Spicy crumbled tempeh, loads of veggies and warm cashew queso scattered over a bed of organic corn tortilla chips... These Vegan Nachos with Spicy Crumbled Tempeh are the ultimate party food made good for you!
Start by making a batch of Cashew Queso, unless you already have some.
Preheat your oven to 400°F
Place all the ingredients for the spicy crumbled tempeh in a medium frying pan set over medium-high heat. Stir to combine well and cook stirring often until all the liquid is evaporated and the tempeh starts to crisp up and ressembles cooked ground beef. Remove from heat and reserve.
Line a broiler pan or half baking sheet with parchment paper and arrange the tortilla chips on it, in a single layer. Top with the reserved crumbled tempeh, thawed corn kernels, chopped red onion and jalapeño pepper.
Bake in the oven for 12-15 minutes, just to make everything nice and warm.
Meanwhile, slightly warm up the queso in a small saucepan set over low heat; be sure to stir often to prevent scorching and add a little bit of water to adjust consistency, if necessary.
Carefully remove the nachos from the oven and drizzle about 3/4 of the cashew queso, then top with the tomato, avocado and cilantro and finally, drizzle the rest of the queso.
Serve without delay with your favorite tomato salsa and additional cashew queso, if desired.
*There’s no need to cook the corn first; just rinse it under cold running water until it's completely thawed and then drain it well.