BBQ tempeh, corn, vegan cheese, green onions, pickled red onion and vegan ranch. The greatest nachos of all time!
Author: Lauren Hartmann
2Tbsp.Apple cider vinegar
2tsp.Amino acids, Braggs or soy sauce
Vegan Ranch Dressing
3/4C.Vegan mayo, I used Follow Your Heart
1tsp.Apple cider vinegar
Salt and Pepper to taste
Pickled Red Onion
1/3C.Red onion, sliced
1/4C.Apple cider vinegar
For the nachos
1BagTortilla chips, use enough to fill the pan
2 1/2C.Vegan cheese,
Green onion and parsley, optional
Start by making your pickled onions, add all the ingredients to a small bowl, stir until sugar and salt dissolve. Set aside to make a quick pickle.
Now make your BBQ sauce, by adding all the ingredients to a small sauce pan. Whisk, then bring to a simmer. Simmer on low for 10-15 minutes until it thickens. Remove from heat. Alternately, feel free to use your favorite store bought vegan BBQ sauce.
Preheat oven to 450 degrees.
Now make the tempeh. Heat 2 Tbsp. of olive oil in a pan on medium high, I like to use cast iron for this. Crumble your block of tempeh into the pan, making sure it is in small crumbles. Saute until it starts to brown, stirring frequently. Maybe 5-8 minutes. Once it has a nice crust, add desired amount of BBQ sauce to the tempeh and cook for 2-3 more minutes until the tempeh is all coated and delicious!
Now on a sheet pan, you can line with foil if you like, add a layer of chips, some vegan cheese, more chips, a little more cheese, then the corn, then the BBQ tempeh, then a bit more cheese. Bake at 450 degrees for 10-15 until the vegan cheese has melted as much as it can.
While the nachos are baking, make the ranch, by whisking all the ingredients together in a bowl, taste and adjust seasoning.
Once the nachos are done, top with green onion, parsley, pickled red onion and ranch. Enjoy!
I used part cheddar style vegan cheese and part mozzarella style vegan cheese.