When I write recipes I don’t usually label them as “the best,” “the ultimate” or “perfect” as some people do. I’ve always felt that sounded a bit conceited and was up to the eaters to decide for themselves. But calling this recipe just “Potato Nachos” didn’t seem accurate. It needed something else. And something more than “Vegan Potato Nachos” which they are. So I am calling this recipe “The Most Amazing Potato Nachos” because they were simply that…amazing.
It all started when I wanted to make nachos but didn’t have tortilla chips nor did I have tortillas so I could make my own chips. But I did have potatoes and that sounded like a good idea. Making potato nachos is like making poutine but with a southwestern twist. I did make Vegan Poutine and it was soooo good. Anything that starts with french fries and ends in vegan cheese is a good thing. The potatoes can also be cut into chip shape but fries seemed easier to handle.
I also wanted to use my amazing ground seitan from Sweet Earth Foods. I had already used the Chipotle Savory Grounds so I used the Tuscan one and seasoned it with green chiles and cumin so that it went from deliciously Italian to an amazingly Mexican picadillo. Sweet Earth Foods products are incredible. Buy them!
Next I sauteed some red kidney beans with cumin and red onion. One or the other, the seitan or the beans, would have been enough but this was going to be nachos with the works.
Instead of just melting cheese on top, I made a quick queso cheese sauce. So simple – Earth Balance Vegan Buttery Spread, flour, So Delicious Cashew Milk, mustard, tomatoes, chiles and seasoning. I melted in a combo of Follow Your Heart’s Garden Herb and American Cheese. Plus hot sauce. The hot sauce is very important.
Once all the components were made, the fries got layered with seitan picadillo, cumin-scented beans, and queso cheese sauce. Then the toppings – black olives, avocado, tomatoes and vegan sour cream.
These Potato Nachos were very indulgent and delicious. They would make a great Father’s Day treat (hint, hint). Also check out my Superbowl/Puppybowl Nachos. Make these Potato Nachos and I think you’ll agree that they are The Most Amazing Potato Nachos you ever had. Enjoy!
The Most Amazing Potato Nachos
For the potatoes
5 large russet potatoes
2 Tbs. vegetable oil
2 tsp. garlic powder
2 tsp. paprika
½ tsp. black pepper
Kosher salt to taste
For the queso cheese sauce
2 Tbs. Earth Balance Vegan Buttery Spread
2 Tbs. flour
2 cups So Delicious Cashew Milk
1 ½ cups Follow Your Heart Vegan Cheese
1 Tbs. Dijon mustard
1-4 oz. can green chiles
1-15 oz. can diced tomatoes
2 tsp. hot sauce
1 tsp. garlic powder
1 tsp. paprika
½ tsp. black pepper
Kosher salt to taste
For the seitan picadillo
1 Tbs. vegetable oil
1 package Sweet Earth Foods Savory Grounds
1-4 oz. can green chiles
2 tsp. ground cumin
1 tsp. ground coriander
1 tsp. garlic powder
1 tsp. chile powder
For the beans
1 Tbs. vegetable oil
½ red onion, diced
2-15 oz. cans red kidney beans, rinsed and drained
3 cloves garlic, minced
1 tsp. ground cumin
½ tsp. black pepper
Kosher salt to taste
For the nachos
1 avocado, pitted and chopped
1 cup black olives, sliced
10 grape tomatoes, halved
Vegan sour cream
To make the potatoes: Preheat the oven to 425 degrees. Line a large baking sheet with parchment paper. Cut the potatoes into wedges or fries. Toss with the oil and spices. Arrange the potatoes on the baking sheet in a single layer. Bake for 20 minutes. Flip the potatoes and rotate the pan. Bake for another 20 minutes or until fries are browned and crisp. Remove from the oven and set aside.
For the queso cheese sauce: In a small saucepan, melt the vegan butter over medium-high heat. Whisk in the flour and let cook for one minute. Slowly whisk in the milk and let cook for a few minutes until the sauce begins to thicken. Add the cheese and whisk until it melts into the sauce. Add the mustard, chiles and tomatoes and mix well. Season with hot sauce and spices. Reduce the heat to low and cover the pot. Keep warm until ready to use.
