Vegan Buffalo Chickpea Tacos with Cheese Sauce
Ingredients
Buffalo chickpea sauce
- 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)
Preparation
Roughly mash the chickpeas in a bowl using a fork
Heat oil in a pan or 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 and the mashed 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 and add more chili powder to taste if you want it spicier
Preheat 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 every tortilla seam-side down on the baking sheet, next to each other
Brush the tortillas with a little safflower oil to make them crispy. Bake in the oven for about 15-20 minutes or until golden brown and crispy
Serving
Drizzle with vegan cheese sauce (optional)
Enjoy with your favorite dip
