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Fully Loaded Vegan Nachos Recipe | RawManda
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Raw Manda Fully Loaded Vegan Nachos
Enjoy this plant-based vegan recipe with family & friends.
INGREDIENTS
16 oz corn tortilla chips
15 oz Amy's red bean tofu chili
15 oz can black beans, rinsed & drained
3/4 cup vegetable broth, low sodium
5 large garlic cloves, minced
2 bell peppers, chopped
1 jalapeno, minced
1 tbsp avocado oil
1 tsp cumin, ground
1/2 lime, juice of
1/4 tsp salt to taste
1 lb grape tomatoes, halved
10 oz Heidi Ho creamy chia cheeze (or favorite vegan cheese)
Handful fresh cilantro, finely chopped
TOPPINGS
1 c fresh salsa
1 avocado, chopped
1/2 red onion, chopped
1/3 c sauerkraut
fresh cilantro
DIRECTIONS
1. Preheat medium pot on medium heat and swirl oil to coat. Add garlic, jalapeño and cumin; cook for 30 seconds, stirring constantly. Add broth and black beans; bring to a boil and let beans cook for 2 minutes.
2. Using a masher, mash beans until half are mashed and thick sauce forms. Turn off the heat. Add lime juice and salt to taste.
3. Preheat oven to 425F and line large baking sheet with unbleached parchment paper.
4. Lay chips in a single layer and top with half of the tomatoes, cilantro, black bean sauce, red bean chili and nacho cheese. Repeat layer.
5. Bake for 5 minutes.
6. Top with red onions, avocado, salsa, sauerkraut and guacamole. Serve immediately.
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Let's Connect!
Raw Manda Fully Loaded Vegan Nachos
Enjoy this plant-based vegan recipe with family & friends.
INGREDIENTS
16 oz corn tortilla chips
15 oz Amy's red bean tofu chili
15 oz can black beans, rinsed & drained
3/4 cup vegetable broth, low sodium
5 large garlic cloves, minced
2 bell peppers, chopped
1 jalapeno, minced
1 tbsp avocado oil
1 tsp cumin, ground
1/2 lime, juice of
1/4 tsp salt to taste
1 lb grape tomatoes, halved
10 oz Heidi Ho creamy chia cheeze (or favorite vegan cheese)
Handful fresh cilantro, finely chopped
TOPPINGS
1 c fresh salsa
1 avocado, chopped
1/2 red onion, chopped
1/3 c sauerkraut
fresh cilantro
DIRECTIONS
1. Preheat medium pot on medium heat and swirl oil to coat. Add garlic, jalapeño and cumin; cook for 30 seconds, stirring constantly. Add broth and black beans; bring to a boil and let beans cook for 2 minutes.
2. Using a masher, mash beans until half are mashed and thick sauce forms. Turn off the heat. Add lime juice and salt to taste.
3. Preheat oven to 425F and line large baking sheet with unbleached parchment paper.
4. Lay chips in a single layer and top with half of the tomatoes, cilantro, black bean sauce, red bean chili and nacho cheese. Repeat layer.
5. Bake for 5 minutes.
6. Top with red onions, avocado, salsa, sauerkraut and guacamole. Serve immediately.
----
Let's Connect!
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