Vegan Asian Skillet Nachos with Wasabi Crema
 
Prep time
Cook time
Total time
 
As a kid, one of my all-time favorite treats was getting to have nachos for dinner. This grown-up version elevates nachos to a whole new level with Chinese-spiced veggies and a spicy wasabi-yogurt sauce. It makes an incredibly fun and simple weeknight dinner. You can easily scale this recipe up or down— the only limit is the size of your pan.
Author:
Recipe type: Entree
Cuisine: Asian, Mexican
Serves: 2 servings
Ingredients
Skillet Nachos
  • 1 tablespoon (15 ml) sesame oil
  • 2 cups (132 g) sliced mushrooms
  • 1⁄2 yellow onion, sliced
  • 1⁄2 green bell pepper, sliced
  • 2 tablespoons (30 ml) soy sauce
  • 1 teaspoon Chinese five-spice powder
  • 1 (6-ounce) package tortilla chips
Wasabi Crema
  • 1⁄4 cup (60 g) plain dairy-free yogurt
  • 1⁄2 teaspoon wasabi paste
For Serving
  • 1⁄2 cup (35 g) shredded cabbage
  • 1⁄2 cup (50 g) shredded carrots
  • 2 scallions, sliced
Instructions
  1. Preheat the oven to 425°F (220°C, or gas mark 7).
  2. To make the nachos, heat the sesame oil in an oven-safe skillet over medium-high heat. Cook the mushrooms, onion and bell pepper for 6 to 7 minutes, until softened. Add the soy sauce and Chinese five-spice powder, and cook for another 1 to 2 minutes. Remove the vegetables from the pan.
  3. To make the wasabi crema, mix the dairy-free yogurt and wasabi paste in a small bowl and set aside.
  4. Arrange the tortilla chips in the skillet. Top the chips with the cooked vegetables. Bake for 5 minutes, until just warmed.
  5. Top with the shredded cabbage, carrots, scallions and wasabi crema.
Notes
This recipe is reprinted with permissions from from Weeknight One-Pot Vegan Cooking by Nicole Malik.
Recipe by Go Dairy Free at https://www.godairyfree.org/recipes/vegan-asian-skillet-nachos