Description
Raw Vegan Nachos is a delicious and healthy raw food snack perfect for movie nights or gatherings. Featuring a blend of spicy sunflower seed ‘beans’ and a fresh tomato sauce, this recipe combines vibrant Mexican flavors in a completely raw and vegan format. The dish uses soaked sunflower seeds, sundried tomatoes, and a blend of spices to create a textured and flavorful topping that pairs perfectly with raw vegan tortilla chips. Finished with fresh coriander and optional guacamole and salsa, it’s a nutritious and satisfying treat that anyone can enjoy.
Ingredients
Scale
For the Spicy Beans
- 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
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
- Process Spicy Beans Base: In a food processor, combine all the spicy beans ingredients except the spring onions and coriander. Grind until the mixture binds together into a sticky, chunky paste.
- Add Fresh Ingredients: Add the chopped spring onions and fresh coriander to the food processor and pulse several times to incorporate them, leaving some texture intact for a fresh bite.
- Dehydrate Mixture: Spread the mixture onto a mesh dehydrator sheet in small clusters with plenty of space in between them to allow air circulation. Dehydrate at low temperature for 12 hours until set.
- Prepare Tomato Sauce: In a food processor or blender, combine all tomato sauce ingredients and blend until you get a thick but slightly chunky consistency.
- Combine and Serve: Transfer the dehydrated spicy bean clusters into a large bowl, add the tomato sauce, and mix thoroughly to coat the beans evenly. Serve immediately with raw vegan tortilla chips, guacamole, and salsa if desired.
Notes
- Soaking the sunflower seeds for 4-8 hours helps release anti-nutrients, making them easier to digest. You can also sprout them slightly for additional nutrition.
- If you do not have a dehydrator, alternatively, you can serve the spicy bean mixture fresh as a dip, though dehydration provides a better texture.
- Store any leftovers in an airtight container in the refrigerator for up to 3 days.
- You can customize the heat level by adjusting the amount of chili and chipotle powder.
- To simplify, use store-bought raw vegan tortilla chips, guacamole, and salsa.
- Prep Time: 15 minutes (plus soaking time and dehydrating time)
- Cook Time: 12 hours (dehydrating)
- Category: Snack
- Method: Dehydrating
- Cuisine: Mexican
Keywords: Raw Vegan Nachos, raw food recipe, vegan snack, dehydrated nachos, sunflower seeds, Mexican, healthy snack, raw tortilla chips, vegan cheese
