Check Out These Beautiful, Colorful ?Vegan
Ingredients
- 10 oz white mushrooms
- 1/2 cup cooked lentils
- 1 tsp ground cumin
- 1 tsp oregano
- 1 tsp paprika
- 1/2 tsp chipotle powder
- 1/4 cup black olives, sliced
- 1 jalapeno, sliced
- 1/4 cup pico de gallo
- 1/2 avocado, diced
- queso
- 6 tbsp nutritional yeast
- juice of 1 lemon
- 1 tsp apple cider vinegar
- 1/4 cup chopped red bell pepper
- 1/2 tsp each onion and garlic powder
- 1/4 tsp chipotle powder (or to taste)
- 1/4 tsp cayenne pepper (or to taste)
- 1/4 cup unsweetened nondairy milk
Preparation
A. If using oven, preheat to 425 degrees F. Place fries in a single layer, not touching, on trays. Place in oven, bake for 30-40 min until desired crispness is achieved. Flip or turn fries halfway through
B. If using airfryer method, preheat to 400 degrees F by heating the basket for 5 min. Cook fries in air fryer for 20-25 minutes until desired crispness is achieved. Shake the basket well every 5 min or so
While fries are cooking, prepare the lentil-mushroom mixture by adding those to a large skillet with the spices. To prevent sticking, just add water a tablespoon or two at a time. Cook over medium high heat, stirring frequently, for about 15 minutes, until mushrooms have shrunken and have melded nicely with the lentils
Prepare queso by adding all the ingredients to a blender and blending until smooth and creamy
Assemble your nachos by adding potatoes to plates and sprinkling on desired toppings. Drizzle on a generous portion of queso
Dig in and enjoy