Ingredients:
- 1 bag (12 oz.) frozen vegetarian ground beef
(Morningstar Farm Grillers Burger Style Recipe Crumbles or any brand,
available in the health food section)
-
4
oz vegan sour cream (or see recipe below)
-
1
can (20 oz) pinto beans, drained (or vegetarian refried beans)
-
2
cups cheddar-style vegan cheese, shredded
-
½
head iceberg lettuce, shredded
-
3
large tomatoes, diced
-
3
green onions, sliced thin
-
2
oz can sliced black olives
-
4
raw white mushrooms, sliced thin and chopped
-
1
package dry taco seasoning mix (1.25 oz)
-
2
Tablespoons chili powder
-
1
bottle taco sauce (16 oz)
-
1
bag tortilla chips (9 oz)
Directions
- In a skillet placed on medium-high heat, add 1 cup
water, chili powder and taco seasoning. Blend well and bring to a boil.
Add vegetarian ground beef, stir well to coat and simmer over low heat
for about 15- 20 minutes.
- Spread mixture over a large platter to form the
bottom layer.
- Spread the sour cream over the top to form the
next layer.
- Make the next layer by spreading the pinto or
refried beans on top of sour cream.
- Put the shredded lettuce on top of the beans to
cover well.
- Garnish the lettuce with tomatoes, olives,
mushrooms and onions.
- Top off with shredded cheese.
{Dip
with the tortilla chips and add taco sauce if desired.
Vegan Sour Cream:
You can find non-dairy sour cream in some grocery and natural food
stores; however, you can make your own vegan sour cream as well.
- 2 cups firm silken tofu
- ¼ cup oil
- 3 Tablespoons lemon juice
- ½ teaspoon salt
- 1 teaspoon sugar
Blend all ingredients until smooth.
