Friday, 1 August 2014

Recipe: Vegan Nachos

  • 2 tbsp olive oil
  • 12 oz veggie crumbles
  • 1 c yellow onion, diced
  • 3 garlic cloves, minced
  • 2 tsp ground cumin
  • 2 tsp chili powder
  • ¼ tsp salt (optional. If the your tortilla chips are particularly salty, you may skip this
  • Handful of parsley or cilantro, chopped
  • 2 Handfuls of shredded non-dairy cheese (I use Daiya, but any kind that melts would work)
  • 6-8 oz tortilla chips
  • Handful of pitted, sliced black olives
  • 2 tomatoes, diced
  • 1 jalapeno, thinly sliced (more depending on your preference for heat)
  • 1 lime, cut into wedges
  • Preheat oven to 350 degrees. In a large saute pan, heat olive oil.
  • Add onion and garlic and cook about 3 minutes. Stir in cumin and chili powder.
  • Stir in veggie crumbles. Cook about 5 more minutes.
  • Remove from heat and stir in salt (optional) and parsley or cilantro.
  • On an oven-proof platter or baking sheet, spread out tortilla chips.
  • Top with veggie crumble mixture and non-dairy cheese and bake for 20 minutes.
  • Remove from oven.
  • Top with olives, tomatoes and jalapeƱo.
  • Squeeze lime juice over the top.
  • Sprinkle additional parsley or cilantro if you like.

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