Are you craving nachos but don't want all the artery clogging fat and cholesterol? Well, it's healthy fiesta time! This protein and fiber-packed nacho option is veggie-loaded and smothered with a creamy vegan cheese sauce that's outta this world! ! Your arteries and taste buds will be screaming, "YES!"
Bulgur is a whole wheat grain, much like rice and quinoa. It cooks on the stove top or in microwave. I usually cook mine on stove or in my rice steamer. Just add water and salt and allow to cook according to package directions, around 15 minutes. Because bulgur has a ground-beef texture and soaks up flavors, it can be added to many recipes. I cook 2 cups (3-4 cups cooked) at a time, place in storage bag, and keep in the freezer to be easily added to chili, No-Meat Loaf, lasagna, soups, and stews. To make this dish gluten-free, leave out bulgur or replace with buckwheat groats.
QUICK NOTE: If you're planning to make Creamy Vegan Cheese Sauce (from recipe below), now is a great time to start the potatoes, onion, and carrot cooking!
While bulgur is cooking, drain and rinse cans of beans. I do this by dumping them in a large drainer in the sink and running lots of water over them. For this recipe I used pinto, navy, and black beans.
Add beans to a large glass (or microwavable) bowl and add cooked bulgur, taco seasoning mix, fire roasted tomatoes with juice, and cayenne. Cook in microwave for approximately 3 minutes. Stir and cook an additional 3 minutes.
While this is cooking, chop any veggies to be added. I like fresh spinach, tomatoes, cilantro, and onions.
You can add your own dairy-free cheese to these nachos, but I like this simple Vegan Cheese Sauce made with potatoes, carrots, onions, and nutritional yeast in blender (after veggies are boiled). It's absolutely the BEST plant-based cheese I've ever tasted! Your favorite salsa and dairy-free sour cream can also be added. Links for my favorite salsa and tofu sour cream recipes are below.
In medium pot, bring about 3 cups of water to a boil. Place potatoes, carrots, and onion in pot and allow to cook until veggies are tender, approximately 15 minutes. Cooking time will vary based on how small the veggies are diced.
When veggies are tender, drain and place them in blender. NOTE: reserve 1 cup of the broth, and add to blender. Add all the remaining ingredients, and blend until smooth.
Homemade Corn Tortilla Chips
Making homemade tortilla chips is very easy.
Use regular corn tortillas. Slice each one into 8 slices using a pizza slicer.
Arrange on a baking sheet and spritz with a water bottle. Sprinkle with sea salt and garlic powder.
Bake at 400 degrees for about 5-7 minutes until crispy and golden brown. Very easy and delish!
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Notes
Detailed instructions, in-process photos, and my personal helpful tips can be found in the article above.Your Questions Answered:
Q: Are nachos vegan? Not usually because traditional nachos are made with ground beef, but they can easily be adapted to be vegan using beans and dairy-free cheese as with the recipe above.
Q: What are vegan nachos? Vegan nachos consist of a pile of crunchy salty tortilla chips topped with a bean taco mixture, salsa, vegan cheese, and loads of veggies like lettuce, spinach, and onions.
Q: Are nachos gluten-free? They can be if you want them to. To make these nachos gluten-free, simply leave out the bulgur or replace it with buckwheat groats.
Q: Does it work well to keep the queso warm in a crockpot for a party? You bet! I love to keep the cheese sauce warm in a crockpot for feeding crowds. Just turn it down to low and stir occasionally.