This veganized version of classic beef nachos is delicious, relatively easy to make (I prefer to make the cashew cheese in advance) and not as unhealthy as its animal-filled counterpart.
corn chips (the Have’a brand is my favourite)
Beef and Beans (recipe below)
cashew cheese (use the cheese sauce recipe here*)
charred tomato salsa (recipe here**)
topped off with slices of ripe avocado and
a couple tablespoons of Tofutti sour cream
Beef and Beans
1 yellow onion, diced
4 cloves of garlic, minced
1 can of black beans, rinsed well and drained
1 package of Gardein Ground Crumble
1 can of Muir Glen tomato sauce
1.5 tbsp ground cumin
4 tbsp Earth Balance
Heat the oil on medium in a non-stick pan, add the onion and saute a few minutes, till soft. Add the beans and garlic, saute another few minutes, then add the ground crumble. Cook, stirring frequently till the “meat” starts to brown, then add the cumin and tomato sauce. Cook another couple of minutes and season to taste with salt and pepper.
* the cheese sauce hardens up very quickly as it sets: use while still warm or simply melt by heating gently in a small pot, whisking to remove lumps and adding a little soy milk to thin it out.
** see bottom of recipe