Prep Time
5 Minutes
Cook Time
10 Minutes
Serves
1-2
Savory Plant-Based Nachos
Edgar CastrejonIngredients
Ingredients
Mushrooms (meat)
- ½ white onion
- 8 oz assorted mushrooms
- 2 tbsp soy sauce
- 1 tbsp mirin or rice wine vinegar
- ½ tsp agave nectar
- 1 tbsp avocado oil
- ½ tsp smoked paprika
- ¼ tsp cumin powder
- ¼ tsp chili flakes
- ¼ tsp dried parsley
- ¼ tsp garlic granules
Accompaniments
- Organic Salsa Roja
- 7th Street Original Tortilla Chips
Instructions
Begin by slicing the onion, roughly chopping mushrooms, and set aside. On medium heat, warm up a skillet, once warm enough add oil, then the seasonings, make sure it’s not burning hot, you will burn all the seasonings. After 1-2 minutes add the onions, cook and stir for 3 min, then add mushrooms, cook and stir for another 3 minutes. Then add vinegar and agave, cook and stir for another 1 min, then add the soy sauce, cook until it thickens and there’s no watery sauce lingering. Set aside. Just layer and plate, pan, or in this case a cast iron pan with tortillas chips, the mushroom “meat”, black beans, crema, salsa, and cilantro.
Provechito
Note: To make vegan crema just mix equal parts cream cheese to water, I used ⅓ cup of both to make a simple crema.