In light of my recently published article on being vegan for the month of May, these nachos seem particularly apropos.
Nachos are one of those dishes nearly everyone can enjoy. Tortilla chips, cheese, and toppings in perfect harmony married together with salsa, guacamole, and whatever else you might like. For our first Whole Foods sponsored recipe, we take nachos and go vegan at the same time. Lots of veggies, Seitan, and plenty of Michigan products makes these nachos kinda special.
We’d like to thank Whole Foods – Metro Detroit for this special opportunity to cook for you.
Michigan asparagus FTW
Veganically Grown! Yay!
SEITAN!
- Nachos
- 1 bag Garden Fresh Tortilla Chips
- I package Upton’s Chorizo Seitan
- 1 bunch Michigan Asparagus (rough chop)
- 1 can 365 Organic Black Beans
- ½ bag 365 Frozen Organic Corn
- 1 package Daiya Pepper Jack “Cheese”
- Cumin, chili powder, sea salt, black pepper to taste
- Preheat oven too 400 degrees
- Heat a large pan with a little bit of oil (I used olive oil)
- Once oil is shimmering, add asparagus and cook for 3 minutes
- Add black beans and corn to pan and cook for an additional 3 minutes
- Add chorizo and cook until heated through and asparagus is cooked to desired consistency
- Layer tortilla chips on a baking sheet
- Spread chorizo, bean, corn, and asparagus mixture on top
- Put in oven for 10 minutes
- Pull out of oven and sprinkle Daiya over top
- Put back in the oven until cheese is melted (about 7 minutes)
- Take out of oven and serve
- Top with Michigan Cucumber Guacamole, fresh cilantro, and diced Michigan tomatoes
Cucumber Guacamole
2 avocados (scoop out flesh into bowl)
1/2 Michigan Cucumber (peeled and diced)
2 cloves of garlic (smashed and chopped)
1 Fresno chili (diced)
2 Serrano chilis (diced)
1 Michigan tomato (seeded and diced)
Sea salt to taste
Put all ingredients into a mixing bowl and mash to desired consistency
Looks Great!!!!
Oh my goodness- this looks AMAZING!