Epic loaded nachos recipe

Ingredients

• ½ cup (35 g) soy granule
• ½ teaspoon liquid smoke
• 2 teaspoons soy sauce
• ¼ teaspoon salt
• ½ teaspoon paprika powder
• ¼ cup (60 ml) boiling hot water
• 1 tablespoon canola oil

• 2 tablespoons coconut oil or vegan butter
• ½ teaspoon salt
• ground pepper
• ¼ teaspoon paprika powder
• ¼ teaspoon curry powder
• 1 pinch of garlic powder
• ⅓ cup (40 g) all-purpose flour
• ⅓ cup (15 g) nutritional yeast
• ½ cup (120 g) water

• 1 package (200 g) tortilla chips
• ¼ cup (40 g) canned corn, rinsed and drained
• 1 avocado, peeled, pitted, and chopped
• 6 cherry tomatoes, quartered
• 2 tablespoons scallions, finely chopped

For Vegan Bacon Bits
1. In a bowl, add the soy granule, liquid smoke, soy sauce, salt, and paprika powder. Pour in the hot water and stir to combine. Let the soy granule soak for 5 minutes until soft.
2. In a pan, heat the canola oil and add in the softened soy granule. Cook on medium to high heat until crispy. If the soy granule starts to stick to the pan, add more canola oil.
3. Transfer the granule onto paper towels to remove excess oil.
For Nacho Cheese Sauce
4. Heat the coconut oil or butter in a small pot over low heat.
5. Add in the salt, pepper, paprika powder, curry powder, and garlic powder.
6. Add in the flour and whisk, then add in nutritional yeast and whisk again until clumpy.
7. Add in the water and whisk on low heat for a few minutes until cheese sauce gets gooey. If sauce is too thick, add in more water and whisk again.
To Assemble
8. Transfer tortilla chips onto a large plate, top with the nacho cheese sauce, vegan bacon bits, corn, avocado, cherry tomatoes, and sprinkle with the chopped scallions. Enjoy!