Cheerful Vegan Nachos
By
 |
 |
|
Warning: Undefined array key "url" in /data/hosting/domains/theglowspot.com/docroot/wp-content/themes/osg_recipes/single.php on line 95 
|
|
Tweet |
My family and I were getting a bit tired of our regular weeknight dinners so I came up with this crowd-pleasing nacho plate to freshen things up. It can also make for a cozy date-night-in meal alongside a good movie or game! The beauty of this recipe is that you can make a couple components in advance, and pick and choose which store-bought foods you’d like to include to save time (like salsa or guacamole). I encourage you to customize this nacho plate to your heart’s content! If you’re looking to cut down on prep work, you can make the All-Purpose Vegan Cheese Sauce and Spicy Black Beans in advance (they’ll keep in the fridge for a few days) so there’s less you’ll need to do the day of.
Yield
8 servings
Soak time
30-60 Minutes
Prep Time
40 Minutes
Cook time
35 Minutes
Total Time
1 Hour, 15 Minutes
Ingredients:
For the cooked toppings:
- 1 batch All-Purpose Vegan Cheese Sauce*
- 1 large (450 g) sweet potato, peeled and chopped
- 2 teaspoons (10 mL) oil of choice
- Fine sea salt, to taste
- Chili powder, to taste
- 1 batch Spicy Black Beans**
For the fresh toppings:
- 1 bag tortilla chips of choice
- 1 medium (240 g) avocado (pitted and chopped) or guacamole***
- 2 medium (20 g) green onions, thinly sliced
- 3 to 4 tablespoons (45 to 60 mL) pickled jalapeños, drained****
- 1/3 cup (80 mL) chopped jarred roasted red pepper, drained
- 1/4 cup (20 g) finely chopped purple cabbage
- Handful (12 g) fresh cilantro, chopped
- Salsa, to taste*****
Directions:
- Begin preparing the All-Purpose Vegan Cheese Sauce by soaking 1/4 cup cashews in a small bowl of boiling water for at least 30 to 60 minutes.
- Prepare the All-Purpose Vegan Cheese Sauce. While you’re making the cheese sauce, preheat the oven to 400°F (200°C) and line a medium rimmed baking sheet with parchment paper. Set the cheese sauce aside once prepared.
- Spread the chopped sweet potato onto the parchment-lined roasting pan and toss with the oil. Sprinkle with a generous amount of salt and chili powder. Roast for 25 to 30 minutes, until the bottoms are lightly charred.
- While the potatoes are roasting, prepare the Spicy Black Beans found in my DIY Burrito Bowl recipe (linked in ingredient list). After cooking, leave the beans in the skillet so you can reheat them just before layering onto the nachos.
- Gather and prep any fresh toppings you’d like to use so they’re ready to go. Please note my measurements are simply a guide. Feel free to add as much or as little of each as you wish!
- On a medium rimmed baking sheet or platter (if your sweet potatoes are finished roasting, feel free to set them aside and re-use the same sheet here), spread a layer of chips to cover the base entirely.
- For warm nachos, reheat the Spicy Black Beans in the skillet and the All-Purpose Vegan Cheese Sauce in your microwave or a small pot on the stovetop.
- Now it’s time to dress up those nacho chips! Layer the beans first before adding cheese sauce, roasted sweet potatoes, avocado (or guacamole, if using), green onion, pickled jalapeños, roasted red pepper, cabbage, cilantro, and salsa. Season with salt and serve immediately.
* You may have leftover cheese sauce, but because blending a half-batch can be difficult, I suggest preparing the whole recipe as directed. I love having leftovers on-hand to mix into pasta, top off a bowl of chili, layer on a wrap, etc.
** You could also switch things up by using my Lentil-Walnut Taco Meat in place of the Spicy Black Beans! I’d recommend preparing the taco meat with canned lentils so it comes together quickly.
*** Looking for a guacamole recipe? Try The Freshest Guacamole in Oh She Glows Every Day, p. 65.
**** My go-to brand of pickled jalapeños is Sunshine Farms Organic Pickled Jalapeños. If you don’t have any on hand, feel free to drizzle Sriracha or hot sauce for a little extra heat.
***** For a delicious homemade salsa, try my Fresh Cherry Tomato Salsa in Oh She Glows Every Day, p. 63. Store-bought works too, though!
If you prefer a more classic take on cheesy nachos, you can also add a layer of shredded vegan cheese before the avocado (or guacamole), salsa, and cilantro. Pop the nachos in the oven for a few minutes, top with remaining fresh ingredients, and serve.