Veggie Nachos

Vegan nachos can be a bit more of a challenge, without the gooey, melted cheese.

Ingredients

For the taco meat

1 tablespoon oil

A quarter of a medium onion, diced

2 cloves of garlic, diced

1 cup TVP

3/4 cup water

1/4 cup tomato sauce

1 1/2 teaspoons smoky paprika

1 teaspoon cumin

1 teaspoon oregano

1 teaspoon thyme

1 teaspoon salt

1/2 teaspoon chili powder

1/4 teaspoon pepper

For the nachos

1 bag (200 grams/7 oz) tortilla chips

A quarter of a red onion, diced

A quarter of a red pepper, diced

Two green onions, sliced

A handful (about 125 grams/4.5 oz) of cherry tomatoes, quartered

A handful (about 75 grams/2.6 oz) black olives, sliced

Half an avocado, diced

Sliced pickled jalapeños (as many as you want)

Fresh cilantro

Sauce of choice - salsa, guacamole, vegan sour cream (recipe below)

For the vegan sour cream

1/2 cup raw cashews, soaked in hot water for 10 minutes

1/3 cup water

2 tablespoons lemon or lime juice

1 teaspoon apple cider vinegar

1 teaspoon soy sauce

1 teaspoon salt

Instructions

For the taco “meat”

Combine the TVP and water in a small bowl. Fry the onion and garlic in the oil over medium heat until soft and translucent. Add the remaining ingredients and mix well. If your tomato sauce has a lot of water, simmer until most of the liquid has evaporated.
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For full instructions you can visit cilantroandcitronella.com.

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