Bell Pepper Nachos with Cauliflower Taco "Meat"
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Roasted bell pepper halves topped with cauliflower taco meat seasoned with chili powder and garlic, finished with a quick vegan nacho cheese sauce. Satisfying and vegetable-forward.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 3- 2 tsp oil
- 3 medium bell peppers (, thinly sliced)
- salt (, pepper and smoked paprika to taste)
- 1/2 tsp oil
- 1/2 cup chopped onion (, 1/2 medium onion)
- 2 cups shredded cauliflower ((scant 3 cups chopped will yield that much))
- 1/4 tsp salt
- 1/4 to 1/2 tsp garlic powder
- 2 tsp or more chili powder ((recipe below))
- a dash of lemon or lime
- 1 tbsp olive oil (, extra virgin)
- 2 tbsp flour ((white flour or use 1 tbsp rice flour and 1 tbsp arrowroot to make glutenfree))
- 1 to 1.5 tsp chili powder blend
- 3/4 cup almond milk ( or other non dairy milk )
- 2 to 3 tbsp nutritional yeast
At a glance
PER SERVING · TIME 30M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Cook
- 20m
- Sodium
- 558mg
- Total sugar
- 6g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 526mg
- Calcium
- 137mg
- Iron
- 1mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 558MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.