Vegan Nachos

5 from 17 votes

Ultimate loaded vegan nachos with pico de gallo, nacho cheese, sour cream and gently spiced vegan ground/mince.

Cook Time15

Total Time15

Course: Appetizer, Main Course, Side Dish, Sides, Snack

Cuisine: American, Mexican

Servings: servings

Calories: 483kcal

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

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

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

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