"I know it's only Monday, but I have taco Tuesday on the mind. And this week, we’re changing it up with these Loaded Nachos w/ Vegan Ground Turkey."
Loaded Nachos with Cashew-Walnut Ground Turkey
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Prep time 15mins
Cook time 2mins
Serves or Makes: 5
Recipe Card
ingredients
- 1/4 cup raw cashews
- 1/2 cup raw walnuts
- 1 small head cauliflower, broken into small florets
- Handful mushrooms
- 1/2 onion, roughly chopped
- 1 large carrot, chopped into small pieces
- 2 cloves garlic, peeled
- Taco seasoning, To Taste
- 3/4 cup water
- 1 bag tortilla chips, of choice
- Toppings of choice, such as: pico de gallo, avocado, tomatoes, green onions, cilantro and dairy-free cheese
Method
Step 1
In a food processor combine cashews and walnuts until a meal starts to form. Then transfer the nut mixture to a small bowl. Set aside.
Step 2
Going back to your processor, add in the cauliflower, mushrooms, onion pieces, carrot, and garlic cloves.
Step 3
Pulse ingredients until everything is chopped well, but be careful not to over-process. *You don’t want your mixture turned into a veggie mush; you definitely still want it to be chunky, or "meaty," if you will.
Step 4
Next, in a large skillet cook the chopped/processed vegetable mixture until vegetables are cooked through and moisture has evaporated.
Step 5
Reduce heat and add nut mixture to skillet. Cook for an additional couple of minutes.
Step 6
Add taco seasoning to skillet and incorporate well, until “meat” is well coated.
Step 7
Then add in water. Simmer on low, covered for 5 min., stirring occasionally. Remove from heat when done.
Step 8
Arrange tortilla chips in an oven-proof dish or skillet (I love my @staub_usa Fry Pan)
Step 9
Top chips with some of your "meat" mixture, and sprinkle with a bit of cheese. Bake a couple minutes until cheese is just melted.
Step 10
Remove from oven and top with additional toppings, as desired and additional layers of “meat” and cheese.