Spicy Veggie Nachos.

Happy Tuesday, all!

I don’t know about all you, but I am completely, bare to the bone, BEAT.  The main thing weighing me down currently is icky school and its horrendous assignments and participation that comes with it.  I’m in the midst of the grueling, un- winded semester, with spring break just two weeks away.  Hey, I got something to look forward to!

In the meantime, it’s yummy, wholesome meals that keep me going and nourish me.  I look forward to the rare times I’m able to relax and get creative in the kitchen, with no future commitments at hand.

Like with my spicy veggie nachos I made for lunch yesterday.  Came together in a flash, with some sauteing and chopping, but once assembled, they were amazing and definitely excited my belly and taste buds.

I must warn you, though, my portions are BIG, as you’ve seen with my salad ‘beasts’ and other veggie meals.  Vegetarian food, unless it’s nuts or seeds, is for the most part low- calorie, but very nutrient dense.  My body requires a lot, but yours could be different, so feel free to accommodate for your specific nutritional needs.

I used this fancy- schmancy new soy product I found at Whole paycheck (aka, Whole Foods)….

Source

Spicy veggie tempeh!  I’ve tried many of Turtle islands soy products before, my favorite being their lemon- pepper marinated tempeh strips.  They do well when it comes to soy!

I decided to use it as “meat substitute crumbles” atop my veggie nachos.  It was delicious, but I’m a bit of a wimp and thought it was “too spicy” for my liking.  Hey, I least I tried it!  With a little daiya cheddar magic, along with spices and veggies, it all came together.

Spicy Veggie Nachos~

Spicy, nutrient- dense, full of flavor, texture and chew, high- protein, and much more!

• 1-2 cups romaine lettuce (or however much suits your needs and tastes!)
• 1 serving spicy veggie tempeh, crumbled
• Blue corn chips, or other tortilla chips
• daiya cheddar for sprinking
• Veggies: bell pepper, tomato, corn, onion, jimaca!
• Avocado
• Spices, sprinkled atop: cumin, chili powder, garlic gold nuggets, nutritional yeast (!), cayenne pepper, smoked paprika…..
• Other add- ons: cilantro, Pepita seeds, greek yogurt or sour cream, and anything else you may want!

Start by layering all your nacho ingredients, beginning with the romaine lettuce, then adding on the chips, then the cheese, then the veggies, etc. *I sauteed bell pepper and onion in spices before adding it to the nacho concoction to get rid of the raw onion taste as well as to create different textures and chews*.

After layering your nachos and when you have them assembled, broil on high for 3-5 minutes or so, watching closely.

Enjoy, topped with vegan sour cream, greek yogurt, avocado, and a sprinkle of pumpkin seeds!  Get creative- there’s really so much you could do with nachos!

Look at all those colors, textures, and chews!

Amazing, flavorful, and filling lunch to start the beginning of a long and hard day.  I will most definitely be making nachos again soon, not sure why it’s taken me this long to create them.  The best method of making them come together is broiling- does magic!

Have a good rest of the day, all!  I’m off to get some homework done and call it a day

Tagged as: college, nachos, School, tempeh, vegetarian, veggies