This appetizer was a smash hit at Wildflower, Howell’s vegan pop-up restaurant in New York. We suggest doubling the recipe—these nachos are nothing sort of addicting!
What you need:
For the quinoa mixture:
1/4 cup safflower or vegetable oil
1/2 cup diced onions
3 garlic cloves, minced
2 tablespoons dry sage
1 tablespoon dry thyme
1 teaspoon oregano leaves
1 teaspoon dry red pepper flakes
1 tablespoon chili powder
1 tablespoon ground cumin
2 cups cooked quinoa
2 tablespoons soy sauce
2 tablespoons vegan Worcestershire
1/8 teaspoon salt
For the cheese sauce:
2 tablespoons vegan margarine
2 tablespoons flour
2 cups soymilk
2-1/2 cups vegan cheddar cheese shreds
1/2 cup nutritional yeast
For the nachos:
1 bag tortilla chips of choice
2 to 3 scallions, chopped
1 4-ounce can sliced black olives
1 16-ounce jar chunky salsa
What you do:
1. For the quinoa mixture, in a large skillet over medium-high heat, heat oil until hot. Add onion, garlic, sage, thyme, oregano, peppers, chili powder, and cumin and mix well. Sauté for 3 to 5 minutes.
2. Add quinoa, soy sauce, and Worcestershire and mix well. Reduce heat to medium-low and cook for 5 to 7 minutes. Add salt to taste.
3. For the cheese sauce, in a medium saucepot over medium-high heat, melt margarine. Add flour and whisk together. Reduce heat to medium and brown mixture for 1 to 2 minutes. Whisk in soymilk. Once soymilk comes to a boil, stir in cheese and nutritional yeast and continue to stir constantly. Once cheese is melted, remove from heat and set aside.
4. To assemble the nachos, make a bed of tortilla chips, cover with warm quinoa filling, and top with cheese sauce, scallions, olives, and salsa. Serve hot.
Photo courtesy of Kate Echle
Love vegan food and cooking as much as we do?
Get the BEST, editor-tested recipes inside every issue of VegNews Magazine. Find out why VegNews is the world’s #1 plant-based magazine by subscribing today!