“I was like, good gracious Tofurky bodacious. It’s gettin’ hot in herre, so make this Takis roast.” You will be grubbing so hard – No Cap. And we aren’t going to leave you hangin’ – the full recipe can be found right here.

Makes 6 servings

what you’ll need:

1 Tofurky Roast, defrosted
1 ½ cups Takis Fuego or Nitro
3 tablespoons vegan butter, melted
2 ½ pounds russet potatoes, peeled and cut into 1” cubes
4 tablespoons vegan butter, cubed
2 teaspoons fine sea salt, divided
¼ teaspoon ground white pepper
¾ cup unsweetened soy or oat milk
¼ cup vegan sour cream
1 cup Moocho Cheddar Style Shreds
3 tablespoons fresh chopped chives, divided

how to make:

1. In a food processor, pulse Takis until they are the texture of fine bread crumbs and
transfer to a rimmed baking sheet.

2. Brush roast with the melted butter then roll in the Taki’s until completely coated.

3. Preheat air fryer to 300˚F.

4. Place roast on pan fitted for air fryer, cover with foil and cook for 20 minutes.

5. Increase air fryer temperature to 400˚F. Coat air fryer basket with cooking spray.

6. Transfer roast to prepared basket. With a tray underneath the basket and return to air
fryer. Cook for 8-10 minutes or until the outside is crisp.

7. Remove roast from oven, transfer to serving platter and slice.

8. In a large dutch oven or heavy bottom pot, add potatoes and water to cover. Stir in 1
teaspoon salt, and bring to a boil over high heat. Reduce heat to a simmer, and cook for
20-25 minutes until very tender and easily pierced with a fork. Drain potatoes and
return to the pot.

9. To the pot with potatoes, add butter, 1 teaspoon salt, and pepper, then mash with a
potato masher. Add milk and sour cream, then beat with a hand mixer on medium until
light and fluffy. Stir in half of the chives, transfer to a serving dish, and top with
remaining chives.