Meet my new favorite dish. I. am. in. love.
So many of my favorite things here! Sweet potatoes, soy chorizo, avocadoes, some spicy goodness, and melty vegan cheddar.
But this sauce. GAH! It’s incredible. This was one of those risky recipes, where a total and utter flop would not have surprised me. I took my first bite skeptically, wondering if it would even be edible. And immediately (and oh-so-humbly) informed Preston “your girlfriend is awesome.”
Okay, I was inspired by some pretty awesome other ladies.
I flagged this gorgeous plate of sweet potato slices covered in melted cheese the day it was posted on How Sweet It Is, and it’s been on my mind since.
But I wanted to cover it in soy chorizo and perhaps nacho sauce? Vegan nacho sauce? Can I do that? With my new amazing Daiya cheddar wedge/slice obsession?
So I googled nacho sauce recipes to see what’s in most of them but immediately stopped at my second find, which was Martha Stewart’s. That included onions, jalapeno, and beer. Just stop there, that’s perfect.
And I’m officially addicted. I told Preston that will we be having this way often. I made him physically remove my plate from me because it is super filling and I was stuffed after half a plate but couldn’t stop feeding myself all the deliciousness.
Okay, I’m just going to stop writing because I hate overselling a recipe. I hope you’ll try it. Here it is:
roasted sweet potatoes:
Preheat oven to 400 degrees. Spray foil-lined baking sheet with cooking spray. Thinly slice yams (about 1/8-inch slices). Layer them on the baking sheet, then spray the tops with cooking spray.
soy chorizo sauté:
1/2 red onion, minced
1/2 package soy chorizo
3/4 C vegan faux ground meat*
* I used this to mellow out the spice of the soy chorizo so the nacho sauce isn’t overpowered, and I loved it that way (and had to use up some ground “meat” in my fridge), but to cut down on the processed food in this recipe I’d highly recommend using something like black beans or pinto beans instead – I’m positive they’ll work just as well but will be healthier, and I will update this as soon as I give it a try
Spray a nonstick skillet with cooking spray and heat over medium-high heat. Add onion and sauté until soft, about minutes. Add soy chorizo and faux meat (or beans! use beans!), and sauté until you get some good brown spots and everything is hot.
3 T vegetable oil
1/2 red onion, minced
1 jalapeno, seeded and minced
3 T flour
1/4 C soy creamer
3/4 C beer (I used some Blue Moon pumpkin)
1/2 package Daiya cheddar wedge
1/2 C nutritional yeast
1/2 t ground harissa (any spicy/smoky chile powder will do)
salt & pepper to taste (I think it needed a good ~3/4t of each)
Heat a medium saucepan over medium heat. Add the oil, onion, and jalapeno and cook until the onion and jalapeno are soft, about 5 minutes. Add the flour and whisk it into the oil and cook for about 2 minutes. Then whisk in the creamer and beer and whisk until well combined. Add everything else and whisk until the cheese is completely melted and the mixture is getting thicker.
Pile everything high! Sweet potatoes on the bottom, then soy chorizo mixture, cheese on top. I added avocado and cilantro. It’s pretty damn filling, half of this plate is plenty, but DANG is it hard to stop at half a plate ;)
*** sorry for the crappy orange photos, I had to take these and share immediately even though the lighting was terrible…I’ll replace with better pictures when I remake it during daylight!
Nutrition facts per serving of roasted sweet potatoes: Calories: 158; Calories from Fat: 2; Total Fat: 0.2g; Sodium: 11mg; Total Carbohydrates: 37.4g; Dietary Fiber: 5.3g; Sugars: 0.7g; Protein: 2.0g
Nutrition facts per serving of soy chorizo sauté: Calories: 149; Calories from Fat: 68; Total Fat: 7.6g; Saturated Fat: 1.0g; Sodium: 602mg; Total Carbohydrates: 10.4g; Dietary Fiber: 3.4g; Sugars: 2.4g; Protein: 13.3g
Nutrition facts per serving of nacho sauce: Calories: 221; Calories from Fat: 123; Total Fat: 13.6g; Saturated Fat: 3.7g; Sodium: 220mg; Total Carbohydrates: 17.8g; Dietary Fiber: 4.8g; Sugars: 1.6g; Protein: 7.7g