Vegan lentil chili cheese nachos
Prep
30 min
Total
1 hour
Makes
4 small servings or 2 large servings
Enjoy a completely vegan version of a classic comfort food.
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Ingredients
1 cup
cooked brown lentils
1/4 cup
white onion, finely chopped
1/4 cup
red pepper, finely chopped
1/4 cup
celery, finely chopped
1 tbsp
sunflower oil, (or other light vegetable oil)
2
garlic cloves, minced
3/4 cup (approx. 1/2 a can)
canned fire roasted crushed/diced tomatoes
2 tsp
chili powder
1/2 tsp
paprika
1/2 tsp
onion powder
1/4 tsp
cumin
1 1/2 tsp
coconut sugar
1/4 cup
low-sodium vegetable stock
1/4 tsp
sea salt
1/4 tsp
ground pepper
Nacho Cheese Sauce
1 cup
peeled, cubed & cooked potato
1/2 cup
peeled, cubed & cooked carrot
1/4 cup
sunflower oil, (or other light vegetable oil)
1/4 cup
unsweetened non-dairy milk, or water
2 tsp
lemon juice
1 tbsp
tomato paste
6
pickled jalapeño slices
3 tbsp
jalapeño pickling liquid
1 1/2 tsp
arrowroot flour/starch
1 tsp
garlic powder
1 tsp
onion powder
1 tbsp
nutritional yeast
1/2 tsp
sea salt
Topping and Extras
1 bag
corn chips
1/2 cup
diced tomato
1/4 cup
finely chopped green onion
1/4 cup
pickled jalapenos
Instructions
- In a large pan or wide pot, sauté onion, red pepper, and celery in oil over medium heat for 2 to 3 minutes until soft and fragrant.
- Then add minced garlic, chili powder, paprika, onion powder, and cumin and combine stirring frequently for about 3 minutes.
- Then add cooked lentils, tomatoes, coconut sugar, vegetable stock, sea salt, and ground pepper and stir to combine.
- Bring the mixture to a simmer for a couple of minutes and then reduce heat to medium-low and cook for another 10 to 12 minutes, stirring frequently.
- Keep the chili warm until you’re ready to serve the nachos.
- To make the cheese combine all the ingredients together in a high-powered blender until very smooth.
- If you’ve added the potatoes and carrots to the blender fresh out of the boiling water then the sauce should be warm enough to serve immediately. Otherwise you can heat it up in a small pot before pouring over nachos. The arrowroot flour/starch will thicken the sauce slightly when heated.
- To assemble the nachos, arrange the corn chips on a platter. Top with warm lentil chili, drizzle with nacho cheese sauce and garnish with diced tomato, green onion, and pickled jalapenos or other toppings of your choice. Serve immediately!