This is one of the best meals we’ve had in awhile! It’s so good, I’m trucking the kids to the store in the morning to make it again for a party tomorrow night. No joke, it’s that good!
I’ve made the Ancho Lentils a few times now and they’ve always turned out great. The original recipe (from Post Punk Kitchen) is for Ancho Lentil Tacos but you could use this on just about anything – tacos, burritos, nachos, collard wraps, etc.
I have a ton of fake cheese recipes but this Lowfat Nacho Cheeze from Happy Herbivore is my new favorite! Together they make an awesome meal! I served it over brown rice tonight but next time I’ll try these ingredients in a collard wrap. YUMMY!!! I also topped this with tomatoes, lettuce, cilantro, sliced avocado, a squeeze of lime and our favorite Habanero Sauce, our favorite Mexican food topping!
P.S. Our toddler loved this! I took out a scoop of the lentils before I added the hot sauce, figured she may not like it so spicy.
* 1 Tbsp water or bean cooking liquid (for oil-free sautéing)
* 1 small onion, minced
* 2 cloves garlic, minced
* 2 1/2 cups cooked lentils (from about 1 cup dried) – Brown or green work great. I used a package of Trader Joe’s cooked lentils this time
* 3 tablespoons tomato paste
* 2 tablespoons hot sauce (preferably Cholula)
* 1/2 teaspoon dried oregano
* 2 teaspoons ground ancho chile
* 1 teaspoon ground cumin
* 1/2 teaspoon ground coriander
* 1/2 teaspoon salt
First combine all of the ingredients for the spice mix and set aside. Also, keep a cup of water within reach, you’ll need to add splashes as you cook.
Preheat a large skillet over medium-high heat. Sautee the onion and garlic in the water or bean liquid with a pinch of salt (optional) for about 3 minutes, until lightly browned. Add spices and toss them for 30 seconds or so to toast.
Lower heat to medium, add lentils, a few splashes of water, tomato paste and hot sauce; use a spatula to mash them a bit as they cook, until they hold together. If your spatula isn’t strong enough to accomplish this, just use a fork or a potato masher (I used this).
Do this for about 5 minutes, adding splashes of water as necessary if it appears dry. Taste for salt and seasoning; you may want to add more spices or hot sauce. And that’s it, time to serve!
Low Fat Vegan Nacho Cheese
- ¼ cup raw cashews – I soaked mine for a few hours first
- 2 tbsp nutritional yeast
- ½ tsp onion powder
- ½ tsp salt
- ⅔ cup non-dairy milk – I used unsweetened almond milk
- 2 tsp yellow miso paste
- ½ tsp lemon juice
- 2 tsp cornstarch
- ¼ cup roasted red bell peppers
- ½ tsp cumin
- ¼ tsp black pepper
- a dash of cayenne pepper
Combine all ingredients in a food processor and process until smooth and creamy. Transfer to a saucepan and cook over medium heat, stirring occassionally and allowing the cheese to thicken.