Vegan Nachos
dairy free
By Jasmin
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*We do not claim to be profession expert in nutrition. These values are based on online nutrition calculator and are merely a suggested estimation*
Yield: 2 servings :
- Kcal
- Proteins: G
- Carbs:G
- Fat: G
Vegan Nachos
Ingredients
For the nachos chips:
- 4 Flat bread (Lebanese bread)
For the vegan ground mixture:
- 1 Tbsp Oil for cooking
- ½ cup Texture proteins (TVP)
- ⅓ cup Black beans canned drained
- 1 small Onions yellow finely chopped
- 1 tsp Salt
- ½ tsp Black pepper
- 1 tsp Sweet paprika
- ½ tsp Cumin
- 1 tsp Mexican spice mix (optional)
- 1 tsp Soy sauce
For the vegan cheese sauce:
- 2 slices Vegan cheese slices chopped (I used violife cheddar slices)
- ⅔ cup Soy milk unsweetened
For the garnish:
- 1 tsp Parsley finely chopped
- squeeze Lime juice
- ¼ cup Pickles finely chopped (or pickled jalapeño)
Instructions
For the nachos chips:
- Preheat the oven at 180°C/ 365 F.
- Cut the Lebanese bread into triangles. Spread them on a baking tray and toast in the oven for 5 - 8 min. Keep an eye on them as they'll burn quickly. Then remove them and set them aside until needed.
For the vegan ground mixture:
- Place the TVP in a small bowl and pour 1/2 cup hot water and 1 tsp soy sauce. Set aside.
- Place a medium frying pan over medium heat and add the vegetable oil. Once hot, add the onion, top and black beans. Add spices, salt, pepper, sweet paprika, cumin and Mexican spice mix. Mash and mix everything with a fork. Fry until lightly browned and tender for about 15 min. Set aside to cool down.
For the vegan cheese sauce:
- In a medium sauce pan over medium heat, add the soy milk and the chopped vegan cheese slices. Allow the cheese to melt while mixing until homogenous.
To assemble:
- Spread the nachos over the serving plate. Top first with a drizzle of the vegan cheese, then spread equally the ground/mince, the chopped pickles, a squeeze of lime juice and finally the chopped parsley. Bon appétit !
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