Vegan Tacos with Zesty Cream Sauce

Dairy-Free | Vegan | Gluten-Free Option | Lactose-Free
3 servings (2 tacos each)
Prep time: 20 minutes
Cook time: 5 minutes

What You’ll Need

  • 1 can (15 oz.) chickpeas or garbanzo beans, drained
  • 1 Tbsp. olive or avocado oil
  • 2–3 tsp. taco seasoning (gluten-free, if preferred)
  • 1 ½ cups Vevan P’Jack-Shred
  • ⅓ cup water
  • 6 corn tortillas
  • ¼ head red cabbage, shredded
  • 1 container (8 oz.) prepared pico de gallo
  • 2 green onions, thinly sliced
  • 1 medium avocado, sliced
  • ¼ cup chopped cilantro
  • Lime wedges

Here’s How

  1. In a medium saucepan, add olive oil and warm over medium-high heat. Add chickpeas and taco seasoning; cook, stirring occasionally, until beans are hot, about 4–5 minutes.
  2. To prepare sauce, heat Vevan P’Jack-Shred and water in a microwave safe bowl for 1 minute. Remove and stir, then heat another 30 seconds if needed to melt completely.
  3. In another skillet over medium-high heat, warm tortillas.
  4. Build tacos by dividing ingredients evenly. Start by spreading the cream sauce on tortillas, then add chickpeas, cabbage, pico de gallo, green onions, avocado, cilantro and a squeeze of lime.