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Wednesday, July 6, 2011

Gluten-free Vegan Italian Nachos

   I want carbs! I still eat healthy, but I am trying out some gluten-free vegan versions of dishes that would have been death by comfort food before now.
                                    Gluten-free Vegan Italian Nachos
1 package rice tortillas (I use Food for Life)
1 package Daiya Mozzarella Cheese
1/2 cup water
1 cup Gluten-free Vegan Italian sausage
1/4 cup sliced black olives
1/4 cup sliced pepperoncinis
1/4 cup sliced jalapenos
1/2 cup diced tomato
1 TBS garlic powder

Cut rice tortillas into triangles and bake at 400 for 10 to 12 minutes or until golden brown. These will burn fast if you don't keep an eye on them. In a sauce pan boil the water with garlic powder added.
When water is ready add the entire package of cheese and turn down to low and stir often until desired thickness. Spread baked chips on a platter and crumble the gluten-free vegan Italian sausage all around your nacho chips. Pour the cheese sauce all around and finally top nachos with black olives, pepperoncinis, jalapenos and tomatoes.....serves four, or two, or one!

2 comments:

  1. I never tried this recipe for Nachos, I'll give it a shot and let you know.

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  2. I am also a GF vegan and I felt like I was the only one until I met you via Twitter. Thank you so much for your recipes. Been vegan since the early 1990s. GF for almost ten years. Yes, I have Celiac, suspected I had it prior to ten years ago. Again thanks.

    BTW, this recipe looks great!

    Amy

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