Step 1

If making with TVP, bring the water to a boil.

Step 2

Heat the 2 tablespoons of oil in a pot over medium heat, and add the onions and garlic. Fry them for 3-5 minutes until the onion is soft.

Step 3

Add the chipotle peppers and adobo, cumin, onion powder, salt, and dried TVP. Stir to coat, and let cook for 30-60 seconds. Add the boiling hot water and stir to combine. Turn the heat off, cover the pot, and let sit for 10 minutes. -OR- If using vegan ground beef, add with the spices and sauté for 4-6 minutes on medium heat. Only add a splash of water if it's dry.

Step 4

Add the cream cheese and nutritional yeast and turn the heat on low to help soften the cream cheese and stir to combine.

Step 5

Warm tortillas and put a couple of tablespoons of filling (more or less depending on size of tortillas) in the middle of the tortillas. Wrap the tortillas around the filling to make a roll and repeat with remaining tortillas.

Step 6

Heat a thin layer of oil in a skillet over medium heat and fry the taquitos in batches, starting with seam side down. Fry for about 5-7 minutes, turning as they cook so that they crisp and turn golden all over. Drain them on paper towel lined plate.

Step 7

Baking instructions: preheat oven to 425ºF. Line a baking tray with parchment, and spray with oil. Place rolled tacos on baking tray and spray liberally with oil on top. Bake for about 15 minutes or until crispy.