On Stacked Cinco de Mayo Nachos

Nachos.  From chips and salsa, to a many layered plate of all things in the fridge, there are few foods as universally popular.  And this being Cinco de Mayo, it certainly seems appropriate to write about a vegan nachos option.

20170310_191612Vegan nachos aren’t hard to find.  Hold the cheese.  Hold the meat.  Hold the sour cream.  Assuming the beans and guac are vegan, you’re left with a pretty delicious plate of chips, beans, avocado, salsa, and peppers.  If you’re fortunate enough to live near vegetarian friendly restaurants, you can find even richer options.

Outside of Boston, in Watertown, MA is the excellent vegetarian restaurant Red Lentil.  They offer a stacked plate of vegan nachos that is one of my favorite plates anywhere.  Their nachos come with vegan sour cream, and vegan cheese.  They are topped with beans, salsa, and jalapeños.  So how to make them at home.

It all starts with the chips.  There are hundreds of options out there.  But rather than wp-1489240584157.jpgwaste my calories on corn, I prefer Beanfields incredible bean and rice nacho chips.  These chips are addictive.  Think Doritos without the fake food flavor.  Plus, they’re packed with protein and fiber.

There are also a number of options for vegan cheese.  I think Daiya’s pepperjack style shreds are the best option.  Go Veggie’s Mexican vegan shreds are a good alternative.  Just be sure to get Go Veggie’s vegan line – half of their products contain casein, which is derived from milk.

For the beans, I’m a fan of Pacific Foods refried pinto beans.  It might seem hard to go wrong with your choice of refried beans, but Pacific tends to have lower sodium than the alternatives.  And of course be sure to look for pork!

wp-1489240571656.jpgGuacamole is delicious, but fresh avocado slices have a little more flavor, I think.  Add some jalapeños, black olive slices, and onions.  Bake at 350.

Watch carefully, because Daiya melts more slowly than dairy cheese.  As a result, you have to watch the chips for burning.  I tend to bake for a few minutes, then throw on the broiler for the last few minutes.

Top with salsa, and vegan sour cream.  Follow Your Heart makes my favorite.  Tofutti makes a good vegan sour cream too, which is easier to find.  Finally, serve with a good margarita, and enjoy.

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