How to Make the Best Loaded Vegan Nachos
Our vegetarian loaded nachos are stacked high and layered with spicy walnut meat, vegan nacho cheese, black beans, and ALL the veggie toppings. They’re naturally dairy-free, cholesterol-free, and plant-based but are also easily made gluten-free and oil-free. These meatless nachos are sure to be a food-fan-favorite at your next game day gathering or poolside party! We’ve kept the recipe amounts flexible, as you’ll want to use whatever plate you’re using as a guide and follow our basic tips / process.
Ingredients
For the chips:
- Blue corn chips
- Yellow or white corn chips
For the MBCs:
- Beef-style walnut meat tequila taco chik'n, or vegan taco meat of choice
- Dairy-free nacho cheese sauce homemade or store-bought
- Black beans refried beans, or pinto beans
For the toppings:
- Diced tomatoes
- Diced onion
- Shredded lettuce
- Scallions
- Jalapenos
- Hot sauce
- Salsa verde
See notes for additional toppings options.
Instructions
- Start by spreading a thin layer of vegan nacho cheese sauce and beans on the bare plate.
- Add a small layer of chips and top this with a little bit of each of all your MBCs and toppings.
- Don’t just plop and drop, but spread these items evenly around. Remember to start small and increase the amount of toppings as you build upward.
- Repeat this layering process at least 2 more times, increasing the amounts of toppings with each layer. Stop when it’s either too high to handle any more or you run out of stuff to top it with!
Notes
Other potential toppings: various hot or sweet peppers, black olives, grilled corn, chili, vegan sour cream, guacamole or diced avocado, cilantro leaves, imitation bacon bits (Many store-bought varieties are vegan!), salsa/pico de gallo
Tried this recipe?Let us know how it was!