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24 Sep 2017


By Gracie Carroll

What To Make: Flavour Packed Plant-Based Tostada Recipe

By Blair Stutz

presidents choice plant based tostada

Whether you’re fully plant-based or not, eating a more plant-forward diet is gaining lots of traction so it’s easier than ever to find flavourful recipes and ingredients. If you were to try to find a decent meat substitute even just 5 years ago, you’d be left with an un-exciting and un-inspiring tofu-like science experiment but not these days. The geniuses over at President’s Choice have blessed us with plant-based ingredients we actually want to use and eat. No matter if you lead a vegan lifestyle or are just plant-curious, these healthier plant-based tostadas will be your new obsession.

Serves: 4
Prep time: 10 minutes
Cook time: 6-8 minutes

Plant-Based Tostada Recipe

What You Need:

8 tostadas (approximately 5” in diameter)

2 tbsp vegetable oil

1 package PC ® Plant Based Chorizo Crumble

1 package PC ® Plant Based Mexican Spice Sunflower Seed Dip

1.5 cups iceberg lettuce, shredded

3/4 cups PC ® Pico De Gallo

1 medium avocado, pitted, peeled and sliced thin

1/2 cup lightly packed Cilantro sprigs

What To Do:

Heat the vegetable oil in a large non-stick skillet over medium heat.

Cook the PC ® Plant Based Chorizo Crumble for 6-8 minutes, stirring frequently and breaking
up any larger pieces until golden and cooked through. Set aside.

Arrange tostadas shells on a flat surface.

Divide the PC ® Mexican Sunflower dip between the shells. Smear with the back of a spoon to
cover the surface of each tostada.

Divide cooked crumble in an even layer over top of each of the prepared tostadas.

Garnish each with shredded iceberg lettuce, Pico de Gallo, avocado slices and cilantro sprigs.




(Story by Contributing Editor, Blair Stutz)

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