Vegan Nachos
Ultimate loaded vegan nachos with pico de gallo, nacho cheese, sour cream and gently spiced vegan ground.
mexicansnackappetizermain
⚠ Contains allergens
soy
#comfort-food#spicy
Ingredients
For the Ground/Mince
- 1 tbsp vegetable oil
- 1 onion— finely diced
- 2 cloves garlic— finely minced
- 400 g vegan mince— or sub for 1 x 400g can of lentils, drained + 100g finely chopped mushrooms
- 1 tsp paprika
- 1/2 tsp ground coriander
- 1/2 tsp cumin
- 1 tsp fine sea salt
- 1/2 tsp ground black pepper
- 2 tsp dark soy sauce
- 200 g refried beans
- 150 ml water
For the Pico De Gallo
- 1/2 onion— very finely diced
- 1 lime— juice of
- 3 tomatoes— very finely diced
- coriander— small bunch, very finely chopped
- fine sea salt— pinch
For the Nachos
- 340 g tortilla chips
▸1 batch Vegan Nacho Cheese (4 servings)
Ingredients
- 2 carrots
- 480 ml soy milk
- 40 g vegan butter— melted
- 3 tbsp tapioca starch
- 2 tbsp cornstarch
- 3 tbsp pickled jalapeño brine
- 1 tsp lime juice
- 1 tbsp chipotle paste— or 1/2 a canned chipotle pepper in adobo sauce
- 1/2 tbsp tomato puree (tomato paste)
- 4 tbsp nutritional yeast
- 1 tsp onion powder
- 1 tsp garlic powder
- 1/2 tsp fine sea salt
▸1 batch Vegan Sour Cream (6 servings)
Ingredients
- 240 ml soy milk— at room temperature
- 240 ml vegetable oil— any neutral vegetable oil like sunflower or canola oil
- 50 g vegan yoghurt— choose a thick Greek-style variety, unflavoured and unsweetened
- 2 teaspoon lemon juice
- 4 teaspoon white wine vinegar— or any plain white vinegar
- 1 avocado— peeled, stoned and diced
- 1/2 lime— juice of
- pickled jalapeños— for serving
To see full recipe:
View the original recipe by School Night Vegan ↗How it's validated
5/5 · 17 reviews