baked potaotes

Vegan baked taquitos with a cheesy potato filling

Easy Baked Potato Taquitos

Yukon Gold Potatoes

tbsp vegan cream cheese

almond milk (unsweetened)

cilantro

tsp kosher salt

flour tortillas

vegan mozzarella cheese

white onion

salsa verde (mild

Start by chopping the potatoes (peel first if desired) and transfer to a large pot. Cover with cold water and add a generous pinch of sea salt. Boil the potatoes for 15 minutes or until fork tender. 

In the meantime, dice the onion, chop the cilantro, and set both aside for now.

Then turn off the heat and drain the water from the potatoes. Add the vegan cream cheese and almond milk to the pot with the potatoes and mash to create a &quot;chunky mashed potatoes&quot; texture. You may want to add an extra tbsp or two of almond milk if needed. Add 1-2 tbsp of the chopped cilantro along with the salt and mix well. Taste to see if it needs more salt and season accordingly. Set aside.

Preheat the oven to 400 degrees. 

Next, warm up the flour tortillas to prevent them from cracking. I do this in the microwave by pilling the tortillas onto a plate and covering them with a clean, damp cloth. Microwave for about 30 seconds. 

Then evenly distribute the potato mixture in the center of 8 flour tortillas, roll, and place onto a baking tray, folded side down to help them stay closed while cooking. Lightly spray the taquitos with cooking spray - like a natural olive oil or coconut oil spray - or brush lightly with oil olive, then top with shredded vegan cheese. 

Bake for 12-15 minutes, then turn the broiler to high and cook for 1-2 more minutes to melt the cheese. To serve, top with salsa verde, a sprinkle of chopped onion and the remaining chopped cilantro. Enjoy!

Savory slow cooked pumpkin, mushrooms, and potatoes simmered in creamy vegan gravy and topped with flakey homemade biscuits. Basically Fall in a bowl and SO delicious!

Vegan Pumpkin and Potato Stew with Rosemary Biscuits

apple cider vinegar

flour

baking powder

rosemary

butter

red onion

cremini mushrooms

garlic

sage

tsp red pepper flakes

tsp miso paste (light, white,

dry white wine

tbsp flour

veggie broth (low sodium)

yellow potatoes (small/medium)

pumpkin

15 ounces can cooked lentils (rinsed and drained)

Start by combining the almond milk and apple cider vinegar. Stir and side aside.

Then add the flour, baking powder, and salt to a mixing bowl. Stir and set that aside too.

Then remove the vegan butter from the fridge and cut it into small cubes. It&#039;s important that the butter is very cold because cold butter = flakey biscuits :) Add the cubes of vegan butter to the bowl with the flour and mash together with a fork until the mixture resembles sand and no large pieces remain. Next add in the rosemary and curdled almond milk. Using a fork, combine the wet and dry ingredients until a shaggy dough begins to form. Then use clean hands to loosely bring the mixture together into a ball. Don&#039;t over mix. Cover and refridgate while you make the rest of the meal.

Make the Biscuits

Dice the onions and finely mince the garlic. Wash the musrooms and remove the bottom part of the stem.Then peel the pumpkin and the potatoes and chop into large bite sized cubes. Set everything aside.

Prep

Next heat an oven-safe pot to medium high heat. Add the oil and sautee the onions for 2-3 minutes. Break the mushrooms into large pieces and add them to the pot along with the garlic. Lower heat a little if needed. Cook for 2-3 minutes to brown and then add the dried sage, fresh rosemary, salt, and red pepper flakes. Stir and then add the miso and white wine.

Sautee

Increase the heat to allow the wine cook down for 2-3 minutes, and stir occasionally.

Reduce

Then add the pumpkin, lentils, potatoes, and veggie broth. In a small bowl, combine the flour with 3 tbsp of water and mix smooth. Stir that into the pot and bring to a boil. Once boiling, reduce the heat to low and cover. Simmer for 20 minutes, stirring occasionally.

Thicken

Preheat the oven to 375. Roll out the dough between two pieces of parchment paper until it is about 1/4&quot; thick. Then dip a cookie cutter or the rim of a drinking glass into flour and use it to cut 8 round shapes in the dough. Set aside.Finish the gravy by first removing the sprig of rosemary from the stew and discard. Add in the vegan butter and mix well. I often use my wooden spoon to mash some of the pumpkin and potatoes slightly, this helps to thinken the gravy as well. Just a little bit though because you want this stew to be chunky. Then taste the gravy to see if you need to add more salt and adjust as desired. Carefully place the bicuits on top of the stew and transfer to the oven. Bake on the center rack for 35-40 minutes or until golden brown around the edges of the biscuits. Spoon into bowls, top with a biscuit, and enjoy!

Finishing Touches

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Vegan Pumpkin and Potato Stew with ...

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