Vegan Outreach is happy to introduce our new friend, Jenné Claiborne. Jenné’s list of accomplishments is pretty spectacular—it includes vegan chef, health coach, and cooking instructor. She has a popular YouTube Channel (with several delicious cooking videos), a beautiful blog, an online vegan meal planning service, and a cookbook!
We’ll be teaming up with Jenné in the upcoming months and sharing some of her mouth-watering recipes and cooking videos!
We think this calls for a celebration! And what better way to celebrate than with Loaded Vegan Nachos?
Loaded Vegan Nachos
Yields 4-6 servings.
- 12 oz russet potatoes, peeled and cut into 1″ pieces
- 1 small carrot, peeled and cut into ½” pieces (1/3 cup)
- 3 tablespoons vegetable oil
- 1 ½ tablespoons nutritional yeast
- 1 ½ teaspoons distilled white vinegar
- 1 teaspoon salt
- ⅓ cup finely chopped onion
- ⅓ cup minced poblano chile
- 1 garlic clove, minced
- ½ teaspoon minced canned chipotle chile in adobo sauce
- ⅛ teaspoon ground cumin
- ⅛ teaspoon mustard powder
- 1 tablespoon vegetable oil
- 1 onion, chopped fine
- 1 teaspoon salt
- 2 garlic cloves, minced
- 2 teaspoons minced fresh oregano or ½ teaspoon dried oregano
- 1 teaspoon ground coriander (I used whole coriander)
- 12 oz tomatillos, husks and stems removed, rinsed well, dried, and cut into ½” pieces
- 1 cup frozen corn, thawed
- 8 oz tortilla chips
- Nacho dip (see above listing), warmed
- Tomatillo-corn salsa (see above listing)
- 1 15-oz can of pinto beans, rinsed
- 2 jalapeño chiles, stemmed and sliced thin
- 3 radishes, trimmed and sliced thin
- Lime wedges
- To Prepare the Nacho Dip: Bring 2 quarts water to boil in medium saucepan over high heat. Add potatoes and carrot and cook until tender, about 12 minutes—then drain in colander.
- Combine these cooked vegetables, ⅓ cup water, 2 tablespoons oil, nutritional yeast, vinegar, and salt in blender. Pulse until chopped and combined, about 10 pulses, scraping down sides of blender jar as needed. (You’ll need to stop processing to scrape down sides of blender jar several times for mixture to come together.) Process mixture on high speed until very smooth, about 2 minutes.
- Meanwhile, heat remaining 1 tablespoon oil in now-empty saucepan over medium-high heat until shimmering. Add onion and poblano and cook until softened and lightly browned, 3 to 5 minutes. Stir in garlic, chipotle, cumin, and mustard and cook until fragrant, about 30 seconds—then remove from heat.
- Stir processed potato mixture into onion-poblano mixture in saucepan and bring to brief simmer over medium heat to heat through. Transfer to bowl and serve immediately.
- To Prepare the Tomatillo-Corn Salsa: Adjust oven rack to middle position and heat oven to 450°F. Heat oil in a 12″ nonstick skillet over medium heat until shimmering. Add onion and salt and cook until softened, about 5 minutes. Stir in garlic, oregano, and coriander and cook until fragrant, about 30 seconds. Add tomatillos and corn, reduce heat to medium-low, and cook until tomatillos are softened, have released their moisture, and mixture is nearly dry, about 10 minutes. Let cool slightly, about 5 minutes.
- To Prepare the Nachos: Spread half of tortilla chips evenly into 13″ x 9″ baking dish. Drizzle 1 cup nacho dip evenly over chips, then top with half of tomatillo-corn salsa, followed by half of beans and, finally, half of jalapeños. Repeat layering with remaining chips, nacho dip, tomatillo corn salsa, beans, and jalapeños. Bake at 450°F until warmed through and edges of chips on top layer are beginning to brown, 5-8 minutes.
- Let nachos cool for 2 minutes, then sprinkle with radishes—serve immediately with lime wedges.
Thank you to Jenné and to America’s Test Kitchen for sharing such a fun and appetizing snack idea!