Like
nachos, but with potatoes! 2 large potatoes, cut into bite-sized
chunks 1 pkg. vegan beefy crumbles (try Beyond Meat Beefy Crumbles) 1 pkg.
vegan cheddar-style shredded cheese (we like Follow Your Heart) 1 cup Irish
Cabbage Salsa for (see recipe below) 1 cup vegan sour cream (see recipe
below or use a store-bought vegan sour cream) Sliced green onions •
Preheat the oven to 350°F. Layer the potatoes, vegan beefy crumbles, and vegan
cheese shreds in a pan and bake for 20 to 30 minutes, or until the "cheese"
melts. • Remove from the oven and top with the Irish Cabbage Salsa, vegan
sour cream, and green onions. Irish Cabbage Salsa 1 cup shredded
green cabbage 1/2 cup diced yellow onion 1 carrot, shredded 2–3 green
onions, chopped 2 tsp. apple cider vinegar2 tsp. whole grain mustard 1
tsp. sugar 1 tsp. salt 1 tsp. pepper • Place all the ingredients in
a bowl and mix thoroughly. Refrigerate overnight. Dairy-Free Cashew Sour
Cream
|