Okay…my mind is a bit blown. It’s been quite some time since I allowed myself to indulge in fast food. Growing up in the midwest, I worked summers as a lifeguard at the city pool and remember Taco Bell being one of our favorite lunch spots. My poison, Nachos Bell Grande. Even then, I knew it wasn’t ‘good’ for me but would often make food runs and get multiple orders for the guards to scarf down between shifts.
Na-cho ordinary treat! Not until last night did I get the exact same cheesy Taco Bell sensation when I attempted a modified version of Elianni’s Vegetarian Nachos recipe with their Veggie Roll/Pâté combo, using dairy-free jack cheese from Daiya and vegan sour cream from Tofutti. I made it for a party so doubled some of the ingredients. Think the trick was to dice the vegetable mixture super fine by hand, or with a Vidalia vegetable chopper.
The Vegan Nachos Bell Grande didn’t last long! Will I make again? Definite YES.
Ingredients $14.00 (8 Servings)
- tortilla chips 8 ozs
- Monterey Jack cheese shredded (Daiya jack wedge) 1 cup
- Veggie Roll diced fine (used about half a roll 1/4" thick) 1 cup
- banana pepper diced 4 tbsps
- red pepper diced (used one whole pepper) 1/2 cup
- onion diced (yellow or white) 1/2 cup
- tomato diced (used one whole tomato) 1/2 cup
- black olives chopped 1/4 cup
- Vegan Pâté used two units 10 tbsps
- sour cream (Tofutti vegan brand) 8 tbsps
- garlic powder 1 tsp
- oregano 1 tsp
- sea salt 1/4 tsp
- Preheat oven to 350 F.
- Vegetable mixture: mix Veggie Roll, banana pepper, red pepper, onion, tomatoes, and olives.
- Place tortilla chips on the bottom and sides of a baking pan.
- Sprinkle 1/2 Daiya cheese over the chips.
- Layer 3/4 vegetable mixture.
- Bake for about 10 min.
- Pâté sauce: Make a blend with Pâté, vegan sour cream, garlic, oregano, and sea salt.
- Top with Pâté sauce, remaining cheese, and vegetable mixture.