Let me begin this post on vegan nachos with a confession. I don’t really watch football. I’m sure we’ll watch some of Sunday’s game, but the only sport we watch is tennis. That means we just finished watching the Australian Open. And you know what? We didn’t have one snack the whole tournament. That’s just a shame, don’t you think?
So although I may not be into the football part as much, I’m definitely a big fan of the snacking. Oh, how I love the snacks!
Knowing that the big game was this weekend, I started working on a vegan version of nachos. And the thing is, I have a chip on my shoulder. (And what’s a chip without a little vegan cheese and salsa I ask you!) It’s as if I want to prove to everyone who walks in my Namely Marly door that you can be vegan and eat the most delicious foods, including nachos.
We had an omni-friend over who enjoyed these nachos just as much as we did.
In the moment he was “veganish” as Oprah termed the phrase, because he was chowing down on these nachos as much as we were.
I’m not veganish at all. I’m a Veganist as Kathy Freston calls it. She explains that a veganist is someone who is passionate about all things vegan, just as a cellist is passionate about the cello.
Therefore, as a veganist, I was justified in being passionate about these nachos and I intended to prove it by eating as many of them as I wanted.
And I did.
Hmm, there’s a few crumbs here. Pardon me while I lick the plate.
Vegan Chick Nachos
- 20 – 30 Tortilla chips
- 1 medium onion, chopped
- 1 tablespoon olive oil
- 1 tablespoon brown sugar
- ½ cup Vegetarian Refried Beans
- ½ package Vegan Chicken (We use Morningstar Farms Chik’n Strips)
- ½ cup salsa
- 1 package Vegan Cheese, Shredded (We use either Follow Your Heart or Daiya Vegan cheese)
- Heat your oven to 350.
- Place the 20 – 30 chips out on a cooking tray. I used our pizza pan and it accommodated the chips nicely. Set aside.
- In the meantime, combine onions and olive oil in a skillet over medium heat. Cook until tender. Next add the tablespoon of brown sugar and stir and cook the onions until they take on a browned, caramelized color. I even turn the heat up just a bit to get the onions nice and brown. You can do what works best for you and your tastes.
- With the heat on medium to medium-low, move the onions over to the side of the pan and add 1/2 of the bag of vegan chicken tenders. Cook them until they’re tender. This will only take a minute or two.
- Remove the skillet from heat and allow the ingredients to cool. Once cooled, tear the chicken tenders into small pieces to make them easier to place on the nachos.
- In the meantime, spread chips (carefully) with the vegetarian refried beans. I used about one tablespoon per chip.
- Next, top each chip as you like. I added chick tender pieces, followed by the caramelized onion, followed by shredded vegan cheese and topped with a teaspoon (or two) of salsa.
- Once each chip is topped as you prefer, place the tray in the oven and bake for about 10 – 15 minutes. You may have to keep an eye on the chips so they don’t brown too much.
- Then yell (kind of quietly) something like, “Dig in” or “Soup’s on” and because you have a head start, begin eating nachos and moaning with delight. You could save some for everyone else too…but only if you want!