Step 1: Prep Potatoes: Start by peeling and chopping your potatoes into small pieces. Boil them in salted water for approximately 12-15 minutes, or until fork-tender. Once done, drain the water and mash the potatoes, adding a splash of plant-based milk for creaminess if desired. Set aside the creamy filling while you prepare the veggies.

Step 2: Sauté Veggies: In a large skillet, heat a tablespoon of oil over medium heat. Add diced onion and sauté for about 3 minutes until they become translucent. Then, mix in grated carrots, minced garlic, and a pinch of your chosen spices. Sauté everything together for an additional minute.

Step 3: Combine Filling: Pour in a bit of vegetable broth and stir in the peas. Cover the skillet and let the mixture cook for about 3-5 minutes until the carrots soften. Once they’re tender, fold in the mashed potatoes and vegan cheese.

Step 4: Taquito Assembly: Preheat your oven to 410°F (210°C). Warm up your tortillas so they’re pliable, then take 2-3 tablespoons of the flavorful filling and place it in the center of each tortilla. Roll them tightly and lay the taquitos seam-side down on a lined baking sheet.

Step 5: Bake: Slide the taquitos into your preheated oven and bake for about 17-20 minutes, or until they are golden brown and crispy. For an extra layer of crunch, consider broiling them for a few minutes.

Step 6: Serve: Once baked to perfection, take the taquitos out of the oven and let them cool for a minute. Serve warm with your choice of dips.