Veggie Filled Nachos
Not only are they delicious but they are easy to make and perfect for lunch or dinner! I also love this idea for kids and families.
Ingredients
- 1 yellow zucchini sliced (about 9 ounces/260g)
- 1 cup frozen or fresh broccoli florets (about 3.2 ounces/90g)
- About 10 tortilla chips (28g)
- ½ bell pepper (about 3 ounces/90g), chopped
- ⅔ cup frozen corn (3 ounces/85g)
- ⅛ cup vegan cheese shreds (14g)
- 2.5 ounces vegan chorizo (70g)
⅓ beefsteak tomato (about 3.5 ounces/100g), chopped
- ⅓ cup lettuce (about .5 ounces/20g), shredded
- 2 tablespoons cashew fiesta dip (30g)
- 3 tablespoons nondairy milk (45ml)
- 1 tablespoon vegan sour cream
- Spray oil
- Tajin
Instructions
- Preheat oven to 375F (190°C).
- On a parchment lined baking sheet layer the zucchini, broccoli, and chips for the base. Spray with oil and shake Tajin on top if desired. Top with the seitan chorizo, corn, vegan cheese, and bell pepper.
- Bake for 15 minutes until warm.
- In a small bowl combine the cashew fiesta dip with nondairy milk. Microwave for 30 to 40 seconds until warmed through. Mix with spoon to combine.
- Once the nachos are done top with the lettuce, tomatoes, jalapeño, vegan sour cream, and vegan cheese sauce.
Video
Notes
- I like to use the Tofutti vegan sour cream.
- I like to thin it out with about 1 tablespoon of water.
Tried this recipe?Let us know how it was!