Vegan Loaded Nachos Recipes

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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