It’s probably no big surprise that I gravitated toward the Ranch Tacos in this book, as I am the girl who birthed Taco Lasagna into the world. To make this recipe, you’ll want to whip up a batch of Vegan Ranch Dressing ahead of time. (Don’t worry, it’s easy.)
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Vegan Ranch Tacos
By Published: January 12, 2016
- Yield: 10 tacos (3-5 Servings)
- Prep: 25 mins
- Cook: 5 mins
- Ready In: 30 mins
Every day is #TacoTuesday if you work hard and believe in yourself.
Ingredients
- 1 batch vegan ranch dressing link above
- 1 head cauliflower cut into florets
- 1 (15 oz) can chickpeas drained and rinsed
- 1 tomato diced
- 1 tsp hot sauce
- 1/2 tsp sea salt
- 1/4 tsp freshly ground black pepper
- 10 vegan corn tortillas hard or soft
- oil for frying optional
- baby spinach rinsed well
Instructions
- Prepare ranch dressing as directed in link above
- Steam the cauliflower florets for
15 minutes. Let cool and break up into very small pieces.
Place in a large bowl.
- Add the chickpeas, tomato, hot sauce, salt, and pepper.
Mix well.
- If you have soft tacos, fry them in hot oil for a minute or two on each side. Fold over to drain and cool in a taco shape. If you are using hard tacos, you are ready to go.
- To assemble: Spoon the filling into each taco, add baby spinach, and drizzle with ranch dressing. Serve.
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Cooking ahead and planning meals ahead of time, and sticking to the menu will solve a lot of obesity problems. It is more of a lifestyle problem than a food problem.
If I see the word “cauliflower”, it stops me in my tracks. I am a cruciferous food addict. Not only because I love the unique taste, but the glucosinolates, which research says is pointing to cancer solving help.
Think I will do this one without the hot sauce. Otherwise, perfect!
We did this…. In the words of Tony the Tiger, it is “GGGRRRRREEEEEEEAAAATTTT!!!!”
Couldn’t figure our how to put our pictures of the outcome here, so I temporarily put it in a post on my website so you could see it.
http://illinoisbasset.com/wonderful-food-ideas-bake-destroy/