Vegan Tasty 'Chicken' Taquitos Bosh TV

Tasty 'Chicken' Taquitos

  • Simple
  • 0:50 m
  • 9 ingredients

Taquitos! Mexico's answer to the spring roll, they're the crispy snack that makes for perfect party fodder. We've baked these instead of deep frying them to keep it a little healthier. Plus, they stay fresher for longer. These crispy little rolls would definitely make for an excellent game of "serve them to a meat-eater and challenge them to tell the difference". Perfect served with a few dips - check out our video on how to make guac and pico de gallo. If you're in need of a fun Saturday night vegan dish, this is a DELISH and exciting one to try. Let us know what you think!

Serves: 4

Ingredients

For the taquitos

  • 400g king oyster mushrooms
  • 100g plant-based cheese
  • 10 small corn tortillas

For the marinade

  • 2 tbsp olive oil
  • 1 tsp garlic powder
  • 1 tbsp smoked paprika
  • 1 tbsp ground coriander
  • 1 tsp cumin
  • ½ tsp salt
  • ½ tsp chilli powder

To serve

  • Pico De Gallo

Before you start

Preheat oven to 180°C l 2 baking trays lined with parchment paper l Mixing bowl l Grater

Step 1

First, prepare the "chicken"

  • Cut the caps off the mushrooms and finely slice
  • Shred the stems of the mushrooms with two forks
  • The stems should resemble pulled chicken when you've finished

Ingredients

  • 400g king oyster mushrooms

Step 2

Prepare the marinade and flavour your mushrooms

  • Put all the marinade ingredients in a mixing bowl and stir to combine
  • Add the mushrooms to the bowl and stir until well covered
  • Pour the mushrooms out on a baking tray, making sure the shreds are evenly spaced
  • Put the tray in the oven and roast for 15 minutes
  • Take the tray out of the oven and let the mushrooms cool down to room temperature

Ingredients

  • 2 tbsp olive oil
  • 1 tsp garlic powder
  • 1 tbsp smoked paprika
  • 1 tbsp ground coriander
  • 1 tsp cumin
  • ½ tsp salt
  • ½ tsp chilli powder

Step 3

Roll and bake the taquitos

  • Grate the dairy free cheese
  • Lay one tortilla out on the kitchen surface
  • Place a heaped tablespoon of the mushrooms at the base of the tortilla, sprinkle over some dairy free cheese and tightly roll it up into a tight, cigar-shaped tube
  • Put the taquito on the baking sheet
  • Repeat this process until all the mushrooms have been used
  • Brush the taquitos lightly with olive oil, put the baking sheet in the oven and bake for 20 minutes, turning halfway

Ingredients

  • 100g plant-based cheese
  • 10 small corn tortillas

Step 4

Time to serve

  • Take the taquitos out of the oven and serve immediately with the guacamole and pico de gallo

Ingredients

  • Pico De Gallo