These crunchy Vegan Taquitos are filled with a veggie mushroom filling, dairy-free cheese and make the perfect healthy snack or lunch. They’re full of delicious flavor and easy to make in the oven or air fryer! Gluten-free, grain-free, low carb, keto with paleo options.
Ingredients you need
Mushroom filling
- Oyster or king oyster mushrooms (about 1 lb)
- Avocado oil or olive oil
- Salt and black pepper, to taste
- Taco seasoning
- Coconut aminos (can sub with gluten-free tamari or low-sodium soy sauce)
- Jarred salsa of choice
Taquitos
- Gluten-free tortillas (we like Siete Almond Flour)
- Dairy-free cashew queso (we like Siete or Maria & Ricaros – sub regular if not dairy-free)
- Dairy-free (or regular) shredded Colby Jack or cheddar cheese, shredded – omit for paleo.
- Chopped green onions
- Avocado oil or olive oil cooking spray
Toppings
- Diced Avocado, fresh tomato salsa (pico de gallo), fresh cilantro + sliced jalapeños
How to make Vegan Taquitos
- Prepare the mushroom filling: Wipe the mushrooms clean and cut off the caps. Shred the mushroom stems using two forks (using your hands if needed) to pull the strands apart until they begin to resemble shredded meat. Heat oil in a large skillet over medium heat. Once hot, add the shredded mushrooms and season with salt, black pepper, taco seasoning and coconut aminos. Sauté until most of the moisture has cooked out of the mushrooms and they’re slightly crispy on the edges, about 7-9 minutes. Stir in the salsa and sauté for another 5 minutes. Remove pan from heat and set aside.
- Preheat oven and prepare the baking sheet: While the mushroom filling is cooking, preheat the oven to 400°F and lightly coat a large baking dish with oil (or line a large baking sheet with parchment paper).
- Assemble the taquitos: Warm the tortillas until they are pliable, then working with one tortilla at a time, spread a strip of cashew queso near one edge of the tortilla. Add some of the mushroom filling, top with a sprinkle of cheese followed by some scallions, being careful not to overstuff. Tuck and roll into thin taquitos and carefully transfer to the baking pan or baking sheet, using toothpicks if necessary to hold the taquitos in place. Repeat with remaining taquitos.
- Bake: Spray each taquito generously with cooking spray and bake for 20-25 minutes or until golden brown and crispy around the edges.
- Garnish and serve: Remove the pan from the oven and top the vegan taquitos with diced avocado, pico de gallo and fresh cilantro.
Air Fryer Method
- While the mushroom filling is cooking, if your air fryer requires preheating, preheat the air fryer to 400°F.
- Warm the tortillas until they are pliable, then working with one tortilla at a time, spread a strip of cashew queso near one edge of the tortilla. Add some of the mushroom filling, top with a sprinkle of cheese followed by some scallions, being careful not to overstuff.
- Tuck and roll into thin taquitos, using toothpicks if necessary to hold the taquitos in place. Repeat with remaining taquitos.
- Lightly coat the air fryer basket with avocado oil spray.
- Working in batches as needed, place the taquitos (fold side down) into the air fryer basket in a single layer, being careful not to have any overlapping. Spray each taquito generously with cooking spray.
- Cook for 7-10 minutes or until crispy. Remove from the air-fryer and cover to keep warm while the other taquitos cook.
- Top with diced avocado, pico de gallo and fresh cilantro.
These crunchy Vegan Taquitos are filled with a veggie mushroom filling, dairy-free cheese and make the perfect healthy snack or lunch. They're full of delicious flavor and easy to make in the oven or air fryer! Gluten-free, grain-free, low carb, keto with paleo options.
- 5-6 king oyster mushrooms , about 1 lb
- 2 tbsp avocado oil or olive oil
- Salt and black pepper to taste
- 1 tablespoon taco seasoning
- 2 tablespoons coconut aminos can sub with gluten-free tamari or low-sodium soy sauce
- ½ cup jarred salsa of choice
- 12 grain-free / gluten-free tortillas , we like Siete Tortillas or Maria & Ricardo Almond Flour Tortillas
- 1/2 cup dairy-free cashew queso , we like Siete - sub regular if not dairy-free)
- 1 cup dairy-free shredded cheddar cheese , or sub regular shredded Colby Jack or cheddar cheese - omit for paleo
- ¼ cup chopped green onions
- Avocado oil or olive oil cooking spray
- Diced Avocado fresh tomato salsa (pico de gallo), fresh cilantro + sliced jalapeños
Wipe the mushrooms clean and cut off the caps. Shred the mushroom stems using two forks (using your hands if needed) to pull the strands apart until they begin to resemble shredded meat. Heat oil in a large skillet over medium heat. Once hot, add the shredded mushrooms and season with salt, black pepper, taco seasoning and coconut aminos. Sauté until most of the moisture has cooked out of the mushrooms and they're slightly crispy on the edges, about 7-9 minutes. Stir in the salsa and sauté for another 5 minutes. Remove pan from heat and set aside.
While the mushroom filling is cooking, preheat the oven to 400°F and lightly coat a large baking dish with oil (or line a large baking sheet with parchment paper).
Warm the tortillas until they are pliable, then working with one tortilla at a time, spread a strip of cashew queso near one edge of the tortilla. Add some of the mushroom filling, top with a sprinkle of cheese followed by some scallions, being careful not to overstuff.
Tuck and roll into thin taquitos and carefully transfer to the baking pan or baking sheet, using toothpicks if necessary to hold the taquitos in place. Repeat with remaining taquitos.
Spray each taquito generously with cooking spray and bake for 20-25 minutes or until golden brown and crispy around the edges.
Remove the pan from the oven and top with diced avocado, pico de gallo and fresh cilantro.
While the mushroom filling is cooking, if your air fryer requires preheating, preheat the air fryer to 400°F.
Warm the tortillas until they are pliable, then working with one tortilla at a time, spread a strip of cashew queso near one edge of the tortilla. Add some of the mushroom filling, top with a sprinkle of cheese followed by some scallions, being careful not to overstuff.
Tuck and roll into thin taquitos, using toothpicks if necessary to hold the taquitos in place. Repeat with remaining taquitos.
Lightly coat the air fryer basket with avocado oil spray.
Working in batches as needed, place the taquitos (fold side down) into the air fryer basket in a single layer, being careful not to have any overlapping. Spray each taquito generously with cooking spray.
Cook for 7-10 minutes or until crispy. Remove from the air-fryer and cover to keep warm while the other taquitos cook.
Top with diced avocado, pico de gallo and fresh cilantro.
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