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Loaded Nachos with Vegan Ground Turkey

Recipe by Lunches and Littles

Ingredients

  • 1/4 cup raw cashews
  • 1/2 cup raw walnuts
  • 1 small head of cauliflower
  • 1/2 cup mushrooms
  • 1/2 onion
  • 1 large carrot
  • 2 cloves garlic
  • 2 tbsp taco seasoning of choice
  • 1/2 - 1 cup water
  • 1 bag tortilla chips of choice
  • 1 cup Daiya Cheddar Cutting Board Style Shreds
  • In the quanities you enjoy add:
  • Pico de Gallo*
  • avocado
  • yellow tomatoes
  • green onions
  • Chopped Cilantro Leaves

Instructions

To Make Vegan Ground Turkey:

In your food processor combine cashews and walnuts until a meal starts to form. Then transfer nut mixture to a small bowl. Set aside.

Going back to your processor, add in cauliflower (broken into small florets), mushrooms, onion (rough chopped), carrot (chopped beforehand into smaller pieces), and garlic cloves (peeled).

Pulse ingredients until everything is chopped well, but be careful not to over-process. *You don’t want your mixture turned to a veggie mush; you definitely still want it to be slightly chunky.

Next, in a large skillet cook the chopped/processed vegetable mixture until vegetables are cooked through and moisture has evaporated.

Reduce heat and add nut mixture to skillet. Cook for an additional couple of minutes.

Add taco seasoning to skillet and incorporate well, until “meat” is well coated.Then add in water. Simmer on low, covered for 5 min., stirring occasionally. Remove from heat when done.

Put it all together:

Arrange tortilla chips in an oven-proof dish or skillet. Top chips with some of your "meat" mixture, and sprinkle with a bit of cheese. Bake a couple minutes until cheese is just melted.

Remove from oven and top with additional toppings, as desired and additional layers of “meat” and cheese. Enjoy!

Tips for cooking with Daiya

25 min
Total Time
5 min
Prep Time
20 min
Cook Time
4
Servings

Free of these allergens

Dairy
Gluten
Soy
Eggs
Peanuts
Tree Nuts
Fish
Shellfish

Learn more about food allergies.

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