Ranch Tacos are one of my favorite recipes from The Make Ahead Vegan Cookbook by Ginny Kay McMeans. The homemade dressing is delicious, and if you’re like me, you’ll want to put it on everything, not just these Ranch Tacos.
I had the pleasure of receiving the new book The Make Ahead Vegan Cookbook by Ginny Kay McMeans to review.
When I talk to my friends who don’t like to cook, they usually say it’s because it’s too time consuming, especially after a long day at work.
But Ginny shows how anyone can cook a few times and then enjoy flavorful and healthy breakfasts, lunches, and dinners all week simply by taking out what has already been made from the freezer.
In addition to the delicious recipes featured in The Make Ahead Vegan Cookbook (Pasta Chili Bake, West African Peanut Soup, Loaded Breakfast Burritos, Peanut Butter Cup Balls, and more), my favorite things about the book are all the tips Ginny gives for freezing food and reheating.
She even tells you what the best containers are for freezing different foods.
If one of your New Year’s resolutions was to get more organized, this book is definitely for you.
Ginny graciously allowed me to pick a recipe from the book to share with my readers, so of course I had to choose a taco recipe!
This recipe for Ranch Tacos is very easy to make on any weeknight, especially Tuesdays.
Enjoy these Ranch Tacos, and enter the giveaway to win your own copy of The Make Ahead Vegan Cookbook.
What are your favorite tacos to make during the week? Please let me know in the comments!
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Now let’s make Ranch Tacos!
FOR THE TACOS:
FOR THE RANCH DRESSING:
To make the ranch dressing: Put the soaked cashews in a food processor. Add all the remaining dressing ingredients. Process until smooth. Add more milk, if needed, to get the consistency of dressing. The flavors will meld after resting in the refrigerator for a couple of hours, but you can still use it immediately. Pour into a container and store in the refrigerator. The dressing will keep in the refrigerator for about 2 weeks.
To make the tacos: Steam the cauliflower florets for 15 minutes. Let cool and break up into very small pieces. Place in a large bowl. Add the chickpeas, tomato, hot sauce, salt, and pepper. Mix well. If you have soft tacos, fry them in hot oil for a minute or two on each side. Fold over to drain and cool in a taco shape. If you are using hard tacos, you are ready to go.
To assemble: Spoon the filling into each taco, add baby spinach, and drizzle with ranch dressing. Serve.
Storing in the refrigerator: The filling will keep in the refrigerator for up to 3 days.
Freezing: Freeze the filling only in freezer-safe containers with hard sides and a tight lid. Will keep for up to 6 months. To serve after freezing, defrost in the refrigerator overnight.
Reheating: Microwave on high power for 15 seconds just to take the chill off. Serve as described.