Ingredients

The following ingredients have 4 Servings
  • 1/3 cup hot sauce ((80 ml))
  • 3 tablespoons sriracha sauce ((45 ml))
  • 2 tablespoons extra-virgin olive oil or melted nondairy butter ((30 ml, see notes for oil-free))
  • 1 teaspoon distilled white vinegar ((optional))
  • 2 cups room-temperature cooked chickpeas, drained and rinsed (, can use up to 2 1/2 cups)
  • 1 recipe Celery Ranch Sauce (, divided (recipe follows))
  • 1 1/2 cups finely chopped celery or cucumber
  • 1 teaspoon organic safflower or other neutral oil ((see notes for oil-free))
  • 1 green bell pepper (, medium size (thinly sliced))
  • 1 red bell pepper (, medium size (thinly sliced))
  • 1/2 teaspoon sea salt (, divided)
  • 8 tortillas or taco shells (, can divide into 10 if needed (I used corn))
  • 2 cups baby spinach
  • 1/2 cup raw cashews (, soaked for 15 minutes and drained, or ground raw cashews)
  • 2/3 cup plain unsweetened nondairy milk (, or 1/2 cup (120ml) water)
  • 1/2 teaspoon sea salt
  • 2 teaspoons extra-virgin olive oil ((see notes for oil-free))
  • 1/4 teaspoon black pepper
  • 1 teaspoon garlic powder (, or 4 cloves roasted garlic)
  • 3/4 teaspoon onion powder
  • 1 tablespoons nutritional yeast (, can use up to 2)
  • 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))

Instruction