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Mediterranean Vegan Nachos

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Mediterranean Vegan Nachos

with TVP, garlic tahini and lemon

Informations supplémentaires
30 min. | 964 kcal | easy | Vegetarian, Plant-based, Express | Printable version
1. Setup Preheat the oven to 400°F. Cut the tomato and cucumber into small cubes. Finely grate the garlic. Thinly slice the shallot. Cut the tortillas into triangles. Put the TVP in a bowl with water to rehydrate. Let the TVP rehydrate for 6-7 minutes then drain.
2. Cook the tortillas Place the tortillas on a baking sheet lined with baking paper. It's okay if the chips overlap. Add a light drizzle of oil and a pinch of salt if desired. Bake in the oven for 7-9 minutes until colored.
3. Pickle the onion If desired, place the shallot in a bowl. Add 1/3 cup of water, ¼ cup of vinegar, a pinch of salt and 1 tbsp. of sugar in a small saucepan. Bring to a boil. Pour over the shallot and let marinate.
4. Cook the TVP Heat a drizzle of oil in a skillet over medium-high heat. Cook the PVT with the spices 3-4 minutes. Add salt and pepper to taste.
5. Season the mayonnaise Add the garlic to taste and a dash of lemon juice to the sauce mixture. Season with salt and pepper. Add 1/4 2P | 1/3 3P cup of water and whisk until smooth. Add more water as needed.
6. Plate your dish Top the tortillas with the TVP, vegetables, sauce and lemon juice to taste. Bon appétit!
10unitWheat tortilla(s) 6in
100gTextured Vegetable Protein
120mlSauce Mix (tahini sauce,vegan mayonnaise)
1unitTomato(es)
1unitShallot
1unitLebanese Cucumber(s)
16gSpice Mix (oregano,smoked paprika,onion powder,spice mix roasted garlic and peppers)
1unitGarlic Clove(s)
0.5unitLemon
What you need sheet pan, bowls, pan
964 kcal
Amount
% daily value
Amount
% daily value
carbohydrate 108g
36%
fat 39g
60%
cholesterol 4mg
1%
fiber 20g
80%
protein 57g
saturated 7g
35%
sodium 695mg
29%
sugar 11g
trans 0g
vitaminA 0mg
vitaminC 0mg
iron 0mg
calcium 0mg