The best appetizer!
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Ok, so this was inspired by my family’s love for appetizers at Christmas. I recently shared on my Instagram stories, but we don’t actually eat a traditional Christmas dinner. Instead, we make a million appetizers or buy some from Costco. One of my favorite things we make is Costco taquitos. Obviously, this is not an option anymore, since they are made with chicken and cheese, but I thought it would be a delicious addition to our Christmas dinner if it was vegan. These taquitos are so good and I will definitely be making these lots of times before Christmas rolls around again.
Ingredient details:
- Chickpeas – For most recipes, unless I’m making bulk hummus, I will just use canned chickpeas.
- Tofurky chicken – This is a seitan base with lots of delicious flavor. I buy it from Kroger, but they sell it at most places.
- Onion – I like using yellow onions mostly. They have the best flavor in my opinion and I barely cry with them, which is always a plus!
- Garlic – I struggle to not use a whole head of garlic in each recipe, so I settled for 8 cloves. Most taco seasonings come with powdered garlic, but I think fresh just tastes so much better.
- Plant milk – I always use oatmilk, but other nut milks would be good here too. I think coconut would actually be good in this recipe as well, because the other flavors should overpower the coconut taste.
- Corn starch – This is to thicken the milk and create a nacho cheese-like sauce for the filling.
- Seasonings: Cumin, paprika, chili powder, salt
- Tortillas – I recommend the small fajita tortillas. I tried the larger taco sized tortillas, at they were just too big and more of an entree than an appetizer.
Recipe List
Prep time: 5 minutes
Cook time: 20 minutes
Serves: 16 taquitos
Ingredients:
15oz canned chickpeas
8oz tofurky chicken
1 yellow onion
8 cloves garlic
1tsp chili powder
1tsp paprika
1tsp salt
1tbsp cumin
1 cup plant milk
1 tbsp corn starch
16-18 fajita sized tortillas
Instructions:
- Preheat oven to 400°
- Heat pan to medium heat.
- Roughly chop onion and mince garlic and add to pan. Cook until onions are translucent.
- Add tuforky to the pan and continue to cook until fully heated.
- In a mixing bowl, combine corn starch and a splash of the milk. Mix until corn starch is dissolved. Measure out remaining milk.
- Pour in cornstarch and milk mixutre into the pan, along with the spices.
- Change to low heat and continue to stir pan frequently until the sauce thickens to a cheesy texture.
- Add one medium scoop of tofurky mixture onto center of each tortilla.
- Roll up the tortillas and place in pan. You can use vegan butter or a neutral oil to seal the tortilla if desired.
- Bake on 400° for 12 minutes or until tortillas are crunchy and golden brown.
- Serve and enjoy!
