Looking for a delicious and easy plant-based recipe for your next game night? Look no further than these Plant-Based Game Night Nachos! In this cooking video, the Whole Food Plant-Based Cooking Show makes homemade tortilla chips that are crunchy and oil-free, ensuring a healthier alternative to store-bought chips.
The video also demonstrates how to make a flavorful ground topping using mushrooms and super firm tofu, seasoned with oregano, smoked paprika, cumin, and more. The recipe also includes a simple yet delicious pico de gallo made with fresh tomatoes, red onions, cilantro, lime juice, and Green Salt for added flavor.
To top it all off, a creamy nacho cheese sauce made with cashews, raisins, nutritional yeast, and spices is whipped up in a blender, while a quick and easy guacamole is made simply with avocado and lime juice.
Once all the elements are ready, it’s time to assemble the nachos with layers of homemade chips, the flavorful ground topping, pico de gallo, nacho cheese sauce, and guacamole. These Plant-Based Game Night Nachos are not only delicious and satisfying, but they are also a perfect option for a fun and wholesome game night feast. So, get your crunch on and enjoy these tasty plant-based nachos with your friends and family!
Watch the video by The Whole Food Plant Based Cooking Show
Let’s make some game night nachos welcome back to the whole food plant-based cooking show where we make plant-based cooking easy let’s get our nachos on so I’m going to start with our chips we are making our own tortillas so that we don’t have to you know the
Store-bought ones are all cooked in oil so these will not be I just have some regular corn tortillas here and if you can look for those ones that it’s just corn and lime uh the other ones are still they’re okay but these are the best so what I do usually I just cut
Them in half just got them stacked up like this and then I cut that stack into thirds and that makes a really nice sized chip oops and I’m going to do the whole package and we’ll see how many we can fit here on my cookie tray
So I’ve got my tray here lined with a piece of parchment paper so they don’t stick and I’ve got my oven preheated to 350 degrees so you’re just going to lay them out on your cookie sheet and I’m not putting anything on them because there’s so many toppings that go on these
That you really don’t need to flavor your chips you just want them to be nice and crunchy and that’s the good thing about making these two these are a super super crunchy chip and you know when you pile all that stuff on there you know how the chips
Sometimes go really soggy well these guys hold their crispness pretty pretty well and for a good amount of time all right so I’m just going to finish spread these out on this tray and then we’ll get them into the oven okay so now our chips are in the oven
I’m putting I’m keeping them in there for about eight minutes and then I’ll flip them and bake them for a little bit longer so now on to the ground topping so this is to replace like a ground beef or like a taco meat so I’ve got four ounces of mushrooms that I’ve diced
Pretty small and then I’ve got about a third of a package of super firm tofu I just wanted to show you you know this is a really firm so it’s not the extra firm it’s a super firm so the extra firm is a little bit softer than this that you could
Still use but I like the extra firm because it’s a little bit more dry and I already crumbled it up I just crumble it with my hands and we’re going to put that in there together on medium Heat and as those mushrooms cook they’re going to release their water and so it
Won’t stick but if you do experience a little sticking you can always just add like a tablespoon of water just to keep it off of there okay and now I’ve got all these spices so I’ve got a teaspoon of oregano teaspoon of smoked paprika teaspoon of onion powder
And what’s this a teaspoon of did I already say cumin no cumin and then I’ve got a teaspoon of this is Green Salt like I I showed before well I’ll give you a link in the details below about Green Salt it’s half the sodium of regular table salt but it’s
Actually a plant so it’s not a refined sugar or salt and then a half a teaspoon of black pepper and we’re just going to mix that up there and I’m just going to cook this really until the mushrooms release all of their liquid and it’s reabsorbed and it’s a
Nice crumbly dry mixture so I’m thinking a good five minutes or so while we’re waiting for that I’d like to share some background on our show the whole food plant-based cooking show is crowdfunded which means these free weekly recipe videos along with our entire catalog of free printable recipes on our website
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Okay so our crumble is done if you want to come in and take a look smells so good I can’t wait to dig into that and then our chips are done see where that serious that is some crunch so those are ready so now we’re on to
The pico de gallo and uh we will give you a printable Link in the details below if you want all the ingredients and the amounts so we’re going to start off I’ve got one roma tomato that I cut up just diced it really small so it’s about you know a little over a
Half a cup I’m not making a huge amount because I just want the amount that we’re going to use on the nachos and then about a quarter of a cup of diced red onion the same with cilantro diced really fine and then I’m going to use a little bit
More of the Green Salt so here’s the green salt that I was telling you about but we’ll give you a link to that also just for a little bit of a salty flavor and then lime juice so I’m just going to use about half of the lime
So that’ll give it that nice tang and fresh flavor okay Stir It Together okay so those elements are done so now I’m going to move this stuff out of the way and we’ll start on our nacho cheese and the guacamole so many elements okay so now on to the nacho cheese sauce
Yum yum yum all right so we’ve got a half a cup of cashews tablespoon of raisins a half teaspoon of tamari or you could use a low sodium soy sauce or Bragg’s Liquid Aminos one tablespoon of white wine vinegar and then I’ve got a tablespoon of nutritional yeast and a half teaspoon of
Onion powder a half teaspoon of smoked paprika and then a half cup of water and we are just going to blend this up in our NutriBullet until it’s really nice and creamy [Applause] okay so our nacho cheese is done and ready I think that’s my favorite part
All right so now we’re just on to making just a really simple guacamole I don’t like to make a really complicated guacamole really it’s just avocado and some lime juice and you can always put you know you can do it however you want but I like to keep it simple just
Because there’s so many other elements already I don’t feel like we need even more flavors in there just the avocado by itself with a little bit of lime juice is delicious lime juice in there and then I just mash it up with a fork foreign okay I’m gonna finish mashing this up
And then I’ll get all of our elements out along with some more toppings and then we’ll put it all together time to assemble chips on my plate okay that’s one of my crumble mmm these smell so amazing and you can put as much or as little of this stuff on as you want
Think I’m not going to put all of this on there And I can save that you can always put that in a container and put in the freezer for the next time you make nachos then I’ll put some pico de gallo on there I love these kind of dinners I know this is for more like an appetizer but
Sometimes I like to have something like this just for my dinner it’s just something kind of light it’s refreshing and of course it’s chips I love chips and then we sprinkle on some beans on here now the toppings are completely completely up to you and what you prefer
On your nachos but I love beans and these are our Rancho Gordo beans which are so good and guess what here’s another use for those Sprouts like that last Sprout show that we had it’s another way just to amp up the nutrition get some Sprouts in there why not
Okay and then I’ve got some green onion just chopped up and some jalapenos but you know what I’m going to put on my cheese sauce first here and I put it in a squirter tray just so I could kind of control where it goes back and forth
And you can always add more to your serving oops and then I’ll put the jalapenos on the top Because I like my nachos spicy but that’s completely up to you all right well I’m gonna get a plate and I’ll meet you over at the table for a taste all right let’s dig in okay I gotta get a little of everything and dip it in some guac hmm foreign
I love chips and crunchy things but when it’s topped with all of this stuff it’s even better Um be sure to try this out guys come on back next week for another great recipe
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Video “Plant-Based GAME NIGHT NACHOS đ„ Get Your Crunch On!” was uploaded on 02/11/2023 to Youtube Channel The Whole Food Plant Based Cooking Show