Vegan Nachos

The Whole Food Plant Based Cooking Show

Jill Dalton

Prep Time: 10

Cook Time: 25

Servings:

Calories: 714kcal

Take your vegan game night nachos to the next level with this nutrient packed Whole Food Vegan Nachos recipe. Cover these extremely crunch-alicious oil-free baked tortilla chips with all of your favorite toppings for a super game night snack.

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Equipment

Ingredients

Chips

6 corn tortillas

Taco Flavored Crumbles

7 oz tofu super firm, crumbled
4 oz mushrooms diced
1 tsp smoked paprika
1 tsp onion powder
1 tsp oregano
1 tsp cumin
½ tsp black pepper
1 tsp green salt or tamari

Pico de gallo

1 tomato diced
¼ cup red onion diced
¼ cup cilantro chopped
½ lime juice

Nacho Cheese Sauce

½ cup cashews
1 tbsp raisins
1 tbsp nutritional yeast
½ tsp smoked paprika
½ tsp onion powder
1 tbsp white wine vinegar or apple cider vinegar
½ tsp tamari
½ cup water

Guacamole

1 avocado
½ lime juice
½ tsp green salt or tamari

Toppings

⅓ cup black beans or pinto
½ jalapeño sliced
¼ cup green onions
¼ cup broccoli sprouts optional

Instructions

Preheat oven to 350°F.
Cut tortillas in half. Cut halves into thirds; triangles.
Place tortilla triangles onto a parchment lined baking tray.
Bake for 8-10 minutes, flip and bake for 10 more minutes.
Fry the crumbled tofu and mushroom with all of the spices for the taco flavored crumbles until the mushrooms have released all of their moisture and the crumble is a nice dry texture, about 5 minutes.
Mix the pico de gallo ingredients together in a bowl.
Blend the nacho cheese sauce ingredients in a blender until smooth.
Mash the guacamole ingredients together in a bowl.
Place chips onto a serving tray.
Layer the taco flavored crumbles, pico de gallo, nacho cheese sauce, guacamole over the chips and top with the toppings.

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Nutrition