In this episode of Foodable’s Smart Kitchen we share another easy vegan recipe to help you provide more mindful options to your guests. Foodable’s plant-based chef, Nathi Toro, introduces us to The Vegan Roadie, Dustin Harder. Dustin has spent the last 10 years traveling across the country, seeking out the best vegan eats on his YouTube show. With all this exploration and all his experimentation, Dustin has pulled together his best recipes and shared them all in his new book, the Simply Vegan Cookbook.
The Simply Vegan Cookbook shares 150 recipes, each with two variations for essentially 450 recipes! And they’re all EASY.
Adding vegan items to your menu is a no-brainer as consumers continue to trend towards healthier, more mindful food choices. Don’t disqualify yourself simply because you don’t offer plant-based options. Using ingredients already in your pantry, you could be offering easy vegan dishes, placing your brand at the top of the list for this new breed of foodie.
Find the recipe for Dustin’s Quinoa Nachos Supreme below and watch the episode above for his tips and tricks for creating the perfect plate of nachos, vegan or not!
Quinoa Nachos Supreme
½ cup salsa
¼ cup uncooked quinoa
¼ cup water
1 teaspoon soy sauce or gluten-free tamari
½ teaspoon chili powder
¾ cup canned black beans, rinsed and drained
½ cup Easy Vegan Nacho Cheese Sauce (below)
½ cup seeded and chopped tomato
½ cup shredded purple cabbage
¼ cup Vegan Sour Cream (below)
2 scallions, chopped
In a medium saucepot, combine the salsa, quinoa, water, soy sauce, and chili powder. Cover and bring to a boil over medium-high heat. Reduce to a simmer and cook, covered, for 15 minutes, or until all the water is absorbed. Remove from the heat and let stand 5 minutes, then fluff with a fork. On a large platter build your nachos starting with a layer of tortilla chips, then beans, quinoa, cheese sauce, tomato, and cabbage. Add another layer of chips, beans, quinoa, cheese, tomato, and cabbage. Finish off the nachos by drizzling the sour cream over the top and sprinkling with the scallions.
Easy Vegan Nacho Cheese Sauce
1½ cups cashews, soaked overnight or boiled for 10 minutes, and drained
1 ½ cups water
Juice of 1 lemon
1 tablespoon white miso paste
1 tablespoon tomato paste
¼ cup nutritional yeast
1 teaspoon onion powder
1 teaspoon salt
Blend all the ingredients in a blender for 2 minutes, or until smooth and creamy
Vegan Sour Cream
1 cup raw cashews, soaked overnight or boiled in water for 10 minutes, then drained
½ cup water
Juice of 1 lemon
2 teaspoons apple cider vinegar
¼ teaspoon sea salt
Blend all the ingredients in a blender until smooth and creamy. Serve as is or refrigerate for 3 hours or overnight to thicken.