Vegan Nachos with Spicy Crumbled Tempeh
Ingredients
Spicy Crumbled Tempeh
-
1
block (8.5oz)
tempeh, crumbled
-
½
cup
water
-
2
tbsp
avocado oil
-
1
tbsp
chili powder
-
1
tsp
smoked paprika
-
1
tsp
garlic powder
-
1
tsp
chipotle powder
-
½
tsp
ground cumin
-
¼
tsp
black pepper
-
¼
tsp
ground coriander
Nachos
-
1
bag (10.5oz)
Organic Corn Tortilla Chips
-
½
cup
frozen corn kernels, thawed
-
¼
cup
finely chopped red onion
-
1
unit
jalapeño pepper, seeded and finely chopped
-
1
cup
Cashew Queso
-
1
unit
tomato, seeded and finely diced
-
1
unit
avocado, diced
-
3-4
tbsp
coarsely chopped cilantro leaves
To Serve (optional)
-
to taste
unit
Cashew Queso
-
to taste
unit
Chunky Tomato Salsa
Instructions
- Prepare a batch of Cashew Queso if you don't have any.
- Preheat the oven to 400°F.
- Crumble the tempeh into small pieces.
- In a medium frying pan, combine all ingredients for the spicy crumbled tempeh and cook until liquid evaporates and tempeh crisps up.
- Line a baking sheet with parchment paper and arrange tortilla chips in a single layer.
- Top chips with crumbled tempeh, thawed corn, red onion, and jalapeño.
- Bake for 12-15 minutes until warm.
- Warm the queso in a saucepan over low heat, stirring often.
- Remove nachos from oven, drizzle with ¾ of the queso, and top with tomato, avocado, and cilantro.
- Drizzle remaining queso and serve immediately with salsa and additional queso if desired.
Nutrition Facts (estimated)
Servings
8
Calories
423
Total fat
26g
Total carbohydrates
35g
Total protein
13g
Sodium
426mg
Cholesterol
0mg
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