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Vegan Nachos

Enjoy a huge platter of plant-based loaded vegan nachos!
Print Recipe Pin Recipe
Prep Time 40 minutes
Cook Time 30 minutes
Total Time 1 hour 10 minutes
Course Appetizer
Servings 8 People

Ingredients
  

  • 1 11 Oz. Bag Tortilla Chips
  • 1 15.5 Oz. Can Corn
  • 1 Cup Shredded Vegan Cheese
  • ½-1 Cup Vegan Sour Cream
  • Sliced Jalapeños or Hot Sauce (optional)

Pico de Gallo

  • ¼ Red Onion
  • 1 Lime
  • 2 Small Tomatoes
  • ⅓ Cup Cilantro Leaves
  • ¼ Tsp. Pepper
  • ½ Tsp. Salt

Guacamole

  • ½ Red Onion
  • 2 Limes
  • 2 Small Tomatoes
  • 7 Small/Medium Avocados
  • ⅓ Cup Cilantro Leaves
  • ½ Tsp. Pepper
  • 1 Tsp. Salt
  • 1 Tsp. Garlic Powder

Plant-Based Meat

  • 1 12 Oz. Plant-Based Meat
  • ¼ Yellow Onion
  • 3 Garlic Cloves
  • 1 Small Tomato
  • 2-3 Bay Leaves
  • 1-2 Tbsp. Olive Oil
  • 1 Tbsp. Ketchup
  • 2 Tsp. Yellow Mustard
  • 1-2 Tsp. Liquid Smoke
  • ½ Tsp. Pepper
  • 1 Tsp. Salt
  • 1 Tsp. Cumin

Beans

  • 1 -15 Oz Can Black Beans
  • ½ Tbsp. Olive Oil
  • 1 Tsp. Pepper
  • 1 Tsp. Salt
  • ½ Tsp. Garlic Powder
  • ½ Tsp. Onion Powder

Instructions
 

Pico De Gallo

  • Dice 1/4 large red (purple) onion into small pieces and add to a medium bowl.
  • Half Lime and squeeze both halves into the bowl of onions and stir (This will lessen the potency of the onions).
  • Chop 2 small tomatoes into small pieces. Add and stir into bowl.
  • De-stem and chop 1/3 cup cilantro leaves and mix in.
  • Add 1/4 tsp. pepper and 1/2 tsp. salt. (Season to your desired taste.)
  • Cover the bowl and stick it in the refrigerator to be served later.

Guacamole

  • Dice 1/2 red (purple) onion and add to a medium bowl.
  • Half 1 lime and squeeze into bowl with diced onions, stir.
  • Chop 2 small-medium tomatoes into small pieces and stir into the onion-lime mixture.
  • Cut open about 7 small-medium avocados. Add and mash them into the bowl. (I always put some pits into the guac in order to keep it green longer).
  • Half the other lime and squeeze into the guacamole mash, mixing well after.
  • De-stem and roughly chop 1/3 cup cilantro leaves. Stir into the bowl.
  • Add around 1/2 tsp. pepper, 1 tsp. salt, and 1 tsp. garlic powder.
  • Once your guacamole is stirred and tastes amazing, cover it with a lid and put it in the refrigerator for later.
  • *When done the guacamole, you can preheat the oven to 415 degrees F*

Plant-Based Meat

  • In a large frying pan, add 1-2 tbsp. olive oil on medium heat.
  • Dice 1/4 yellow onion and add to the heated skillet, stirring occasionally.
  • Finely chop 3 garlic cloves and add to skillet, let cook for about 3 mins.
  • Dice 1 small-medium tomato and mixing it in.
  • Add 2-3 bay leaves to mixture and season with 1/2 tsp. pepper and 1 tsp. salt.
  • Allow the onions, garlic, and tomato to sweat.
  • Once the mixture has cooked down, add the plant-based meat, stirring occasionally.
  • Add about 1 tsp. cumin, 1-2 tsp. liquid smoke, 1 tbsp. ketchup, 2 tsp. mustard.
  • Cook and stir occasionally until meat crumbles crisp up.
  • Remove from heat and take out the bay leaves now (they are for flavor only).
  • Set cooked plant-based meat aside until we're ready to assemble the nachos.

Beans

  • In a small-medium pot, heat 1/2 tbsp. olive oil.
  • Drain the can of black beans and mix into the heated oil.
  • Add 1 tsp. salt, 1 tsp. pepper, 1/2 tsp. garlic powder, 1/2 tsp. onion powder and stir.
  • Allow the beans to soften to your desired consistency.
  • Remove from heat and set aside until we’re ready to assemble the nachos.

Assemble

  • Oven should be heated by now to 415 degrees F, but if not, now is the time to preheat.)
  • On a large baking sheet, cover with a reusable baking mat (or aluminum foil).
  • Spread the bag of nacho chips evenly onto the baking mat.
  • Add the plant-based meat mixture evenly onto the chips, followed by the bean mixture. (Remember you can always leave a desired amount of toppings on the side to dip your nachos in.)
  • Drain the can of corn and add evenly on top.
  • Spread an even layer of desired vegan cheese on top.
  • Place the nacho platter in the oven for about 5-10 minutes, or until the cheese is melting and the tortilla chips look crispy.

Toppings

  • Get the pico de gallo, guacamole, & vegan sour cream from the refrigerator.
  • Optional toppings: top your vegan nachos with jalapeños or hot sauce.
  • Top the heated nacho platter with your desired amount of each of these toppings.
  • Serve your vegan loaded nachos onto your plates and enjoy!