Best Ever Mushroom Nachos-Vegan, Vegetarian, Soy-free, Whole food
Okay, I know that grating mushrooms just doesn’t seem right. I totally understand that this may be something that you have never done and never thought to do. If you think you are hesitant, you should have seen the look on my husband’s face when he was me using the Cuisinart. I told him, just like I will tell you, to have a little faith and there were always leftovers if it didn’t work!
I am here to tell you that not only did it work, but he went back for seconds. It was so delicious. This recipe only has whole foods with none of the processed ingredients that make up the “meat scrambles” that you can buy in the grocery store. All of the flavor and none of the junk. You are in control of the spice and salt.
The dry fry method makes for a crispy and meaty mouth feel. Great for a vegan or vegetarian option or add to your traditional meat to lower the calories.
There is a lot of debate in my family about what are the approved toppings for nachos. I just read the true story of nachos and that they were invented by Ignacio “Nacho” Anaya. It only had chips, cheese and jalapenos. Obviously, the quality of the ingredients was amazing. Ignacio started a trend that would change into the loaded pyramid of ingredients that we all know today. My family likes to make personalized nachos with only their favorite toppings.
I often just put together small dishes with the chips, mushrooms “meat”, refried beans, and cheese in the oven to heat. All of the other toppings are loaded on afterwards to suit individual preferences.
My husband uses vegan cheese and sour cream and all the vegetables.
I load the children's down with guacamole and cheese. I don’t leave off the lettuce or tomato no matter how much they insist they are fine without them.
Personally, I love to use spinach rather than lettuce as it has a better flavor for me and it seems healthier. Then I dump everything and the kitchen sink on the top of my nachos and enjoy. Okay, I will admit that I don’t always use salsa. It just depends on the day.
Ultimately it depends on what you like. So, take your favorite toppings and leave the rest.
I hope you really like this take on not so traditional nachos.
Best Ever Mushroom Nachos- Vegan, Vegetarian, Soy-free, Whole food
So simple that it comes together in 15 minutes or so. You won't believe the meatiness of the oyster mushrooms and even your meat eaters will love these nachos.
½ pound quality oyster mushrooms
1 bag Tortilla chips
1 cup grated cheddar cheese (vegan-see notes)
1 T oil
Toppings- Lettuce, tomato, guacamole, salsa, refried beans, black olives, sour cream, jalapenos (pick your favorites)
1 T Chile powder
1 1/2 T ground cumin
1 tsp smoked or sweet paprika
1/2 T salt
2 tsp. garlic powder
2 tsp. onion powder
1/2 tsp. fine grind black pepper
1 T Ancho Chile Powder (optional)
Mix together spices.
Chop off the bottom of the mushrooms. Grate the mushrooms either in Cuisinart or by hand. Place the mushrooms into a dry pan heated to medium with no oil. Cook until browned, stirring frequently. Add oil and 2 tsp of Mexican seasoning. Continue to cook for at least 2 minutes until oil has soaked into the mushrooms and the spices are absorbed.
Chop vegetables into bite sized pieces. Layer chips on a tray and layer other ingredients: refried beans, mushrooms and cheese. Heat in the microwave or oven (broil for 5 minutes) until the cheese is melted. Add vegetables, salsa, guacamole, jalapenos, and sour cream to the warmed chips and toppings. Enjoy.