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Vegan Buffalo Chickpea Quesadilla
Recipe:
INGREDIENTS
For the Buffalo Chickpea Mash
2 cans chickpeas 3 cups
1 avocado
Juice of ½ a lemon
⅓ cup franks red hot sauce
4 stalks celery
¼ diced red onion
For Assembly
4 medium quesadillas
½ cup vegan cheddar cheese
For the Garlic Dill Sauce
½ cup coconut yogurt
2 tsp tahini
1 small clove garlic
2 tsp dill
Juice of ½ a lemon
Salt and pepper to taste
INSTRUCTIONS
First make the buffalo chickpea mash. Strain and rinse your canned chickpeas and add them to a wide and shallow bowl.
Slice your red onion and celery and add that in with your chickpeas along with the avocado, lemon juice, and buffalo hot sauce.
Mash well with a potato masher or the back of a fork until most of the chickpeas are mashed.
Assemble your quesadillas by placing the mash on half, followed by some vegan cheese shreds.
Fold it up then pan fry both sides till crispy.
While your quesadilla cooks make your garlic dill sauce by mixing everything together in a small bowl.
Slice up your quesadilla, dip away and enjoy!
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