Posted on: November 16, 2010 at 4:36 PM
Filed under: Holidays, Homemade, Recipes, Vegan MoFo 2010
With: 8 comments
I LOVE Thanksgiving! Sometimes I can’t wait for Thanksgiving and end up making Thanksgiving dinner early. Who says you can only enjoy a Thanksgiving feast once a year anyway? When I first heard about Gardein Savory Stuffed Turk’y of course I had to run to Whole Foods to try and find some. I was lucky enough to find it and bought a few bags. It sat in my freezer taunting me for 2 days before I caved and opened one. I had to try it! And boy was it delicious! The problem? I wanted more! Today I was walking around the kitchen deciding what to make for dinner tonight. I wanted that other Turk’y… BAD. But I didn’t want to use them all up and be without dinner on Thanksgiving. Once hubby assured me he’d take me back to Whole Foods for more I knew exactly what I was going to do with the other Turk’y.
After Thanksgiving dinner my MIL takes the leftovers and spreads it on top of a tortilla, rolls it up and fries it. I LOVE that idea. Do you remember Ross’s (Friends) Thanksgiving leftover sandwich? This is like her version of that. I’m personally used to the leftover sandwich that Ross was so fond of, but my MIL’s idea is so much better. We’d end up eating the Thanksgiving taquitos for a day or 2 after Thanksgiving. I never got sick of it. What’s better than a taquito filled with turkey, stuffing and sweet potato? Probably a taquito with a ‘moist maker’ stuffed inside as well! Hahaha!
Anyway, if you’re impatient (like me) and can’t wait for Thanksgiving dinner, try whipping up some of these.
Ingredients
- 10 corn tortillas
- 1 Gardein Savory Stuffed Turk’y
- 1 large sweet potato
- soy milk
- 1 tbsp Earth Balance
- salt and pepper to taste
Directions
- Cook the Turk’y according to instructions on the package. Place the sweet potato in the oven alongside the Turk’y. They should be finished around the same time. My sweet potato got tender within about 5–10 minutes of removing the Turk’y.
- Heat up the tortillas so that they’ll be pliable. Keep them in a tortilla basket or wrapped in a kitchen towel until ready to use.
- Slice the Turk’y into small strips or chunks. Mix it up really good with your hands so that the stuffing gets mixed in with the Turk’y pieces.
- Mash the sweet potato until no large lumps are visible. Add soy milk until desired consistency, Earth Balance, salt and pepper. Mix well.
- Take a tortilla and spread about 1–2 tablespoons of sweet potato on the left side. Top with some of the Turk’y. Roll up as tight as possible and place on a plate with the seam facing down. Continue until there are no more tortillas.
- Freeze the taquitos for about an hour or two. Just until the filling is slightly frozen and won’t fall out.
- Fry taquitos a few at a time in some oil until golden brown and crispy. Place on a plate lined with paper towel. You might want to pat them down to take off excess oil.
I had just enough filling for 10 tortillas. And that included a little Turk’y snacking in between rolling. Hey, I got hungry!
