Once you’ve made these, you’ll understand why it is completely necessary to call them “supreme.”

You want to hear something kind of crazy? This is the first time I’ve ever had nachos. Ever.

I fully realize what a complete oddball that makes me, but in my defense, even before I went vegan the sight/smell of “nacho” cheese has always been enough to keep me far, far away. It grosses me out on a level I can’t even describe. I will actually get up and move if someone sits down somewhere close to me with a container of nachos, it’s that serious.

However, when I saw this post from Kathy Patalsky last week in advance of Cinco de Mayo, I thought, “now these are nachos I can get DOWN with!” I whipped them up last night – making way too much for a solo meal – and actually had to throw them away to make myself stop eating. It was a little ridiculous.

Anyway, I can’t wait to make these again sometime when my husband is home. Taking a cue from Kathy and using a metal pie plate makes a perfectly sized serving for two. Of course, the beauty of something like this is that you can pretty much do whatever you want, but my ingredients list below can be used as a good starting place. Enjoy!

Vegan Nachos Supreme

Ingredients

Tortilla chips
1 small jalapeno pepper, thinly sliced
Daiya Pepperjack cheese, to taste
1-2 Roma tomatoes, seeded and diced
1/2 avocado, diced
Red onion, diced small, to taste
Black beans, to taste
1/3 package Tofurky Chorizo Style
1/2 recipe, Lime Cream
Fresh cilantro, chopped, to taste

Directions

• Preheat oven to 400°F
• Spread a single layer of chips into a metal pie plate. Sprinkle with cheese and jalapenos. Repeat once more
• Bake layered chips, cheese and jalapenos for 10 min.
• Meanwhile, heat beans and prepare meatless ground
• Remove chips from oven and layer beans, meatless ground, tomatoes, avocado, drizzled lime cream, red onions and cilantro to serve

Yield: Serves 2

Always a crowd pleaser, this recipe is one of my faves for parties, holidays, trivia nights, etc. It comes from Skinny Bitch in the Kitch, the absolute most hilarious cookbook you’ll ever read, which also happens to be packed with a wide variety of tasty vegan stuff!

The heat of these nuts is perfectly complemented by the sweetness. If you’re not big on spice though, keep your distance. They do have a kick!

In the book, the bitches leave specific instructions not to eat the entire batch in one sitting. They ain’t kiddin’. I’ll take it one step further and challenge you to eat just one. I am confident you will not succeed.

Vegan Spicy Mixed Nuts
Recipe Courtesy of Skinny Bitch in the Kitch

Ingredients

1 1/2 tsp Ener-G egg replacer
2 tbs warm water
1 lb roasted, salted mixed nuts
1/3 cup evaporated cane sugar
2 tsp kosher or other coarse salt
1 1/2 tsp cayenne powder

Directions

• Preheat oven to 250° F
• In a medium bowl, whisk the egg replacer and water until foamy. Add the nuts and toss to coat. Transfer the nuts to a strainer and let drain for at least 2 minutes
• Meanwhile, wipe out the bowl and combine the sugar, salt and cayenne. Add the nuts, tossing to coat. Spread the nuts in a single layer on a large rimmed baking sheet. Bake for 40 minutes
• Stir with a spatula and spread the nuts out again. Reduce the oven to 200°F and bake another 30 minutes, or until dry
• The nuts will crisp as they cool to room temperature
• Thoroughly cooled, they can be stored for up to one week in an airtight container

Note:I use a premium mixed nuts mix from Whole Foods when I make this. It’s almonds, cashews, pecans, brazil nuts and hazelnuts. It makes for a really pretty mix…but we always find ourselves picking out the cashews and pecans. The next time I make this, I may just buy 1/2 lb of each of those and go all in. Use whatever you like best!