Tangy Bang! Recipes

Tangy Bang Queso Dip

Instructions

1. If you do not own a high-powered blender, soak raw cashews in hot water for 20 minutes. After, drain the water and proceed with the recipe.

2. Combine all ingredients in a high-powered blender. Blend until smooth and creamy.

3. Transfer queso dip to a bowl. Add garnish of your choosing, such as pico de gallo, cilantro, and crushed red pepper. Enjoy!

Tangy Bang Tempeh Tacos

Instructions

1. Heat a skillet on medium temperature. Add avocado oil and diced yellow onion. Sauté for 3-5 minutes. Add minced garlic and sauté for an additional minute.

2. Crumble tempeh over the skillet. Cook, stirring occasionally, for 5 minutes. Add Mr. Spice Tangy Bang sauce and evenly coat the ingredients. Cook for an additional 2-3 minutes.

3. Add the tempeh mixture to tortillas along with toppings. Serve.

Bloody Mary Salsa

Instructions

1. Combine everything in a giant bowl.

2. Cover with plastic wrap and chill in the refrigerator for at least 2 hours before serving with chips so that the flavors have had sufficient time to bind. Or let chill overnight.

TANGY BANG CHICKPEA QUESADILLAS

Instructions

1. Place cashews in a bowl. Pour boiling hot water over the cashews and soak for 20 minutes. After, drain the water and set aside.

2. Warm a frying pan on medium-low heat. Add oil, onion, and bell pepper. Cook, stirring frequently, for 5 minutes or until onion is translucent. Add minced garlic and chickpeas, and cook for an additional minute. Add Mr. Spice Tangy Bang sauce and stir to combine. Lower heat and simmer for 7-10 minutes.

3. Meanwhile, combine all cashew cheese ingredients in a blender. Blend until smooth and creamy. Warm a small pot on medium-low heat. Pour cashew cheese into the pot. Stir continuously for 3-5 minutes, or until the cheese becomes thick and stretchy.

4. Spread cashew cheese across an entire warm tortilla. Add 2-3 spoonfuls of the Tangy Bang chickpeas to one half of the tortilla. Fold the tortilla in half and transfer to a frying pan. Cook for 5 minutes, flipping once, until golden and crispy. Repeat with all tortillas.

5. Slice quesadillas and garnish with cilantro. Serve with guacamole, salsa, and sour cream.

Tangy Bang Nachos

Instructions

1. Set oven on broil. While oven is heating line a medium baking sheet with foil and a bit of avocado oil so the nachos don’t stick. Spread out tortilla chips and top with cheddar, black beans, and red onion.

2. Cook nachos for 5-6 minutes watching carefully so they don’t burn. Remove from oven and sprinkle with cotija cheese, avocado slices, green onion, cilantro and drizzle with Mr. Spice Tangy Bang sauce. Serve immediately.

TANGY BANG CAULIFLOWER AND CARROT BURGERS

Instructions

1. Preheat oven to 350°F and line a baking sheet with parchment paper.

2. Drain peas/chickpeas/beans until dry.

3. One at a time, pulse cauliflower and carrot in a food processor and until ground into large “rice” grains (or use a large-hole grater).

4. Chop onion using food processor or knife. Heat oil in a nonstick skillet over medium and fry onion and garlic until fragrant, 2 minutes.

5. Add cauliflower and carrot and cook about 3-4 minutes until tender and cooked. Add paprika, cumin, cayenne pepper, salt and pepper and cook for 30 seconds.

6. Transfer to large bowl and set aside to cool.

7. Pulse peas/beans and oats in food processor to form rough textured mixture.

8. In a small bowl, whisk eggs.

9. Add pea/bean-oat mixture, eggs and Tangy Bang! sauce to cooled vegetables and mix.

10. Shape burgers: Line a 1-cup measuring cup with plastic wrap, add a portion of the burger mix and press down to pack. Lift out of cup with lining edge, and flip onto baking sheet. (You should have 8 patties)

11. Bake 28-30 minutes until lightly browned and crisp.