January Recipes

Vegan Sheet Pan Nachos

Vegetarian Badge
Plate stacked with Vegan Sheet Pan Nachos
Hands On:
20 minutes
Total Time:
32 minutes
Serves:
8

Ingredients

  • 1 (8-oz.) pkg. whole baby bellas mushrooms, sliced
  • 2 cups Hy-Vee walnuts
  • 2 tbsp Hy-Vee thick & rich tomato ketchup
  • 2 tbsp tamari soy sauce
  • 1 tbsp Hy-Vee cayenne pepper
  • 1 tbsp smoked paprika
  • ½ tsp Hy-Vee garlic powder
  • 2 tbsp Gustare Vita olive oil
  • 1 (13-oz.) pkg. Hy-Vee white corn restaurant style tortilla chips
  • 1 cup dairy-free Mexican-style shreds
  • ½ (16-oz.) container homestyle guacamole
  • ½ (8-oz.) container chipotle Bitchin’ Sauce
  • ½ cup Culinary Tours mild Texas style two corn salsa
  • ¼ cup bottled pickled red onions, drained
  • 1 tbsp fresh lime juice
  • Thinly sliced jalapeño peppers, for garnish
  • Fresh cilantro, for garnish
  • Lime wedges, for serving
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Preparation

1
Preheat oven to 400°. Line a 13x9-in. baking pan with parchment paper, extending paper over edges of pan; set aside.
2
Place mushroom slices in a medium saucepan; add water to cover. Bring to boil; boil for 4 to 5 minutes or until softened. Drain mushrooms. Place on paper towels; pat dry.
3
Place mushrooms and walnuts in a food processor or blender. Cover and pulse or blend until finely chopped. Add ketchup, tamari, cayenne pepper, smoked paprika and garlic powder; cover and pulse or blend until smooth.
4
Heat a large nonstick skillet over medium-high heat. Add mushroom-walnut paste; cook for 3 to 5 minutes or until lightly browned, stirring and breaking into fine crumbles. Stir in olive oil; cook for 2 to 3 minutes or until browned and crumbled, stirring occasionally.
5
To assemble, spread half of the tortilla chips in prepared baking pan. Layer with half each of Mexican-style shreds and crumbled mushroom-walnut crumbles; repeat layers with remaining chips, Mexican-style shreds and mushroom-walnut crumbles. Bake for 10 to 12 minutes or until shreds are heated through.
6
To serve, lift edges of parchment paper to remove nachos from baking pan; transfer nachos to a large serving platter. Top with guacamole, chipotle sauce, corn salsa, pickled red onions and lime juice. Garnish with jalapeño peppers and cilantro; serve with lime wedges, if desired.

Nutrition Facts

Serves: 8
Amount Per Serving
Calories:620
% Daily Value*
Total Fat: 46g 59%
Saturated Fat: 7g
Trans Fat: 0g
Cholesterol: 0mg 0%
Sodium: 830mg 36%
Total Carbohydrate: 50g 18%
Dietary Fiber: 4g 14%
Sugars: 6g 12%
Protein: 11g 22%

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