Why haven’t I made vegan nachos before? This meal wasn’t even planned, but you can bet I’ll make it again.
I had company last weekend and was left with an abundance of tortilla chips. I “lamented” to a coworker today that I had too many chips. He said, “why not make nachos?” Best idea ever!
And by a stroke of luck, I had all the ingredients I needed for my 8-layer nachos:
- Tortilla chips
- Pico de gallo salsa (mine was store-bought but you can make your own)
- Daiya vegan cheese shreds
- Vegan ground “beef” (I used Tofurky Chorizo style)
- 1 avocado, mashed
- 1 tomato, diced
Place a layer of tortillas on a plate, sprinkle tomatoes over them. Add a layer of ground “beef” and top with Daiya shreds. Add another layer of chips, sprinkle with salsa or pico de gallo, add a layer of ground “beef” and top with Daiya.
Microwave for 1.5 minutes or until cheese is melted. Use avocado as a dip.
I made individual portions, but you could make one platter and serve as a side dish. You could also stick a load of these in the oven and bake them. They’d be perfect for book club or watching the game.
This would be great with other things on it as well, like green peppers or black olives. Tofutti Better Than Sour Cream would be a nice, cool dip.
You can’t go wrong with nachos. Super easy and delicious!