Nacho Supreme VEGANIZED

There are no more excuses to go Vegan, once again it is proven that ANY dish can be veganized; you just have to use your imagination and creativity. Its supper yummy, easy to make, and I’m pretty sure everyone will love it. Here is what you need:


Organic blue corn tortilla chips

15 oz. can of black beans (low in sodium)

1 cup of TSP (Textured Soy Protein)

7 oz. of boiling water

2 tsp. of tomato paste

½ cup of Daiya shredded cheddar cheese

½ onion finely chopped

½ red bell pepper finely chopped

1 garlic clove

¼ cup of cut corn

½ jalapeño pepper

½ cup of cherry tomatoes (diced)

¼ tsp. of chili powder mix

¼ tsp. of paprika

1 tsp. of oregano

1 tsp. of garlic powder

3 tsp. of Extra Virgin Olive Oil




-Cook the TSP according to instructions, basically pour the 7 oz. (7/8 of a cup) of boiling hot water over the Textured Soy Protein and let it stand for about 5 minutes.

-Meanwhile place a large skillet over medium-high heat, add 2 tsp. of oil and caramelize some of the chopped onion, red bell pepper, and garlic. Add the TSP, corn, and tomato paste along with a little bit of water (about 2 tbsp.) Mix well, and season with chili powder, paprika, oregano, salt and pepper. Finally add ¼ cup of the cheddar cheese.

-On a separate skillet add the remaining olive oil, onion, and red bell pepper, caramelize for about 2 minutes, mix in the beans along with some garlic powder and black pepper and let them heat through for about 7 minutes.

-Place the tortilla chips on a plate, followed by the soy protein, beans, tomatoes and jalapeño pepper, and top with yummy daiya cheese.

Makes about 4 servings.







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