Making Nachos, using Jicama as a the chips, with homemade Veggie Cheese and a delicious plant based Walnut and Lentil Meat.
Ingredients
16oz of jicama, peeled and sliced into chips
1-2 cups of Veggie Cheese, recipe below
1 cup of vegan friendly refried beans
Walnut and Lentil Meat, recipe below
Guacamole
Pico de Gallo
Vegan friendly sour cream
Directions
Place your jicama chips evenly onto plate
Add a generous amount of your veggie cheese
Then add beans followed by your lentil walnut meat
Top with Guacamole, pico del gallo and vegan sour cream
Serve and enjoy!
Veggie Cheese
Ingredients
1 rounded cup of golden potatoes, chopped
3/4 cup of baby carrots, chopped
1 onion, chopped
2 garlic cloves
2 tbsp vegan butter
1 cup of non dairy non flavored milk, maybe more
2 tbsp chicken-less seasoning
1 tsp garlic powder
1/2 tsp onion powder
1/2 tsp paprika
1/2 cup nutritional yeast
Salt and pepper
Directions
In a large pot full of water to a boil
Add in your veggies
Cook until tender
Drain and place into blender
Add in your butter and non dairy milk
Blend until creamy
Add in remaining ingredients
Blend until creamy
Season with salt and pepper to taste
Plant Based Walnut and Lentil Meat
Ingredients
1 rounded cup of raw walnuts
14.5oz can of lentil soup, partially drained
1 tbsp taco seasoning
1/2 tbsp vegan beef seasoning
1 tsp garlic powder
1/2 tsp onion powder
1-2 tsp liquid aminos
Vegetable oil
Directions
Preheat oven to 400
Into a blender add your walnut
Roughly blend until semi ground
Add in your lentil soup mix
Roughly blend until paste is formed
Add paste to prepared baking sheet
Add your seasonings
Mix well
Spread it to form an even layer onto baking sheet
Bake in preheated oven for 10-12 minutes
Remove and drizzle with a little oil
Mix up and spread out again
Bake until browned, roughly another 10-15 minutes
Serve in dishes like you would ground taco meat
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