Quick vegan nachos

     Today I was on my own for lunch and craving some Mexican, so I whipped these up. I don't normally measure stuff out and just toss in what sounds good, but am learning to keep track of ingredients and quantities for when someone asks me what I added and how much. This recipe can be easily multiplied if you're cooking for more than yourself. Enjoy!


2/3 cup Morningstar Farms veggie crumbles
1/2 tsp garlic powder
1/4 tsp ground cumin
pinch cayenne pepper (to taste)
salt (to taste)
1/2 cup fat free refried beans (these are the vegetarian kind)
tortilla chips
1 scallion, sliced
1 Tbsp water
1 Tbsp taco sauce

1 oz shredded vegan cheddar cheese
non-stick canola cooking spray

Spray a skillet with some non-stick spray and heat up the veggie crumbles over medium heat until they are fully thawed. Add 1 Tbsp of water if they are drying out too much. Add spices and 1 Tbs taco sauce and mix well. Cook until heated thoroughly. While the veggie crumbles are cooking, warm up the refried beans in a bowl in the microwave. Arrange chips on a plate and spread the beans over them. Top the beans with the crumbles, more taco sauce (if you want), and add the cheese. Sprinkle scallions on top and serve.

You can go all out and add guacamole, soy sour cream, diced tomatoes, and shredded lettuce if you want. I was out of a lot of ingredients so I made them pretty plain :)