Plant Based Taskforce
Recipes
Fully Loaded Vegan Nachos
1 16-oz bag tortilla chips
1 recipe Easy Vegan Nacho Cheese Sauce
TVP ground "beef"
1 cup dried TVP (textured vegetable protein)
4 cups water
4 tablespoons low sodium soy sauce *tamari for gluten free
2 tablespoons olive oil
1 teaspoon ground cumin
1 teaspoon dried oregano
1 teaspoon chili powder
1/2 teaspoon liquid smoke, optional but good
salt + pepper, to taste
Optional toppings, pick and choose what you like
1 recipe Vegan Sour Cream OR store bought
1 15-oz can black beans, drained and rinsed
2-3 tomatoes, diced or pico de gallo
fresh jalapeños, fresh or jarred
chopped green onions
Salsa
diced avocado or guacamole
chopped cilantro
hot sauce
https://www.noracooks.com/ultimate-fully-loaded-vegan-nachos/
BY NORA COOKS
1. Make a batch of Easy Vegan Nacho Cheese Sauce. Warm on the stovetop, then set aside. You should whisk it again until smooth, adding water as needed to thin right before you drizzle it on the chips.
2. Prepare the TVP ground "beef". Add dried TVP, water and soy sauce to a medium pot. Cook, uncovered, over medium-high heat until the water is absorbed. Now add olive oil, spices and salt to taste, frying over medium heat until it resembles ground beef. Turn off the heat and set aside.
3. Assemble the nachos! Drain and rinse the black beans and prepare all the rest of the optional ingredients you wish to use. Arrange the tortilla chips on a large platter (or on individual plates if serving as a meal). Add toppings in this order, or any you prefer: Taco "meat", nacho cheese sauce, sprinkle of black beans, tomatoes, cilantro, jalapenos, onions, salsa/hot sauce and then vegan sour cream and/or avocado/guacamole. Enjoy immediately!