Beyond Nacho Burger |
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¾ | cup | can coconut milk | ||
3 | tablespoons | nutritional yeast flakes | ||
2 | tablespoons | tapioca flour | ||
½ | teaspoon | sea salt | ||
½ | teaspoon | onion powder | ||
¼ | teaspoon |
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1 | pinch | smoked paprika | ||
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Bring saucepan to medium heat. Once heated, put all ingredients into a saucepan. Stir with a whisk and bring the mixture to a boil.
Let simmer on low to medium heat for about one minute until the sauce is thickened and stretchy.
If sauce is too thick add a little more can coconut milk (up to 1 cup).
2 | packages | |||
½ | head | iceberg lettuce, shredded | ||
1½ | cups | fresh Pico de Gallo | ||
3 | cups | tortilla chips | ||
6 | slices | vegan bacon | ||
Pickled jalapeno, sliced | ||||
3 | cups | fresh guacamole | ||
4 | sesame buns |
Cook Beyond Burger patties according to package directions.
Top with iceberg lettuce followed by fresh Pico de Gallo, burger patty, tortilla chips, nacho cheese, vegan bacon, Pickled jalapeno and fresh guacamole.