Spice up your next taco night with an easy-to-follow recipe from Vegan Richa’s Everyday Kitchen: Epic Anytime Recipes with a World of Flavor. Peppers and chickpeas combine with a spicy Buffalo sauce and a cooling drizzle of ranch in this flavorful take on traditional tacos.
What you need:
⅓ cup hot sauce
3 tablespoons Sriracha sauce
2 tablespoons extra virgin olive oil or melted non-dairy butter
1 teaspoon distilled white vinegar (optional)
2 to 2½ cups cooked chickpeas, drained, rinsed, and cooled
1 cup vegan ranch dressing, divided
1½ cups finely chopped celery or cucumber
1 teaspoon organic safflower or other neutral oil
1 medium green bell pepper, thinly sliced
1 medium red bell pepper, thinly sliced
½ teaspoon salt, divided
8 to 10 tortillas or taco shells
2 cups baby spinach
What you do:
1. Into a medium-sized bowl, combine hot sauce, Sriracha, olive oil, and vinegar. Add chickpeas to sauce, then set aside. Into another bowl, combine half vegan ranch dressing with celery. Into a third bowl, thin other half of dressing with water, if needed.
2. Into a large skillet over medium-high heat, add safflower oil, green bell pepper, red bell pepper, and ¼ teaspoon salt. Cook until bell peppers are golden, 4 to 5 minutes, stirring occasionally. Warm tortillas, if desired.
3. Add baby spinach, roasted bell peppers, celery, and remaining ¼ teaspoon salt to taco shells. Top with chickpeas and a generous drizzle of ranch dressing to each taco, and serve.
Photo courtesy of Richa Hingle
Love vegan food as much as we do? Then you’re going to LOVE the VegNews Ultimate Vegan Meal Planner with THOUSANDS of editor-approved, easy-to-make recipes. On sale now for 40% off!Click here