Our version of vegan gumbo & vegan nachos.
Our first cooking segment/vlog. We take pride in recreating the foods we grew up loving by making them healthier, tastier, & cruelty free.
1 tbsp olive oil for cooking
3 tbsp chili powder
2 tbsp cumin
2 tsp garlic powder
2 tsp onion powder
2 tsp black pepper
1 tsp oregano
1/4 tsp cayenne pepper
1/4-3/4 cup of water
Sea salt to taste
Heat on low, add sea salt (to taste) if using reduced sodium beans
11/2 tbsp vegan butter
1/4 cup of whole wheat all purpose flour
2 cups unsweetened almond milk
1 1/2 cups vegan cheese shred
Sea salt and pepper to taste
Pinch of paprika
1/2 white onion chopped
4 cloves of garlic chopped
1 Bag Beyond Meat Fiesta crumble
Heat olive oil over medium heat in a non-stick pan. Sauté onions until translucent, then add garlic. Cook garlic until fragment. Add Beyond Meat. Cook for 10-15 min (stir occasionally). Add all seasoning, as well as water to deglaze pan. Continue to cook until desired texture (the longer it cooks, the more “meat-like” it will become).
Heat butter over medium heat in a non-stick pan. Add flour, and constantly stir until well combined, and there are no lumps of flour. Then add unsweetened almond milk, continue to stir for 3-5 min. Sauce will thicken, add more almond milk if needed. Once sauce has thickened, add vegan shred. Add seasoning (dash of salt, pepper, and paprika). Continue to stir until cheese sauce is fully incorporated, and vegan shred is melted.
If you would like to see the vegan/vegetarian alternative of you favorite dish, make sure to comment below.
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Edited by @LachrisLife at @EuphoricCreative
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