Vegan Chickpea Tacos with Crunch Mango Slaw & Spicy Red Pepper Sauce

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This recipe has become my ‘go-to’ recipe for impressing friends (vegan and non-vegan) and a firm Friday night favourite when you’ve got a bit more time to prep. I never used to like chickpeas but I now realise that stems from memories of eating them undercooked which mean hard and crumbly. I have developed a great love for the humble chickpea and it is an excellent healthy option and meat replacement.

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So lets get down to the nitty gritty.

Feeds 1 greedy person or 2 not so greedy persons.

Ingredients

For the tacos:

Old el paso taco kit (can use other brands I just like the seasoning that comes with this one)

1 can of chickpeas (drained and rinsed in water)

1 small head of cauliflower

1-2 tbsp of coconut or olive oil

Mango Slaw:

1 very ripe mango

2 carrots, peeled

1/4 of a large, red cabbage

Spicy Red Pepper Sauce:

1 large red roasted pepper (I bought mine in a jar ready roasted)

2 cloves of garlic (skin removed)

1/2 cup of cashew nuts

Handful of basil

1-2 tbsp of olive oil

Pinch of chilli flakes

Taco Toppings (all optional):

Guacamole

Jalapenos

Vegan cheese (buy from any health food store, I recommend violife as it’s made with coconut oil)

Lettuce

Cucumber

Peppers

Method:

Turn the oven on to 180 degrees celcius

Place the chickpeas in a microwavable bowl and heat for 2 mins.

Cut the cauliflower into really tiny florets and place in a freezer bag with the chickpeas, add the coconut oil and the taco spice mix (comes with the taco kit) and shake until all the cauli and chickpeas are coated.

Place on an oven tray and spread them out. Heat for 20-25 mins, turning half way through. The chickpeas should be nice and soft with maybe just a slightly harder shell.

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Whilst the chickpea mix is cooking make the slaw, sauce and prep your optional toppings. For the slaw, finely chop the red cabbage and grate the carrot and mango (not the skin). The mango should be ripe enough that it makes the slaw wet and any mayo is unnecessary.

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To make the spicy red pepper sauce simply chuck all the ingredients in a blender and whizz it up until smooth and creamy.

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Prep all the toppings.

Heat the tacos in the oven for 2 mins (no more), add a small amount of chickpeas and cauliflower inside the tacos, then add the slaw and any toppings you want on top of that and…devour!

The chickpeas and cauli are also a great addition to any salad or curry or anything really!

I hope you enjoy this recipe- being vegan is so awesome and certainly not limiting when you know the right recipes 😉

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Please like/share/comment.

Thank you!

Katy x

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