Thursday, December 31, 2015

Chickenless Taquitos

NOTE: If you are using the tiny pieces of soy curls that are in the bottom of the bag to make the filling, don't soak them in water. Just place them in a skillet with about 1/2 cup of water or so and the seasonings and warm them over medium heat. If you're using full-sized soy curls, follow the instructions, below.

3 handfuls of soy curls, soaked in water for 10 minutes, then squeezed out/drained well
3 T. of Mexican Spice seasoning (we used the recipe from the PlantPure Nation cookbook, p. 147)
1 T of Better-Than-Bouillion "No-Chicken" broth concentrate or a teaspoon or two of Trader Joe's Chickenless Seasoning
salt to taste
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) or
Homemade Salsa Fresca
Cashew Queso (optional)

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. Add salt to taste.

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

Steam your tortillas EITHER over a saucepan with 2 inches of water in it topped with a baking cooling rack on top of it until they are soft OR wet each tortilla individually and microwave for 10-12 seconds. 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 5-10 more minutes or until crispy. Depending on how wet your filling is will depend on how long your taquitos will need to bake to be crunchy.

Serve with vegan sour cream, your favorite hot sauce or salsa, Salsa Fresca and/or Cashew Queso

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