentrate
2 packages of corn tortillas  (we used "Food for Life" sprouted corn tortillas)
Vegan sour cream (from the PlantPure Nation cookbook, p. 144) or unsweetened soy yogurt
Hot sauce (like Cholula or Taco Bell Mild)

Place half of the (soaked and drained) soy curls into your high-speed blender and blend on the LOWEST speed for 6-8 seconds until shredded.  Pour the shredded curls into a bowl and stir in the taco/Mexican seasoning and the Better-Than-Bouillion No-Chicken broth concentrate well.

Prepare a baking pan with parchment paper or a silpat sheet. Preheat oven to 425 degrees.

Steam your tortillas over a saucepan with 2 inches of water in it and a cookie cooling rack on top of it until they are soft. Fill with chickenless filling, roll up tightly, and place seam-side down on the tray. Bake for 15 minutes. Turn oven down to 400 degrees and flip the taquitos over. Bake for 5 more minutes or until crispy.

Serve with vegan sour cream and your favorite hot sauce or salsa.

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