I decided to make nachos for dinner tonight (recipe to follow!), and I wanted to make vegan nachos, since I am VEGAN. (Obvious, right?) My husband was kind enough to agree to me making a vegan meal once again (I made some amazing vegan ragout last night). So, here’s how it went: I started to chop up the veggies (gotta have good vegetables!), smash the beans and get out the other ingredients, including Follow Your Heart Vegan Gourmet Cheez. This cheese subsitute is made from soy (tofu, soy protein, etc.) but TASTES like the real thing. Better yet?! It MELTS!! Oh, happy day for me and my nachos! Needless to say, my nachos disappeared, and I will be making them again soon. AND the omnivore (my loving husband) couldn’t tell the difference!! I did use some Tofutti Better Than Sour Cream to garnish the final product (SUPER YUMMY if you haven’t tried it!) Here’s the recipe that I used:
Vegan Nachos
1 pkg. Morningstar Farms Original Grillers (meat sub), 1 med. onion, 1 med. zucchini, 8 oz. mushrooms, 2 jalepenos(seeded and chopped), 1 packet organic taco seasoning, 2/3 c. water, 15 oz. can black beans (smashed), 1/2 pkg. Guiltless Gourmet Blue Corn Tortilla Chips, 1 oz. Vegan Gourmet Cheddar, 1 oz. Vegan Gourmet Monterey Jack, 2 tbsp. Tofutti Better Than Sour Cream (for garnish)
My method:
Chop all of your veggies, and toss them into a pan on medium-high heat (no oil is needed). Cook them until the mushrooms release their water. In the meatime, heat your broiler to 500 degrees. Once the veggies have cooked down (onions will be starting to turn translucent), add the beans, taco seasoning, and water. Bring to a simmer and add the veggie crumbles. Cook for another 3-5 minutes until heated through. While topping works, arrange the chips on an oven-safe platter or cookie sheet, and shred the cheez. Top the chips with the veggie mix, then cheez. Place entire platter under broiler until cheez melts (about 3-5 minutes). Put on a hot pad, dollop with “sour cream” and DIG IN!!
