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Vegan Buffalo Chickpea Tacos with cheese sauce
Vegan Buffalo Chickpea Tacos with cheese sauce

Vegan Buffalo Chickpea Tacos with cheese sauce
Vegan Buffalo Chickpea Tacos with cheese sauce
Source
Ingredients:
1
Servings
  • 1
    item
     buffalo chickpea sauce
  • 1
    tbsp
     safflower oil
  • 1
    item
     medium sized onion, chopped
  • 2
    clove
     garlic, minced
  • 1
    item
     bell pepper, chopped
  • 1320
    ml
     cooked chickpeas (or one 15 oz can, drained and rinsed)
  • 120
    ml
     tomato sauce (passata)
  • 2
    tbsp
     plant-based milk
  • 1
    tbsp
     lemom
  • 1
    item
     tortillas
  • 10
    item
     small tortillas about 14 cm in diameter
Vegan Buffalo Chickpea Tacos with cheese sauce
Instructions:
  1. Using a fork, roughly mash the chickpeas in a bowl.
  2. Heat oil in a pan/skillet over medium heat and add the chopped onion and bell pepper. Cook for 3 minutes, then add garlic and spice mix and sauté for a further minute.
  3. Add all other sauce ingredients + chickpeas to the pan and bring the mixture to a boil. Let simmer on low heat for about 2-4 minutes, stirring occasionally, then turn off the heat.
  4. Taste the mixture, if you want it spicier, add more chili powder to taste.
  5. Preheat oven to 410 degrees F (210 degrees C) and line a baking sheet with parchment paper.
  6. Place about 2 tbsp of the filling onto each tortilla and roll them up tightly. Place every tortilla seam-side down on the baking sheet, next to each other.
  7. Brush them with a little bit of safflower oil (to make them even more crispy). Bake in the oven for about 15-20 minutes or until they are golden brown and crispy.
  • 1
    item
     buffalo chickpea sauce
  • 1
    tbsp
     safflower oil
  • 1
    item
     medium sized onion, chopped
  • 2
    clove
     garlic, minced
  • 1
    item
     bell pepper, chopped
  • 1320
    ml
     cooked chickpeas (or one 15 oz can, drained and rinsed)
  • 120
    ml
     tomato sauce (passata)
  • 2
    tbsp
     plant-based milk
  • 1
    tbsp
     lemom
  • 1
    item
     tortillas
  • 10
    item
     small tortillas about 14 cm in diameter
1
Servings
0

Using a fork, roughly mash the chickpeas in a bowl.

Heat oil in a pan/skillet over medium heat and add the chopped onion and bell pepper. Cook for 3 minutes, then add garlic and spice mix and sauté for a further minute.

Add all other sauce ingredients + chickpeas to the pan and bring the mixture to a boil. Let simmer on low heat for about 2-4 minutes, stirring occasionally, then turn off the heat.

Taste the mixture, if you want it spicier, add more chili powder to taste.

Preheat oven to 410 degrees F (210 degrees C) and line a baking sheet with parchment paper.

Place about 2 tbsp of the filling onto each tortilla and roll them up tightly. Place every tortilla seam-side down on the baking sheet, next to each other.

Brush them with a little bit of safflower oil (to make them even more crispy). Bake in the oven for about 15-20 minutes or until they are golden brown and crispy.

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