Description
These vegan Korean beef taquitos are crispy, flavorful, and packed with a savory-sweet plant-based filling. Perfect as a fun appetizer or a satisfying main dish with bold Korean-inspired flavors.
Ingredients
- 1 tbsp olive oil
- 1/2 yellow onion, diced
- 2 cloves garlic, minced
- 12 oz plant-based ground beef
- 1/4 cup soy sauce
- 2 tbsp brown sugar
- 1 tbsp sesame oil
- 1 tsp fresh ginger, grated
- 1/2 tsp black pepper
- 1/2 cup shredded carrots
- 2 green onions, sliced
- 8 small flour tortillas
- Cooking spray or additional oil for brushing
Instructions
- Preheat oven to 425°F (220°C) and line a baking sheet with parchment paper.
- Heat olive oil in a skillet over medium heat. Add diced onion and cook until softened.
- Add garlic and cook for 1 minute until fragrant.
- Add plant-based ground beef and cook until browned, breaking it apart as it cooks.
- Stir in soy sauce, brown sugar, sesame oil, ginger, and black pepper. Simmer for 2–3 minutes.
- Add shredded carrots and green onions, then remove from heat.
- Spoon filling evenly onto tortillas, roll tightly, and place seam-side down on the baking sheet.
- Lightly spray or brush taquitos with oil.
- Bake for 12–15 minutes or until golden and crispy.
- Serve warm with your favorite dipping sauce.
Notes
- Use gluten-free tortillas and tamari for a gluten-free option.
- Add a drizzle of sriracha or vegan mayo for extra flavor.
- Store leftovers in the fridge for up to 3 days and reheat in the oven for best crispiness.
- You can air fry at 400°F for 8–10 minutes instead of baking.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Korean-Inspired
Nutrition
- Serving Size: 2 taquitos
- Calories: 320 kcal
- Sugar: 8 g
- Sodium: 780 mg
- Fat: 14 g
- Saturated Fat: 3 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 32 g
- Fiber: 4 g
- Protein: 15 g
- Cholesterol: 0 mg
