This plate of glory is none other than John's entry into our first unofficial vegan nacho challenge and thanks to your votes it was the clear winner!
** makes 2-4 servings
1 1/2 C veggie ground round
seasoning to taste: chipotle chili, cumin, paprika, garlic powder, and lime juice
2 C kale, finely chopped
1/2 a lime, juiced
1/2 C diced tomato
1/4 C green onion, finely chopped
1/3 C vegan sour cream (try our cashew sour cream)
corn chips (your choice)
Prepare the veggie ground round by browning it in a pan over medium heat with a little bit of vegetable oil and season to taste with chipotle chili, cumin, paprika, garlic powder, and lime juice (if desired).
Prepare nacho cheese sauce.
Massage kale with lime juice.
Arrange a layer of corn chips on a baking sheet. Put half the veggie ground round and half the cheese sauce on top. Then add another layer of veggie ground round and cheese sauce. Top with kale.
Bake in an oven preheated to 375 F for 10 minutes (time may vary) until the kale is slightly crispy but still green and the chips are heated through.
Top with diced tomato, vegan sour cream, and green onions.