1 can of Chickpeas
2 chopped Bell Peppers
2 cups of Mushrooms
1/2 chopped Onion
2 cloves of minced Garlic
2 tablespoons of Lime Juice
Salt to taste
Vegan Cheese (optional)
Coconut Bacon Ingredients:
1 cup of Unsweetened Coconut Chips
1 tablespoon of Tamari
1 tablespoon of Maple Syrup
1/2 teaspoon of Paprika
1/2 tablespoon of Liquid Smoke (optional)
Above is the Coconut Bacon.
Below is the Taco Filling.
Take a bowl and put in the Coconut Chips, Tamari, Maple Syrup, Paprika & Liquid Smoke.
Take a frying pan and toast the coconut chips under low heat. Be careful not to burn them.
Set them aside. They'll dry and harden up quickly the more time you give them.
Try to do this step earlier in the day if you can.
Chop your vegetables.
Add 1/4 cup of water to your pan. Water Saute your vegetables.
Once they've softened, add your cooked chickpeas and warm them up.
Drain any excess water or use a slotted spoon when serving.
Serve on warm tortillas. Top with Coconut Bacon and Vegan Cheese. I used Pepperjack Shreds.
You can serve them with any of the add-on's like salsa, crema, cilantro, lime wedges,
NOTE: You can use Coconut or Liquid Aminos if you don't have Tamari. I used chickpeas but any vegan protein will work. Also, I used Daiya Pepperjack shreds in this recipe.
Check out my video on how to make this dish here: