TVP Nachos with Black Soybeans and Soy Milk Nacho Cheese Sauce
- 1/4 cup corn, fresh or canned, drained
- 5 teaspoons taco seasoning, divided
- pinch of salt and pepper
- 1/2 medium jalapeno, seeded
- 1/2 cup water
- 1/2 cup TVP (textured, vegetable protein)
- 1 1/2 tablespoons butter, divided
- 1 tablespoon all-purpose flour
- 1 1/2 cups plain soy milk
- 1 cup shredded cheddar cheese
- 1/2 onion, minced
- 2 cloves garlic, minced
- 1/2 cup black soybeans, rinsed, drained
- tortilla chips
- sour cream, as desired
- salsa, as desired
Directions:
- Preheat oven to 350 degrees F. Mix corn, 1 teaspoon taco seasoning, salt and pepper; spread on sheet pan. Roast for 10 minutes or until golden brown. Roast the jalapeno on separate sheet pan. When the jalapeno is done roasting, put in a bowl; cover for 5 minutes. Peel jalapeno; mince. Set aside.
- In a small saucepan, add water, 4 teaspoon taco seasoning; bring to boil. Remove from heat; add TVP. Let stand for 10 minutes.
- Over medium-low heat in a medium saucepan, add 1 tablespoon of butter; melt. Add 1 tablespoon of flour; stir together until it is a light golden color. Slowly add cold soy milk; stirring. Add salt and pepper. Add the cheese; melt. Add the jalapenos; keep warm.
- In a medium saucepan, add 1/2 tablespoon of butter; melt. Add onions and garlic; sauté. Add TVP and black soybeans.
- Take as many tortilla chips as you desire and put them on a serving platter. Add TVP mixture and black soybeans. Drizzle nacho cheese over, sprinkle on corn and lettuce, then add sour cream and salsa.
Makes 2-4 servings.
Source: 2024 Soy Foods Guide