A template to make your own vegan nachos, complete with an amazing homemade "queso". Use taco-spiced lentils, homemade soyrizo, or other beans/protein of choice for a tasty and filling side or meal. Prep and cook time includes the vegan nacho cheese sauce.
In a large pan (cast iron is recommended if you have it), heat the olive oil over medium to medium-high heat. Add the diced onion and cook, stirring occasionally, until the onion is both softened and nicely browned, 5 to 7 minutes.
Add the garlic and cook for 60 seconds more. Stir in the taco seasoning and cook for 30 seconds or until fragrant. Add the lentils and vegetable broth, bring to a boil, and then cover and reduce to a steady simmer.
Cook for 25-30 minutes, stirring occasionally, until the lentils are tender, adding more liquid if needed. Stir in the tomato paste. Season to taste with more salt, pepper, and taco seasoning.
(Optional) If you like your nachos HOT, you can heat the tortilla chips in the oven for a few minutes beforehand.
Add a bunch of tortilla chips to your dish or plate. Dollop with warm taco-spiced lentils and salsa. Drizzle warm vegan queso over the top. Finish by topping with guacamole, jalapenos, fresh cilantro, red onion and/or any other nacho toppings that you like.
TACO SEASONING: If you don't have commercial taco seasoning you can also use a few big dashes of ground cumin, paprika, chili flakes, garlic powder, dried oregano, and pepper, or a combination. The earthy black lentils will be forgiving to various spice combinations.
NUTRITION: Nutrition facts are very approximate due to variation in toppings.
Spicy Lentil Vegan Nachos Supreme originally printed from https://yupitsvegan.com/vegan-nachos/ July 1, 2018