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Preparation time
25 minutes
Total time:
40 minutes
Serves
4-6
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Ingredients
Sauce
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500 mL 2 cups carrots, peeled and cubed
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375 mL 1 ½ cups potatoes, peeled and cubed
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1 onion, chopped
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1 clove garlic
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310 mL 1 1/4 cup rice milk
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125 mL ½ cup vegetable broth
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160 mL 2/3 cup nutritional yeast
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60 mL ¼ cup olive oil
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5 mL 1 tsp. salt
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3 mL ½ tsp. garlic powder
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3 mL ½ tsp. onion powder
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3 mL ½ tsp. smoked paprika
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15 mL 1 tbsp. cornstarch
Meat
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15 mL 1 tbsp. olive oil
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340 g 1 package Impossible burger, made from plants
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1 onion, chopped
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24 g 1 packet chili seasoning
Toppings
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1 bag tortilla chips
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398 mL 1 can whole kernel corn
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250 mL 1 cup black beans, drained
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125 mL ½ cup salsa
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80 mL 1/3 cup chopped green onions
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Directions
Sauce
- Cook the carrots, potatoes, onion, and garlic clove in a pot of boiling water until soft.
- Meanwhile, put all the other ingredients in a blender.
- Drain the cooked vegetables. Add them directly to the blender. Pulse until smooth and creamy. Set aside the vegan cheese sauce.
For the meat
- Heat oil in a non-stick skillet. Cook the Impossible burger for 3 to 4 minutes or until browned.
- Add onion. Cook for 2–3 minutes. Add the chili seasoning. Cook for 1 minute. Remove from heat.
- Cover a serving platter with parchment paper.
- Place corn chips on the bottom. Top with the cooked vegan meat, corn, black beans, salsa, vegan cheese sauce, and green onions to taste. Repeat the steps for 2 to 3 layers.
- Serve with the remaining vegan cheese sauce.
Chef’s Secret
- The better vegan meat is seasoned, the more it resembles real meat.
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