Asian Nachos
Asian Nachos
These delicious nachos are a take on one of my favorite dishes from the restaurant Grand Lux Cafe. I first tried them many years ago without the chicken because I was vegetarian at the time and now having been vegan for many more years it was time to veganize them! They are loaded up like any good nacho platter should be. It starts with crispy baked wonton wrappers which are topped with melty cheese, black rice, crispy vegan chicken, a spicy peanut sauce, green onions, cilantro and plenty of wasabi cream! It all makes for an absolutely delicious symphony of flavors and textures! They make a great dish to share as a snack and with a good amount of plant protein from the vegan chicken, it can work as a meal too.
Serves 4
Ingredients
24 Wonton Wrappers (Nasoya makes vegan ones)
2 Tbsp (30ml) Toasted Sesame Oil for brushing
Salt for tops of wontons
1 Tbsp (15ml) High Heat Oil
1 cup (200g) cooked Black or Purple Rice (you can also use short grain brown)
8oz (227g) unbreaded Vegan Chicken or Soy Curls *see note
1-2 cloves Garlic finely minced
1“ knob Ginger, peeled and finely minced
3.5 oz (100g) Vegan Mozzarella or Gouda Cheese, shredded
1/3 cup (79ml) unsweetened Plant Milk
2 Green Onions sliced thin
1/4 cup (15-20g) chopped Cilantro
Fresh Limes, quartered for serving
Spicy Peanut Sauce
1/2 cup (125g) Peanut Butter (creamy or crunchy)
2 tsp (10ml) Toasted Sesame Oil
1 Tbsp (15ml) Rice Vinegar
1 Tbsp (15ml) Soy Sauce or Tamari
2 tsp (10ml) Maple Syrup
2 tsp (10g) Sriracha or to taste
1/3 cup (79ml) Water or more to thin
Wasabi Cream
(nut free : sub 1 1/4 cups sour cream do not add water)
3/4 cup (125g) Raw Cashews, soaked
2/3 cup (157ml) Water plus more as needed
2 -3 tsp (10-15g) Wasabi Paste or more to taste (I used this one)
1-2 tsp (5-10ml) Maple Syrup or to taste
Note
If using soy curls, rehydrate them in vegan chicken broth or hot water along with 1 tsp sage and 1 tsp poultry seasoning. Once hydrated, drain any excess liquid and pan fry until nicely browned. Once they are cool enough to handle, roughly chop before topping nachos.
Directions
1. Make the wonton chips by placing as many wonton wrappers down in a single layer on a baking sheet (you may have to make them in batches). Brush the tops of each wonton wrapper with toasted sesame oil and sprinkle with a little bit of salt. Bake at 350 for 7-8 minutes or until golden brown. Set aside.
2.Make the peanut sauce by combining all of the ingredients. Mix until well combined and you have a pourable consistency. Add additional water as needed. Set aside.
3.Make the wasabi cream by soaking the cashews in enough hot water to cover. Let soak for 30 minutes, rinse, drain and add them to a blender along with the wasabi paste, maple syrup, water and a pinch of salt. Blend until completely creamy. Add more water as needed to achieve a pourable consistency. Set aside.
4.Heat a tbsp of oil in a pan on medium high heat. Add in the garlic and ginger and cook for 2-3 minutes or until fragrant. Add in the chicken and cook until browned on all sides. Allow it to cool slightly before chopping. Set aside.
5.In a pot on medium heat, add the shredded cheese and plant milk together until completely melted. Mix occasionally to prevent burning or clumping. Keep warm on low heat until ready to use.
6. Assemble the nachos by laying out the wonton chips on a large platter. Pour over the melted cheese. Spread out the black rice over the cheese topped wontons. Add the chopped cooked chicken and then a generous drizzle of the peanut sauce. Finally, top with chopped cilantro, sliced green onions and a heavy drizzle of wasabi cream. Serve up with lime wedges and enjoy!
