top of page

Jicama Nachos

Making Nachos, using Jicama as a the chips, with homemade Veggie Cheese and a delicious plant based Walnut and Lentil Meat.


16oz of jicama, peeled and sliced into chips

1-2 cups of Veggie Cheese, recipe below

1 cup of vegan friendly refried beans

Walnut and Lentil Meat, recipe below


Pico de Gallo

Vegan friendly sour cream


Place your jicama chips evenly onto plate

Add a generous amount of your veggie cheese

Then add beans followed by your lentil walnut meat

Top with Guacamole, pico del gallo and vegan sour cream

Serve and enjoy!

Veggie Cheese


1 rounded cup of golden potatoes, chopped

3/4 cup of baby carrots, chopped

1 onion, chopped

2 garlic cloves

2 tbsp vegan butter

1 cup of non dairy non flavored milk, maybe more

2 tbsp chicken-less seasoning

1 tsp garlic powder

1/2 tsp onion powder

1/2 tsp paprika

1/2 cup nutritional yeast

Salt and pepper


In a large pot full of water to a boil

Add in your veggies

Cook until tender

Drain and place into blender

Add in your butter and non dairy milk

Blend until creamy

Add in remaining ingredients

Blend until creamy

Season with salt and pepper to taste

Plant Based Walnut and Lentil Meat


1 rounded cup of raw walnuts

14.5oz can of lentil soup, partially drained

1 tbsp taco seasoning

1/2 tbsp vegan beef seasoning

1 tsp garlic powder

1/2 tsp onion powder

1-2 tsp liquid aminos

Vegetable oil


Preheat oven to 400

Into a blender add your walnut

Roughly blend until semi ground

Add in your lentil soup mix

Roughly blend until paste is formed

Add paste to prepared baking sheet

Add your seasonings

Mix well

Spread it to form an even layer onto baking sheet

Bake in preheated oven for 10-12 minutes

Remove and drizzle with a little oil

Mix up and spread out again

Bake until browned, roughly another 10-15 minutes

Serve in dishes like you would ground taco meat


Recent Posts

See All


bottom of page