loveandlemons5.0
Healthy Loaded Vegan Nachos
No one will know these nachos are loaded with kale, shiitakes, and even more veggies. If you have extra components, save them for tacos, salads, or more nachos later in the week.
👥 4 Servings👤 Jeanine Donofrio📖 loveandlemons
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●skillet
📝 Preparation Steps
1
Make the mushroom-walnut taco “meat”: In a small skillet, heat the olive oil over medium heat. Add the mushrooms and cook, stirring only occasionally, until they begin to brown and soften, 3 to ⏱️ 4 minutes. Stir in the walnuts and lightly toast for 1 to ⏱️ 2 minutes. Stir in the tamari, cumin, coriander, garlic powder, onion powder, and paprika. Add the balsamic vinegar and stir again. Turn the heat off and stir in the black beans. Taste and adjust seasonings, adding more tamari if desired.
cumin1 teaspooncoriander1 teaspoon
2
Assemble the nachos: On a large platter, arrange half of the tortilla chips in a single layer, top with ¾ of the taco “meat,” the kale, half the scallions, and half the pumpkin cashew cream. Add another layer of chips and top with the remaining taco meat, remaining cashew cream, radishes, avocado, remaining scallions, diced red onion, and cilantro. Top with a squeeze of lime juice and serve with the remaining lime slices.
chopped scallions2 tablespoonsdiced red onion2 tablespoonslime, sliced into wedges1
3
Serve with salsa or hot sauce, if desired. Serve immediately.
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