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BBQ Bean or Seitan Nachos [Vegan]

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Check out this southern spin on a Mexican classic. These nachos are fully loaded with homemade Chile con Queso, pulled BBQ seitan, BBQ sauce, collard greens, scallions, and pickles. This unique combination of flavors will surprise and delight you.

BBQ Bean or Seitan Nachos [Vegan]

Serves

4

Ingredients

  • 1 cup soft or silken tofu, mashed
  • 3/4 cup unsweetened non-dairy milk
  • 1/2 cup plain vegan yogurt
  • 3 tablespoons roasted red peppers, chopped
  • 3 tablespoons tapioca starch
  • 2 tablespoons nutritional yeast
  • 3/4 teaspoon sea salt
  • 1/4 teaspoon onion granules
  • 1 10-ounce can diced tomatoes with chilis, drained
  • Warm tortilla chips, as needed
  • 2 cups barbecued beans or other barbecued plant-based protein, such as seitan
  • 1 cup barbecue sauce
  • 1 cup cooked collard greens, chopped and well-drained
  • 1/2 cup chopped pickles
  • 3 scallions, chopped

Preparation

  1. Combine the tofu, milk, yogurt, red pepper, tapioca, yeast, salt, and onion in a blender. Blend very well.
  2. Add the mixture to a medium pot and bring it to boil over medium heat.
  3. Add the diced tomatoes and return the mixture to a light simmer.
  4. Cook the mixture, stirring often until it’s thick and the tapioca cooks well. This should take about 4 minutes. Keep it warm.
  5. Warm the chips in a toaster oven, warm the protein.
  6. Warm the barbecue sauce.
  7. Cook the collards. Once the collards are cooked – either steamed or boiled – drain them very well, squeezing out excess water.
  8. Chop the pickles and scallions.
  9.  To assemble your nachos, layer tortilla chips and add the protein, some barbecue sauce, the cheese sauce, collards, pickles, and scallions.

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AUTHOR & RECIPE DETAILS


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Everyday family eats inspired by cuisines all across the globe. Zsu Dever is the author of the cookbooks, Aquafaba, Vegan Bowls and Everyday Vegan Eats: Family Favorites from My Kitchen to Yours. She is a vegan mother of three teenagers and three adopted kitties. She resides in San Diego, CA, where she enjoys photography, recipe development, nature and blogging at Zsu's Vegan Pantry.


 

 

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