Name: Vegan Nachos
Prep time: 9 min
Cook time: 21 min
Total time: 30 min
Yield: 6 servings
Cuisine: mexican
Ingredients: 1 16-oz bag tortilla chips; 1 recipe vegan nacho cheese sauce; 1 cup textured vegetable protein; 4 cups water; 4 tablespoons soy sauce (*tamari for gluten free); 2 tablespoons olive oil; 1 teaspoon ground cumin; 1 teaspoon dried oregano; 1 teaspoon chili powder; 0.5 teaspoon liquid smoke (optional but good); null to_taste salt + pepper; 1 recipe vegan sour cream (OR store bought); 1 15-oz can black beans (drained and rinsed); 2 diced cherry tomatoes (or pico de gallo); null null jalapeno (fresh or jarred); null chopped green onions; null null salsa; null diced guacamole (avocado or); null chopped cilantro; null null hot sauce

Instructions

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1

Make a batch of vegan nacho cheese sauce (1 recipe). Warm on the stovetop, then set aside. Whisk again until smooth, adding [water] as needed to thin right before drizzling on chips.
2

Add textured vegetable protein (1 cup), water (4 cups) and soy sauce (4 tablespoons) to a medium pot. Cook, uncovered, over medium-high heat until the water is absorbed.
3

Add olive oil (2 tablespoons), ground cumin (1 teaspoon), dried oregano (1 teaspoon), chili powder (1 teaspoon), liquid smoke (0.5 teaspoon) and [salt + pepper] to taste. Fry over medium heat until it resembles ground beef. Turn off heat and set aside.
4

Drain and rinse the can black beans (1 15-oz) and prepare all other desired optional toppings.
5

Arrange the bag tortilla chips (1 16-oz) on a large platter or individual plates. Add toppings in this order, or as preferred: TVP "meat", nacho cheese sauce, sprinkle of [black beans], [2-3 diced tomatoes], [chopped cilantro], [fresh jalapeno], [chopped green onions], [salsa]/[hot sauce], then vegan sour cream (1 recipe) and/or [diced avocado or guacamole]. Enjoy immediately!