Healthy Loaded Vegan Nachos

Ingredients

Mushroom-walnut taco "meat” (this can be made ahead)

    1 tablespoon extra-virgin olive oil
    1½ cups de-stemmed and diced shiitake mushrooms
    1 cup chopped raw walnuts
    ½ to 1 tablespoon tamari
    1 teaspoon cumin
    1 teaspoon coriander
    ¼ teaspoon garlic powder
    ¼ teaspoon onion powder
    pinch of smoked paprika
    ½ teaspoon balsamic vinegar
    ½ cup cooked black beans, drained and rinsed

For the nachos:

    several big handfuls of tortilla chips
    1 kale leaf, thinly sliced
    2 tablespoons chopped scallions
    ½ cup (or more) pumpkin cashew cream, from this recipe
    1 radish, thinly sliced
    1 small avocado, diced
    2 tablespoons diced red onion
    ¼ cup chopped cilantro
    1 lime, sliced into wedges
    hot sauce or a scoop of salsa (optional)

Healthy Loaded Vegan Nachos

Instructions

build the mushroom-walnut taco “meat”: in an exceedingly tiny frypan, heat the oil over medium heat. Add the mushrooms and cook, stirring solely often, till they start to brown and soften, three to four minutes. Stir within the walnuts and gently toast for one to two minutes. Stir within the tamari, cumin, coriander, garlic powder, onion powder, and paprika. Add the oleoresin vinegar and stir once more. flip the warmth off and stir within the black beans. style and alter seasonings, adding a lot of tamari if desired.

Assemble the nachos: On an outsized platter, organize 1/2 the flapjack chips in an exceedingly single layer, high with ¾ of the taco “meat,” the kale, 0.5 the scallions, and 0.5 the pumpkin cashew cream. Add another layer of chips and high with the remaining taco meat, remaining cashew cream, radishes, avocado, remaining scallions, diced purple onion, and cilantro. high with a squeeze of juice and serve with the remaining lime slices.