Vegan Buffalo Chickpea Tacos with Cheese Sauce
Ingredients
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 pepper, to taste
- Chili powder, to taste
Tortillas
- 10 small tortillas (about 14 cm in diameter)
Optional topping
- Vegan cheese sauce
Preparation
Roughly mash the chickpeas in a bowl with a fork
Heat oil in a pan over medium heat and add the chopped onion and bell pepper. Cook for 3 minutes, then add garlic and the spice mix and sauté for a further minute
Add the remaining sauce ingredients and chickpeas to the pan, bring to a boil, then simmer on low heat for 2-4 minutes, stirring occasionally. Turn off the heat
Taste the mixture and add more chili powder if desired for extra spice
Preheat the oven to 410°F (210°C) and line a baking sheet with parchment paper
Place 2 tablespoons of filling on each tortilla, roll tightly, and place seam-side down on the baking sheet
Brush the tacos with safflower oil and bake for 15-20 minutes, or until golden brown and crispy
Serving
Drizzle with vegan cheese sauce if desired and serve with your favorite dip
