This recipe is delicious when you in the mood for a crunch. Doubling or tripling the recipe will create each for lunch or additional dinners. Nachos are a versatile dish, offering delicious combinations with different veggies.
1 package of any mushrooms, chopped
1 large bag of quality tortilla chips
2 cans of beans, drained of liquid
1 large red pepper
1 large onion
Handful of green onion
handful of romaine lettuce, 1 or 2 avocado, green onions
Vegan cheese (Daiya brand)
½ package of Daiya pepper jack or cheddar flavor
1-3 T of non-dairy milk
1 t soy sauce
Seasonings: Chili powder, cumin, coriander, oregano, garlic powder, salt
Salsa: 1 large tomato, ¼ finely diced red onion, generous amount of garlic powder, 2 pinches of salt, cilantro, splash of soy sauce or similar substitute, and 1-2 T of oil Equipment needed:
Skillet, small pot, cutting board, bowl
Grab skillet and place on medium heat. Add drained beans, mushrooms and seasonings and allow cooking for 10 minutes, stirring occasionally.
While the bean mixture is cooking, make the salsa. Dice the tomato, add to the bowl along with the remaining ingredients, cover and chill.
In a small pot, add non-dairy milk, soy sauce and vegan cheese, stir. Allow to simmer for about 4 minutes. If needed, add more non-dairy milk to improve consistency. Set aside.
To assemble vegan nachos, place tortilla chips on a large plate. Spread the tortilla chips evenly on plate. Grab the vegan cheese sauce and apply a generous amount onto chips. Next place the bean mixture onto the tortilla chips. To complete your nachos, add salsa, romaine lettuce, and any additional toppings. Enjoy!