Sunday, October 13, 2013

Bye bye nachos....Hello Vegan Tostadas!

Sunday Funday = Sunday crazy grocery shopping day.  For most people, this would sound tedious and more like a chore.  But, for us, this is the most favorite time of the week.
Because we live in a predominantly Hispanic neighborhood, we are surrounded by delicious, freshly made dry goods at the tortillerias.

So, why not make some tostadas today?  I can honestly say that I have never really had the desire to make and/or eat them.  This was all Ryan's idea (he is a Mexican food junkie), so I cannot take credit for this recipe.  And with that said, Ryan's ideas usually don't mean the healthiest options....but it sure is vegan!  . 

Vegan Tostadas
Really, the only ingredient that is different than nachos is that we are using tostadas, not tortilla chips. 

Think something in between nachos and a Mexican style pizza.  But, there is no sharing involved!  It's your own personal large nacho!

This recipe is quick and easy and great for a watching Sunday Football!

Ingredients: (serves 4)
1 package tostadas
1 c TVP
1/2 can vegan refried beans (if they say vegetarian-they are vegan)
1/4 yellow onion diced
1 package taco seasoning
your favorite salsa- we use chipotle
1 tomato chopped
1 avocado chopped
1 scallion chopped 2 tbsp cilantro chopped
sour cream (optional)

Place TVP in a mixing bowl and add 1 cup boiling water to it.  Let sit and soak for about 10 minutes.  In meantime, heat evoo in saute pan over medium and saute diced onions for about 5 minutes.  Turn to low and add TVP once done sitting.  Stir in taco seasoning.  Add water if necessary.  Keep heated on low.
Start arranging each tostada.  Place one tostada on the plate, spoon in a layer of beans, then the tvp mixture.  Add another tostada over the top, smother with salsa and top with tomato, avocado, green onion and cilantro.  Add a dollop of vegan sour cream (optional) and top with hot sauce.
 Easy as one, two, three!

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