Best Vegan Nachos
These are the BEST Vegan Nachos I've ever had! They're loaded with sauteed vegetables, vegan taco meat, pico de gallo, avocado, cilantro, and topped with a ton of vegan cheese sauce. They're the perfect cheesy snack.
Servings 4 servings
Ingredients
- 8 cups tortilla chips use grain-free tortilla chips to keep it paleo
- 8 oz. mushrooms sliced
- 1 small brown onion sliced
- 2 bell peppers cored and sliced
- 1½ cup vegan taco meat
- 1 to 1½ cups vegan cheese sauce
- ½ to 1 cup chunky salsa or pico de gallo
- 1 cup guacamole or diced avocado
- Cilantro to garnish
Other add-ons
- 1 can black beans drained and rinsed
- Fresh jalapenos
- Diced red onion
- Fresh lime wedges
Instructions
- Begin by preparing the vegan taco meat and vegan cheese sauce. These can be made up to four days ahead of time and stored in the refrigerator.
- Preheat the oven to 350°F and line a small baking sheet or oven-safe skillet with parchment paper to help with easy clean-up.
- In a large saute pan, heat a few tablespoons of olive oil or avocado oil. Once the oil is hot, add the mushrooms, onions, and peppers. Saute on medium-high heat for 5 to 10 minutes, or until lightly browned and cooked to your liking. Remove from the heat.8 oz. mushrooms, 1 small brown onion, 2 bell peppers
- Arrange your chips on the prepared pan and add toppings in your desired order. I like taco meat first, then the sauteed veggies, beans, salsa, and cheese sauce.8 cups tortilla chips, 1½ cup vegan taco meat, 1 to 1½ cups vegan cheese sauce, ½ to 1 cup chunky salsa, 1 can black beans
- Bake for 5 to 10 minutes to heat all the ingredients together.
- Remove from the oven and top with guacamole or avocado, cilantro, jalapenos and diced red onion, if using. Serve immediately!1 cup guacamole, Cilantro, Fresh jalapenos, Diced red onion, Fresh lime wedges
