Vegan Pulled Mushroom Nachos
Mushroom is an amazing substitute in this plant-based pulled "pork" nachos! It has a perfect, meaty, texture, easily absorbs flavor, and is full of nutrients! This Vegan Pulled Mushroom Nacho recipe is packed with flavor, freshness, and crunch - everyone will love it.
Ingredients
Cooking Instructions
step 1
Preheat the oven to 400 degrees F (205 degrees C).
step 2
Use a fork to shred the King Oyster Mushrooms (6 1/2 cups) and Portobello Mushrooms (5 1/4 cups) into long strands.
step 3
Heat up Olive Oil (3 Tbsp) in a non-stick pan over medium-high heat. Once hot, add the pulled mushrooms and cook for 10 minutes, until mushrooms are soft and turning brown.
step 4
Add drained Lentils (1 can), Ground Cumin (1 Tbsp), Chili Powder (1 tsp), Cayenne Pepper (1/2 tsp), Simply Organic Garlic Powder (2 tsp), Dried Oregano (1 Tbsp), Simply Organic Onion Powder (2 tsp), Salt (1 1/3 Tbsp), Ground Black Pepper (1/2 tsp), Brown Sugar (2 tsp), Soy Sauce (1 1/2 Tbsp), and Tomato Paste (4 Tbsp). Continue cooking for 15 more minutes, or until the mushrooms are tender and no liquid remains. Set aside.
step 5
On a large baking tray, place half the Tortilla Chips (1 bag). Top the chips with half the mushroom mixture and half the Vegan Cheese Sauce (2 cups). Then sprinkle with half the Jalapeño Peppers (3) and half the Vegan Cheese (2 cups) on top. Repeat with a second layer.
step 6
Bake for about 5 minutes to heat everything up.
step 7
Sprinkle with some Fresh Cilantro (1/2 bunch). Serve with Salsa (1/3 cup) and Guacamole (1/3 cup).