ULTIMATE SHEET NACHOS

Recipe by Ellen Fisher

This recipe is vegan

Ingredients:

FOR THE TACO MEAT

1 c quinoa

1 c water

1 c veggie broth

1⁄2 c carrot, shredded

1⁄2 c onion, minced

2 T coconut aminos

4 cremini mushrooms, minced

1 T tomato paste

1⁄2 c canned crushed tomatoes

1 t garlic powder

1 t cumin

1 t chili powder

EVERYTHING ELSE

1 bag tortilla chips

Vegan Queso, recipe below

Pico de Gallo, look for recipe in index

Guacamole

Cashew Sour Cream, recipe below

optional: pickled jalapeños

VEGAN QUESO:

1 1⁄2 c carrots, chopped

1 c zucchini, chopped

1 c canned white beans

1⁄4 c red bell pepper, diced

1⁄4 c tahini

1⁄4 c water

1⁄3 c pickled jalapeño liquid

6 T nutritional yeast

1 t maple syrup

1⁄2 c jarred red salsa

Boil the carrots and zucchini until soft. Drain and rinse the beans. Add all ingredients minus the salsa to a blender. Blend until smooth. Then add the salsa and pulse for a few seconds

CASHEW SOUR CREAM:

1 1⁄2 c raw cashews

3⁄4 c water

2 T lemon juice

1⁄4 t salt

Blend all ingredients in a high-speed blender until completely smooth, about a minute. Add more water, depending on how thin or thick you want the sauce. It thickens over time, especially when refrigerated, so add more water if you want it to be drizzly. Store in an airtight container in the fridge and use throughout the week.


Directions:

  1. Combine the quinoa, water, and veggie broth in a small pot. Cover and bring to a boil then simmer on low heat, about 15-20 min, until liquid is absorbed.

  2. Sauté carrot and onion with coconut aminos in a large pan on medium heatfor 5-7 minutes. Then add mushrooms, tomato paste, canned tomatoes, and spices and continue cooking, stirring occasionally. After about 5 more minutes, add the cooked quinoa and cook together for another 5 minutes.

  3. Set the oven to broil on low. Line a baking sheet with parchment paper. Spread a bag of tortilla chips onto the baking sheet. Drizzle the Vegan Queso over the chips then pile taco meat on top. Broil on the middle rack for about 8 minutes, then, move to the upper rack for 2 minutes, until lightly toasted. Be sure to keep an eye on the nachos so as not to over-cook.

  4. Top with Pico de Gallo, Guacamole, Cashew Sour Cream, and (optional) pickled jalapeños. Enjoy!

Carrots, Sweet Peppers, Zucchini/Summer SquashBethanee WrightComment