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.