Tortitas de verduras, also known as Mexican veggie patties, are small pieces of vegetables coated in a vegan egg batter and eaten as a side for Chiles rellenos or any other authentic Mexican dishes. They are typically fried in a little oil and then coated in a tomato salsa.
- 2 cups of portobello chucks (or vegetable of choice)
- 2–3 tbsp avocado oil
- 1 cup and 2 tbsp chickpea flour
- 1/4 cup cornstarch
- 1/2 tsp turmeric
- 1/2 tsp Kala Namak (black salt)
- 1 tsp garlic powder
- 1 tbsp low sodium soy sauce or tamari
- 1 cup water
- Pinch of salt
- Break portobello mushroom or vegetable of choice into 2-inch chunks using your hands
- Add all dry batter ingredients to a mixing bowl and mix well.
- Add water, soy sauce and incorporate well using a whisk. Whisk well until you create a smooth batter.
- Heat a medium pan with oil. Dip each veggie chunk into the batter. Hold over batter for a few seconds to let excess batter drip off. Place in hot oil for about 5 minutes on each side until golden crispy.
- After both sides are golden, place on a plate lined with paper towels to absorb any excess oil.
- Serve as a side for your favorite Mexican dish or as a taco filling and enjoy
*best when fresh. Refrigerate for up to 5 days or freeze for 2 months.
- Category: sides
- Method: Stove
- Cuisine: Mexican
Keywords: tortitas de verdura, vegan mexican recipes, vegan mexican side dishes