Ultimate Vegan Nachos w/ Lentil Taco Meat, Dairyfree Queso, Guac, and Chipotle Aioli
Difficulty: 3/5 (5 being hardest)
Spice Level: 2/3 (3 being spiciest)
Prep & Cook Time: 60 minutes
Servings: 6-8
The Challenge: Ultimate Nachos
Ultimate nachos!
I made these for my Super Bowl party, but I ran out of time before the game. That does not mean, though, its the only time nachos are awesome. I am pretty sure almost any day is a good day for vegan nachos.
What makes ultimate nachos:
1. Tortilla Chips
2. Queso Sauce
3. Taco Meat
4. Guacamole
5. Hot Sauce
6. Veggies - Tomatoes, Jalapenos, Arugula
We made it all vegan, and it crushed your other nachos. This dish does take about an hour, but it is well worth it! We'll use lentils for taco meat. Potatoes + nuts for queso. And veggies on top of more veggies for an amazing bite!
Bake it up, spread fresh cold guac and veggies over top and enjoy!! Finish it off with a chipotle aioli sauce that is to die for. Yum!!!! Additionally, the queso is cashew-free!
Let's get into it homies!
Lentil Taco Meat
- 1 cup french green lentils, washed
- 2 cups vegetable broth
- 1 tbl avocado oil (or olive oil)
- 1/2 cup roasted tomato salsa
- 2 tbl nutritional yeast
- Spices: 2 tsp cumin, 1 tsp coriander, 1 tsp chipotle chili powder, 1/2 tsp ginger ground, 1 tsp onion powder
- 2 garlic cloves, minced or pressed
- Salt and pepper, to taste
Brazil Nut Potato Queso
- 2 tbl palm oil (vegan shortening or butter work as well)
- 2 medium shallots (about
- 2 medium cloves garlic, thinly sliced
- 1/2 jalapeno pepper, deseeded, diced small
- Spices: 1/4 tsp ground cumin, 1/2 tsp smoked paprika, 1.5 tbl nutritional yeast, 1/4 tsp salt
- 1/2 medium-to-large russet potato, peeled, diced small
- 1/2 cup brazil nuts
- 1/4 cup water
- 1/3 cup dairy-free milk
- 1 tsp hot sauce
- 2 tsp liquid from a can pickled jalapeño peppers
- 1/3 cup of vegetable broth
Guacamole
- 2 avocados, slightly soft to the touch but some firmness still (not super firm and not really soft)
- 1 lime
- 1/4 cup orange pepper, chopped
- 1/4 cup radish, chopped
- 1 corn on cob, kernels cut off
- 1/4 cup poblano, chopped
- small handful of cilantro
- 3 tbl carrots, chopped
- 1 small shallot, chopped
Chipotle Sauce
- 1/4 cup vegan mayo
- 1/2 lime, juiced
- 1 tbl chipotle adobo sauce (from canned chipotle pepper in adobo)
Toppings
- 1/2 cup black beans, cooked
- 1/2 cup arugula
- 1 medium roma tomato, diced
- 1/3 cup pickled jalapenos
- 1/4 cup roasted tomato salsa
- cilantro
Equipment You'll Need:
Mixing Bowls . Sharp Chopping Knife . Measuring Cups + Spoons . Cutting Board . Saucepan . Medium Frying Pan . Large Frying Pan or Castiron Pan . Food Processor . Baking Sheet . Parchment Paper . Small Bowl . Fork + Spoon
Before You Cook:
- Preheat oven to 400F
- Wash + chop fresh ingredients
1. Add lentils to a medium saucepan with vegetable broth, bring to a boil, turn heat to low-medium and simmer for 15-20 minutes.
2. Add palm oil to a medium frying pan. Melt and then add shallots, garlic, and jalapeno. Fry it up for 4-5 minutes. Add in spices and mix in for 60 seconds.
3. After you have added the spices, mix in potatoes, nuts, and water into the pan. Continue to cook for another 8-10 minutes until potatoes are soft. Once soft, add all ingredients to food processor and blend until smooth.
4. Once the lentils are done, add them to a castiron pan and mix in the rest of the ingredients. Cook over low-medium heat for 8-10 minutes.
5. Once the queso is done, spread chips on a parchment-lined baking sheet and pour queso over top.
6. Next, add lentil taco meat, black beans, tomatoes, jalapenos, and salsa. Place into the oven and bake for 12 minutes until the cheese starts to brown.
7. Put together guacamole while the nachos bake. Add all ingredients to a bowl first and mix in avocado with a fork and spoon last. Keep it chunky.
8. Mix together the aioli once guac is done.To finish off the nachos, add the fresh ingredients - guac, arugula, and chipotle aioli.
9. I like to serve right from the baking sheet. Enjoy!
