Jeff’s Vegan Nachos

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Ingredients (use vegan versions):

  • 1 large onion
  • 1 large zucchini
  • 1/2 cup of rice
  • 2 tablespoons of tomato paste
  • 1 can of crushed tomatoes
  • 1 can of kidney beans
  • 1 small carrot
  • garlic hummus
  • salt
  • pepper
  • tortilla chips
  • 2 cloves of garlic
  • olive oil

Directions:
In a small sauce pan, cook 1/2 cup of
rice according to directions on
package. Cut up onion in large
chunks. In a large pot, sauté in olive
oil until translucent. Add minced
garlic cloves. Some salt and pepper.
Cut up zucchini into crescents and add
to saute mixture. Continue to cook
until the zucchini is soft. Then add
the can of beans, can of tomatoes and
tomato paste. Let all cook and simmer
for a few minutes. Add more salt and
pepper (don’t hold back on the salt, it
adds a lot of flavor to this dish.)
Once the rice is cooked. Add into the
large pot, stir through and let sit to
absorb flavor. Now grate large pieces
of carrot to use as garnish on top of
nachos. Place tortilla chips on plate,
add heaps of nacho mixture on top. Add
grated carrots, then place a large
dollop of hummus.
The key to this dish
is time…don’t rush the cooking, the
more the food sits and simmers the
better the taste…makes great
leftovers! Hope you enjoy. This
recipe came from our friend Jeff and
has been a favorite of ours and other
non-veg or vegan friends as well.
Serves: 2
Preparation time: 20 min

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