These nachos go above and beyond! Meat free. Dairy free. Gluten free.
Walnut and Lentils fill in for the meat mixture with Kale Chips and Roasted Beet slices sub in for the chips!
Lentil Walnut Nachos
Chips: Kale chips, roasted beet slices or home made corn chips
1 cup soaked lentils
2 cups water or broth
2 tablespoons coconut oil
1 ½ cups chopped cauliflower
¾ cup minced onions
2 garlic cloves, peeled and minced
2 tsp ground cumin
1 tsp coriander
½ tsp chili powder
½ tsp paprika
1 cup toasted walnuts
Nacho Toppings: radish slices, roasted red pepper cheese sauce, pickled onions, freeze dried corn, green onions, lime (anything else you have!)
Heat a large saute pan over high heat. Melt the coconut oil, add in the onion and saute a couple minutes until slightly softened. Toss in the spices and minced garlic, simmer a minute or two. Add in the cauliflower and lentils and toss to coat well. Add in the water or broth, bring to a boil, set to simmer for 10 minutes.
Pulse the lentils with the walnuts to create a ‘meat’. Assemble nachos and enjoy!