This is not your average haystack.
- 2 cups corn/tortilla chips (for gluten-free, make sure they have no wheat/gluten)
- 1 cup kidney or black beans, ready to eat (either canned or soaked/pre-cooked)
- 1/4 bell pepper, diced
- 1/4 onion, diced
- 1/2 tomato, diced
- 1 small potato, peeled and shredded (or about 1/2 cup shredded potato)
- 1/4 cup diced tofu
- 1-2 vegan sausage patties or crumbles (or you could make your own crumbles by mixing together about 1/2 cup of ground nuts, such as pecans or walnuts (or pecan/walnut meal, with a dash of sage, and a tablespoon of molasses and frying it in olive oil)
- 100% extra virgin olive oil (recommended, or other cooking oil)
- celery salt
- sea salt
- garlic powder
- onion powder
- (or instead of celery salt and paprika, you can use cumin and chili powder for a more authentic taco-like taste)
- 2 Tbsp nutritional yeast flakes (not to be confused with the yeast that is used as a leavening agent)
- 2 Tbsp almond or soy milk.
- Lightly cover the bottom of a frying pan with olive oil.
- Combine potatoes, peppers, onion, and beans in the frying pan. Cover. Cook on between medium and low for about 10 minutes, or until potatoes soften. (This will be your main mixture.)
- In a separate pan or in the same, cook tofu (I like to cook mine separately and sprinkle on a little salt) and cook the vegan sausage until golden brown and warm. Crumble/break into crumbs if using the patties.
- Dash seasonings into the main mixture, except for yeast flakes and salt.
- Mix well. Cover and cook 2-5 more minutes.
- Add vegan milk and stir in yeast flakes.
- Add tomatoes.
- Cover and continue cooking for about 5 more minutes.
- Mix in tofu and vegan sausage.
- Serve over tortilla chips, or with tortilla chips on the side, for dipping. (Optional: You can also pour taco sauce or salsa over the top.)
It doesn’t look pretty, so I didn’t take a picture, but it tastes delicious. This made 1 haystack.