(^60) • SEPTEMBER 2017
veganEATS/TIPS, TRICKS, & RECIPES FOR EASY VEGAN LIVING
PHOTOGRAPHY: PORNCHAI MITTONGTARE; FOOD STYLING: JEANNE KELLEY; PROP STYLING: ROBIN TURK
Veganize Your Meal
Recreate comfort-food classics with the help of a new
book, Veganize It! /// BY NICOLE BRECHKA
Chef Robin Robertson became a vegan in the late 1980s—a time when fi nding vegan
alternatives to meat and dairy was all but impossible. “If I wanted something meaty or
creamy made from plant foods, back in those days, I had to come up with a way to make it
myself—I had to fi gure out how to veganize it,” says Robertson, who relied on her culinary
chops to reimagine the classics. More than 20 cookbooks later, Robertson is considered
a pioneer in made-from-scratch, plant-based cooking. Her newest book, Ve g a n i z e I t! , is a
collection of scrumptious recipes (e.g., Loaded Baked Potatoes, Buff alo Caulifl ower with
Ranch Dressing, BBQ Seitan Ribs) featuring her signature cheese sauces, vegan bacon, dairy-
free milks, and more. Here’s Robertson’s take on the ultimate comfort-food dish—nachos!
BREAKFAST NACHOS
Serves 6
Nachos for breakfast is a fun way to start the
day. Make the queso sauce in advance, and
the nachos will come together quickly.
1 Tbs. olive oil
1 small yellow onion, finely chopped
2 garlic cloves, minced
3 green onions, chopped
12 oz. extra-firm tofu, drained and diced
½ tsp. salt
2 Tbs. nutritional yeast
½ tsp. ground cumin
¼ tsp. turmeric
1½ cups cooked or 1 (15-oz.) can black
beans, drained and rinsed
1 large tomato, diced
- In a medium bowl, combine tomato,
jalapeño, cilantro, and lime juice. Season
with salt to taste, and mix well. Gently stir
in avocado. - To assemble: Spoon thin layer of sauce
on bottom of large plate. Place half of
chips on top of sauce. Spoon half of
sauce on top of chips, followed by half
of tofu and beans, then half of salsa.
Top with remaining chips, and repeat
with remaining ingredients. Serve
immediately, garnished with additional
cilantro, if using.
Per serving: 520 cal; 16g prot; 24g total fat
(3g sat fat); 61g carb; 0mg chol; 440mg sod;
12g fiber; 3g sugars
SMOKY QUESO SAUCE
Makes about 2 cups (6 servings)
In addition to using this as a nacho sauce,
try it folded into cooked pasta for a zesty
mac-and-cheese.1 (2-oz.) jar chopped pimientos, drained
1 tsp. canned chipotle chiles in adobo sauce
⅓ cup nutritional yeast
3 Tbs. cornstarch
½ tsp. smoked paprika
½ tsp. mustard powder
½ tsp. onion powder
½ tsp. garlic powder
1 tsp. salt
1 Tbs. olive oil
2 tsp. fresh lemon juice
2 tsp. rice vinegar
1½ cups plain unsweetened almond milk- Combine all ingredients in blender, and
blend until smooth. - Transfer to saucepan, and cook over
medium heat, stirring constantly, until
thickened, about 5 minutes. Taste and
adjust seasonings, if needed.
Per serving: 60 cal; 2g prot; 3g total fat (0g sat
fat); 7g carb; 0mg chol; 460mg sod; 1g fiber;
0g sugars
1 jalapeño, seeded and finely chopped
¼ cup chopped cilantro, plus more
for garnish (optional)
1 Tbs. fresh lime juice
1 ripe avocado, peeled, pitted, and diced
1 recipe Smoky Queso Sauce, kept warm
1 (13-oz.) bag organic tortilla chips- Heat oil in large nonstick skillet over
medium-high heat. Add onion, and
cook 3 minutes, then add garlic and
green onions, and cook 2 minutes more.
Add tofu and salt, and cook, stirring,
5 minutes. Stir in nutritional yeast,
cumin, and turmeric. Taste and adjust
seasonings, if needed. Stir in beans,
cover, and keep warm.