Plant-Based Mushroom Brisket Nachos

The Whole Food Plant Based Cooking Show

Jill Dalton

Prep Time: 15

Cook Time: 30

Servings:

Calories: 174kcal

Forget beef once and for all because this mushroom brisket is the ultimate nacho topping you have been searching for. This entire recipe was inspired by an incredible stay on Grand Cayman where we visited Island Naturals and discovered their mind blowing mushroom brisket nachos.

The texture and smoky flavor were so spot on that we knew we had to recreate a plant based version for the channel. We are breaking down exactly how to get that rich meaty flavor using simple mushrooms and a few bold spices to level up your next snack night.

This dish is loaded with flavor and proves that you do not need meat to make a decadent plate of nachos.

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Equipment

Ingredients

4 ounces corn chips home baked or store bought (see notes if making home baked)

Mushroom Brisket

1 pound mushrooms cut into matchsticks
3 tsp smoked paprika
2 tsp garlic powder
2 tsp onion powder
2 tsp cumin
2 tsp cracked pepper
2 tsp tamari low sodium

Nacho Cheese Sauce

½ cup cashews or almonds, or sunflower seeds
2 tbsp raisins
1 tbsp nutritional yeast
1 tsp smoked paprika
½ tsp onion powder
1 tsp tamari low sodium
1 tbsp white wine vinegar
½ cup water

Pico De Gallo

½ cup tomatoes diced
2 tbsp red onion diced
2 tbsp cilantro
1 tbsp jalapeño
½ lime juice

Instructions

Mushroom Brisket

Preheat oven to 400°F
Add all spices to a small bowl and stir together.
Place mushrooms in a mixing bowl and sprinkle spices over the top, add tamari and stir well.
Spread mixture onto a parchment lined baking tray and bake for 30 minutes.

Nacho Cheese Sauce

Add ingredients to a blender and blend until smooth.

Pico De Gallo

Add ingredients to a bowl and stir.

Assemble

Place corn chips onto a serving tray.
Layer the mushroom brisket (using as much as you want and saving the remaining for a second batch), then the pico de gallo, and nacho cheese on top of chips.
Finish by garnishing with fresh jalapeño slices, and cilantro.
Optional: You can add avocado chunks and fresh corn kernels if you would like.

Notes

Making home baked corn chips: Start by cutting 6 corn tortillas into wedges by stacking them together, cutting in half, pile the halves on top of each other, cut through stack into 4 equal size wedges. Spread wedges onto a baking tray and bake at 400° for 5 minutes, flip and bake 5 -10 minutes more until golden brown and crispy.

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Nutrition