For the seitan picadillo: Heat the oil in a skillet over medium-high heat. Add the ground seitan and cook until browned, about 3 minutes. Add in the chiles and seasoning. Cook until browned and warm. Transfer to a bowl and set aside.
For the beans: In the same skillet, heat more oil. Add the onion and saute until softened, about 3 minutes. Add the beans and the seasoning. Cook until warmed through. Transfer to a bowl and set aside.
To assemble the nachos: Arrange half the nachos on a platter. Top with half the picadillo and beans. Ladle some queso over it. Top with another layer of fries, picadillo and beans. Top with more queso cheese sauce. Top with avocado, olives, tomatoes and garnish with sour cream.
The “V” Word: Say it. Eat it. Live it.
Print The Most Amazing Potato Nachos Author: Rhea Parsons Recipe type: Appetizer; Entree Cuisine: Tex-Mex Ingredients- For the Potatoes
- 5 large russet potatoes
- 2 Tbs. vegetable oil
- 2 tsp. garlic powder
- 2 tsp. paprika
- ½ tsp. black pepper
- Kosher salt to taste
- For the queso sauce
- 2 Tbs. vegan butter
- 2 Tbs. flour
- 2 cups non-dairy milk
- 1 ½ cups vegan cheese
- 1 Tbs. Dijon mustard
- 1-4 oz. can green chiles
- 1-15 oz. can diced tomatoes
- 2 tsp. hot sauce
- 1 tsp. garlic powder
- 1 tsp. paprika
- ½ tsp. black pepper
- Kosher salt to taste
- For the Seitan Picadillo
- 1 Tbs. vegetable oil
- 1 package Sweet Earth Foods Ground Seitan
- 1-4 oz. can green chiles
- 2 tsp. ground cumin
- 1 tsp. ground coriander
- 1 tsp. garlic powder
- 1 tsp. chile powder
- For the beans
- 1 Tbs. vegetable oil
- ½ red onion, diced
- 2-15 oz. cans red kidney beans, rinsed and drained
- 3 cloves garlic, minced
- 1 tsp. ground cumin
- ½ tsp. black pepper
- Kosher salt to taste
- For the nachos
- 1 avocado, pitted and chopped
- 1 cup black olives, sliced
- 10 grape tomatoes, halved
- Vegan sour cream
- To make the potatoes:
- Preheat the oven to 425 degrees. Line a large baking sheet with parchment paper. Cut the potatoes into wedges or fries. Toss with the oil and spices. Arrange the potatoes on the baking sheet in a single layer. Bake for 20 minutes. Flip the potatoes and rotate the pan. Bake for another 20 minutes or until fries are browned and crisp. Remove from the oven and set aside.
- For the queso cheese sauce: In a small saucepan, melt the vegan butter over medium-high heat. Whisk in the flour and let cook for one minute. Slowly whisk in the milk and let cook for a few minutes until the sauce begins to thicken. Add the cheese and whisk until it melts into the sauce. Add the mustard, chiles and tomatoes and mix well. Season with hot sauce and spices. Reduce the heat to low and cover the pot. Keep warm until ready to use.
- For the seitan picadillo:
- Heat the oil in a skillet over medium-high heat. Add the ground seitan and cook until browned, about 3 minutes. Add in the chiles and seasoning. Cook until browned and warm. Transfer to a bowl and set aside.
- For the beans:
- In the same skillet, heat more oil. Add the onion and saute until softened, about 3 minutes. Add the beans and the seasoning. Cook until warmed through. Transfer to a bowl and set aside.
- To assemble the nachos:
- Arrange half the nachos on a platter. Top with half the picadillo and beans. Ladle some queso over it. Top with another layer of fries, picadillo and beans. Top with more queso cheese sauce. Top with avocado, olives, tomatoes and garnish with sour cream.
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