- ½ cup chickpea flour
- 1 garlic clove
- ½ tsp each of garlic powder, onion powder, mustard powder
- ¼ tsp cumin powder
- ½ pickled jalapeno
- 2 Tbsp roasted red pepper or roasted pimento pepper
- 2 Tbsp chopped tomato
- ⅓ tsp salt
- ½ tsp smoked paprika
- ½ to 1 chipotle pepper in adobo sauce (use chipotle powder if you cannot find gf canned peppers)
- 2 Tbsp nutritional yeast
- 1 to 1.5 tsp lemon juice
- ½ tsp vinegar (apple cider or white)
- ¾ to 1 cup water
- chopped Jalapeno and pepper flakes
- Put everything in a blender and blend until fully combined. Use ¾ cup water for shredd-able block, 1 cup water for slices.
- Add to thick bottom pan, and heat at medium-low heat. Keep stirring frequently.
- The mixture will start to thicken and get lumpy, then smooth out. The mixture will eventually become custard-like and evenly thick. After the mixture has become a thick even custard, Cook for another 2 -3 minutes to cook the chickpea flour. Stir continuously. You can carefully taste at this point and add salt, spice and tang if needed. * Cook a bit longer if not sure. You want to cook the chickpea flour really well, else it can taste raw (bitter and bad) in the slices later.
- Add the chopped jalapeno and pepper flakes if using and mix in.
- Transfer the hot mixture to a greased brownie pan or parchment.
- Spray oil on top. Place another parchment on top and press to a thin square. or use rolling pin.
- Chill for an hour. Slice and use or store refrigerated for upto 5 days.
- Or transfer the mixture to a greased deep small container. Chill for an hour or more before shredding.
- * You can make nacho cheese sauce with the recipe as well. Use a ¼ cup chickpea flour with 1 cup of water or non dairy milk. Cook to thicken (about 5 to 6 minutes so chickpea flour gets cooked through, taste and adjust. Use to top nachos!
Via Vegan Richa