Name: Vegan Buffalo Chickpea Tacos with Cheese Sauce
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4
Cuisine: Mexican
Ingredients: 3.75 ml Safflower oil; 0.25 item Onion; 0.5 clove Garlic; 0.25 item Bell pepper; 56.25 g Chickpeas; 30 ml Tomato sauce; 7.5 ml Plant-based milk; 3.75 ml Lemon; 2.5 item Tortillas

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Vegan Buffalo Chickpea Tacos with Cheese Sauce

Vegan Buffalo Chickpea Tacos with Cheese Sauce

A quick and easy vegan taco recipe featuring spicy buffalo chickpeas and a creamy cheese sauce.

This meal provides a healthy, plant-based option that is high in protein and perfect for a family dinner.

Source

Ingredients:

3.75
ml
Safflower oil
0.25
item
Onion
0.5
clove
Garlic
0.25
item
Bell pepper
56.25
g
Chickpeas
30
ml
Tomato sauce
7.5
ml
Plant-based milk
3.75
ml
Lemon
2.5
item
Tortillas

Preparation Time: 10 minutes

Cooking Time: 15 minutes

Instructions:

Heat the safflower oil in a large skillet over medium heat.
Add the chopped onion and sauté until translucent, about 5 minutes.
Stir in the minced garlic and chopped bell pepper, cooking for another 3 minutes.
Add the cooked chickpeas, tomato sauce, plant-based milk, and lemon juice to the skillet.
Sprinkle in the spice mix: onion powder, molasses, garlic powder, smoked paprika, ground cumin, sea salt, ground pepper, and chili powder to taste.
Stir well and let simmer for 5-7 minutes until heated through.
Warm the tortillas in a separate pan or microwave.
Serve the buffalo chickpea mixture in the tortillas and enjoy.

Nutrition	Per Serving 228 g	Per 100g
Energy	289.6 kcal	127 kcal
Protein	10.2 g	4.5 g
Fibre	7.4 g	3.2 g
Salt	g	NaN g
Sugar	6.5 g	2.9 g
Carbohydrates	48.2 g	21.1 g
Fat	7.6 g	3.3 g

Environmental	Per Serving 228 g	Per 100g
CO2	0.1 kg	0.0 kg
Water	1.5 l	0.7 l

3.75
ml
Safflower oil
0.25
item
Onion
0.5
clove
Garlic
0.25
item
Bell pepper
56.25
g
Chickpeas
30
ml
Tomato sauce
7.5
ml
Plant-based milk
3.75
ml
Lemon
2.5
item
Tortillas

Heat the safflower oil in a large skillet over medium heat.

Add the chopped onion and sauté until translucent, about 5 minutes.

Stir in the minced garlic and chopped bell pepper, cooking for another 3 minutes.

Add the cooked chickpeas, tomato sauce, plant-based milk, and lemon juice to the skillet.

Sprinkle in the spice mix: onion powder, molasses, garlic powder, smoked paprika, ground cumin, sea salt, ground pepper, and chili powder to taste.

Stir well and let simmer for 5-7 minutes until heated through.

Warm the tortillas in a separate pan or microwave.

Serve the buffalo chickpea mixture in the tortillas and enjoy.