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:
- 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
- Salsa (recipe at the bottom)
- Vegan Sour Cream
*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.
- 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.
- Crumble the sausage. Break by hand, and/or use a food processor to create finer crumbles.
- Layer chips evenly on a cookie sheet. Add 1/2 of the toppings (melted nacho cheese, scallions, jalapenos, tomatos, green peppers, and sausage).
- Add a second layer of chips and the remainder of the toppings. Add the shredded cheese.
- Bake on the bottom rack at 325 for 15 to 20 minutes.
- Serve with sour cream, guacamole, and salsa.
Oh, and they’re omnivore approved!
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!
- 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
- Chop tomatoes and tomatillos
- Combine all ingredients in a bowl
There you have it! I hope you enjoy this recipe. I’d love to hear your comments, tweaks, suggestions! Send me a comment!