Freezer Meal Prep Taquitos! Plant Based Recipe скачать в хорошем качестве

Freezer Meal Prep Taquitos! Plant Based Recipe

Hey everyone! Today I'm meal prepping some plant based taquitos to go in the freezer for a quick and easy meal! Recipes will be written out below! subscribe to my new vlog channel:    / chantymarievlogs   follow me on instagram-   / chantymarie_   TikTok- chantymarie_ pea protein crumbles- https://amzn.to/42M5AuA hemp seeds- https://amzn.to/3TNcSdi this is the low sodium taco seasoning I used but its ridiculously expensive! I found mine at pavillions. you can use any other taco seasoning you like or just use a blend of chili powder, cumin, garlic and onion powder, oregano, cayenne pepper to make your own! - https://amzn.to/3FV3A9s Black bean taquitos ingredients: 1 onion diced 1 bell pepper diced 1 large portobello mushrooms diced 1.5 tbsp taco seasoning (I used low sodium, so if you are using a regular taco seasoning you may have to use a bit less so its not too salty, or just use a mixture of chili powder, cumin, garlic and onion powder) 1/2 cup pea crumbles soaked in boiling water (or sub more mushrooms) 1 can black beans drained and rinsed and broken up with a fork 3 tbsp tomato paste a few splashes veggie broth dairy free cheese 12 corn tortillas warmed up*** very important so they don't break! Soak the pea crumbles in boiling water for atleast 5 minutes before using. In a large pan saute the onion, bell pepper and mushrooms until they start to soften. Add in the taco seasoning, soaked & drained pea crumbles, mashed black beans, tomato paste and a few splashes of veggie broth. Cook for a few more minutes until the veggies are cooked through. Scoop out the mixture onto a warmed up corn tortilla and top with some dairy free cheese and roll it up. You can brush them with some olive oil for a more crunchy taquito or just leave it out for oil free. If baking from fresh- bake at 375 for 10 minutes from frozen- 350 for 25 minutes or microwave for 2 minutes each side Buffalo chickpea taquitos ingredients: 1 can chickpeas drained and rinsed 16 oz cauliflower florets a few green onions diced for the cream sauce: 1/2 cup cashews 1/4 cup hemp seeds 1/2 lemon juiced 2 cloves garlic 1 cup water 1/3 cup hot sauce or more to taste dairy free cheese shreds 14 corn tortillas- warmed up Soak the cashews and hemp seeds in boiling water for about 20 minutes then drain and rinse. Steam the cauliflower until fork tender. Mash up the chickpeas in a large mixing bowl. Add in the cauliflower and break it up into small pieces. Blend up the soaked and drained cashews/ hemp seeds, lemon juice, garlic and water until smooth. Pour the cream sauce in the mixing bowl with the chickpeas/ cauliflower. Stir in the hot sauce. Scoop the buffalo mixture onto a warmed up corn tortilla and roll it up. Bake at 375 for 10 minutes if making from fresh, from frozen bake at 350 for 25 minutes or microwave for 2 minutes on each side.