Once again trying to clear out the leftovers, this time the fries and roasted veggie fries I had in the freezer. First I cooked those according to their packages, but while they were cooking I made their toppings.
- 2 large portobello mushroom caps, diced in to small pieces
- 1 red bell, yellow bell, and orangebell pepper, diced in to small pieces
- 3 TBsp garlic
- 1 container of vegan beef crumbles
- 3 cloves garlic, minced
- 1 container of drained diced tomatoes with green chiles
- 1 TBsp chili powder
Make whatever vegan queso cheese you wish, I just heated up some Heidi Ho’s spicy chia cheese sauce.