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.
Did you know that sauerkraut is good for gut health? Try this belly-friendly vegan recipe that will tantalize your taste buds.
Servings and Ingredients
|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|
|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
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.
Drizzle nachos with Beer Cheese, Russian dressing, and garnish with chives. Serve warm.
Amounts Per Serving
- Total Fat: 34g
- Cholesterol: 0mg
- Sodium: 1440mg
- Total Carbohydrates: 45g
- Protein: 10g
HSTV Vegan and Veggie Ventures Episode