Totally loaded vegan nachos with a little bit of everything. Super fresh, savory and a little spicy these nachos are perfect to enjoy with a cold beer on a sunny patio with good friends.
Ingredients
For the taco meat
1 tablespoon oil
A quarter of a medium onion, diced
2 cloves of garlic, diced
1 cup TVP
3/4 cup water
1/4 cup tomato sauce
1 1/2 teaspoons smoky paprika
1 teaspoon cumin
1 teaspoon oregano
1 teaspoon thyme
1 teaspoon salt
1/2 teaspoon chili powder
1/4 teaspoon pepper
For the nachos
1 bag (200 grams/7 oz) tortilla chips
A quarter of a red onion, diced
A quarter of a red pepper, diced
Two green onions, sliced
A handful (about 125 grams/4.5 oz) of cherry tomatoes, quartered
A handful (about 75 grams/2.6 oz) black olives, sliced
Half an avocado, diced
Sliced pickled jalapeños (as many as you want)
Fresh cilantro
Sauce of choice - salsa, guacamole, vegan sour cream (recipe below)
For the vegan sour cream
1/2 cup raw cashews, soaked in hot water for 10 minutes
1/3 cup water
2 tablespoons lemon or lime juice
1 teaspoon apple cider vinegar
1 teaspoon soy sauce
1 teaspoon salt
Method
For the taco “meat”
Combine the TVP and water in a small bowl. Fry the onion and garlic in the oil over medium heat until soft and translucent. Add the remaining ingredients and mix well. If your tomato sauce has a lot of water, simmer until most of the liquid has evaporated.
For the vegan sour cream
Blend all the ingredients together in a blender or food processor until smooth and creamy. You can use it right away but it’s better to let it sit in the fridge for a couple hours to thicken and for the flavours to develop.
Full Reading: https://www.cilantroandcitronella.com/veggie-nachos/
