Plant Based Double Layer Loaded Nachos

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1 Bag of corn tortilla chips

Nacho Cheese:
2 cups diced potatoes
1 cup diced carrots
1/4 cup diced onion
1/2 cup nutritional yeast
1 tsp garlic powder
1/2-1 cup of water from the pot
1/3 cup plant based milk
Juice from 1/2 a lemon
Salt to taste
*Boil potatoes, carrots, and onions until soft then add them along with the rest of the cheese ingredients to a blender until smooth.

Salsa:
1 can diced tomatoes
1 minced garlic clove
1/4 cup finely chopped onion
1 tsp chili flakes
1/8 tsp chili powder
1 tbsp lemon juice
*Mix all ingredients in a bowl

Tofu Crumble:
250g (or half a block) of firm tofu
1/2 packet of taco seasoning
*Marinate and bake at 450 degrees until crisp

Guacomole:
1 avocado
2 tbsp lemon juice
1 tsp of sea salt
*Mix in a bowl until smooth *Assemble nachos and top with rinsed and cooked black beans and lime juice!