Thanksgiving Recipes Pt. 2: Vegan Buffalo Chickpea Taquitos

thanksgiving-post

Yesterday I shared a banana bread recipe we used for Thanksgiving. Just to spice things up (literally) we also made these vegan buffalo chicken taquitos because I have been craving them. No one in the house is vegan or vegetarian, I just happened to see this recipe and it sounded amazing.

You can find the recipe and many others here, but I’ll list the ingredients and instructions here as well for convenience. To be clear this recipe is from Veggie Inspired.

Baked Buffalo Chickpea & Artichoke Vegan Taquitos:

  • 2 can chickpeas, rinsed and drained (or 3 cups cooked chickpeas)
  • 1 cup chopped artichoke hearts, frozen or canned (drained)
  • 1 cup Butternut Mac sauce (below)
  • 1/4 – 1/2 cup buffalo style hot sauce
  • 15-20 small tortillas, can be flour or corn (corn if you prefer gluten-free)
  • Dipping sauce (below)

Preheat oven to 425 degrees. In a large bowl mash the chickpeas with a potato masher or fork. Some large pieces are okay, but you want the mixture to stick together. Add the chopped artichoke hearts, Butternut Mac sauce, and buffalo style hot sauce and mix to combine. Scoop 2 tablespoons of the filling onto each tortilla and roll tightly. Place seam down on a baking sheet. Bake 15-20 minutes until the tortillas are browning on the edges.

Butternut Mac sauce:

  • 1 1/2 cups butternut squash, peeled and chopped into cubes
  • 1/2 large sweet onions, peeled and chopped
  • 1/4 cup raw cashews, soaked in hot water for 30 minutes
  • 1 tablespoon lemon juice
  • 1 teaspoon salt
  • 1 tablespoon Dijon mustard
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon black pepper
  • 1/8 teaspoon smoked paprika
  • 1/8 teaspoon tumeric
  • 1/8 teaspoon nutmeg

Add butternut squash and onions to a pot and cover with water by at least an inch or two. Bring to a boil, turn down heart to medium and simmer until vegetables are tender. When tender, drain and add to a blender with the cashews, lemon juice, salt, Dijon mustard, garlic powder, black pepper, smoked paprika, turmeric and nutmeg. Blend completely until smooth.

I ended up having to use a much larger knife to cut the butternut squash than the one pictured, but since I didn’t need too much for the sauce it didn’t take too long to cut up. I don’t think anyone was more surprised than I was at how amazing they turned out. While it didn’t taste like a regular taquito with meat, the consistency of the ingredients made it filling and the texture was perfect. We also used corn tortillas which I think helped add to the taste. I would definitely make them again!

Of course, we had the traditional turkey, stuffing, gravy, mashed potatoes, and all that jazz afterward.  What do you make for Thanksgiving? Do you keep it traditional or do you mix it up a bit like we did this year?

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