Vegan Flautas.. Need We Say More?

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Original Post:

Ben Dawson

Photo by Farideh Sadeghin

Makes: 30
Prep: 25 minutes
Total: 1 hour and 30 minutes


4 Russet potatoes, peeled and cut into 1-inch pieces
2 tablespoons|30 ml olive oil
1 cup|140 grams diced spanish onion
1 cup|136 grams diced poblano pepper
1 1/2 cup|230 grams finely chopped seitan
1 cup|131 grams Daiya mozzarella (vegan cheese)
2 tablespoons|39 grams pureed chipotle pepper (or adobo sauce from canned chipotle)
1 tablespoon|10 grams smoked paprika
kosher salt, to taste
canola oil, for frying
bamboo skewers
avocado and tomatillo salsa, for serving


1. Cover potatoes with water and season generously with salt. Bring to a boil and cook until the potatoes are soft, about 20 minutes. Drain, then transfer the potatoes to a boil and mash. Cool the potatoes completely. Reserve 3 cups, saving an extra for dinner later.

2. Heat the olive oil in a large skillet over medium-high. Add the onion and pepper and cook until soft, about 15 minutes minutes. Cool completely.

3. In a large bowl, mix the onions and pepper with the mashed potatoes, seitan, cheese, chipotle, paprika. Taste for salt and heat and adjust accordingly.

4. Meanwhile, heat 3-inches of canola oil in a large saucepan until a deep-fry thermometer reaches 375°F. Working with 1 tortilla at a time, submerge the tortillas for 3 to 5 seconds to soften, then transfer to a baking sheet.

5. Let the tortillas cool, then spoon about 3 tablespoons into the center of each tortilla. Shape it into a cylinder and roll the tortilla tightly around the filling. Skewer 3 flautas together with the seams facing inward towards each other.

6. Working with one or two groups of flautas at a time, fry the flautas until golden brown, 2 to 3 minutes. Transfer the flautas to a parchment paper-lined baking sheet.

7. To serve, remove the skewers from the flautas and serve alongside the avocado and tomatillo salsa for dipping.

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