You’ve never had tostadas like this before!
Vegan Broccoli Tostadas
12 corn tortillas
1 onion, finely chopped
1 cup chopped mushrooms, cremini or white button
2 cloves garlic, minced
2 cups finely chopped broccoli
1 tablespoon chili powder
2 teaspoon cumin powder
2 teaspoon oregano
1/2 cup diced green chilies, canned or bottled
2 tablespoons tomato paste
2 cups cooked pinto beans
Seed Cheeze Sauce (recipe below)
Bake corn tortillas on cookie sheet at 275 F until crisp, about 20 minutes. Water saute onion, mushrooms, and garlic over medium-high heat until soft. Add chopped broccoli and about 1/2 cup water, and cook until tender. Stir in seasonings, chilies, tomato paste, and beans. Cook 5 to 10 minutes. Salt to taste. Spread evenly on a baked corn tortilla. Top with Seed Cheeze Sauce, shredded green cabbage or shredded lettuce, chopped tomatoes, and guacamole.
Seed Cheeze Sauce
1 cup raw sunflower seeds
1 cup water
1 red bell pepper, seeded and quartered*
6 tablespoons lemon juice
3 – 4 tablespoon nutritional yeast
1 teaspoon onion powder
1/2 teaspoon garlic powder
1/2 teaspoon sea salt
Blend all ingredients until smooth. If needed, soak seeds in water to soften for 4 hours before blending.
*For a spicier cheeze sauce, add 1 or 2 red jalapenos, with or without the seeds, in place of the bell pepper.
Don’t just feed your body … nourish it!
For more delicious high-nutrient plant-based recipes, visit health4lifecooking.com.