I have to be honest, I wasn’t all too excited about this recipe. I didn’t really know what irish nachos were and I’ve never had actual corned beef before, so I wasn’t really sure how it would taste or what to expect. I didn’t want to go through the trouble of making corned seitan only to eat around it (“Dear god I hope this doesn’t taste like pumpkin pie” floated through my head after I saw the spice combo). I combined this recipe from Vegan Dad and this recipe from Inspired Vegan Eats to make my corned seitan, mainly because I had no prior experience with corned beef and wanted to make sure this was done right.
In Guy Fieri’s recipe, he melts shredded cheddar cheese on top of his corned beef-topped waffle fries, but I didn’t want to do this with vegan cheese. My vegan cheese of choice is almost always Daiya (shout-outs to Follow Your Heart’s “Mozzarella” and Nacho-flavored Teese), and I knew I’d be using it in this recipe. But I’ve always thought making nachos with melted shredded cheese was kind of a cop-out. It’s bro food. It’s what you make if you’re stuck in a college dorm with a microwave and a mini fridge, and folks, I’m a little past my prime for that. While searching for photos of Fieri’s Irish Nachos, I found this recipe for Rachael Ray’s Irish Nachos (Does everyone at Food Network make Irish Nachos? Is this a thing?), and she made a beer cheese sauce for hers.
Guys, I made vegan beer cheese sauce. And it was so amazing.
Ultimately, these nachos were really, really good. As in, go to the store after you read this and make them for your next meal. I don’t care if it’s breakfast. The sauce was perfect, the seitan was flavorful and tender and all of the toppings rounded everything out. I suggest making the seitan ahead of time to save your sanity.
Here’s the recipe: