Remember in my last post when I said Ashlee and I love football?
A huge reason we enjoy it is because of our friend, Tristi. We love having her over, bantering over our teams, the players and the game and drinking and eating to our heart’s content. It’s a shit show and we fucking love it.
The reason I bring up my friend Tristi is because while we love having her over, we also really love that she brings tater tots. I’m telling you, guys…she makes the best, crispiest, crunchiest tater tots in the whole damn world.
Since I love Tristi’s tots so damn much and because nachos are a must at any football party, I present to you…drum roll, please…
VEGAN TATER TOT NACHOS!!!
Sticking to the beer theme we seem to have going on with our Super Bowl inspired recipes, we decided to make a spicy beer cheese sauce to accompany our vegan tater to nachos.
We also made a super quick chili because, hellloooooo, you can’t have nachos without chili.
We topped off our vegan tater tot nachos with some TVP bacon we had leftover, some green onion, jalapeno, and vegan sour cream. The great thing about nachos is you can garnish them with whatever the fuck you like! Go fuckin’ crazy!
We hope you guys love this recipe as much as we do! If you make your version of vegan tater tot nachos and we inspired you, take a photo and tag us on the gram at @Eat_Figs_Not_Pigs. Til next time, guys!!!
- 1 cup textured vegetable protein (TVP)
- 1 cup water, divided
- 1 ‘Not Beef’ bouillon cube
- 1 - 15 oz. can crushed tomatoes
- 2 tsp chili powder
- 1 tsp taco seasoning (optional)
- ½ tsp cumin
- ½ tsp cayenne powder
- Salt and pepper to taste
- 2 TBS vegetable oil
- ½ textured vegetable protein (TVP)
- ¼ + 2 TBS boiling water
- ½ ‘Not Chikn’ bouillon cube
- ½ tsp liquid smoke
- ¼ tsp vegan worcestershire sauce
- ½ cup favorite lager or golden ale (we used a local brewery's Golden Ale)
- 1 cup Daiya cheddar shreds
- 1 cup Daiya pepperjack shreds
- Beer cheese sauce (recipe above)
- TVP bacon (recipe above)
- 1 extra large or family size bag of tater tots (or 3 small bags)
- Guacamole (homemade or store bought)
- Vegan sour cream
- Pico de Gallo (homemade or store bought)
- Green onion
- Black olives
- Any other garnishments you like on your nachos!
- Preheat oven according to tater tot directions
- Cook tater tots according to package (we cooked our tater tots 3 minutes longer ad broiled it an additional 3-5 minutes so they’d stay crispy under all the toppings)
- In a bowl, add dry TVP
- Heat ¾ cup water and ‘Not Beef’ bouillon until boiling, then add boiling water to TVP, mixing to combine. Set aside to rehydrate for 10 minutes.
- Add rehydrated TVP, crushed tomatoes, remaining ¼ water and seasoning to a small pot.
- Bring to a boil, cover and simmer on low, stirring every 10 minutes or so.
- While your chili is simmering, make your TVP bacon
- In a bowl, add dry TVP
- Heat water and ‘Not Chikn’ bouillon until boiling, then add boiling water to TVP, mixing to combine. Set aside to rehydrate for 10 minutes.
- Add seasonings and mix again to combine.
- In a small pan, heat oil on medium high heat
- Add TVP and stir constantly until the TVP becomes darker in color and crispy, much resembling real bacon bit, about 10-15 minutes.
- Transfer TVP bacon bits to a paper towel lined plate and set aside until ready to be used.
- In a saucepan on medium heat, add both cheeses.
- Stir constantly until the cheese starts to melt a little
- Add beer slowly ( ¼ cup at a time) and continue to stir the cheese sauce until it is free of clumps
- Bring to a slow boil, stirring constantly so you let some of the beer cook out
- Turn heat to low, and simmer for about 15 minutes, stirring often
- Once cheese sauce is done, you can start to assemble your tater tot nachos!
- In a deep skillet or baking dish, lay half the chili on the bottom
- Add ½ of the tater tots, then cheese sauce, then the rest of the chili
- Add the remaining tater tots, chili and nacho cheese
- Garnish with TVP bacon, guacamole, cilantro, jalapenos, green onion, pico de gallo, and any other topping you love on your nachos.