Name: Raw Vegan Nachos Recipe
Prep time: 15 min
Cook time: 12 h
Total time: 12 h 15 min
Cuisine: Mexican
Ingredients: 1 cup sunflower seeds, soaked 4 hours or more; 1 cup sundried tomatoes, soaked 1 hour or more; 1/2 cup sundried tomato soak water (reserved); 1 tablespoon brown miso; 2 teaspoons cumin; 1 teaspoon chipotle powder; 2 teaspoons paprika; 2 teaspoons ground coriander; 1/4 cup water; 1 teaspoon garlic powder; 2 teaspoons onion powder; 1 chili, chopped & seeds removed; 2 spring onions, chopped; 1/4 cup fresh coriander, chopped; 1 cup sundried tomatoes, soaked at least 1 hour; 1/2 cup sundried tomato soak water (reserved); 2 tomatoes, chopped; 1/2 red onion, chopped; 1 tablespoon lime juice; 1 clove garlic; 1/2 teaspoon salt

Introduction

Raw Vegan Nachos is a vibrant and healthy twist on a classic snack, perfect for movie nights or casual get-togethers. Made with a tasty spicy bean mixture and a fresh tomato sauce, this recipe keeps everything raw and full of flavor. Enjoy a satisfying, nutrient-packed treat that’s both easy to prepare and delicious.

A round white stone bowl filled with several layers of food is placed on a larger white plate, both set on a white marbled texture. The bottom layer consists of crispy golden yellow triangular tortilla chips arranged upright around the bowl. On top of the chips are dollops of green guacamole with a smooth texture, dark brown crispy falafel pieces, and small chunks of red tomatoes. White cream sauce is dotted over the dish, and thin purple microgreens are scattered on top, adding fine texture and color contrast. The dish looks fresh and colorful, with a mix of crunchy and creamy elements. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 cup sunflower seeds, soaked 4 hours or more

1 cup sundried tomatoes, soaked for 1 hour or more

1/2 cup sundried tomato soak water (reserved)

1 tablespoon brown miso

2 teaspoons cumin

1 teaspoon chipotle powder

2 teaspoons paprika

2 teaspoons ground coriander

1/4 cup water

1 teaspoon garlic powder

2 teaspoons onion powder

1 chili, chopped and seeds removed

2 spring onions, chopped

1/4 cup fresh coriander, chopped

For the tomato sauce:

1 cup sundried tomatoes, soaked at least 1 hour
1/2 cup sundried tomato soak water (reserved)
2 tomatoes, chopped
1/2 red onion, chopped
1 tablespoon lime juice
1 clove garlic
1/2 teaspoon salt

Instructions

Step 1: In a food processor, combine sunflower seeds, soaked sundried tomatoes, sundried tomato soak water, brown miso, cumin, chipotle powder, paprika, ground coriander, water, garlic powder, onion powder, and chopped chili. Process until the mixture binds together.

Step 2: Add chopped spring onions and fresh coriander to the mixture. Pulse gently to incorporate while retaining some texture.

Step 3: Spread the mixture evenly on a mesh dehydrator sheet, leaving space between pieces for airflow.

Step 4: Dehydrate for 12 hours until firm. Transfer to a large bowl and set aside.

Step 5: For the tomato sauce, blend soaked sundried tomatoes, sundried tomato soak water, chopped tomatoes, red onion, lime juice, garlic, and salt until thick but slightly chunky.

Step 6: Mix the tomato sauce thoroughly into the dehydrated sunflower seed mixture.

Step 7: Serve your raw vegan nachos with raw vegan tortilla chips, guacamole, and salsa for a complete snack experience.

Tips & Variations

Soak sunflower seeds for 4 to 8 hours to release anti-nutrients and improve digestibility; sprouting them is another healthy option.

If you want to save time, feel free to use store-bought tortilla chips, guacamole, and salsa.

Adjust the chili amount to control the heat level according to your preference.

FAQs

Can I skip dehydrating the spicy bean mixture?

Yes, skipping dehydration will result in a softer texture but the flavors will still be delicious. Dehydrating adds a chip-like crunch, enhancing the nacho experience.

Is this recipe nut-free?

This recipe uses sunflower seeds instead of nuts, making it suitable for those avoiding nuts. However, always check other added toppings for allergens.