Description
Combine plant-based beef crumbles with grated fig salami with paprika, salsa, and some veggies for these vegan nachos. Serve on a bed of plantain and cassava tostones and top with cashew cheese dip, salsa, and slices of fresh avocado. The combination of flavors is explosive, unique, and honestly genius!
Ingredients
Units
Scale
- 2 Tablespoons Hellenic Farms Extra Virgin Olive Oil
- 5 Tablespoons chopped tomatoes, onion, and green bell pepper mix.
- Pinch sea salt
- 10 oz vegan beef crumbles
- 1/2 cup Vegan Fig Salami with Smoked Paprika
- 1/2 cup salsa (double roasted tomato salsa), divided
- 1 bag (4.125 oz) Plantain tostones with lime
- 1 bag (4.125 oz) Cassava Tostones with salt
- 3-4 Tablespoons cashew dip
Instructions
- Sautee the veggies mix in a 3.6 Quart Cast Iron Casserole Dish at medium-heat with two tablespoons of olive oil until becomes soft, around 2 minutes. Add a pinch of salt.
- Add the vegan beef crumble and cook for another 2 minutes. Add the ¼ cup of salsa and the ½ cup of fig salami and cook for one more minute.
- Layer on a plate the chips, the vegan meat and vegan fig salami, ¼ cup of salsa, and 3 or 4 tablespoons of the cashew dip. Garnish with scallions.
- Prep Time: 5 minutes
- Cook Time: 5 minutes
- Category: appetizer
- Method: Sautee
- Cuisine: Mexican
Keywords: Cinco de mayo recipe, vegan recipe, vegetarian recipe, easy appetizers, Mediterranean inspired recipe
