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Sweet Potato and Brocoli Taquitos with Vegan Cheese Sauce https://www.metro.ca/userfiles/image/recipes/taquitos-patates-douces-brocoli-sauce-fauxmage-11386.jpg PT15M PT1H00M PT1H15M
Vegan cheese sauce :Place the potatoes and carrots in a pot and cover with water. Bring to a boil and reduce to medium heat. Simmer for 12 minutes or until tender.Transfer the cooked potatoes and carrots to a blender. Add the remaining ingredients. Blend until smooth and creamy.Filling :Preheat the oven to 400°F (200°C).Brush the halved sweet potatoes with olive oil and season with salt and pepper. Place them on a baking sheet lined with parchment paper. Roast in the oven for 30 to 40 minutes.Remove from the oven and let cool. Gently remove the skin from the sweet potatoes. Mash the sweet potatoes with the butter, chili powder, garlic salt, and pepper until puréed. Set aside.Lower the oven temperature to 375°F (190°C).In a pot of boiling water, blanch the broccoli florets for 1 minute and drain well.Pour the vegan cheese sauce over the broccoli florets and mix gently.Taquitos :On a work surface, top a tortilla with a bit of sweet potato purée and some of the broccoli mixture. Gently roll up the tortilla and place it in an ovenproof baking dish. Brush with salsa verde. Repeat with the remaining tortillas and filling.Place the baking dish in the oven and cook for 15 to 20 minutes.Remove from the oven and spoon hot vegan cheese sauce over the tortillas.
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vegan cheese sauce: 1 1/2 cups (375 ml) potatoes peeled and diced 1 cup (250 ml) carrots peeled and diced 2 cups (500 ml) rice milk 2/3 cup (160 ml) nutritional yeast 1/4 cup (60 ml) olive oil 1 teaspoon (5 ml) salt 1/2 teaspoon (2,5 ml) garlic powder 1/2 teaspoon (2,5 ml) onion powder 1/2 teaspoon (2,5 ml) smoked paprika 1 tablespoon (15 ml) cornstarch filling: 2 sweet potato 1 head broccoli cut into small florets 3 tablespoon (45 ml) vegan butter 1/4 cup (60 ml) vegan cheese sauce 1 tablespoon (15 ml) chili powder 1/2 tablespoon (2,5 ml) garlic salt 1/2 teaspoon (2,5 ml) ground pepper Taquitos: 6 tortillas 2 cups (500 ml) store bought salsa verde 1/2 cup (125 ml) vegan cheese sauce
Sweet Potato and Brocoli Taquitos with Vegan Cheese Sauce

Sweet Potato and Brocoli Taquitos with Vegan Cheese Sauce

Rate this recipe
2 Votes
6
Main course
0:15
Preparation
1:00
COOKING
1:15
TOTAL TIME

Imprimer ma sélection

Ingredients

Imprimer ma sélection

  • vegan cheese sauce:
  • 1 1/2 cups
    (375 ml)
    potatoes peeled and diced
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    LPC ORGANIC CREAMER POTATOES

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    1.5 lb PRODUCT OF CANADA, CANADA No. 1 GRADE


  • 1 cup
    (250 ml)
    carrots peeled and diced
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    CARROTS OR YELLOW ONIONS

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    $1.99 ea.

    2 lb PRODUCT OF ONTARIO, CANADA No. 1 GRADE


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    CARROTS OR YELLOW ONIONS

    $1.99 ea.

    2 lb PRODUCT OF ONTARIO, CANADA No. 1 GRADE


    BABY CARROTS

    BABY CARROTS

    $3.99 ea.

    907 g PRODUCT OF U.S.A.


  • 2 cups
    (500 ml)
    rice milk
  • 2/3 cup
    (160 ml)
    nutritional yeast
  • 1/4 cup
    (60 ml)
    olive oil
  • 1 teaspoon
    (5 ml)
    salt
  • 1/2 teaspoon
    (2,5 ml)
    garlic powder
  • 1/2 teaspoon
    (2,5 ml)
    onion powder
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    CARROTS OR YELLOW ONIONS

    CARROTS OR YELLOW ONIONS

    $1.99 ea.

    2 lb PRODUCT OF ONTARIO, CANADA No. 1 GRADE


    RED ONIONS

    RED ONIONS

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    3 lb PRODUCT OF CANADA CANADA No. 1 GRADE


  • 1/2 teaspoon
    (2,5 ml)
    smoked paprika
  • 1 tablespoon
    (15 ml)
    cornstarch

  • filling:
  • 2
    sweet potato
  • 1
    head broccoli cut into small florets
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    PRODUCT OF ONTARIO, or Product of Canada, U.s.a. or Mexico, or Product of Spain,


  • 3 tablespoon
    (45 ml)
    vegan butter
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    454 g, SELECTED VARIETIES


  • 1/4 cup
    (60 ml)
    vegan cheese sauce
  • 1 tablespoon
    (15 ml)
    chili powder
  • 1/2 tablespoon
    (2,5 ml)
    garlic salt
  • 1/2 teaspoon
    (2,5 ml)
    ground pepper

  • Taquitos:
  • 6
    tortillas
  • 2 cups
    (500 ml)
    store bought salsa verde
  • 1/2 cup
    (125 ml)
    vegan cheese sauce
Imprimer ma sélection

Preparation

Vegan cheese sauce :

Place the potatoes and carrots in a pot and cover with water. Bring to a boil and reduce to medium heat. Simmer for 12 minutes or until tender.

Transfer the cooked potatoes and carrots to a blender. Add the remaining ingredients. Blend until smooth and creamy.

Filling :

Preheat the oven to 400°F (200°C).

Brush the halved sweet potatoes with olive oil and season with salt and pepper. Place them on a baking sheet lined with parchment paper. Roast in the oven for 30 to 40 minutes.

Remove from the oven and let cool. Gently remove the skin from the sweet potatoes. Mash the sweet potatoes with the butter, chili powder, garlic salt, and pepper until puréed. Set aside.

Lower the oven temperature to 375°F (190°C).

In a pot of boiling water, blanch the broccoli florets for 1 minute and drain well.

Pour the vegan cheese sauce over the broccoli florets and mix gently.

Taquitos :

On a work surface, top a tortilla with a bit of sweet potato purée and some of the broccoli mixture. Gently roll up the tortilla and place it in an ovenproof baking dish. Brush with salsa verde. Repeat with the remaining tortillas and filling.

Place the baking dish in the oven and cook for 15 to 20 minutes.

Remove from the oven and spoon hot vegan cheese sauce over the tortillas.

Source : Metro

Legal Notice

Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.

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