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
- 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!
Buffalo Chickpea Tacos
- 1/3 cup (80ml) hot sauce
- 3 tablespoons (45ml) sriracha sauce
- 2 tablespoons (30ml) extra-virgin olive oil or melted nondairy butter
- 1 teaspoon distilled white vinegar, optional
- 2 to 2 1/2 cups (330 to 415g) room-temperature cooked chickpeas, drained and rinsed
- 1 recipe Celery Ranch Sauce, recipe follows, divided
- 1 1/2 cups (200g) 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
- 1/2 teaspoon salt, divided
- 8 to 10 tortillas or taco shells
- 2 cups 60g baby spinach
- 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.
Celery Ranch Sauce
- 1/2 cup (60g) raw cashews, soaked for 15 minutes and drained, or ground raw cashews
- 2/3 cup (160ml) plain unsweetened nondairy milk or 1/2 cup (120ml) water
- 1/2 teaspoon salt
- 2 teaspoons extra-virgin olive oil
- 1/4 teaspoon black pepper
- 1 teaspoon garlic powder or 4 cloves roasted garlic
- 3/4 teaspoon onion powder
- 1 to 2 tablespoons nutritional yeast
- 2 teaspoons apple cider vinegar or distilled white vinegar
- 1/2 teaspoon celery seeds
- 1/2 teaspoon dried parsley
- 1/2 teaspoon dried thyme
- 1/4 teaspoon dried dill
- 2 teaspoons finely chopped fresh chives or 1 teaspoon dried chives, optional
- 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.
If you like this recipe, you might enjoy:
- Buffalo Tempeh Salad
- Buffalo Cauliflower Bites
- Double-Shelled Black Bean Tacos
- 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!