Super Plant-Powered Nachos for the Superbowl Party

For how to get through a Super Bowl party with 1) something plant-based to eat that is 2) delicious and 3) healthy, it’s time to bring our own party to the party. This nacho recipe will make others jealous and not throw you off your New Year’s resolution of eating loads of veggies.

Nachos

Yield: 2 servings

Chips of choice, or for a healthy version, take corn tortillas (made of corn and salt) and bake until crispy.

1 cup texturized vegetable protein (TVP)

Mushroom broth (enough per directions of TVP product)

½ onion

3 cloves garlic

4 Tbsp soy sauce

1 tsp cumin

1 tsp paprika

½ can black beans

½ cup salsa

Avocado (as a garnish on top)

Chopped lettuce (as a garnish on top)

Tabasco or preferred hot sauce

Jalapeños (optional)

Spread chips of choice out on a plate to cover in full. Use mushroom broth to create TVP per directions. Set aside.

Sauté diced onions and garlic, add in TVP. Add in soy, cumin and paprika. Stir together until fully cooked. This is also the basic filling for Tacos.

Potato Cheese

2 cups potatoes, peeled and diced

1 cup carrots, peeled and diced

½ cup water

½ cup nutritional yeast

⅛ cup olive juice

1 tsp salt

½ tsp garlic powder

½ tsp onion powder

½ tsp celery salt

½ tsp cayenne pepper (optional)

Boil potatoes and carrots. Throw in blender and add other ingredients. Works as a dipping cheese (add more water to make it thinner), a spread or heated on nachos or in casseroles.

Spread potato cheese on the chips.

Add TVP mixture. Add beans and warm in microwave or oven. Place sliced avocados on top. Pour over salsa, chopped jalapeños and lettuce.

Elysabeth Alfano is a personal coach, chef and host of The Elysabeth Alfano Show on Evanston-based station WCGO and The Smart Talk Radio Network. For more information, email [email protected] or visit ElysabethAlfano.com.