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Vegan Nachos

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

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
  • Cup Cilantro Leaves
  • ¼ Tsp. Pepper
  • ½ Tsp. Salt
Guacamole
  • ½ Red Onion
  • 2 Limes
  • 2 Small Tomatoes
  • 7 Small/Medium Avocados
  • 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

Method
 

Pico De Gallo
  1. Dice 1/4 large red (purple) onion into small pieces and add to a medium bowl.
  2. Half Lime and squeeze both halves into the bowl of onions and stir (This will lessen the potency of the onions).
  3. Chop 2 small tomatoes into small pieces. Add and stir into bowl.
  4. De-stem and chop 1/3 cup cilantro leaves and mix in.
  5. Add 1/4 tsp. pepper and 1/2 tsp. salt. (Season to your desired taste.)
  6. Cover the bowl and stick it in the refrigerator to be served later.
Guacamole
  1. Dice 1/2 red (purple) onion and add to a medium bowl.
  2. Half 1 lime and squeeze into bowl with diced onions, stir.
  3. Chop 2 small-medium tomatoes into small pieces and stir into the onion-lime mixture.
  4. 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).
  5. Half the other lime and squeeze into the guacamole mash, mixing well after.
  6. De-stem and roughly chop 1/3 cup cilantro leaves. Stir into the bowl.
  7. Add around 1/2 tsp. pepper, 1 tsp. salt, and 1 tsp. garlic powder.
  8. Once your guacamole is stirred and tastes amazing, cover it with a lid and put it in the refrigerator for later.
  9. *When done the guacamole, you can preheat the oven to 415 degrees F*
Plant-Based Meat
  1. In a large frying pan, add 1-2 tbsp. olive oil on medium heat.
  2. Dice 1/4 yellow onion and add to the heated skillet, stirring occasionally.
  3. Finely chop 3 garlic cloves and add to skillet, let cook for about 3 mins.
  4. Dice 1 small-medium tomato and mixing it in.
  5. Add 2-3 bay leaves to mixture and season with 1/2 tsp. pepper and 1 tsp. salt.
  6. Allow the onions, garlic, and tomato to sweat.
  7. Once the mixture has cooked down, add the plant-based meat, stirring occasionally.
  8. Add about 1 tsp. cumin, 1-2 tsp. liquid smoke, 1 tbsp. ketchup, 2 tsp. mustard.
  9. Cook and stir occasionally until meat crumbles crisp up.
  10. Remove from heat and take out the bay leaves now (they are for flavor only).
  11. Set cooked plant-based meat aside until we're ready to assemble the nachos.
Beans
  1. In a small-medium pot, heat 1/2 tbsp. olive oil.
  2. Drain the can of black beans and mix into the heated oil.
  3. Add 1 tsp. salt, 1 tsp. pepper, 1/2 tsp. garlic powder, 1/2 tsp. onion powder and stir.
  4. Allow the beans to soften to your desired consistency.
  5. Remove from heat and set aside until we’re ready to assemble the nachos.
Assemble
  1. Oven should be heated by now to 415 degrees F, but if not, now is the time to preheat.)
  2. On a large baking sheet, cover with a reusable baking mat (or aluminum foil).
  3. Spread the bag of nacho chips evenly onto the baking mat.
  4. 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.)
  5. Drain the can of corn and add evenly on top.
  6. Spread an even layer of desired vegan cheese on top.
  7. 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
  1. Get the pico de gallo, guacamole, & vegan sour cream from the refrigerator.
  2. Optional toppings: top your vegan nachos with jalapeños or hot sauce.
  3. Top the heated nacho platter with your desired amount of each of these toppings.
  4. Serve your vegan loaded nachos onto your plates and enjoy!