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Say hello to the undisputed king of vegan sharing snacks. These crispy potato tacos boast an amazing range of Tex Mex flavours, all packed inside a warming potato with gooey melted cheese. Long live the king. A suburb choice as vegan party food... the only problem is, your guests might never leave!
- 4 medium potatoes
- 6 veggie sausages
- 2 tbsp olive oil
- 1 onion
- 1 garlic
- 1 tbsp tomato puree
- 2 tbsp jalapeños
- 15g coriander
- 1/4 tsp dried oregano
- 1/2 tsp paprika
- 1 tsp cumin
- 1 red pepper
- 2 tsp chipotle paste
- 120g kidney beans
- 50g dairy free cheese
- Tortilla chips
- Garlic crusher
- Frying pan
Brush the potatoes with olive oil, rub them with salt and bake them for 1 hour at 180'℃
Microwave the veggie sausages for 30 seconds and break them up for a fork until you have a "mincemeat"
Mince the onion, crush the garlic, pick the coriander leaves off the stalks and finely slice the stalks
Warm two tbsp olive oil in a frying pan, add the onion and sweat them down for 7 minutes.
Add the garlic and the coriander stalks and stir them into the onion for 3-4 minutes.
Add the minced sausages, red pepper and tomato purée to the pan and cook for about 5 minutes.
Add the oregano, paprika and cumin and stir for a further minute.
Add the jalapeños, chipotle paste and kidney beans and cook for 5 minutes.
Take the potatoes out of the oven and wait for them to cool slightly so you can slice them in half and scoop out the potato filling. Add the mince filling and top with dairy-free cheese then put back in the oven for 5-10 minutes or until the cheese has melted.
Take your potacos out the oven and add your toppings. Go nuts: lettuce, tomato, lime and crushed tortilla chips. Serve with a side of salsa and guacamole.