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- 1/2 cup Wellgood Walnut Lentil Meat
- 1/2 cup Tortilla Chips (or chips of your choice)
- 1/2 cup Pico de Gallo:
- 1/2 cup onion, finely diced
- 1 tomato, finely diced
- 1/2 red onion, finely diced
- 1/2 cup bell peppers, finely diced
- 1/4 cup sweet corn
- 1 tsp lemon juice
- 1 tsp olive oil
- 1/4 cup jalapeños, sliced
FOR THE SUNFLOWER SEED CHEESE SAUCE:
- 1/2 can Hi-Lo Butter Beans
- 2 tbsp Nutritional yeast
- 1 cup Plant Milk (of your choice)
- 1/2 cup raw Sunflower Seeds
- 6 tbsp Sriracha
- 1/2 tsp Garlic Powder
- 1/2 tsp Onion Powder
- 1 tsp Agave
- 1 tsp Lime Juice
- Pinch of Sea Salt
Prepare the Pico de Gallo
1
- In a medium-sized bowl, combine the finely diced onion, tomato, red onion, bell peppers, and sweet corn.
2. Add 1 tsp of lemon juice and 1 tsp of olive oil and mix well.
3. Set aside the Pico de Gallo in the fridge while preparing the other components.
Make the Sunflower Seed Cheese Sauce:
2
- In a high-speed blender, add the Hi-Lo Butter Beans, nutritional yeast, plant milk, raw sunflower seeds, sriracha, garlic powder, onion powder, agave, lime juice, and a pinch of sea salt.
- Blend until smooth and creamy. If the sauce is too thick, add more plant milk until you reach your desired consistency.
- Pour the sauce into a saucepan and heat on low, stirring occasionally, until warm. Set aside.
Assemble the Nachos:
3
- In a serving bowl, plate the tortilla chips.
- Heat the Wellgood Walnut Lentil Meat and evenly distribute it over the chips.
- Spoon the prepared Pico de Gallo on top of the lentil meat.
- Scatter the jalapeños across the nachos for a spicy touch.
Drizzle with Cheese Sauce:
4
- Drizzle the warm Sunflower Seed Cheese Sauce generously over the nachos.
- Serve immediately and enjoy your delicious Reggae Reggae Nachos!
Ingredients
Directions
Prepare the Pico de Gallo
1
- In a medium-sized bowl, combine the finely diced onion, tomato, red onion, bell peppers, and sweet corn.
2. Add 1 tsp of lemon juice and 1 tsp of olive oil and mix well.
3. Set aside the Pico de Gallo in the fridge while preparing the other components.
Make the Sunflower Seed Cheese Sauce:
2
- In a high-speed blender, add the Hi-Lo Butter Beans, nutritional yeast, plant milk, raw sunflower seeds, sriracha, garlic powder, onion powder, agave, lime juice, and a pinch of sea salt.
- Blend until smooth and creamy. If the sauce is too thick, add more plant milk until you reach your desired consistency.
- Pour the sauce into a saucepan and heat on low, stirring occasionally, until warm. Set aside.
Assemble the Nachos:
3
- In a serving bowl, plate the tortilla chips.
- Heat the Wellgood Walnut Lentil Meat and evenly distribute it over the chips.
- Spoon the prepared Pico de Gallo on top of the lentil meat.
- Scatter the jalapeños across the nachos for a spicy touch.
Drizzle with Cheese Sauce:
4
- Drizzle the warm Sunflower Seed Cheese Sauce generously over the nachos.
- Serve immediately and enjoy your delicious Reggae Reggae Nachos!
