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vegan tortitas de verduras on a plate with beans.

Tortitas de Verduras

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  • Author: Anna Rios
  • Total Time: 20 minutes
  • Yield: 20 tortitas 1x
  • Diet: Vegan


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)
  • 23 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


  1. Break portobello mushroom or vegetable of choice into 2-inch chunks using your hands
  2. Add all dry batter ingredients to a mixing bowl and mix well.
  3. Add water, soy sauce and incorporate well using a whisk. Whisk well until you create a smooth batter.
  4. 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.
  5. After both sides are golden, place on a plate lined with paper towels to absorb any excess oil.
  6. 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.

  • Prep Time: 10
  • Cook Time: 10
  • Category: sides
  • Method: Stove
  • Cuisine: Mexican