Vegetarian Game Day Nachos

TRI-COLORED NACHOS TOPPED WITH CRUMBLED TEMPEH

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I’ve always been a nacho lover. As a kid, when it ever came down to popcorn or nachos at the theatre, there was never really a question of my loyalty to the version of corn topped with more ingredients. Buttery popcorn is delicious and everything, but nachos? They really do have it all. Melty cheese, juicy tomatoes, and all that crunch to back it up. Since it’s football Sunday, Superbowl is quickly approaching, and because this is EXACTLY what we’re putting in our own stomachs right now and every Sunday up until the big day, we wanted to share the recipe. Tempeh is quickly becoming one of my favorite meat subs; it’s SO nutty, and it doesn’t have the negative textural response some people experience with tofu. Also because I’m in love with Sweet Potato chips, and Eric has a thing for Blue Corn, I decided, why not have it all?? And so these are our Tri-colored Tempeh Nachos.IMG_2619

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Vegetarian Game Day Nachos
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Topped with spiced, crumbled tempeh (a nuttier and firmer alternative to tofu), black beans, and 4 blend Mexican shredded cheese. It's the perfect munchie on game day!
Servings Prep Time
4 people 15 minutes
Cook Time
10 minutes
Servings Prep Time
4 people 15 minutes
Cook Time
10 minutes
Vegetarian Game Day Nachos
BigOven - Save recipe or add to grocery list
Yum
Print Recipe
Topped with spiced, crumbled tempeh (a nuttier and firmer alternative to tofu), black beans, and 4 blend Mexican shredded cheese. It's the perfect munchie on game day!
Servings Prep Time
4 people 15 minutes
Cook Time
10 minutes
Servings Prep Time
4 people 15 minutes
Cook Time
10 minutes
Ingredients
Servings: people
Instructions
  1. Preheat the oven to broil, and line a baking sheet with parchment paper. Spread the three different corn chips out on the tray and set the tray aside.
  2. In a medium skillet on medium high heat, heat 2 tablespoons of the olive oil, and add the onions. Saute them for 4-6 minutes until slightly translucent. Add the diced garlic, and cook for another 2-3 minutes.
  3. Add the rest of the olive oil, and using your hands, crumble the block of tempeh over the onions and garlic. Stir everything together, and cook for another few minutes. Add the packet of taco seasoning to the tempeh, and then add the water and stir. Cook for about 3 more minutes, or until the seasoning begins to caramelize.
  4. When it's done, add in the black beans and carefully combine, without crushing the beans. Evenly pour the tempeh and beans over the mixed chips.
  5. Top with the cheese, and place under the broiler for 5 minutes or until the cheese is perfectly bubbly and gooey. (Watch it carefully so it doesn't burn)
  6. Top with the chopped tomatoes, cilantro, jalapenos, avocado, and lime juice, or whatever else your heart desires! (olives, pico, shredded lettuce, etc.)
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