My husband and I are both in our thirties, but we act like we’re in our seventies. Dinner by five, bed by nine (well, no so much anymore with his new job), movie matinees, antique shopping … I could go on.
So how did we spend our Friday night? Playing games, of course. This all wasn’t spontaneous either. Oh no. We actually planned our evening earlier in the week. How’s that for excitement? We can hang with the best of the over-sixty crowd.
As we were planning our game night, the conversation quickly turned to food (which is usually the case). If you’re playing games, you’ve got to have a snack, right? And what snack goes best with an evening of Phase 10 and Yahtzee? Nachos!
This is my vegan take on nachos. It really is a meal in itself. We ate this as our dinner and were completely satisfied. I used Vegan Yum Yum’s cheezy sauce recipe for the con queso base and added a cup of salsa. It turned out even better than I had hoped. You could definitely substitute black beans or refried beans for the taco filling, and add some jalapenos or black olives on top.
Vegan Nachos
Ingredients:
Corn chips
Fantastic Foods Taco Filling
Vegan chile con queso
Baby spinach
Red pepper (diced)
Onion (diced)
Avocado (sliced into strips)
Vegan sour cream (I used Tofutti, which is amazing)
Directions:
Preheat your oven to 300 degrees.
Make the taco filling according to the directions on the box.
After you make the cheezy sauce, throw in one cup of salsa. If your salsa is watery, I recommend draining it a bit so as to not water down the cheezy sauce.
Scatter your corn chips in the bottom of a deep dish or pan.
Spread the taco filling over the chips and follow that with a layer of con queso.
Place in the oven for about 8 to10 minutes to warm the chips. I turned on the broiler for a couple minutes to make the toppings all warm and bubbly, but it’s not necessary.
Finally, add your toppings.
And of course, serve with beer or margaritas.
With March Madness upon us, this would make a great dish to serve while watching the games with friends. Enjoy!
ooooohhhh, i am sooo hungry right now and this looks YUM! i love love love Tofutti products: cream cheese (i use this to make a mean vegan cheesecake!), cheeze slices (these even “performed” well for a simple grilled cheese sandwich) and the sour cream rocks! me want nachos now…
~wendy
http://conradvisionquest.wordpress.com/
I LOVE the Tofutti cream cheese and sour cream. They made transitioning to veganism so much easier than I had expected. (Earth Balance margarine helped too.) I haven’t had the slices, though. I don’t think our Whole Foods has the sliced cheeze (I’m in Kentucky). I’ll have to check our other natural foods groceries because I would love to have a grilled cheeze!!
And yeah, we devoured the whole tray of nachos:)
Amanda
Looks and sounds delicious, even to a committed carnivore like me!
Ah yes, then I have done my job well:)
[...] we decided to celebrate by taking an overnight trip. And being the party animals that we are (see Game Night), we decided to visit the Shaker Village of Pleasant Hill in Harrodsburg, Kentucky. One of 34 [...]
[...] Whenever I make this dish, I always double the cheezy sauce recipe because I like my mac and cheeze rich and creamy. And the sauce is wonderful on its own; I’ve used it to make a vegan chile con queso to pour over nachos. [...]