One of my favorite Mexican vegan recipes that you won’t stop thinking about!
- 3 Golden Yukon Potatoes
- 1 Pack of Corn Tortillas
- 1 Pack of Big Mountain Lion’s Main Mushroom Crumble
- 1 Pack of Violife Mozzarella Shreds
- Water for Boiling
- Vegan Butter
- Salt & Pepper
- Oil for Cooking I recommend avocado oil or olive oil
- Green Cabbage
- Kite Hill Sour Cream
- Pico De Galo ( Optional)
Prep potatoes. Peel all of your potatoes and rinse. Get a cutting board and cut your potatoes into small-sized cubes.
Boil potatoes. Pour water into a pot over medium heat. Add your cubed potatoes and boil until soft. (Because we cubed them, it should take less than 10 minutes)
Cut cabbage. Let’s maximize our time & cut our cabbage into thin slices. Toss cut cabbage into a bowl and mix in a bit of sour cream. Set aside in the fridge.
Heat up tortillas. Grab a comal (or pan) and turn your oven to medium heat. Place your tortillas when comal (or pan) is warm. This allows the tortillas to be warm enough to fold without breaking.
Cook the mushrooms. Open the box of mushroom crumbles and cook for about 4 minutes on a non-stick pan* over medium heat. (The mushrooms come precooked so this step is fast).
Season potatoes. Ensure your potatoes are now fully cooked through. Turn off the stove, drain the potatoes and throw them back in the hot pot. Add butter, salt, and pepper mixing and tasting to your liking. We want to mash up some of the potatoes but not all of them. We are leaving chunks of potato for additional texture.
Heat up, pan. Heat some oil in a large non-stick pan* over medium heat.
Roll up flautas. Fill your tortillas starting with the potatoes first, then mushroom crumbles, and lastly your Violife cheese. Roll and repeat until you’ve finished using your fillings.
Time to fry. After you finish rolling your tortillas add them to your pan, seam side down. Let each side toast up turning every 1-2 minutes
Grease off. Place a paper towel on a plate. Lean your flautas against something nearby, standing them up so the excess grease will drip down onto the paper towel.
Assemble. Plate your flautas on a plate. Top with the cabbage mix, sliced avocado, and optional pico de Gallo. Crunch away!
I buy the mushroom crumbles from Sprouts Farmers Market
I do not recommend using tons of oil or deep frying. I always lightly pan fry my foods.
Make sure not to fully mash your potatoes, you still want to retain the cube shape
You can add more fillings into your flautas like bell peppers and onions.
I use corn tortillas because they get the most crispy but you can use flour tortillas if you’d like.
Enjoy these vegan flautas on their own or pair them with some yellow rice and pinto beans!