Friends, Pumpkin Vegan Cream Cheese Taquitos, come on board and get into the loop with just 6 ingredients and 2 easy steps of course vegan and gluten free as always.
Do you guys remember my first Taquitos recipe? A while ago I posted the Vegan Cream Cheese Taquitos with a hearty black bean filling.
They were a big success but after this time, they must have started to feel a little lonely. And now that we are getting head first into fall, why should I not add another fall-inspired version to it?
So, what could be a fall-themed Taquitos recipe?
The idea got closer to reality as I met some friends for a “welcome fall” party. It was one of those potlucks where everyone brings some food, appetizer, salads, snacks, mains, desserts – you get the picture.
So you know I love the flavors with pumpkin. And I have a thing for cranberries. Have you ever tried combining a cranberry sauce with the flavors of pumpkin?
After moving to the Netherlands it seems like a tradition that whenever the seasons are changing, you meet some friends and welcome the new season. With themed food.
I honestly think it’s a cool thing, I mean lots of delicious food and good company. Right, guys this is something we never get tired or bored of.
I hope you all have your fall vibes running high by now. It’s time to get excited by my Pumpkin Vegan Cream Cheese Taquitos.
These are colorful, thanks to pumpkin and the optional homemade cranberry sauce, mesmerizing, easy, flavorful, savory, sweet. drool-worthy, crunchy, fall inspired, a crowd-pleaser, and absolutely delicious.
They make a great appetizer, snack, lunch, or dinner for a wholesome and healthy plant based meal.
First, combine cooked pumpkin cubes, cinnamon, vegan cream cheese, garlic, nutritional yeast, and season with salt and pepper.
Mash with a potato smasher, or you can pulse this in a food processor, or blender if you don’t want do the manual work 🙂 .
Assembling is easy game as always. Just put a good amount of the pumpkin mix on a tortilla. Adjust the amount to your liking, put some pumpkin seeds (optional) on top and roll into taquitos. You can brush them with a little bit of your favorite oil or just leave oil free.
Bake these Pumpkin Vegan Cream Cheese Taquitos on a baking sheet for 15 minutes at 400°F. Serve with optional Cranberry Sauce.
These turned out fantastic and there were are big hit on the party. So if you’re having a get together, potluck, even date night, bridal shower, bring them on.
They will never disappoint and are absolutely versatile. Appetizer, snack, lunch, dinner – these are up for all. You don’t need to decide.
I think the cranberry sauce is the perfect condiment to these Taquitos. It fits so well to the fall flavors. Best bonus: you can make the cranberry sauce the night before so you will save time and get the best experience, so dig in.
Get fancy and ready for fall with my Pumpkin Vegan Cream Cheese Taquitos
Cranberries are little wonders. So besides the flavors, there is also a huge health benefit to them. Full whole body benefits. I guess most have heard about the healing effects against urinary tract infections.
But there is more to it than this. Boosted mouth health will keep your (next) cavity away. Tough luck, dentist! Risk of cancer is also said to go down. Read the full story about “Why Cranberries Are So Good for Your Health“.
Friends, let’s get ready for fall now. If you try this, let me know.
As always I’m happy and excited to see a tag on Instagram and Facebook. I can’t wait to see what you all bring this fall, so let’s celebrate. If you’re here, take a picture so I can see all your fall exciting.
Talk to you soon. Enjoy fall, Florian.
- 1 small pumpkin, cut into cubes and cooked
- 2 tsp cinnamon
- 3 oz vegan cream cheese
- 3 cloves garlic, pressed
- 3 Tbs nutritional yeast
- 1/4 cup pumpkin seeds optional
- tortillas (use gluten free if needed)
- salt, pepper to taste
- Cranberry Sauce
- Combine pre-cooked pumpkin cubes, cinnamon, vegan cream cheese, garlic, nutritional yeast, and season with salt and pepper in a bowl. Mash with a potato smasher, or pulse in a food processor, or blender.
- To assemble just put a good amount of the pumpkin mix on a tortilla. Add some pumpkin seeds (optional) on top and roll into taquitos. You can brush them with a little bit of your favorite oil or just leave oil free. Bake these Pumpkin Vegan Cream Cheese Taquitos on a baking sheet for 15 minutes at 400°F. Serve with optional Cranberry Sauce.
Nutrition Information:Yield: 12 Serving Size: 1 piece
Amount Per Serving: Calories: 120Total Fat: 5.3gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 4.1gCholesterol: 0mgSodium: 191mgCarbohydrates: 14gFiber: 1.2gSugar: 0.6gProtein: 3.9g