Gâteau au chocolat

Par Jasmin

Pensez à offrir mes livres de cuisines !

*Nous ne sommes pas des experts professionnels en nutrition. Ces valeurs sont basées sur des calculateurs de nutrition en ligne et ne sont qu'une estimation suggérée*

Yield: 2 servings : 1/2 the salad

359 Kcal
Proteins: 15 G
Carbs: 41G
Fat: 11.4 G

PLus de recettes:

Salade crémeuse croustillante et croquante à 15 g de protéines

Brochettes de tofu satay Thaïlandais

Tofu grillé glacée avec salad de vermicelle

Feuilles de chou farcies à la Libanaise

Hummus tahini

Vegan Nachos

Par Jasmin

Pin Recipe

Temps de préparation 10

Temps de cuisson 20

Temps total 30

Type de plat Appetizer, Side Dish

Cuisine American, Mexican

Portions 1 serving

Ingrédients

For the nachos chips:

4 Pain pita ou pain libanais (Lebanese bread)

For the vegan ground mixture:

1 C.à.S. Oil for cooking
½ tasse Texture proteins (TVP)
⅓ tasse Black beans canned drained
1 petit Onions yellow finely chopped
1 C.à.S. Sel
½ C.à.S. Black pepper
1 C.à.S. Sweet paprika
½ C.à.S. Cumin
1 C.à.S. Mexican spice mix (optional)
1 C.à.S. Soy sauce

For the vegan cheese sauce:

2 slices Vegan cheese slices chopped (I used violife cheddar slices)
⅔ tasse Lait de soja nature sans sucre

For the garnish:

1 C.à.S. Persil finement haché
squeeze Lime juice
¼ tasse 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.

Pour assembler le sandwich:

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 !