You’ll want to make everyday Taco Tuesday after you sample a taste of these Buffalo Chickpea Tacos from Vegan Richa’s Everyday Kitchen. Loaded with spicy chickpeas and drenched with a dairy-free ranch, these tacos come together quickly, and they’re unbelievably delicious.
If you’re a fan of Vegan Richa’s Indian Kitchen, you’re definitely going to want to get your hands on Richa’s new cookbook Vegan Richa’s Everyday Kitchen. In this book, Richa applies her culinary skins to international comfort food, and the recipes are absolutely incredible.
The secret to these mouthwatering recipes lies in Richa’s “awesome sauces.” These sauces can be made ahead of time and stored in the fridge until you’re ready to make dinner. You’ll find recipes for spicy sauces, such as Buffalo and firecracker, to Asian-inspired sauces, like hoisin and Manchurian. Rather than group recipes by type, the chapters in Vegan Richa’s Everyday Kitchen are devoted to flavors, so you’ll find peanut butter and coconut in one chapter, and sweet and sour in another.
The chapters in Vegan Richa’s Everyday Kitchen include:
Peanut Butter & Coconut
Sweet & Sour
Masala & Saag
Burgers & More
Bowls & Hands
Deep-Dishing
Breakfast for Lunch
On a Sweet Note
Everyday Basics
My Everyday Kitchen
Each recipe in Vegan Richa’s Everyday Kitchen looks better than the last, and they range from stir-fries and curries to burgers and pizzas. You’ll find such scrumptious dishes as Mushroom-Jalapeno White Pizza, Crispy Kung Pao Cauliflower, and Tiramisu Fudge Bars. The ingredient lists can be long, so on first glance it may seem that the recipes might take a while to make, but most of the ingredients are actually easy-to-find spices, and the dishes do come together pretty quickly. This is the perfect cookbook for everyday weeknight cooking. The recipes are easily customizable to suite your tastes, and Richa gives options for those who follow a gluten-free, soy-free, or oil-free diet.
There are so many amazing recipes in this book that I wasn’t sure what to start with. I pretty much always gravitate to the mac and cheese recipes in a new cookbook, so I decided to go with the Black Pepper Cheesy Mac and Broccoli. The base of the “cheese” is potatoes and carrots, but you would never know it. The sauce cooks up rich and creamy, and I love the addition of the broccoli to this dish.
If you’ve been reading this blog for a while, you’ll know that I’m a total sucker for spicy peanut sauce, so I made the Firecracker Chickpea Salad with Peanut Dressing next. I loved the combination of creamy peanut sauce with the spicy firecracker chickpeas. I cold eat this dish every day! The recipe says it serves 4, but Dennis and I devoured it all in one sitting.
Because of my love of tacos, I choose to make the Buffalo Chickpea Tacos next. In this recipe, spicy chickpeas are complimented with a cool and creamy ranch sauce. The tacos are also stuffed with spinach and peppers to make them a complete meal.
I have many more recipes bookmarked, such as the Buffalo Chickpea Pizza with White Garlic Sauce, One-Pot Peanut Butter Noodles, and Cauliflower Shawarma Wraps. I’m going to be cooking from Vegan Richa’s Everyday Kitchen for a long time to come!
Toss the chickpeas in Buffalo Sauce, add some roasted vegetables and greens, top the tacos generously with ranch dressing, and supper is ready.
Course
Main Course
Cuisine
American
Yields4servings
AuthorRicha Hingle
Ingredients
1/3cup(80ml) hot sauce
3tablespoons(45ml) sriracha sauce
2tablespoons(30ml) extra-virgin olive oil or melted nondairy butter
1teaspoondistilled white vinegar, optional
2 to 2 1/2cups(330 to 415g) room-temperature cooked chickpeas, drained and rinsed
1recipeCelery Ranch Sauce,recipe follows, divided
1 1/2cups(200g) finely chopped celery or cucumber
1teaspoonorganic safflower or other neutral oil
1medium green bell pepper, thinly sliced
1medium red bell pepper, thinly sliced
1/2teaspoonsalt, divided
8 to 10tortillas or taco shells
2cups60g baby spinach
Instructions
Combine the hot sauce, sriracha, olive oil, and vinegar (if using) in a medium bowl. Add the chickpeas, tossing to coat them in the sauce, and set aside. In another medium bowl, combine half the celery ranch sauce with the celery. In a third medium bowl, thin the other half of the celery ranch sauce with water if needed.
Heat the safflower oil in a large skillet over medium-high heat. Add the green bell pepper, red bell pepper, and 1/4 teaspoon of the salt. Cook the bell peppers until they are golden on some sides, 4 to 5 minutes, stirring occasionally. Warm the tortillas if desired.
Add some of the baby spinach, roasted bell peppers, and celery to every taco. Divide the remaining 1/4 teaspoon salt between all the tacos. Add some Buffalo chickpeas and a generous drizzle of the celery ranch sauce to each taco and serve.
2teaspoonsapple cider vinegar or distilled white vinegar
1/2teaspooncelery seeds
1/2teaspoondried parsley
1/2teaspoondried thyme
1/4teaspoondried dill
2teaspoonsfinely chopped fresh chives or 1 teaspoon dried chives,optional
Instructions
In a blender, combine the cashews, milk, salt, oil, pepper, garlic powder, onion powder, nutritional yeast, vinegar, parsley, thyme, and dill. Blend until smooth and creamy. Taste and adjust the seasonings. Add the chives (if using) and stir gently to combine.
Unicorn Tacos I have a copy of Vegan Richa’s Everyday Kitchen for one lucky winner. Follow the instructions below to enter. Contest ends at midnight on October 10th. U.S. residents only, please. Good luck!
Dianne Wenz is a Certified Holistic Health Coach, Vegan Lifestyle Coach, Plant-Based Diet Nutrition Specialist, and Plant-Based Chef, as well as the author of Truly Healthy Vegan Cookbook.
My favorite everyday vegan meal is whole grain pasta with sauce and veggies. There are so many combinations you can make with this and get something delicious every time.
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Awesome! So glad you like everything you tried!! Thank you Dianne!
I can’t wait to try more, Richa!
My favorite everyday vegan meal is whole grain pasta with sauce and veggies. There are so many combinations you can make with this and get something delicious every time.
Black bean and sweet potato burritos
My favourite vegan meal would be chickpea burgers with home fries and steamed greens/broccoli. Never fails to disappoint!
Soups are delicious and the varieties are endless!
A deconstructed taco bowl!
I love pasta with veggies and also alt’s (avocado, lettuce, tomato) sandwiches.
stewed veggies with a side of whole grain toast with nut butter.
Jackfruit bbq sandwiches
I love bean stews like gumbo or cassoulet with a side of crucifierons veggies and roasted winter squash whenever I can get it!
My favorite everyday vegan meal is baked tofu atop a yummy salad that’s been tossed with my homemade vinaigrette and lots of nutritional yeast! mmmmm!
I love vegan tacos! It’s my go to meal because it’s so versatile!