I decided to make nachos for dinner tonight, and I wanted to make vegan nachos since I am currently VEGAN (Obvious, right?). These vegan nachos are loaded with veggies that will help fuel your body and keep you full until your next meal. Nothing beats a tasty nacho in my books, and these nachos are stellar!
My husband was kind enough to agree to me making a vegan meal once again (I made some amazing vegan ragout last night!). He thought nachos are something that is always good, so why not try out a vegan option!
Vegan Nachos – Loaded With Hearty Veggies
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.
The cheese substitute 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.
AND the omnivore (my loving husband) couldn’t tell the difference!! I will say that because of the high soy content this is not something that I make frequently, as we do watch our soy intake. But they are yummy!
Compared to other vegan cheese alternatives, Follow-Your-Heart is kind of like…well…remember Kraft Singles? Imagine them flavored like your favorite cheese. If you’ve never had cheese, then it’s just ooey-gooey goodness.
- 1 pkg. Morningstar Farms Original Grillers (you could use grass-fed beef if you aren’t vegan)
- 1 medium onion, chopped
- 1 medium zucchini, sliced
- 8 ounces sliced mushrooms
- 2 jalapenos (seeded and chopped)
- 1 packet organic taco seasoning
- 2/3 cup water
- 15 ounce can black beans (smashed)
- 1/2 package Blue Corn Tortilla Chips (I like these ones)
- 1 ounce shredded Follow-Your-Heart Vegan Gourmet Cheddar
- 1 ounce shredded Follow-Your-Heart Vegan Gourmet Monterey Jack
- 2 Tablespoons Tofutti Sour Supreme
Start off by chopping all of your veggies, then toss them into a pan on medium-high heat (no oil is needed). Cook them until the mushrooms release their water.
In the meantime, 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 your topping works, arrange the chips on an oven-safe platter or cookie sheet and shred the cheez (or use the pre-bagged kind).
Top the chips with the veggie mix, then your shreds. Place entire platter under the broiler until cheez melts (about 3-5 minutes).
*Update: I am no longer vegan. You can why HERE.