Nacho cheese sauce thats packed with protein? Yes, please!
For our dinner we decided to whip up a delicious Taco Salad recipe from Purple Carrot. This was my first time making seitan, it reminded me of ground beef. It was tasty and pretty light. I really enjoyed the cashew cheese sauce, it was thick and nutty flavored.
If you would like to try out a Purple Carrot meal, click this link below to get $25 off your first order.
NUTRITION PER SERVING
Calories: 710
Fat: 35g
Carbohydrates: 64g
Protein: 43g
INGREDIENTS
1 ear corn
2oz radishes
1 heart of romaine
2 corn tortillas
1 package Sweet Earth chipotle seitan
1/4 cup black olives
1/4 cup pickled jalapenos
1 lime
2 tbsp cashew butter
2 tbsp nutritional yeast
1/4 tsp turmeric
1/2 tsp paprika
INSTRUCTIONS
Remove the husk from the corn and cut the kernels off the cob. Thinly slice the radishes. Roughly chop the romaine.
Place a medium nonstick skillet over medium high heat and add 1/2 cup vegetable oil. Slice the corn tortillas into thin strips. Once the oil is hot, add the tortilla strips and cook until golden brown and crisp, about 1 minute. Transfer to a paper towel lined plate and sprinkle immediately with salt. Transfer the hot oil to a heatproof container and return the skillet to a medium high heat.
Add the Sweet Earth chipotle seitan to the hot skillet and cook, stirring occasionally, until browned in places, about 4 minutes. Season seitan with salt and pepper.
Add the cashew butter, nutritional yeast, turmeric, paprika, 1/2 tsp salt, and 1/2 cup cold water to a small saucepan. Bring sauce to a simmer while whisking continuously, until just thickened, about 1 minute. Once thickened, add juice from remaining lime, stir, and remove from heat.
Place the chopped romaine on large plates and top with the corn, radishes, black olives, pickled jalapeños, and chipotle seitan. Halve the lime and squeeze half over the taco salads.
Drizzle taco salads with the cashew cheese sauce and top with tortillas strips.
Dig in!
xoxo
Megan The Vegan Mom