Well, I finally got to try Happy Herbivore’s chickpea tacos. They seem to be her claim to fame, and we love chickpeas, so I was pretty excited about it. I went with romaine lettuce, plum tomatoes and a very basic guacamole for toppings. Although we started out with taco shells, we both agreed that these chickpeas are much better off in burrito form. Then you don’t have to worry about them rolling away.
This recipe is really more like a guideline. Since it doesn’t have it’s own taco seasoning recipe, I used what I tend to always use, which is Quick & Easy Vegan Comfort Food‘s. (I keep a small airtight container of it in the cupboard at all times.) Also, my chickpeas didn’t come out crisped; I guess they needed more time. Regardless, they were tasty, and really worked in the burrito format!
The only other thing I must mention is that the recipe states that this is 8 servings, and even with the lettuce and toppings, I don’t think you could feed any more than 4 people out of this recipe. I mean, it’s only 1 can of chickpeas! I eat a can of beans with grain for lunch all the time! My family of two (Thomas & I) definitely killed it, no problem.
Here’s what went into my easy guac:
1 ripe Haas avocado
about 1 tbsp. of lime juice
garlic powder to taste
freshly ground sea salt & pepper
I just mashed it up in a ramekin and kept tasting for flavor.
I was in a super big rush last night to get out to our friends’ show and made these in a snap. The TVP is ready in about 5 minutes, which is when you can chop up whatever greens you have around. I used some baby spinach here. You can throw on some salsa, vegan cheese or vegan sour cream too, if you feel so inclined. ; )
Easiest TVP Tacos:
1 cup of TVP granules
1 cup of water or veggie broth (i used water & a 1/4 of a bouillon cube. you can use a whole one if you want more flavor)
2 tsp liquid smoke
2 tsp vegan worcestershire
3 tbsp taco seasoning (i use VCF’s recipe: chili powder, garlic powder, onion powder, cayenne powder, paprika, cumin, salt & pepper)
Bring water and seasonings to a boil and stir in TVP. Cover, take off heat, and let it sit for about 5 minutes.
I added a can of rinsed black beans too!
For dinner last night I made VCF’s Fool Your Friends Tacos. I had been craving tacos since last week, and not refried bean ones either. I wanted all the taste and texture of the meat kind, but without the awful stench and mystery bits. I needed TVP for the job!
This recipe is indeed delicious! I probably could have eaten 5 or 6 tacos if not for the black bean soup I served along side, and my serious self control. I added a little extra liquid smoke to the TVP broth, as well as the taco seasoning. Incidentally, this recipe uses 2 tbsp. of the taco seasoning recipe in the back of the book. It was chili powder, garlic & onion powder, cumin, paprika, cayenne and salt & pepper. I topped them with lettuce, and some of the super hot salsa I made this weekend. Daiya cheddar makes a good topping too. This is definitely one for the permanent rotation, and it was fast & easy. I would love to use this for some awesome nachos too.
Served with black bean soup…
I put the leftovers in with the rest of the black bean soup to make a chili which I ate for lunch today with some brown rice and a vegan cheddar drop biscuit! YUM!