Vegan Nachos Supreme
Servings: 2 -4
Ingredients
- 3 cups of tortilla chips I used Que Pasa chips, but use whatever suits your fancy
- 2 tsp oil grapeseed, olive, whichever
- 1 onion diced
- 1 banana pepper seeded and sliced
- 2 cups of vegan crumbles I used Gardein Beefless ground
- 1 tsp onion powder
- 1 tsp garlic powder
- 1 tsp paprika
- 2 tsp chili powder
- 1 tbsp dark mushroom soy sauce or you can just use dark soy sauce
- salt and pepper to taste
- 1/4 cup water as needed to add moisture back into the crumbles as you cook
- 2 cups of Daiya cheddar shreds
- 1 vine tomato diced
- 1 cup of your favourite guacamole*
- 1 cup vegan sour cream I used Tofutti
- 1/4 cup diced green onion
- Chopped cilantro to garnish
- Optional: hot sauce
Instructions
- Preheat oven to 350ºF (180ºC).
- Prepare your crumble by heating grapeseed oil and cooking onion until translucent. Add banana pepper and cook until slightly softened.
- Add vegan crumble and spices and stir to coat. Add dark mushroom soy sauce and water as needed to add moisture into the crumbles (depending on the type of soy crumbles you use, the moisture content may vary). You may find yourself using just a tbsp or two, I used about 1/4 cup. Once cooked, taste and add salt and pepper to your liking. Turn off the heat and set aside.
- Layer tortilla chips and add about 1 cup of cheddar shreds on top of the tortilla chips.
- Add a layer of the cooked crumbles then the second cup of cheddar shreds. Bake for about 10-15 minutes until the cheese has melted through.
- Add a layer of the diced tomato, then add dollops of guacamole and vegan sour cream.
- Garnish with plenty of green onion and cilantro and hot sauce as desired.
- Enjoy immediately!
Notes
*I typically use 1 avocado, 1 clove of garlic, 1 tbsp lime juice (about half a lime), some salt and pepper, and mash it all together.