My Barbeque Tostados are layered with plant based barbequed crumbles, sautéed onions and jalapeno peppers, and topped with fresh cole slaw.
1 – 2 Bags of plant based crumbles, (or a plant based meat of your choice)
1 Can of black beans, rinsed and drained
2 Tablespoons of olive oil
1/2 White onion, chopped
1 Teaspoon of smoked paprika
1 Clove of minced garlic
Himalayan salt and pepper
1/2 Cup of barbecue sauce
1 Tablespoon of olive oil
1/2 Bunch of fresh basil
1 jalapeño, diced small
1/2 zucchini, diced small
1 Tablespoon of apple cider vinegar
1 Lime, juice
1/2 Cup of vegan mayonnaise
1/4 Cup of nondairy unsweetened almond milk
1/2 Teaspoon of smoked paprika
1/2 teaspoon of onion powder
1/4 Teaspoon of Himalayan salt
1/4 Teaspoon of black pepper
2 Cups of packaged shredded cabbage, ( or you can chop your own)
Vegan feta cheese, crumbled
1 Avocado, chopped
6 – 8 Tostadas shells
-Preheat the oven to 350F.
-Add tostada shell to a baking sheet with parchment paper. You can add about three on a sheet, then brush each side lightly with olive oil. so they cook evenly for about 5 minutes or until heated. Set aside.
-In a cast iron skillet, heat 1 tablespoon of olive oil and add chopped onion, zucchini and jalapeño pepper. Sauté for 5 minutes then add plant based crumbles with seasoning and barbecue sauce and toss to coat for about 7 minutes or according to directions on packaging.
-In a large bowl add the shredded cabbage then set aside. Meanwhile, add all of the slaw sauce ingredients to a food processor and blend until smooth. Add 1/2 of the sauce to the bowl with the slaw and toss to combine. Add additional sauce for serving later.
-To assemble, layer each tostada with barbecue crumbles, slaw, crumbled vegan feta cheese additional sauce and garnish with chopped basil . Enjoy!