Tempeh Nachos
oil, to saute
1 small-medium onion, diced
1 small bell pepper, diced
1/2 block (4 ounces) tempeh
1 teaspoon cumin
1 teaspoon chili powder
3 teaspoons lime juice
1/4 teaspoon liquid smoke
tortilla chips, as needed
salsa, to taste
vegan cheese, grated, to taste (I use FYH Monterey Jack or Mozzerella)
guacamole, to taste
cilantro, chopped, for garnish
1. Preheat the oven to 400 degrees F. Saute the onions and peppers in oil until the onions are nearly translucent. While the onions and peppers are cooking, crumble the tempeh (I use my food processor).
2. Add the tempeh to the onion/peppers and cook until the tempeh begins to brown. Add cumin, chili powder, lime juice, and liquid smoke. Add more oil as needed.
3. Spread tortilla chips evenly on a cookie sheet, then spread/sprinkle the tempeh/pepper/onion mixture on top. Spoon salsa on top. Sprinkle with grated cheese. Spray cheese with a little oil to help melt, if desired.
4. Bake for 10-15 minutes, until the cheese is melted. Top with guacamole and garnish with chopped cilantro.
Enjoy!
Source of recipe: I made this up.
SO HOW'D IT GO?
Really good and easy! I made these the other night. Both my kids, not big fans of tempeh in the past, loved them (I did too). While he was eating them, my 8 year old asked if we could have them again the next night. I did double the amount of tempeh (used the whole 8 oz. package) for more food and to not have half a package sitting around. Also doubled onion. Not sure if I made more nachos than author or just had more toppings on them. Great recipe esp. for a quick dinner.
;)b excellente!!!
Thank you so much for sharing!
I made this for my brother and I for lunch today, it was awesome! So much better than just salsa and cheese. We didn't have any avocados so couldn't make guacamole, which would have made it better. Also didn't use liquid smoke, bell pepper and cilantro.