Buffalo Chick'n Irish Nachos
BY GABRIELLE REYES | MODERATE | VEGAN | GLUTEN-FREE
INGREDIENTS
Vegan Buffalo Chick’n:
- 2 tbsp vegan butter
- 4 cups shredded oyster mushrooms
- 2 cups cooked and crushed chickpeas
- 1 ½ tbsp chopped fresh dill
- 3-5 tbsp poultry seasoning
- ¼ tbsp pink Himalayan salt, if needed (can sub sea salt)
- ¼ tbsp black pepper
- 1 ½ buffalo sauce
- ¼ cup Follow Your Heart Original Vegenaise
“Cheese” Sauce:
- 2 cups coconut milk
- 1 tbsp smoked paprika
- 5 tbsp nutritional yeast
- 2 tbsp tapioca flour
- 2 cups Follow Your Heart Dairy-Free Cheddar Shreds
Toppings:
- ⅓ cup diced red onions
- ¾ cup Follow Your Heart Dairy-Free Feta Crumbles
- 8-12 cup kettle-cooked potato chips
- ½ cup diced celery
- ⅓ cup green onions
- 1 ½ tbsp chopped fresh dill
INSTRUCTIONS
1. Set your oven to 425ºF and completely cover a large covered baking sheet with kettle cooked potato chips.
2. Melt vegan butter in a large pan and smash the cooked chickpeas in the pan. Add in your shredded oyster mushrooms and combine together.
3. Add in the chopped dill, poultry seasoning, salt, and pepper. Mix together and sauté down the mushrooms until soft.
4. Add in the buffalo sauce and Original Vegenaise and combine everything together until fully coated. Set aside covered.
5. Make the cheese sauce by combining coconut milk, tapioca flour, smoked paprika, nutritional yeast and whisk until well combined with no lumps.
6. Pour the cheese sauce into a hot pan and whisk it off and on until the sauce is thick like nacho cheese. Next mix in the Dairy-Free Cheddar Shreds until it is fully melted.
7. Load up the kettle cooked potato chips with cheese sauce, buffalo chick’n, more cheese sauce, diced red onions, Dairy-Free Feta Crumbles, and chopped green onions.
8. Bake at 425ºF for 5-10 minutes or until the edges are golden brown and crispy.
9. Garnish the nachos with chopped fresh dill and chopped green onions.
10. Sing your song. Do your dance. Speak your truth and dig into these nachos!
