Bourbon Buffalo Chick-Pea Pockets with Vegan Ranch Dipping Sauce
Ingredients
  • 1 CAN GARBANZO BEANS, DRAINED AND RINSED
  • 1 SWEET ONION, DICED SMALL
  • CELERY STICKS, TO CLEANSE PALATE AND ENJOY ANY LEFTOVER RANCH DRESSING
  • BOURBON BUFFALO SAUCE:
  • 2 TABLESPOONS MOLASSES
  • 1 TEASPOON GARLIC POWDER
  • 1/4 CUP MARGARINE
  • 1 TEASPOON VEGAN WORCESTER SAUCE
  • 1/2 CUP  VINEGAR BASED HOT SAUCE (WE RECOMMEND USING FRANK’S)
  • 1 14OZ CAN TOMATO SAUCE
  • 1 TEASPOON BOURBON
  • 2 DASHES LIQUID SMOKE
  • 1/4 TEASPOON CHILI POWDER
  • 1 TABLESPOON BRAGG’S LIQUID AMINO ACID
  • VEGAN RANCH DRESSING:
  • 1/2 CUP VEGAN MAYO
  • 1/2 CUP VEGAN SOUR CREAM
  • 1/4 CUP FIRM TOFU, DRAINED
  • 1 TEASPOON FRESH PARSLEY, DICED
  • 1 1/2 TEASPOON DRIED MINCED ONIONS
  • 1 LEMON
  • 1 TEASPOON TAHINI
  • 2 TEASPOONS NUTRITIONAL YEAST
  • 1 1/2 TEASPOON BRAGG’S LIQUID AMINO ACIDS
  • 2 CLOVES GARLIC, MINCED
  • 1/2 TEASPOON ONION POWDER
  • PINCH OF CELERY SEED
  • 11/2 TEASPOON FRESH DILL
  • 1/4 TEASPOON FRESH GROUND BLACK PEPPERCORN
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