Cheesy Vegan Sweet Potato Fries Nacho Style!
Cheesy Vegan Sweet Potato Fries Nacho Style! are officially my most favorite appetizer/meal/party food of the month. The flavor is as loud as the bright & bold colors in the pictures. Imagine the loudest and ‘bestest’ mariachi band in your mouth, costumes included, and you’ve arrived at the level of deliciousness in this dish. 😉 I’ll definitely be making these for a Cinco de Mayo party this year for sure.
I sliced and grilled sweet potatoes on the BBQ – french fry style. However, first I coated them in grape seed oil and taco seasoning for an even bigger flavor explosion. MWAH! I sliced up some sweet bell peppers I had to get rid of, grilled corn and then cut it off the cob, and then smothered the nachos in avocado, cilantro, and a DELICIOUS vegan nacho cheese sauce with spinach. I scarfed them down at a disgusting speed and then washed them down with a frozen homemade mango margarita. All my calories for the day? Yeah, probably… Worth it? TOTALLLYYYYY!
Cheesy Vegan Sweet Potato Fries Nacho Style! can easily be a lunch, dinner, appetizer, party plate, Cinco de Mayo grub, summertime grub, or literally anytime grub! Go getcha mariachi on in yo’ mouth and groove it up with a mango marg! 😉
- 2 sweet potatoes - grill as fries OR 20oz bag of frozen sweet potato fries (cooked)
- 4 sweet mini peppers - sliced
- 1 small avocado - sliced OR 1/2 a large avocado - sliced
- 1/4 C cilantro leaves
- 1 ear of corn - grilled and cut off the cob
- 1/3 C salsa
- Hot sauce to taste
- 1 C large spinach leaves loosely packed OR 1/2 cup if you're using baby spinach
- 1/4 C nutritional yeast
- 3 Tbl flour
- 1 Tbl soy sauce (I use Bragg's Aminos)
- 1 Tbl dijion mustard
- 3 Tbl fresh cilantro
- 1/2 tsp Better Than Bouillon's Vegetable base or another broth paste OR about 1/4 C liquid vegetable broth
- 3 Tbl of onion - diced
- 2 Tbl taco seasoning - leveled
- 1 C unsweetened vegan milk (I used soy)
- 1/2 C - 1 C water (this is optional, however, you may need this to make the sauce creamier - add it slowly and stir before adding more)
- 3 Tbl vegan butter
- Salt to taste
- Heat pan with butter on medium heat and then add onion and a dash of salt - stir occasionally for 3 minutes
- Add the flour and and stir very well until it becomes thick and creamy like a roux
- Add the milk and stir in until there are no bumps
- Add the nutritional yeast, soy, mustard, taco seasoning, broth, and cilantro - stir until creamy
- Add the spinach, water, and any salt you might like to add - stir until you have your desired consistency from adding water and then turn heat to low
- On a serving dish, place the fries, peppers, and add some of the nacho sauce - layering as you go
- Top with salsa, avocado, cilantro, and hot sauce
- A mango or any other margarita
- OR
- Mexican beer
Thanksgiving Nachos!
So, I have LOADS of leftover stuffing, meatloaf, Tofurkey Roast, mashed potatoes, and gravy. Like all y’all, I didn’t really want to go old school and make ‘garbage bin’ style sandbos with all of the leftovers – been there, done that. After wondering what else I could do with this smorgasbord of food, I had an “a-ha!” moment. Everything tastes super and insanely good when baked over tortilla chips. I added some nooch and some Daiya cheddar, heated the oven, and was left with an orgasmic, mouth melting, tongue drooling plate of Thanksgiving Nachos. Everything was vegan and gluten free with the exception of the Tofurkey, too! We pretty much killed it in the food department this year for T-day. Crazy amounts of good wine, good food, and superb people. I loved hosting my fam, going wine tasting, bowling, shopping, restaurant-ing, and garage-game-playing for the week they were here. I miss them already! Here’s to hoping for version 1.3 for 2018’s T-day!
