Vegan Buffalo Chickpea Tacos with Cheese Sauce
Ingredients
Buffalo chickpea filling
- 1 tbsp safflower oil
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 bell pepper, chopped
- 1 1/2 cups cooked chickpeas (or one 15 oz can, drained and rinsed)
- 1/2 cup tomato sauce (passata)
- 2 tbsp plant-based milk
- 1 tbsp lemon juice
- 1 tsp onion powder
- 3/4 tsp molasses
- 1/2 tsp garlic powder
- 1/2 tsp smoked paprika
- 1/2 tsp ground cumin
- Sea salt, to taste
- Ground black pepper, to taste
- Chili powder, to taste
Tortillas
- 10 small tortillas (about 14 cm in diameter)
Preparation
Roughly mash the chickpeas in a bowl using a fork.
Heat safflower oil in a skillet over medium heat and add the chopped onion and bell pepper; cook for 3 minutes, then add the minced garlic and spice mix and sauté for an additional minute.
Add the tomato sauce, plant-based milk, lemon juice, and mashed chickpeas to the skillet and bring to a boil; let simmer on low heat for 2-4 minutes, stirring occasionally, then turn off the heat.
Taste the mixture and add more chili powder if desired for extra spice.
Preheat the oven to 410 degrees F (210 degrees C) and line a baking sheet with parchment paper.
Place about 2 tablespoons of the filling onto each tortilla and roll them up tightly; place each tortilla seam-side down on the baking sheet, next to each other.
Brush the tortillas with safflower oil and bake for 15-20 minutes or until golden brown and crispy.
Drizzle with vegan cheese sauce if desired and serve with your favorite dip.
