It’s Virtual Vegan Potluck day! Welcome! Today we’ve got a killer nacho recipe for you. We were super excited to be using Butler soy curls. Have you ever tried them? Oh my word. Life changing! They are a dried soybean pod, but you can reconstitute them and add any flavor you like. The sky is the limit! We made some as North Carolina style pulled “pork” for some (non-vegan) friends, and they couldn’t believe it wasn’t really meat! I call that a win. We knew we had to use them in some way for the VVP. Nick came up with a great idea of making soyrizo. We had something similar while visiting Portland, and Nick wanted to recreate that flavor at home. I’d say he did! Then he went and got even crazier and came up with a killer nacho cheese sauce! (am I lucky girl or what?!) We tried these out and finally came up with the perfect combination. I hope you enjoy them as much as we do! And any leftover soyrizo and/or cheese sauce IS great in tacos!
1 cup soy curls, reconstituted in vegetable stock and finely chopped
heaping 1/4 tsp garlic powder
1 tsp red chile powder
1 tsp red pepper flakes
2 tsp cumin
few dashes of liquid smoke
1 tsp kosher salt
1 T olive oil
1 T paprika
heaping 1 T nutritional yeast
1 tsp cumin seeds, toasted
1 tsp fennel seeds, toasted
1 tsp freshly cracked black pepper
1/4 cup water or vegetable stock (I used what the soy curls were soaking in)
Add remaining ingredients to the chopped soy curls in the order listed and work with your hands until very well combined. Let chill overnight to the let the flavors meld together. When you’re ready to make the nachos, heat 1 T olive oil in a large skillet over medium heat. Saute the soy curls until heated through.
Nacho Cheese Sauce:
2 small red onions, diced small
2 cloves garlic, minced
2 T earth balance
1/4 c brown rice flour
1/4 cup Teese nacho cheese sauce
2 slices Daiya cheddar, cut into pieces
1 1/8 cup unsweetened almond milk
1 T Cholula hot sauce (or your favorite hot sauce)
Heat a medium-sized saucepan over medium heat. Saute onion with earth balance until slightly translucent. Stir in brown rice flour and cook for about 2 to 3 minutes. Slowly add almond milk until each addition is completely incorporated. Once all of the almond milk has been incorporated, add the cheeses and heat until they are fully melted. Finally, stir in hot sauce and stir to combine.
To assemble the nachos:
Preheat oven to 300. Line a large baking sheet with parchment and cover with as many corn chips as you desire in a single layer. Dollop 1/2 can of refried beans (heating them a bit first helps even distribution, but it’s not necessary) over the chips. Add cheese sauce, followed by the soyrizo. Bake for about 10 minutes, or until the chips just start to brown a bit.
After you take them out of the oven sprinkle them with your favorite toppings! We used 2 sliced scallions, 1 small tomato, diced and chopped cilantro. But really, the sky is the limit! Feel free to use whatever you like, or whatever you have on hand. And then? DIG IN!
To go to the beginning of the potluck go to VeganBloggersUnite.