Taquitos! Mexico's answer to the spring roll, they're the crispy snack that makes for perfect party fodder. We've baked these instead of deep frying them to keep it a little healthier. Plus, they stay fresher for longer. These crispy little rolls would definitely make for an excellent game of "serve them to a meat-eater and challenge them to tell the difference". Perfect served with a few dips - check out our video on how to make guac and pico de gallo. If you're in need of a fun Saturday night vegan dish, this is a DELISH and exciting one to try. Let us know what you think!
<item-todo-done>400g king oyster mushrooms<item-todo-done><item-todo-done>100g plant-based cheese<item-todo-done><item-todo-done>10 small corn tortillas<item-todo-done>
<item-todo-done>2 tbsp olive oil<item-todo-done><item-todo-done>1 tsp garlic powder<item-todo-done><item-todo-done>1 tbsp smoked paprika<item-todo-done><item-todo-done>1 tbsp ground coriander<item-todo-done><item-todo-done>1 tsp cumin<item-todo-done><item-todo-done>½ tsp salt<item-todo-done><item-todo-done>½ tsp chilli powder<item-todo-done>
<item-todo-done> Pico De Gallo<item-todo-done>
Preheat oven to 180°C l 2 baking trays lined with parchment paper l Mixing bowl l Grater