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Vegetarian Nachos with Tomato Veggie Roll and Mushroom Pate

The Mexican food favorite has just been taken up a notch.

The unique taste resulting from addition of the veggie rolls and pates

makes this uniquely exotic gourmet dish with outstanding nutritional value.

Vegetarian Nachos with Tomato Veggie Roll and Mushroom Pate
 
Recipe type: vegan
Serves: 4
Prep time:
Cook time:
Total time:
 
The Mexican food favorite has just been taken up a notch. The unique taste resulting from addition of the veggie rolls and pates makes this uniquely exotic gourmet dish with outstanding nutritional value.
Ingredients
  • 3-1'' slices (224g) Tomato Veggie Roll, diced
  • 2 Tbsp. jalapeño pepper*, diced
  • 2 Tbsp. banana pepper*, diced
  • ¼ cup red pepper, diced
  • ¼ cup yellow or white onion, diced
  • ¼ cup tomatoes, diced
  • 20 medium pitted ripe olives, chopped
  • 6 oz (168g) tortilla chips
  • ¾ cup shredded Monterey cheese
  • 8 Tbsp. Mushroom Pâté
  • 4 Tbsp. sour cream
  • ½ Tsp. garlic powder
  • 1 Tsp. ground oregano
  • ⅛ Tsp. sea salt
Instructions
  1. Preheat oven to 350º F
  2. Vegetable mixture: mix Veggie Roll, jalapeño pepper, banana pepper, red pepper, onion, tomatoes, and olives.
  3. Place tortilla chips on the bottom and sides of a 8 x 8 x 2'' baking pan.
  4. Sprinkle ½ cheese over the chips.
  5. Layer ¾ vegetable mixture.
  6. Bake for about 10 min.
  7. Pâté sauce: Make a blend with Pâté, sour cream, garlic, oregano, and sea salt.
  8. Top with Pâté sauce and remaining cheese and vegetable mixture.
  9. For a less spicy taste, you can take out jalapeño and banana seeds.
Nutrition Information
Calories: 530 Fat: 33g Saturated fat: 11g Trans fat: 0g Carbohydrates: 39g Sugar: 6g Sodium: 860mg Fiber: 9g Protein: 18g Cholesterol: 25mg

 

INGREDIENTS

  • 3-1” slices (224g) Tomato Veggie Roll, diced
  • 2 Tbsp. jalapeño pepper*, diced
  • 2 Tbsp. banana pepper*, diced
  • ¼ cup red pepper, diced
  • ¼ cup yellow or white onion, diced
  • ¼ cup tomatoes, diced
  • 20 medium pitted ripe olives, chopped
  • 6 oz (168g) tortilla chips
  • ¾ cup shredded Monterey cheese
  • 8 Tbsp. Mushroom Pâté
  • 4 Tbsp. sour cream
  • ½ Tsp. garlic powder
  • 1 Tsp. ground oregano
  • ⅛ Tsp. sea salt
  •  *For a less spicy taste, you can take out jalapeño and banana seeds
 Prep Time: 15 min.   Cook Time: 10 min.   Servings: 4 

DIRECTIONS

  1. Preheat oven to 350º F
  2. Vegetable mixture: mix Veggie Roll, jalapeño pepper, banana pepper, red pepper, onion, tomatoes, and olives.
  3. Place tortilla chips on the bottom and sides of a 8 x 8 x 2” baking pan.
  4. Sprinkle 1/2 cheese over the chips.
  5. Layer 3/4 vegetable mixture.
  6. Bake for about 10 min.
  7. Pâté sauce: Make a blend with Pâté, sour cream, garlic, oregano, and sea salt.
  8. Top with Pâté sauce and remaining cheese and vegetable mixture.

NUTRITION INFORMATION PER SERVING: Calories 530, Total Fat 33g, Saturated Fat 11g, Trans Fat 0g, Cholesterol 25mg, Sodium 860mg, Potassium 660mg, Total Carbohydrate 39g, Dietary Fiber 9g, Sugars 6g, Protein 18g, Vitamin A 15%DV, Vitamin C 35%DV, Calcium 25%DV,

Iron 15%DV.

Any substitution made to the ingredients will change the Nutritional Information per Serving.

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