Some of my twitter friends (you know who you are) were talking about one of my very favoritest foods of all time over the last week… nachos! Here is my recipe for a slightly different version of my Cheesy Beefy Vegan Nachos. I added some extra seasoning & a can of beans to the beefy mix, and used some yummy canned salsa for the tomatoes. I also had to tell you about this really cute hydroponic lettuce that I found, which not only tasted great, but gave the nachos a punch of color, freshness, and texture.
Cheesy Beefy Vegan Nachos Too!
1 bag of Tortilla Chips
1 recipe for TVP, below
1 15 oz. can of beans, your choice (I used Amy’s Organic refried beans with green chiles)
1-2 c. of shredded vegan cheese (I used half Daiya cheddar and half Daiya pepperjack)
1 c. of shredded lettuce
1/2 c. of your favorite salsa
1 c. of water
1 tbsp. liquid smoke
1 tbsp. vegan worcestershire
3 tbsp. taco seasoning (I use the recipe from VCF, see cookbooks on the write side of blog!)
1 c. of TVP
1. In a small saucepan, heat water, liquid smoke, worcestershire and seasoning to a boil. Remove from heat and stir in TVP. Let sit for 5 minutes, and mix in can of beans.
2. On a cookie sheet layer tortilla chips, TVP mixture, and cheese. Broil on high for 3 minutes. Top with lettuce and salsa just before serving.
Dig in and enjoy! Serve with a side of vegan sour cream, extra salsa and a bottle of hotsauce. : )