Vegan Nachos
(0 votes)
(0 votes)
Health Score:
85 / 100
Difficulty:
easy
Difficulty
Preparation:
15 min.
Preparation
ready in 40 min.
Ready in
Calories:
382
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 382 cal. | (18 %) | ||
| Protein | 15 g | (15 %) | ||
| Fat | 21 g | (18 %) | ||
| Carbohydrates | 33 g | (22 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 7.2 g | (24 %) |
more nutritional values
| Vitamin A | 0.4 mg | (50 %) | ||
| Vitamin D | 0.3 μg | (2 %) | ||
| Vitamin E | 5.7 mg | (48 %) | ||
| Vitamin K | 63 μg | (105 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 5.1 mg | (43 %) | ||
| Vitamin B₆ | 0.8 mg | (57 %) | ||
| Folate | 165 μg | (55 %) | ||
| Pantothenic acid | 1.3 mg | (22 %) | ||
| Biotin | 16 μg | (36 %) | ||
| Vitamin B₁₂ | 0.6 μg | (20 %) | ||
| Vitamin C | 162 mg | (171 %) | ||
| Potassium | 840 mg | (21 %) | ||
| Calcium | 308 mg | (31 %) | ||
| Magnesium | 73 mg | (24 %) | ||
| Iron | 2.1 mg | (14 %) | ||
| Iodine | 7 μg | (4 %) | ||
| Zinc | 2.3 mg | (29 %) | ||
| Saturated fatty acids | 9.3 g | |||
| Uric acid | 69 mg | |||
| Cholesterol | 22 mg | |||
| Complete sugar | 10 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 2 Red Bell pepper
- 1 Red chili pepper
- 2 onions
- 2 garlic cloves
- 2 Tbsps olive oil
- 1 Tbsp Tomato paste
- 400 grams Crushed Tomatoes (Canned)
- 400 grams tan Beans (Canned)
- salt
- Freshly ground peppers
- Ground Cumin
- 125 grams Vegan Tortilla chip
- 120 grams grated, vegetarian Cheese
- 1 Tbsp Soy creamer
- 1 Tbsp Finally chopped parsley
Preparation steps
1.
Wash bell peppers and chile pepper, cut in half, clean and chop into small cubes. Chop chili pepper finely. Peel onion and garlic and finely chop. Sauté bell pepper, onion and garlic together with oil in a pan. Add chile pepper and sauté briefly. Add tomato paste and stir in tomatoes. Rinse beans in a colander, drain and mix with the sauce. Simmer for about 10 minutes. Season with salt, pepper and cumin.
2.
Preheat broiler.
3.
Line a baking pan with tortilla chips. Spread bean filling over chips and sprinkle cheese over the top. Bake in oven for about 10 minutes. Remove from oven and spoon soy creamer into center of the dish. Sprinkle with parsley and serve.
