Food & Drink: Vegan Nachos

Last month, I tried my hand at making vegan nachos. The results were both yummy and filling.

I used leftover vegan pizza crust for the chips.

I sliced them into the size of a standard triangle shaped tortilla chip.

Ingredients

Ingredients for Chips

2 vegan pizza crusts cut into triangles.

1/3 cup of Extra Virgin Olive oil

1/4 of dried basil

2 tbsp of fresh or dried rosemary

1 tbsp of fresh or dried thyme

2 tbsp of cumin powder

3 tbsp of red chili powder

1/4 lemon juice

Baking spray

Ingredients for Nachos

1/2 cup of frozen corn

1/2 green pepper sliced or chopped

1/4 cup of red onions

2 garlic cloves

1/4 cup of cubed potatoes (roughly 6 baked steak fries chopped up)

1/3 cup Extra Virgin Olive Oil

Cooking Directions for Chips

Place the triangles along with the rest of the chip ingredients into a sealed freezer bag.

Shake well.

Pre-heat oven to 350 degrees.

Spread out the triangles onto sheet pan sprayed with baking spray.

Bake for 10-15 minutes.

Remove from the oven and carefully place the pan on the cooling rack.

Let cool for 10-15 minutes.

Cooking Directions for Nachos

In a separate pan, boil the corn per the directions on the bag.

Bake the steak fries per the directions on the bag.

Place the remainder of the ingredients in a skillet and cook them on a low to medium heat for 20 minutes.

Arrange the chips on a plate and layer in the nacho ingredients on top of the chips.

Serve.

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