Vegan No-Chick’n Nacho Plate #veganiseasy #oilfree #wfpbvegan #lionsmane



No-Chick’n Nachos

INGREDIENTS

CHIPS
6 Organic Sprouted Corn Tortillas
Lime juice

VEGGIE CHICK’N
3 cups of Lions Mane broken into small pieces
2 tbls coconut aminos
2 tsp garlic granules
2 tsp paprika
1 tsp onion granules
½ tsp smoked paprika
1 tsp dried oregano
1 tsp cumin powder
½ tsp salt

RED SALSA
4 roma tomatoes
½ white onion
1 jalapeno peppers
2 cloves garlic
1 tsp oregano
½ tsp black pepper
1 tsp chili powder
1/2 tsp cumin powder
1 dates

TOPPINGS
¼ cup red onions diced
½ cup black beans
½ cup HV cheese sauce
¼ cup HV sour cream

Optional: Chives

INSTRUCTIONS

Preheat oven to 350 F

PREPARE SALSA
Combine ingredients in a high-speed blender. Blend until smooth.

PREPARE THE CHIPS
Cut tortillas into 6 pieces. Spread cut tortillas on a parchment-lined baking sheet. Lightly brush the tortillas with lime juice. Bake for 10-12 minutes or until crispy and golden.

PREPARE VEGGIE CHICK’N
Heat cast iron skillet to medium-high heat. Add mushrooms. Use a burger press or other weighted pan to press and encourage mushrooms to release their water. Once most of the water has cooked off, add the spice mixture and continue to cook for 2-3 minutes.

FINISH AND SERVE
Top tortilla chips with red salsa, veggie ground, onions, black beans, vegan cheese, and sour cream. Optionally garnish with chives. Enjoy!

source

30 thoughts on “Vegan No-Chick’n Nacho Plate #veganiseasy #oilfree #wfpbvegan #lionsmane”

  1. Just had some Lion's Mane mushrooms and they were fantastic. I like your combo and I'm getting a non-stick frying pan soon. I made soup with my first batch using vegan veggie broth and glass noodles.

    Reply

Leave a Comment