Loaded Vegan Nachos Recipes

THE BEST LOADED VEGAN NACHOS

The Best Loaded Vegan Nachos image

A healthy and vegan alternative to the Classic Loaded Nachos.

Provided by Laura

Categories Snack

Time 40m

Number Of Ingredients 27

Ingredients

200 g cauliflower
100 g walnuts
2 tablespoon nutritional yeast
1 teaspoon garlic powder
1 tablespoon chipotle
Black pepper
salt
4 tablespoon tomato sauce
300 g tortilla Chips
2 tomatoes (finely chopped)
1 red bell pepper (finely chopped)
1/2 red onion (finely chopped)
1 avocado (chopped)
sweet corn
A Handful of jalapeños
A Handful of fresh cilantro
Half a lime
1 teaspoon smoked paprika
100 g overnight soaked cashews
2 tablespoon nutritional yeast
1 tablespoon lemon juice
1 teaspoon garlic powder
1/4 smoked paprika
1/4 teaspoon turmeric
1/2 cup water
1/2 teaspoon maple syrup
1 teaspoon salt

Steps:

Preheat the oven to 200ºC or 400ºF
Cut the cauliflower into big florets and add into a food processor. Add the walnuts and pulse a couple of times.
For seasoning, add into the food processor yeast flakes, garlic powder, black pepper and a pinch of salt. Keep pulsing a few times until everything is completely combined and grounded.
Transfer the mixture into a baking tray. Drizzle the chipotle on the top and bake for about 20 minutes stirring the mixture halfway through. When the mixture is cooked, add the tomato sauce, mix again and leave aside.
Place the tortilla chips evenly on a tray.
Add the cauliflower and walnut mixture. Mash the avocado and add evenly on the top of the "minced meat".
Squeeze some of the water out of the chopped tomatoes and add them evenly to the tray. Add the chopped red bell pepper and onion so you create the next layer.
Add the jalapeños, and the cilantro finely chopped.
Squeeze half a lime on the top and sprinkle with smoked paprika.
For the vegan cheese dip, add to a blender the presoaked cashews, nutritional yeast, lemon juice, garlic powder, smoked paprika, turmeric, water, maple syrup and salt. Blend all the ingredients until you have a smooth consistency.
Pour some of the vegan cheese dip into a squeeze sauce bottle and squeeze on the nachos. Reserve some of the dip and pour it into a small bowl for extra dipping.

Nutrition Facts : Calories 786 kcal, Carbohydrate 92 g, Protein 24 g, Fat 40 g, SaturatedFat 5 g, Sodium 1007 mg, Fiber 16 g, Sugar 10 g, UnsaturatedFat 31 g, ServingSize 1 serving

VEGAN LOADED NACHOS

Vegan Loaded Nachos image

Stop! You will need to come up for air. These loaded vegan nachos will be hard to put down. Top with chopped black olives, if desired.

Provided by Shannan Labrador

Categories Appetizers and Snacks Cheese Nachos Recipes

Time 4h35m

Yield 6

Number Of Ingredients 15

Ingredients

½ cup cashews
aluminum foil
1 cup chunky salsa
1 small red bell pepper - cored, seeded, and chopped
2 tablespoons nutritional yeast
½ teaspoon ground turmeric
¼ teaspoon salt
1 (13 ounce) package tortilla chips
1 (15.25 ounce) can black bean chili (such as Amy's®)
2 ripe avocados, peeled and cubed
¼ cup chopped fresh cilantro, or to taste
½ lime, juiced
1 pinch salt, or to taste
1 cup pico de gallo
2 tablespoons chopped fresh cilantro, or to taste

Steps:

Place cashews in a bowl and cover with cold water. Soak for 4 hours. Drain.
Preheat the oven to 375 degrees F (190 degrees C). Line a baking sheet with aluminum foil.
Combine drained cashews, salsa, bell pepper, nutritional yeast, turmeric, and 1 teaspoon salt in a high-speed blender; blend until smooth and slightly warm.
Spread tortilla chips on the prepared baking sheet. Spoon chili all over chips and spoon cashew "nacho" cheese over chili.
Bake in the preheated oven until hot, 10 to 15 minutes.
Meanwhile, place avocados, 1/4 cup cilantro, and lime juice in a bowl. Season with salt and mash with a fork until guacamole is mostly smooth but a little chunky.
Top nachos with guacamole and pico de gallo, and sprinkle with cilantro. Serve hot.

Nutrition Facts : Calories 518.1 calories, Carbohydrate 56.8 g, Fat 29.7 g, Fiber 10.2 g, Protein 10.3 g, SaturatedFat 4.2 g, Sodium 934.6 mg, Sugar 5.2 g

LOADED VEGETARIAN NACHOS RECIPE BY TASTY

Loaded Vegetarian Nachos Recipe by Tasty image

Here's what you need: lentils, vegetable broth, salt, pepper, chili powder, cumin, garlic powder, dried oregano, corn, black beans, tortilla chips, shredded mexican cheese blend, shredded lettuce, tomato, red onion, jalapeñoes, fresh cilantro

Provided by Claire Nolan

Categories Appetizers

Yield 6 servings

Number Of Ingredients 17

Ingredients

1 cup lentils, rinsed
2 cups vegetable broth
1 teaspoon salt
½ teaspoon pepper
2 teaspoons chili powder
2 teaspoons cumin
1 teaspoon garlic powder
1 teaspoon dried oregano
15 oz corn, 1 can, drained and rinsed
15 oz black beans, 1 can, drained and rinsed
1 lb tortilla chips
1 ½ cups shredded mexican cheese blend
1 cup shredded lettuce
1 cup tomato, diced
½ cup red onion, chopped
2 jalapeñoes, sliced
⅓ cup fresh cilantro, chopped

Steps:

Preheat oven to 350˚F (175˚C).
In a large pot, over medium-high heat, bring lentils, broth, salt, pepper, chili powder, cumin, garlic powder, and oregano to a boil. Once boiling, reduce to a simmer, cover and cook for 35 minutes.
Once cooked, mix in the corn and black beans.
On a baking sheet, place a layer of tortilla chips, followed by the lentil mixture and cheese.
Add another layer of tortilla chips, lentils, and cheese.
Bake for 8-10 minutes, or until the cheese has melted.
Top with lettuce, tomatoes, red onion, jalapeños, and guacamole, and cilantro.
Enjoy!

Nutrition Facts : Calories 960 calories, Carbohydrate 118 grams, Fat 44 grams, Fiber 15 grams, Protein 25 grams, Sugar 12 grams

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