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BBQ Tempeh Nachos

September 24, 2014


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?

BBQ Tempeh Nachos

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.

BBQ Tempeh Nachos

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.

BBQ Tempeh Nachos
Author: 
Prep time: 
Cook time: 
Total time: 

Serves: 4
 

Ingredients

Instructions
  1. Preheat your oven to 350 degrees F. Spritz your baking sheet with nonstick spray or line with aluminum foil.
  2. Mix the tempeh, onion, and 1 c BBQ sauce (to taste) in a bowl.
  3. Arrange chips on prepared baking sheet. Dollop with tempeh mixture. Cover in cheese and an extra drizzle of BBQ sauce, if desired.
  4. Bake until cheese is melty, about 10 minutes. [If adding cheese sauce after baking, bake until tempeh is hot, which is still about 10 minutes. Then, drizzle with cheese sauce]
  5. Garnish with green onion and/or your other favorite nacho toppings. Lettuces are always a good choice!

Notes
I didn’t include nutritional info on this, because it really varies based on your chip choice (and cheese choice!). I called this 4 servings because 2 of us got 2 large-ish meals out of it. A more moderate portion would likely result in 6 servings.

Nutrition Information
Serving size: ¼ recipe

 

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7 Comments
    Amanda - RunToThefinish Sep 26, 2014

    I am way too excited about this recipe, but seriously it’s like the perfect friday night dinner!!

    Reply
    Joanne Sep 25, 2014

    A big old plate of nachos always sounds like a good idea to me! Love that these are tempeh-ified. I really don’t use it enough!

    Reply
    Kirtley @ The Gist of Fit Sep 24, 2014

    Um yes please?
    I’ve never used tempeh, but I think I should…!

    Love your pics girl, they look gorgeous!!

    Reply
    Hannah @ CleanEatingVeggieGirl Sep 24, 2014

    Being the BBQ and tempeh loving person that I am, you KNOW these sound amazing to me! I am loving the creativity on this one too. Who doesn’t love nachos??

    Reply
    Emily Sep 24, 2014

    Oh I can’t wait to make these! Brilliant!

    Reply

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