Loaded Vegan Nachos
These Loaded Vegan Nachos are the perfect was to kick off the weekend. Friday night with some friends? Big game on (or maybe an episode of the Bachelorette)? Throw these nachos together in 45 minutes and dig in.
Skip to any part of the recipe by clicking on the link below:
Introduction
Nachos need context, always. Are you tossing Tostitos scattered with vegan cheese and a sad pile of jarred salsa into the microwave at 2 in the morning because you work up with an empty stomach that wouldn’t let you back off to sleep? Or, are you hanging out with friends on a Friday night with drinks in hand in anticipation of a great night? If it’s the latter, one of the best parts about nachos is the ground beef/pieces of chicken/mystery meat that is scattered across the top. But just because you’re eating plant-based, doesn’t mean you have to hold back.
These nachos come loaded with ground “beef”, avocado, tomatoes, onion, black beans, corn, and so much more. Depending on, again, the context, this recipe either serves 5-7 people, or 2-3 people with a can-do attitude. Incredibly, when looking at them, your ego and, frankly, impressive boldness may take over and give way for a burst of eating-based energy that could result in you having to be subbed off before the beginning of the second half.
Take your time - remember, its a marathon, not a sprint. Drink lots of water (or, well - liquid), stay sharp, and remember to stretch beforehand. Let your teammates know when you’re getting tired so that they can go on the offensive and you can sit back for a bit. Work hard, but, most importantly, have fun.
The secret to this recipe is to get the ground beef ready and out of the way before completing anything else. While it’s cooking, you can slice your tomatoes, green peppers, avocado, etc. As soon as your ground beef finishes, scatter everything over the chips and go to town.
Check out the Spruce it Up section for ideas on how to take this recipe to the next level.
Before We Get Started
Prep Time: 20 Minutes
Cook Time: 25 Minutes
Total Time: 45 Minutes
Yield: 5-7 Servings
Ingredients
Ground Beef
1/2 Large Yellow Onion
2 Garlic Cloves
150g Mushrooms
I use regular white mushrooms but cremini and shiitake are my favourites.
1.5 cups Split Red Lentils (uncooked)
They must be split lentils, or else they will take a lot longer to cook.
1.5 tbsp. Soy Sauce
1 tbsp. Balsamic Vinegar
1 tbsp. Tomato Paste
1 cup Vegetable Broth
1.5 tbsp. Chili Powder
1/2 tbsp. Cumin
Nachos
1 Bag Tostitos Tortilla Chips
1/2 Large Yellow Onion
3 Roma Tomatoes
1/2 Green Bell Pepper
2/3 cup Black Beans
1/2 cup Corn
1 Avocado
Handful of Iceberg Lettuce
Juice of 1 Lime
Cilantro
Vegan Cheese
Method
Preheat your oven to 350°F.
Finely dice your onion, garlic, and mushrooms. Heat a pan over medium-high heat with oil. Add your diced veg (but only half of the onion) to the pan once the oil inside begins to simmer. Add a big pinch of salt, and give it a stir.
Throw your uncooked lentils into a pot and cover with about a half inch of water. Bring it to a boil, then reduce to a simmer and cook for about five minutes. While your lentils are cooking away, give your mushrooms a stir every minute or so.
After the 5 minutes for the lentils, drain them and add them to the pan with your mushrooms. Mix together, and add your soy sauce, balsamic vinegar, tomato paste, and spices. Give it a good stir, throw in another pinch of salt, then add your vegetable broth. Allow the mixture to cook out until it reaches your desired consistency
While the vegetable broth in the ground beef is reducing, deseed and dice your tomatoes, dice your bell pepper, and drain and rinse your black beans and corn. Dice your avocado, shred up some lettuce, and lightly chop your cilantro.
It’s okay if you don’t finish all of this by the time you’re happy with your ground beef. Simply take the ground beef off of the heat and allow it to cool in the pan while you finish your prep.
Line a baking tray with tin foil, and lightly oil it. Spread the oil about. Scatter the Tostitos over the pan, then top with your ground beef, green peppers, onion, tomatoes, black beans, corn, and the juice of one lime. Season with salt, pepper, and a bit of chili powder.
Note: The Iceberg lettuce, avocado, and cilantro are added at the end.
Put them into the oven for 15 minutes.
Take out of the oven, throw on your lettuce, avocado, and cilantro.
Enjoy.
Spruce it Up
If you’re a fan of heat, add some cayenne to your ground beef, or throw some jalapenos onto the nachos (after you put them into the oven).
Make your black beans and corn taste amazing by tossing them into a pan over high heat with some chili powder, lime juice, and salt. Toss until charred.
Melt your vegan cheese with some vegan cream/milk to make queso.