13/12/2021
On a warmish Monday morning in December after our brisk early walk I was in need of a healthy new breakfast dish… and so these spiced veggie taquitos were born inspired from Pinterest of course! Totally vegan, gluten free and oil free, healthy plant based ingredients to start the day. Of course if you wanted to make them vegetarian you could always add in some scrambled eggs too! They were so good, Paul was wondering where I had bought them from… TJ’s maybe?
Of course if you know me well, you will know I definitely made them from scratch, well almost, I cheated and used shop bought tortilla wraps!
I have been told I should have my own YouTube cooking show recently… I’ve thought about it long and hard, but honestly I am such a perfectionist I would need to study videography first and then only show my hands, I am definitely happier behind the camera than in front that’s for sure!
Here’s my recipe… try it with plain cashew yogurt served on the side, so delicious anytime of the day to be honest!
1. I had some left over cubed eggplant and butternut squash about 1 cup… I placed it in a bowl in the microwave with a little water, I cooked it for 5 minutes on high! Once it was cooked, I drained the water and mashed the squash and eggplant with a tablespoon of veggie cream cheese altogether, I used Myokos chive cream cheese, but any cream cheese would work.
2. Next I finally chopped some leeks, a couple of cloves of garlic and one carrot. I placed some homemade veggie broth, about a tablespoon in a pan along with the leeks, I sautéed this for about 6 minutes, adding broth as needed to develop flavor. I then added the garlic for a minute or so.
3. Next I added the spices… 1 teaspoon curry powder, 1 teaspoon onion powder, 1/2 teaspoon cumin, 1/2 teaspoon smoked paprika, and then finally salt and pepper to taste! Now it’s the time to add the carrots and 1/4 cup of veggie broth, cover with a lid and simmer for about 5 minutes adding more broth if needed, then add in chopped and frozen spinach a good half cup or so, along with a 1/2 cup of frozen peas… place the lid on the pan and let cook for about another 5 minutes or until the carrots are soft, again adding more broth if needed. Add in about 3/4 cup cooked lentils so that they heat through, I used organic sprouted black lentils I had cooked a few days ago but green or French cooked lentils would work well too!
4. Add the mashed butternut squash mixture to the pan and lightly mash it into the other veggies, I left mine somewhat chunky.
5. I used a gluten free almond flour tortilla wrap, the mixture made 6 taquitos, so divide the filling between six medium size wraps, roll and place on a baking tray… I want to say at this point I placed mine into the airfryer on baking paper, I sprayed the tops with a little avocado oil, sprinkled the tops with a little more smoked paprika and I set the temperature to 380f and the cooking time to 10 minute, they were perfectly cooked, no need to turn halfway through!
6. Serve with a generous dollop of a good plant based plain yogurt, I used Forager’s cashew yogurt, I also added some micro greens and a generous sprinkle of h**p seeds for a little more protein and Omega 3’s! Enjoy! 🌿
