Yes, you can even do Mexican on a vegan diet! There is something heavenly about the combination of salty tortilla chips and the chunky, fresh zingy taste of salsa. This is a quick and easy recipe for making a side or party snack for friends. But nobody says you can’t make a plate and keep it all to yourself for dinner! For more amazing vegan dishes, visit http://food-tales.com/food-inspirations/food-recipes-from-around-the-world/5-varied-vegan-recipes-from-around-the-world
What you’ll need
A big bag of tortilla chips (any brand you enjoy)
¾ cup cooked black beans
¾ cup no-cashew vegan queso
½ -3/4 cup chunky salsa
Hot sauce (optional)
Jalapenos and sliced red onion (optional but yummy!)
1/3 cup guacamole (for which you need 1 ripe avocado and the juice of 1 lime)
What you’ll need for the vegan queso
7 rounds of eggplant
1 ½ – 2 cups almond milk, unsweetened
1 teaspoon chili powder
1 teaspoon cumin
2 teaspoons cornstarch
2-3 tablespoons yeast
¼ teaspoon fresh garlic, crushed
¼ cup chunky salsa
Smoked paprika (optional)
Method for making the vegan queso first
Slice up the eggplant and sprinkle with sea salt. Leave for 15 minutes, then rinse and pat dry with paper towels.
Preheat your oven to high setting and put the eggplant onto a baking sheet drizzled with olive oil. Add another dash of sea salt and cook in top of the oven.
Broil on both sides for about 5 minutes each, turning halfway. When it feels tender and has turned a lovely golden color, remove from oven and wrap loosely in foil. Set to one side for a few minutes.
Unwrap the eggplant and peel skin. Put the eggplant into a blender along with 1 cups almond milk, 2 tablespoons yeast, cumin, chili powder, cornstarch and minced garlic. Blend on a high setting until smooth.
Move the mixture into a pan over a medium heat until lightly thickened and bubbling. This should take about 5 minutes.
Remove from the heat and stir in the salsa but not the liquid from the jar. Pour into a dish and top with smoked paprika and some hot sauce if you desire.
Method for the nachos
Now your queso is ready, warm up the black beans in a pan and add some sea salt and garlic, cumin and chili powder.
Make the guacamole by mashing a ripe avocado and mixing with lime juice and salt.
Place your tortilla chips in a bowl or on a serving plate and add on the toppings any way you choose. You could try black beans, then queso, salsa, guacamole, jalapenos and then hot sauce! Beautifully delicious nachos, the way you want them.