Lentil Crumble Nachos (vegan)

Instructions

Pre-Preparation

Sourced via partnership with the CIA Healthy Kids Collaborative

1. Prepare the Nacho Seasoned Lentil Crumbles:
Ingredients:
OIL OLIVE CANOLA BLEND
WATER
SPICE OREGANO
SPICE PAPRIKA
ONION YELLOW (First amount)
Lentil Crumbles
a. Dice onions.
b. Saute diced onions in oil until translucent.
c. Add the lentil crumbles and combine.
d. Add the oregano, paprika, and water.
e. Simmer until mixture reaches a chili-like consistency with a minimum internal temperature of 140 degrees.

2. Prepare the Vegan Avocado Cream Sauce:
Ingredients:
Almond Milk
Avocado
CORN STARCH
SPICE GARLIC POWDER
SPICE CAYENNE
JUICE LEMON
SALT KOSHER (Second amount)
a. Blend together the almond milk, avocado, and corn starch.
b. Warm in a saucepan/skillet to a simmer and allow to thicken slightly.
c. Add seasonings and lemon juice.

3. Prepare the Pico de Gallo:
Ingredients:
TOMATOES DICED
ONION YELLOW (Second Amount)
CILANTRO
TOMATO ROMA
LIME JUICE
Jalapenos
SPICE CUMIN
SALT KOSHER (Second amount)
SUGAR GRAN CANE
a. Finely dice the onions.
b. Dice the fresh roma tomatoes and jalapenos.
c. Finely chop the cilantro.
d. In a non-reactive container, combine the canned tomatoes, fresh tomatoes, onions, lime juice, jalapenos, cilantro, cumin, salt, and sugar.
e. Mix well to combine.

Preparation

Assemble the Nachos:
1. 2oz of Tortilla Chips
2. 1 Cup Lentil Crumbles
3. Top with 2 Tbsp of Pico de Gallo and 2 Tbsp of Avocado Cream Sauce

Serving

Serving: 1 Serving of assembled nachos