Vegan Buffalo Chik'n Tacos with Kale and Avocado-Lime Ranch Slaw
From Unbelievably Vegan
by Charity Morgan
MAKES 12 TACOS
My son, King-Elias, always reminds me, “Mom, it’s Tuesday.” That’s his way of asking for tacos. Since he was three years old, he has also loved spicy Buffalo sauce (just like his mama!), so eventually I had the idea to combine his favorite dishes into one. It was a true moment of satisfaction for him, me—and even Derrick! For those who can’t handle caliente, the slaw adds freshness, and the avocado and ranch dressing counteract the heat. Do yourself a favor and make the soy curls up to 2 days in advance. The heroic Buffalo sauce gets soaked into the curls, leaving them tasting heavenly.
8 ounces soy curls
3 tablespoons plant-based butter
1 cup hot sauce (I like Frank’s Red Hot Sauce)
1 bunch kale (any variety), stems discarded, leaves thinly sliced crosswise
½ small head red cabbage, cored and shredded
3 scallions (green and white parts), thinly sliced
1¼ cups Avocado-Lime Ranch Dressing (see below)
2 tablespoons neutral oil, such as avocado or grapeseed
12 (6-inch) corn tortillas, warmed
Chopped fresh cilantro, for garnish
In a small bowl, cover the soy curls with hot water and soak for about 15 minutes, until rehydrated. Drain and gently squeeze out any excess water.
To make the Buffalo sauce, combine the butter and hot sauce in a small saucepan. Heat over medium until the butter melts, whisking to combine. Remove from the heat and set aside to cool.
In a large bowl, combine the kale, cabbage, and scallions. Add the Avocado-Lime Ranch Dressing and toss to coat. Refrigerate until serving, or for up to 24 hours.
Heat the oil in a large nonstick skillet over mediumhigh heat. When the oil is hot and shimmering, add the soy curls and sauté, tossing occasionally, for 4 to 5 minutes, until lightly browned. Pour the Buffalo sauce over the soy curls, stirring to coat.
Divide the soy curls among the tortillas. Top with the slaw, garnish with cilantro, and serve.
GET CREATIVE!
You can also use the marinated soy curls as a filling for quesadillas loaded with plant-based cheese, burritos, a Buffalo chik’n sandwich, or some fun Buffalo-filled no-egg rolls dunked into Avocado-Lime Ranch Dressing.
Avocado-Lime Ranch
Ranch dressing is amazing, but ranch dressing with avocado and lime is next level. I was preparing a taco lunch that was missing a little something, and I didn’t want to just slap salsa on it (I love salsa but it just wasn’t the right move here). I saw some ranch in my fridge, started vibing, and ended up with a sauce that’s even better than the original. Now I use this richer, zestier version to make simple green salads incredible and as a dip for almost everything. Tossed with shredded cabbage, it makes a picnic-worthy coleslaw that’s also used to top off Buffalo Chik’n Tacos.
MAKES 2 CUPS
1 large ripe avocado, halved and pitted
1 cup plant-based mayonnaise
2 garlic cloves
2 tablespoons nutritional yeast
2 teaspoons onion powder
1 teaspoon fine pink Himalayan salt, or to taste
1/2 teaspoon ground cumin
¼ teaspoon ground black pepper
Zest and juice of 1 lime
3 tablespoons finely chopped fresh cilantro leaves
Scoop out the avocado, add the flesh to a medium bowl, and smash with a fork. Add the mayonnaise. Using a Microplane, grate the garlic into the bowl (make sure to give the Microplane a good whack to release all of the garlic) and whisk until smooth. Add the nutritional yeast, onion powder, salt, cumin, pepper, and lime zest and juice; whisk again. Add the cilantro and whisk until smooth.
Use immediately or cover and chill before serving to allow the flavors to meld. Store in an airtight container in the refrigerator for up to 1 week.
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Unbelievably Vegan
Charity Morgan
100+ big, bold, sock-you-sideways plant-based vegan recipes from the breakout star of The Game Changers
“Charity is taking a practical approach to a plant-based diet. . . . She provides support and encouragement as she guides you through this exploration.”—Venus Williams, from the foreword
Whether you’re new to plant-based eating or already a convert, when you cook vegan with Charity Morgan, private chef to elite athletes and rock stars, you may be leaving out the meat, dairy, and eggs, but you won’t be missing out on the flavor and indulgence of all your favorite comfort foods.
In her highly anticipated first cookbook, Charity lays out a plan for anyone who wants to eat less meat—whether they are looking to go completely vegan or just be a little bit more meat-free. Pulling inspiration from her Puerto Rican and Creole heritage as well as from the American South, where she lives with her family, Charity’s recipes are full of flavor. Think Smoky Jambalaya; hearty Jerk-Spiced Lentils with Coconut Rice & Mango Salsa; Jalapeño-Bae’con Corn Cakes with Chili-Lime Maple Syrup; and a molten, decadent Salted Caramel Apple Crisp.
Unbelievably Vegan offers more than 100 recipes for living a meat-free life without giving up your favorite comfort foods. Charity guides readers on how to use oyster mushrooms to stand in for chicken and how to spice walnuts to taste like chorizo! She proves that vegan food can be fun, filling, healthy, and above all else unbelievably delicious.
