3 days Ago By Ayinde Howell
Celebrity vegan chef Ayinde Howell shares his recipe for healthy nachos in this delicious, game-day appetizer. What you need: For the quinoa mixture: 1⁄4 cup safflower or vegetable oil 1⁄2 cup diced onions 3 garlic cloves, minced 2 tablespoons dry sage 1 tablespoon dry thyme 1 teaspoon oregano leaves 1 teaspoon dry red pepper flakes 1 tablespoon chili powder 1 tablespoon ground cumin 2 cups cooked quinoa 2 tablespoons soy sauce 2 tablespoons vegan Worcestershire 1⁄8 teaspoon salt For the cheese sauce: 2 tablespoons vegan butter 2 tablespoons flour 2 cups soy milk 21⁄2 cups vegan cheddar cheese shreds 1⁄2 cup nutritional yeast For the nachos: 1 bag tortilla chips of choice 2 to 3 scallions, chopped 1 4-ounce can sliced black olives 1 16-ounce jar chunky salsa What you do: For the quinoa mixture, in a large skillet over medium-high heat, heat oil until hot. Add onion, garlic, sage, thyme, oregano, peppers, chili powder, and cumin and mix well.
Sauté 3 to 5 minutes. Add quinoa, soy sauce, and Worcestershire and mix well. Reduce heat to medium-low and cook 5 to 7 minutes.
Add salt to taste. For the cheese sauce, in a medium saucepot over medium-high heat, melt margarine. Add flour and whisk together.
Reduce heat to medium and brown mixture for 1 to 2 minutes. Whisk in soy milk. Once soy milk comes to a boil, stir in cheese and nutritional yeast and continue to stir constantly.
Once cheese is melted, remove from heat and set aside. To assemble nachos, make a bed of tortilla chips, cover with warm quinoa filling, and top with cheese sauce, scallions, olives, and salsa. Serve hot.
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