Easy Vegan Nachos

Coming up with crowd-pleasing party food that works for everyone’s dietary needs can feel like solving a puzzle. Between accommodating plant-based diets and making sure the snacks still have that satisfying crunch and flavor we all love, it’s easy to feel stuck in a rut with the same old options.

That’s where these vegan nachos come to the rescue: they’re just as tasty as traditional nachos, quick to put together, and perfect for both everyday snacking and game day gatherings. Plus, you can customize them with whatever plant-based toppings you have in your fridge.

What Kind of Vegan Ground Meat Should I Use?

There are several good options when it comes to choosing vegan ground meat for your nachos. Most grocery stores now carry brands like Beyond Meat, Impossible, or Gardein crumbles, which all work great in this recipe and provide a texture similar to traditional ground beef. If you prefer a more whole-food approach, you can go with the lentil and mushroom option mentioned in the recipe – brown or green lentils work best since they hold their shape well when cooked. When using store-bought vegan ground meat, make sure to break it up well while cooking to get that perfect crumbly texture for nachos. Just keep in mind that different brands can vary in how much liquid they release, so you might need to adjust your cooking time to get the right consistency.

Options for Substitutions

This vegan nacho recipe is super adaptable and you can make several swaps based on what you have in your kitchen:

• Vegan ground meat: Besides the suggested lentils and mushrooms combo, you can use crumbled tempeh, walnut meat (processed walnuts with spices), or even cauliflower rice mixed with black beans. Just make sure to season well!
• Refried beans: You can use any mashed beans – black beans, pinto beans, or even chickpeas work well. Just mash them with some oil and seasonings.
• Vegan nacho cheese: If you don’t want to make your own, many stores now sell ready-made vegan cheese sauces. Or try a quick cashew cheese sauce by blending soaked cashews with nutritional yeast, spices, and plant milk.
• Vegan sour cream: No vegan sour cream? Blend silken tofu with lemon juice and a pinch of salt, or use plain coconut yogurt as a quick alternative.
• Cilantro: If you’re not a cilantro fan or don’t have any, try using fresh parsley or just leave it out.
• Tortilla chips: You can use any corn chips you like, or even make your own by cutting corn tortillas into triangles and baking them until crispy.
• Avocado: If avocados aren’t ripe or available, try using guacamole from the store, or skip it altogether – the nachos will still be tasty!

Watch Out for These Mistakes While Cooking

The biggest challenge when making vegan nachos is ending up with soggy chips – to prevent this, always layer your tortilla chips in a single layer and bake them for 5 minutes before adding any toppings to create a moisture barrier. Another common mistake is adding cold toppings to hot chips, which can make everything lukewarm and unappetizing – instead, have all your hot toppings ready at the same time and add cold ingredients like avocado and vegan sour cream just before serving. When preparing the vegan ground meat mixture, avoid overcrowding the pan as this will cause it to steam rather than brown – work in batches if needed and make sure to cook until any excess moisture has evaporated. For the best texture and flavor balance, remember to drain any excess liquid from your toppings before adding them to the chips, and serve immediately while everything is still at its optimal temperature.

What to Serve With Vegan Nachos?

These loaded vegan nachos are pretty much a meal on their own, but there are some tasty sides that can make your nacho night even better! A simple Mexican-style rice with corn and black beans makes a filling addition that catches any extra toppings that might fall off your chips. For something fresh and light, try serving a crisp jicama slaw dressed with lime juice, or put together a quick corn and black bean salad. You can also set up a DIY salsa bar with different options like fresh pico de gallo, roasted tomato salsa, or tomatillo salsa verde so everyone can customize their plate just how they like it.

Storage Instructions

Keep Components Separate: For the best nacho experience, store each component separately. Keep the cooked vegan meat mixture in an airtight container in the fridge for up to 4 days. The fresh salsa will stay good for 2-3 days, and the diced avocado (tossed with lime juice) will last about 2 days when stored properly.

Store Toppings: Your vegan nacho cheese and sour cream can be kept in separate containers in the fridge for 5-7 days. The tortilla chips should stay in their original bag, tightly sealed, at room temperature to maintain their crunch.

Assemble Fresh: For the tastiest results, assemble your nachos just before eating. Nobody likes soggy chips! When you’re ready to eat, warm up the meat mixture and beans in the microwave or on the stovetop, then build your nachos with fresh, crispy chips and your stored toppings.

Preparation Time	10-15 minutes
Cooking Time	10-15 minutes
Total Time	20-30 minutes
Level of Difficulty	Easy

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 1800-2100
• Protein: 55-65 g
• Fat: 90-100 g
• Carbohydrates: 240-260 g

Ingredients

• 1 tablespoon vegetable oil
• 1 onion (chopped finely)
• 2 garlic cloves (chopped finely)
• 400g vegan ground meat (or substitute with a 400g can of drained lentils and 100g finely diced mushrooms)
• 1 teaspoon paprika
• 1/2 teaspoon ground coriander
• 1/2 teaspoon ground cumin
• 1 teaspoon sea salt
• 1/2 teaspoon ground black pepper
• 2 teaspoons dark soy sauce
• 200g refried beans
• 150ml water
• 1/2 onion (minced finely)
• Juice from 1 lime
• 3 tomatoes (minced finely)
• Small bunch of cilantro (finely minced)
• Pinch of sea salt
• 340g tortilla chips
• 1 recipe serving of vegan nacho cheese
• 1 recipe serving of vegan sour cream
• 1 avocado (peeled, seed removed, diced)
• Juice from half a lime
• Pickled jalapeños (to serve)

Step 1: Cook the Meat Mixture

Place a medium frying pan over medium heat and add some vegetable oil.

Once the oil is hot, add chopped onion and minced garlic, then fry for about 2 minutes until fragrant.

Next, add your choice of ground meat (mince), preferred spices, salt, pepper, and a dash of dark soy sauce.

Cook this mixture until the meat is lightly browned.

Step 2: Add and Cook the Beans

Stir in the refried beans and a splash of water into the frying pan with the browned meat mixture.

Cook everything together for an additional 2-3 minutes, or until most of the water has evaporated.

Once done, reduce the stove to the lowest heat possible while you prepare the other components.

Step 3: Optional – Toast the Tortilla Chips

For hot nachos, preheat your oven to 180°C (approximately 356°F).

Spread tortilla chips across a baking tray or place them in a large cast-iron skillet.

Put the chips in the oven to toast for 5-10 minutes.

Be sure to watch them closely to prevent burning.

If you prefer warm nachos or want to save time, you can skip this step.

Step 4: Prepare and Assemble the Nachos

In a medium bowl, mix together any additional nacho toppings ingredients you desire and set aside.

Once your chips are prepared to your liking, remove them from the oven if toasted.

Begin assembling your nachos by drizzling nacho cheese over the chips first, then add spoonfuls of the meat and bean mixture.

Top with dollops of sour cream, pico de gallo, cubed avocado, a good squeeze of lime, and sliced jalapeños to finish.

Step 5: Serve and Enjoy

With all the toppings layered on, your nachos are ready to be served.

Enjoy this delicious and flavorful dish while it’s warm.

Feel free to customize with any additional toppings you love or adjust the ingredients to suit your taste.