A true Texan must eat taquitos from time to time. I was LONG past due for one so here’s my vegan version!

Ingredients

• Half of an eggplant VERY thinly sliced
• One smashed avocado with salt and pepper to taste
• One brown rice tortilla (I used Trader Joe’s)

Eggplant sauce

• 1 Tbs vegan worcestershire sauce
• 1 Tbs Gluten free soy sauce (Tamari)
• 1/2 to 1 tsp Smoked paprika
• 1 Tbs Pure maple syrup
• 2 Tbs melted Coconut oil
• Salt and Pepper to taste

Recipe

• Preheat oven to 425 degrees
• Line baking sheet with parchment paper
• Mix together sauce ingredients in large mixing bowl. Add eggplant and toss until coated
• Place in single layer on parchment covered baking sheet (may need more than one)
• Bake for 10-20 minutes until dark golden brown.

*baking time is highly variable due to oven types, eggplant thickness, and desired crunchiness

• Remove from oven and let cool
• Place mashed avocado in warmed tortilla, top with bacon, fold over and enjoy!