We had a nacho bar type of potluck at work last week and I have been craving nachos ever since. These hit the spot and were really easy to make.
I cubed 2 blocks of tempeh and marinated them for an hour in soy sauce, apple cider vinegar, nutritional yeast, water and one can of Amy's Organic Medium Chili (any vegan chili would work). I removed all of the tempeh and whisked cornstarch with the marinade to get it to thicken up. I folded the tempeh back in to the marinade and baked it at 35o for about 30 minutes.
Chopped tomatoes and black olives.
I'm in love with avocados..........
I also made an awesome dip by mixing one package of Tofutti Cream Cheese (the trans fat free kind) with one can of Amy's Organic Medium Chili with Vegetables. This made a huge amount of dip and we have plenty for the next couple of days.
I will definitely be making this again soon. It was a no brainer and it tasted awesome.
1 comment:
The pictures came out really well!
Good job!
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