My computer said it’s going to restart in 15 minutes, and I’m taking that as a challenge to hammer out this post in record speed. Feel free to mock any terrible grammar/spelling/crazy word talk. My day has been so crammed full of stuff, that I’m sitting down for basically the first time since getting home (writing this around 9:30 pm on Tuesday). You know when you have SO much free time that you’re begging everyone for something to do and then everyone slams you with stuff at once?
Dinners like these nachos are a MUST on busy nights. Shred up some tempeh, mix with BBQ sauce, layer on chips, bake. Does it get any easier? Well, really it does. When I was painstakingly shredding the tempeh the first time I made these, I realized that tempeh doesn’t really shred. It just crumbles exactly the same way it does when you roughly chop it or give it or give it a few seconds of pulsing in a food processor. Easy. Peasy.
The extra bonus to this easy dinner is that it’s one more way I’ve figured out how to get BBQ sauce into my body. Like, really. I need ALL of the ways. Please send ideas. Or bottles of BBQ sauce. I’ll gladly
drink take those, too. For the chips in this I used Beanitos (Restaurant Style — they’re my jam), which are basically my new favorite thing ever. Any chips will do though. Obvs make sure they’re gluten free/vegan/whatever your dietary preferences are and then you’re good to go.
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