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Vegan Nachos Recipe

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4 from 73 reviews

This Vegan Nachos recipe offers a delicious and satisfying plant-based twist on a classic favorite. Packed with seasoned plant-based ground beef, pinto beans, tangy green chilies, and a rich vegan cheese sauce, these nachos are topped with fresh cherry tomatoes, pickled red onions, jalapeños, creamy avocado slices, and vegan sour cream. Perfect for a party appetizer or a hearty snack, they combine bold flavors and textures to delight both vegans and non-vegans alike.

  • Total Time: 30 minutes
  • Yield: 4 servings

Ingredients

Main Ingredients

  • 1 tablespoon vegetable or avocado oil
  • 1 cup diced yellow onion (about 1 small onion)
  • 12 oz plant-based ground beef
  • 1 (14.5 oz) can pinto beans, drained and rinsed
  • 4 oz can green chilies
  • 1 1/2 tablespoons tomato paste
  • 1 tablespoon lime juice
  • 1 1/2 tablespoons chili powder
  • 3/4 teaspoons ground cumin
  • 1/2 teaspoon salt
  • 1 bag sturdy tortilla chips

Cheese and Toppings

  • 1 batch vegan cheese sauce or 2 cups shredded vegan cheddar cheese
  • 1 pint cherry tomatoes, halved
  • Pickled red onion (to taste)
  • Pickled jalapeño (to taste)
  • Avocado slices or guacamole (to taste)
  • Vegan sour cream (to taste)
  • Lime slices (for garnish)
  • Fresh cilantro (for garnish)

Instructions

  1. Prepare the filling: Heat the vegetable or avocado oil in a large skillet over medium heat. Add the diced yellow onion and sauté for 4-5 minutes until softened and translucent.
  2. Cook plant-based beef: Add the plant-based ground beef to the skillet with onions, breaking it apart with a spatula. Cook for about 5-7 minutes until heated through and slightly browned.
  3. Add beans and seasonings: Stir in the drained pinto beans, green chilies, tomato paste, lime juice, chili powder, ground cumin, and salt. Cook the mixture, stirring occasionally, for 5 more minutes to blend the flavors and heat through.
  4. Assemble the nachos: Spread the sturdy tortilla chips evenly on a large serving tray or oven-safe dish. Spoon the prepared plant-based beef and bean mixture evenly over the chips.
  5. Add cheese: Drizzle the vegan cheese sauce over the layered chips and filling or sprinkle with shredded vegan cheddar cheese evenly.
  6. Melt the cheese (optional): If using shredded vegan cheese and you prefer it melted, place the assembled nachos under a broiler or in a warm oven at 375°F (190°C) for 3-5 minutes until the cheese softens and slightly melts. Watch carefully to avoid burning.
  7. Add fresh toppings: Remove the nachos from heat and top with halved cherry tomatoes, pickled red onion, pickled jalapeños, avocado slices or dollops of guacamole, and vegan sour cream.
  8. Garnish: Finish with lime slices and sprinkle with fresh cilantro before serving.

Notes

  • For a gluten-free version, ensure the tortilla chips and vegan cheese are certified gluten-free.
  • You can adjust the spiciness by increasing or reducing the amount of green chilies and pickled jalapeños.
  • Use homemade vegan cheese sauce for creamier texture or store-bought vegan cheddar for convenience.
  • Leftover filling can be refrigerated for up to 3 days and reheated for quick nachos later.
  • To make it oil-free, sauté onions in vegetable broth instead of oil.
  • Author: Madelynn
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Category: Appetizer
  • Method: Stovetop
  • Cuisine: American
  • Diet: Vegan

Find it online: https://allyumcooks.com/vegan-nachos-recipe/