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Plant-Based Whole30 Lentil-Walnut Nachos

Lentil-Walnut Nachos

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Prep Time 10 mins
Cook Time 3 mins
Bake 8 mins
Total Time 25 mins
Servings 6

Ingredients
  

For the Lentil-Walnut Meat

  • cups walnut pieces, toasted
  • 2 (15-ounce) cans greens or brown lentils ,drained and rinsed
  • ¼ cup nutritional yeast
  • 3 tbsp avocado oil
  • 1 tbsp water
  • 1 tablespoon + 2 teaspoons chili powder
  • 1 tablespoon + 2 teaspoons ground cumind
  • 1 tbsp dried oregano
  • 1 tsp salt
  • Mini bell peppers ,halved

For the Toppings

  • 1 avocado ,halved, seeded, and chopped
  • ½ cup salsa or diced tomato
  • ¼ cup sliced olives
  • 1 jalapeño ,seeded if desired, and sliced
  • ½ cup Whole30-compatible plant-based sour cream or Whole30 Plant-Based Sour Cream (see Tip)
  • 1 tsp lime zest

Instructions
 

  • In a food processor, combine the toasted walnuts, lentils, nutritional yeast, oil, water, chili powder, cumin, oregano, and salt; and pulse just until nuts are finely chopped and mixture is combined. (Be careful to not overprocess.) In a large skillet, heat lentil-walnut mixture until heated through, 3 to 5 minutes.
  • In a small bowl, stir together sour cream and lime zest. Arrange bell pepper halves on a large platter; top with lentil-walnut meat. Top with avocado, salsa, olives, jalapeño. Drizzle with sour cream.

Notes

Tip: Whole30 Plant-Based Sour Cream: In a small bowl, combine 1 cup raw cashews and water to cover. Soak overnight. Drain cashews. In a high speed blender combine cashews, 1/3 cup water, 1 teaspoon apple cider vinegar, ½ teaspoon fresh lemon juice, and 1/8 teaspoon coarse salt. Cover and blend until smooth, adding more water as necessary, 1 teaspoon at a time, to reach desired consistency. Makes about 1 cup.
Keyword Plant-based
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