Soy Chicken Taquitos.

ingredients:
1 lb. vegetarian chicken, torn into small pieces (try Worthington
Chickettes or Morningstar Farms Meal Starters Chick'n Strips)
3 Tbsp. canola oil, plus additional oil for frying the taquitos
1 medium onion, diced
2 medium Anaheim peppers
2 cloves garlic, minced
1 28-oz. can crushed tomatoes
2 Tbsp. chili powder
1 tsp. garlic powder
1 tsp. cumin
1/2 tsp. cayanne pepper
1 tsp. oregano
2 cups faux chicken broth or vegetable broth
Salt, to taste
18 to 24 corn tortillas


instructions:
1.) Heat the oil in large sauce pan and add the onion, peppers, and
garlic. Sauté for 2 to 3 minutes. Add the vegetarian chicken and
continue cooking for 3 more minutes.

2.) Blend the crushed tomatoes, chili powder, garlic powder, cumin,
cayanne pepper, and oregano in a blender and pour the mixture into a
pan. Bring to a boil and add the broth. Cover the pan and simmer over
medium heat about 25 minutes. Season with salt to taste.

3.) Wrap the tortillas in a damp cloth, place in the oven, and heat
through, until soft, under low heat.

4.) Strain the sauce and place 1 Tbsp. of the mixture in the center of
each tortilla. Roll the tortilla tightly and use a toothpick to hold
it. Repeat for the remaining tortillas.

5.) In a medium sauté pan, heat enough oil to cover the taquitos
two-thirds deep. Fry the taquitos for 2 to 3 minutes. Remove from the
pan and drain on a paper towel.

6.) Remove the toothpicks and serve with your favorite salsa, nondairy
sour cream, and guacamole on the side.

makes: 8 to 10 servings