Our friend Angie brought this recipe to our last potluck and they went fast!! Especially good with the cheese sauce. She found this recipe on www.elevaegan.com. Check it out for more recipes.
Buffalo chickpea sauce:
1 tbsp vegetable oil
1 medium sized onion, chopped
2 cloves of 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)
3 tbsp hot sauce (or more to taste)
2 tbsp plant-based milk
1 tbsp balsamic vinegar
Spice mix: 1 tsp onion powder, 3/4 tsp coconut sugar (or brown sugar), 1/2 tsp garlic powder, 1/2 tsp smoked paprika, 1/2 tsp ground cumin, sea salt, ground pepper, and chili powder to taste
Directions: Using a fork, roughly mash the chickpeas in a bowl.
Heat oil in a pan/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 + 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, if you want it spicier, add more chili powder to taste.
Preheat oven to 410 degrees F (210 degrees C) and line a baking sheet with parchment paper.
Place about 2 tbsp 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 them with a little bit of vegetable oil (to make them even more crispy).
Bake in the oven for about 15-20 minutes or until they are golden brown and crispy.
Drizzle with vegan cheese sauce (optional). Enjoy with your favorite dip!
Ingredients for cheese sauce:
3/4 cup coconut milk canned (180 g) (*see recipe notes below)
3 tbsp nutritional yeast flakes (20 g)
2 tbsp tapioca flour OR arrowroot flour/starch (*see recipe notes below)
1/2 tsp sea salt (or to taste)
1/2 tsp onion powder (optional)
1/4 tsp garlic powder (optional)
Pinch of smoked paprika (optional)
Put all ingredients into a saucepan, stir with a whisk, and bring the mixture to a boil.
Let simmer on low to medium heat for about one minute until the sauce is stretchy.
Enjoy this vegan cheese sauce with nachos, on pizza, over pasta, and many other savory dishes!
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