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"The most remarkable thing about my mother is that for thirty years she served the family nothing but leftovers. The original meal has never been found."--Calvin Trillin

Chimichangas Recipe

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This recipe for Chimichangas is from The Gypsy Vegan Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!


Category:
Category:

Ingredients:  
Ingredients:  
Soy curls faux chicken 1/2 of a bag
1 tbsp better than bouillon no chicken base
1 tbsp package taco seasoning(check labels most are vegan)
1 tbsp avocado oil or fry in a little of the soy curl water

Rice see page
beans see page
1 cup veggies of choice saute lightly

sauce
1 cup hot water
1 tbsp better than bouillon no chicken base
2 4 oz can green diced chiles

Directions:
Directions:
Prepare your rice and beans set aside. Soak the soy curls in 3 cups hot water plus the better than bouillon for a hour. Drain them and fry in oil and spices until browned.Set aside. Heat your deep fryer up. Assemble the Chimichangas by adding a scoop of each filling,soy curls,rice.beans and veggies of choice to the center of a large tortillas. Fold half way then tuck edges in and fold the rest of the way .Drop in oil and hold them down with a spatula as they will float up and you want them to stay down. Fry till deep golden brown.You can use a burrito basket which has a lid that keeps them down as well.If you want to avoid the oil you can bake them on parchment paper lined cookie sheet at 425 for 20 min or until golden brown. To make sauce, put all ingredients in food processor or high speed blender and blend till smooth.

Number Of Servings:
Number Of Servings:
4

 

 

 

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