Healthy Loaded Vegan Nachos

Directions

1. 1
   Make the mushroom-walnut taco meat: In a small skillet, heat the olive oil over medium heat.
2. 2
   Add the mushrooms and cook, stirring only occasionally, until they begin to brown and soften, 3 to 4 minutes. Stir in the walnuts and lightly toast for 1 to 2 minutes. Stir in the tamari, cumin, coriander, garlic powder, onion powder, and paprika.
3. 3
   Add the balsamic vinegar and stir again. Turn the heat off and stir in the black beans. Taste and adjust seasonings, adding more tamari if desired.Assemble the nachos: On a large platter, arrange half of the tortilla chips in a single layer, top with of the taco meat, the kale, half the scallions, and half the pumpkin cashew cream.
4. 4
   Add another layer of chips and top with the remaining taco meat, remaining cashew cream, radishes, avocado, remaining scallions, diced red onion, and cilantro. Top with a squeeze of lime juice and serve with the remaining lime slices.
5. 5
   Serve with salsa or hot sauce, if desired.
6. 6
   Serve immediately.