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Bell Pepper Nachos with Cauliflower Taco "Meat"

Vegan Bell Pepper Nachos with Cauliflower Taco Meat & 10 minute Vegan Nacho Cheese Sauce. Veggie full Nachos! Soy-free Recipe. Can be Gluten-free Nut-free

Prep Time
10 mins
Cook Time
10 mins
Total Time
30 mins
Servings: 3
Calories: 148 kcal
Course: Main Course , Appetizer
Cuisine: Mexican , Vegan , gluten-free

Ingredients

Bell Peppers:
  • 2 tsp oil
  • 3 medium bell peppers , thinly sliced
  • salt , pepper and smoked paprika to taste
Cauliflower Taco "meat"
  • 1/2 tsp oil
  • 1/2 cup chopped onion , 1/2 medium onion
  • 2 cups shredded cauliflower (scant 3 cups chopped will yield that much)
  • 1/4 tsp salt
  • 1/4 to 1/2 tsp garlic powder
  • 2 tsp or more chili powder (recipe below)
  • a dash of lemon or lime
Nacho Cheese Sauce:
  • 1 tbsp olive oil , extra virgin
  • 2 tbsp flour (white flour or use 1 tbsp rice flour and 1 tbsp arrowroot to make glutenfree)
  • 1/4 tsp salt
  • 1 to 1.5 tsp chili powder blend below, or use 1/4 tsp each of smoked paprika, garlic powder, cumin, chipotle pepper, oregano and 1/8 tsp onion powder
  • 3/4 cup almond milk or other non dairy milk
  • 2 to 3 tbsp nutritional yeast

Instructions

Bell Peppers:
    Cup of Yum
  1. Heat a large skillet or grill pan over medium high heat. Add oil and spread. Add the bell pepper slices and cook until golden brown on the edges. Cover for 2-3 minutes to steam after a minute to cook faster, then uncover and continue to cook for 2 to 3 minutes. Add a dash of salt, pepper and smoked paprika and mix in.
Cauliflower Taco "meat":
  1. Heat oil in a skillet over medium heat. Add onion and cook until translucent. Add the spices and mix in. Add cauliflower, salt and garlic and toss well. Cover and cook for 2 to 3 minutes. Add lemon, fluff well and cover. Take off heat. Let it sit for another 2 minutes to continue steaming. Taste and adjust salt and flavor and mix in before serving. *
Nacho Cheese Sauce:
  1. Heat oil in a saucepan over medium heat. Add flour and cook the flour in oil for 2 minutes. Mix in the spices and cook for a few seconds. Mix in the non dairy milk and nutritional yeast and cook until thickened. I use my homemade chili blend which has a good smoky flavor, heat and garlic. Taste carefully and adjust salt and flavor, more cumin or smoked paprika for smokier, chipotle for heat, additional garlic ). Add a pinch of turmeric for color if you like and mix in.
Assemble
  1. Assemble the peppers on a serving plate. Add a good helping of the cauliflower filling. Add a good drizzle of nacho cheese. Some other toppings like pico de gallo or salsa of choice, avocado, pickled jalapeno etc and serve. You can also serve these layers in tacos or add to a bowl with crunchy lettuce or greens or over roasted potatoes.

Notes

  • Chili Powder: 
  • Mix 1 tsp cumin, 1 tsp dried oregano, 1 tsp garlic powder, 1/2 tsp onion powder, 2 tsp smoked paprika, 1/2 tsp chipotle pepper powder and store. Add 1/2 tsp cayenne for hotter chili powder. Store in airtight container.
  • Variations:  Add some spiced up black beans or add some walnuts to the cauliflower (with the spices) to amp up the protein. 
  • Nutrition is 1 approx of 3 serves.

Nutrition Information

Calories 148kcal (7%) Carbohydrates 14g (5%) Protein 3.5g (7%) Fat 9g (14%) Saturated Fat 1g (5%) Sodium 504mg (21%) Potassium 456mg (13%) Fiber 4g (16%) Sugar 4g (8%) Vitamin A 975IU (20%) Vitamin C 130mg (144%) Calcium 109mg (11%) Iron 1.2mg (7%)

Nutrition Facts

Serving: 3Serving

Amount Per Serving

Calories 148

% Daily Value*

Calories 148kcal 7%
Carbohydrates 14g 5%
Protein 3.5g 7%
Fat 9g 14%
Saturated Fat 1g 5%
Sodium 504mg 21%
Potassium 456mg 10%
Fiber 4g 16%
Sugar 4g 8%
Vitamin A 975IU 20%
Vitamin C 130mg 144%
Calcium 109mg 11%
Iron 1.2mg 7%

* Percent Daily Values are based on a 2,000 calorie diet.