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vegan nachos
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5 from 2 votes

Vegan Nachos

Ultimate loaded vegan nachos with pico de gallo, nacho cheese, sour cream and gently spiced vegan ground/mince.
Cook Time15 minutes
Total Time15 minutes
Course: Appetizer, Main Course, Side Dish, Sides, Snack
Cuisine: American, Mexican
Keyword: vegan nachos
Servings: 6 servings
Calories: 483kcal

Equipment

  • 1 Medium Frying Pan
  • 1 Medium Bowl
  • oven

Ingredients

For the Ground/Mince

  • 1 tablespoon vegetable oil
  • 1 onion finely diced
  • 2 cloves garlic finely minced
  • 400 g vegan mince or sub for 1 x 400g can of lentils, drained + 100g finely chopped mushrooms
  • 1 teaspoon paprika
  • ½ teaspoon ground coriander
  • ½ teaspoon cumin
  • 1 teaspoon fine sea salt
  • ½ teaspoon ground black pepper
  • 2 teaspoon dark soy sauce
  • 200 g refried beans
  • 150 ml water

For the Pico De Gallo

  • ½ onion very finely diced
  • juice of 1 lime
  • 3 tomatoes very finely diced
  • small bunch of coriander very finely chopped
  • pinch fine sea salt

For the Nachos

Instructions

To Make the Ground/Mince

  • Place a medium frying pan over medium heat and add the vegetable oil. Once hot, add the onion and garlic and fry for 2 minutes. Add the ground/mince, spices, salt, pepper and dark soy sauce. Fry until lightly browned.
    1 tablespoon vegetable oil, 1 onion, 2 cloves garlic, 400 g vegan mince, 1 teaspoon paprika, ½ teaspoon ground coriander, ½ teaspoon cumin, 1 teaspoon fine sea salt, ½ teaspoon ground black pepper, 2 teaspoon dark soy sauce
  • Add the refried beans and the water, stir and cook for a further 2-3 minutes or until most of the water has disappeared. Reduce the stove to the lowest heat possible while you assemble the nachos.
    200 g refried beans, 150 ml water

To Make the Pico De Gallo

  • In a medium bowl, mix together all the ingredients and set aside.
    ½ onion, juice of 1 lime, 3 tomatoes, small bunch of coriander, pinch fine sea salt

To Assemble the Nachos

  • For hot nachos, preheat the oven to 180 °C and spread the tortilla chips on a baking tray or in a large cast-iron skillet. Place the chips in the oven to toast for 5-10 minutes, watching them closely to make sure they don't burn. Remove the chips from the oven. For warm nachos, skip this step.
    340 g tortilla chips
  • Top first with a drizzle of the nacho cheese, followed by some spoonfuls of the ground/mince, some dollops of the sour cream, the pico de gallo, the cubed avocado a good squeeze of lime and the jalapeños.
    1 batch vegan nacho cheese, 1 batch vegan sour cream, 1 avocado, pickled jalapeños

Nutrition

Calories: 483kcal | Carbohydrates: 56g | Protein: 19g | Fat: 22g | Saturated Fat: 3g | Polyunsaturated Fat: 10g | Monounsaturated Fat: 8g | Trans Fat: 0.1g | Sodium: 1059mg | Potassium: 597mg | Fiber: 11g | Sugar: 5g | Vitamin A: 758IU | Vitamin C: 14mg | Calcium: 95mg | Iron: 5mg