Lentil Nachos (Easy Vegan Recipe) - Forks Over Knives

Name: Lentil Nachos (Easy Vegan Recipe) - Forks Over Knives
Total time: 50 min
Ingredients: 1 lb. Yukon Gold potatoes (about 2 medium), peeled and cut into 1-inch chunks; 1 cup unsweetened, unflavored plant milk; ⅓ cup nutritional yeast; 1 tablespoon fresh lemon juice; 1 teaspoon garlic powder; ½ teaspoon paprika; ¼ teaspoon turmeric; Sea salt and freshly ground black pepper, to taste; 8 store-bought or homemade corn tortillas, each cut into 6 triangles; 2 15-oz. cans lentils, rinsed and drained; 2 teaspoons oil-free taco seasoning; 1 cup pico de gallo; 2 scallions, white and green parts, thinly sliced (about ½ cup); 1 tablespoon finely chopped fresh cilantro

www.forksoverknives.com

These vegan loaded lentil nachos are piled high with seasoned lentils, pico de gallo, and a mouthwatering cheesy sauce made from pureed potatoes.

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Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.forksoverknives.com.

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Ingredients

1 lb. Yukon Gold potatoes (about 2 medium), peeled and cut into 1-inch chunks
1 cup unsweetened, unflavored plant milk
⅓ cup nutritional yeast
1 tablespoon fresh lemon juice
1 teaspoon garlic powder
½ teaspoon paprika
¼ teaspoon turmeric
Sea salt and freshly ground black pepper, to taste
8 store-bought or <a href="https://www.forksoverknives.com/recipes/vegan-baked-stuffed/homemade-corn-tortillas/">homemade</a> corn tortillas, each cut into 6 triangles
2 15-oz. cans lentils, rinsed and drained
2 teaspoons oil-free taco seasoning
1 cup pico de gallo
2 scallions, white and green parts, thinly sliced (about ½ cup)
1 tablespoon finely chopped fresh cilantro