Meatless Monday with Vegan Buffalo Chickpea Tacos with Celery Ranch Sauce | Miratel Solutions

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Meatless Monday with Vegan Buffalo Chickpea Tacos with Celery Ranch Sauce

Welcome to the Miratel blog and to our Meatless Monday vegan recipe share. Miratel took the Meatless Monday pledge to support reducing meat consumption 15% by eliminating it one day per week to preserve the health of our planet. We consider our support of this great movement part of our CSR business strategies as it spreads awareness of the impact of our food choices on our environment

Chickpeas are a delicious, healthy source of protein and we have featured them here in recipes like Indian-Spiced Chickpea and Vegetable Cakes and Peacefood Cafe’s Award Winning Chickpea Fries. We are featuring them again today with Buffalo Chickpea Tacos with Celery Ranch Sauce. According to the chef of this great recipe, “Fiery chickpeas are paired with a cooling, creamy dairy-free celery ranch sauce in a taco shell in this easy weeknight dinner recipe. Toss the chickpeas in Buffalo sauce, add some roasted vegetables and greens, top the tacos generously with ranch dressing, and supper is ready. This also makes a great appetizer for game day.” This delicious recipe comes courtesy of Richa Hingle of Vegan Richa via the always inspiring One Green Planet.

INGREDIENTS (serves 4)

FOR THE TACOS:

  • 1/3 cup hot sauce
  • 3 tablespoons Sriracha sauce
  • 2 tablespoons extra-virgin olive oil or melted vegan butter
  • 1 teaspoon distilled white vinegar (optional)Vegan Buffalo Chickpea Tacos With Celery Ranch Sauce
  • 2 to 2 1/2 cups room-temperature cooked chickpeas, drained and rinsed
  • 1 recipe celery ranch sauce (recipe follows), divided
  • 1 1/2 cups finely chopped celery or cucumber
  • 1 teaspoon 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, gluten-free if needed
  • 2 cups baby spinach

FOR THE CELERY RANCH SAUCE:

  • 1/2 cup raw cashews, soaked for 15 minutes and drained, or ground raw cashews
  • 2/3 cup plain unsweetened non-dairy milk or 1/2 cup 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)

PREPARATION

TO MAKE THE TACOS:

  1. 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.
  2. 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.
  3. 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.

TO MAKE THE CELERY RANCH SAUCE:

  1. 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 haven’t already, we encourage you to visit the Meatless Monday website and join us in taking the pledge today. Spread the word at home and at work and promote CSR business initiatives to make your green call centre, office, factory, shop, restaurant or salon even greener.

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