Food + Recipes / Our Stories

Recipe | Vegan Field Roast Nachos

Victory never tasted so good.

No. I mean literally. This tasted amazing.

I have no idea who won the game (what’s football?) but I am super proud to say that my Vegan Field Roast Nachos won opening week of the 2016 NFL Season #MeatlessMondayNightFootball challenge! Be sure to participate in Field Roast‘s Facebook challenge events each week, all football-season long!

Many thanks to the friends, family, and strangers who voted for my nachos! As thanks, here’s the recipe:

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Ingredients:

  • 1 package of Field Roast Chao Tomato Cayanne Cheese, sliced and cubed
  • 1/2 package of Field Roast Chao Coconut Herb Cheese*, sliced and cubed
  • 2 links of Field Roast Mexican Chipotle Sausage, crumbled
  • Almond milk, unsweetened
  • 1/3 cup scallions, chopped
  • 1/4 cup green bell peppers, chopped
  • 1 to 2 jalapenos, sliced (optional; remove for less heat)
  • 1 large cherry tomato, or one Roma tomato, chopped
  • Tortilla chips
  • Sides:
    • Salsa (recipe at the bottom)
    • Vegan Sour Cream
    • Guacamole

*My original idea was to use Field Roast’s Chao Original flavor, which I think would do quite well in a nacho recipe; however, it was sold out (because it’s so delicious, obviously), so I went with the Coconut Herb.

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Directions:

  1. Prepare the cheese. Chop the blocks of Chao slices to create a handful of shreds for sprinkling on top of the nachos (I used about 1/3 for shreds). Use the remainder for melting. Cube the cheese and heat over low, adding almond milk for the desired consistency. Stir frequently.
  2. Crumble the sausage. Break by hand, and/or use a food processor to create finer crumbles.
  3. Layer chips evenly on a cookie sheet. Add 1/2 of the toppings (melted nacho cheese, scallions, jalapenos, tomatos, green peppers, and sausage).
  4. Add a second layer of chips and the remainder of the toppings. Add the shredded cheese.
  5. Bake on the bottom rack at 325 for 15 to 20 minutes.
  6. Serve with sour cream, guacamole, and salsa.
  7. Enjoy.

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Oh, and they’re omnivore approved!

Salsa Recipe

I garnished my nachos with a refreshing tomato and tomatillo salsa fresca. You can use any store bought salsa, but this homemade salsa was a superb addition!

Ingredients:

  • 2 Large cherry tomatos, or one Roma tomato
  • 2 tomatillos
  • 1-2 Tablespoons red onion
  • Cilantro (fresh or dried) to taste
  • Pinch of garlic salt

Directions:

  1. Chop tomatoes and tomatillos
  2. Combine all ingredients in a bowl

imageThere you have it! I hope you enjoy this recipe. I’d love to hear your comments, tweaks, suggestions! Send me a comment!


As always, I’d love to hear from you!

Do you have information to contribute? Do you believe something in my post needs to be modified? Or do you have a reaction to the above post that you would love to share? Please feel free to comment below. I will monitor these comments to maintain a safe and comfortable environment. Also, I invite you to reach out and connect with me on Instagram at @crunchyvegangal
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5 thoughts on “Recipe | Vegan Field Roast Nachos

  1. Pingback: 2016 In Review | Crunchy. Vegan.

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