Spiced Veggie Nachos Recipe

Spiced Veggie Nachos

• 1 cup (250 mL) Green Giant* canned Niblets* Corn, drained and rinsed from liquid
• 1 bag (340g) Green Giant* frozen Riced Cauliflower
• 1/2 tsp. (5 mL) Wright’s* Liquid Smoke
• 1 cup (250 mL) red onion, thinly sliced
• 1/2 cup (125 mL) white vinegar
• 1 tbsp. (15 mL) olive oil
• 3 cloves garlic, minced
• 3/4 cup (180 ml) white onion, diced
• 1 cup (250 mL) canned lentils, drained and rinsed from liquid
• 1 cup (250 mL) diced tomatoes, divided
• 1 /3 cup (80 mL) water
• 2 tsp. (10 mL) sweet paprika
• 1 tsp. (5 mL) smoked paprika
• 1 tsp. (5 mL) chili powder
• 1 tsp. (5 mL) ground cumin
• 1/4 tsp. (1.5 mL) ground cinnamon
• 1/2 tsp. (2.5 mL) salt
• 1 tsp. (5 ml) ground pepper
• 2 cups (500 mL) vegan shredded cheese
• 1 cup (250 mL) cucumber, julienned matchstick
• 300g bag original flavour corn chips

 

Yogurt

• 1 1/2 cups (375 mL) vegan yogurt or vegan sour cream
• 3 tbsp. (45 mL) jalapeno, minced

1 tbsp. (15 mL) cilantro, finely chopped plus leaves for garnish

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  Avocado Cream

• 1 cup (250 mL) ripe avocado, peeled and pitted
• 2 tsp. (10 mL) chipotle powder
• 1 tbsp. (15 mL) lime juice
• 1 tbsp. (15 mL) lime zest
• 2 tbsp. (30 mL) water