Vegan Reuben Nachos

Recipe

Main Dish
Vegan Reuben Nachos

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User Rating

5 out of 5 stars
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1 ratings

Recipe Data

8
Servings
10min
Prep
25min
Total

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Description

Did you know that sauerkraut is good for gut health? Try this belly-friendly vegan recipe that will tantalize your taste buds. 

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Servings and Ingredients

Ingredients
Serves 8
QuantityIngredientAdd
Nachos
1 (7-oz.) bag Hy-Vee Select bagel chips
½ c. Hy-Vee sauerkraut, divided
1 (10.5-oz.) pkg. Gardein porkless bites, chopped into bite-sized pieces; divided
1 ½ c. Violife vegan cheese, or So Delicious dairy-free Mexican-style shreds; divided
1 tbsp. Culinary Tours horseradish sauce, divided
Russian dressing, for serving
Beer Cheese
1 ¾ c. Violife Cheddar , or So Delicious shredded Cheddar
½ c. Violife shredded mozzarella
1 (8-oz.) pkg. vegan cream cheese, softened
2 tsp. Hy-Vee garlic powder
1 ½ tsp. Hy-Vee Dijon mustard
½ tsp. Hy-Vee smoked paprika
¼ c. non-alcoholic beer, vegan beer, or beer
Hy-Vee kosher salt
2 tbsp. chives, chopped; for garnish

Things To Grab

  • Baking sheet
  • Large pot

Directions

  1. Preheat oven to 350 degrees. Place a layer of bagel chips on a baking sheet. Top with 1/4 cup sauerkraut, 1/2 package meat, 3/4 cup cheese, and 1/2 tablespoon horseradish. Add a second layer of bagel chips. Top with remaining sauerkraut, meat, cheese, and horseradish. Bake until cheese is melted and the bagel chips are slightly golden, about 10 to 15 minutes. 

  2. Meanwhile, make Beer Cheese: Heat a large pot over medium heat. Stir Cheddar, mozzarella, cream cheese, smoked paprika, Dijon mustard, garlic powder, and beer into the pot and cook, whisking occasionally, until melted. Remove from heat and sprinkle chopped chives on top. 

  3. Drizzle nachos with Beer Cheese, Russian dressing, and garnish with chives. Serve warm. 

Nutrition facts

Servings

540 Calories per serving

Amounts Per Serving

  • Total Fat: 34g
  • Cholesterol: 0mg
  • Sodium: 1440mg
  • Total Carbohydrates: 45g
  • Protein: 10g

Daily Values

0%
Iron 10%
0%
Calcium 6%
0%
Vitamin D 0%
0%
Potassium 2%

Recipe Source:

HSTV Vegan and Veggie Ventures Episode