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square image of vegan nachos on a plate with parchment paper
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4.92 stars (23 ratings)

Ultimate Fully Loaded Vegan Nachos

Ultimate Fully Loaded Vegan Nachos with the most delicious vegan ground "beef" and nacho cheese! An easy and fun weeknight dinner or snack.
Prep Time20 minutes
Cook Time10 minutes
Total Time30 minutes
Course: Appetizer, Main Course
Cuisine: Mexican
Servings: 6 people
Calories: 513kcal
Author: Nora Taylor

Ingredients

TVP ground "beef"

  • 1 cup dried TVP (textured vegetable protein)
  • 4 cups water
  • 4 tablespoons low sodium soy sauce *tamari for gluten free
  • 2 tablespoons olive oil
  • 1 teaspoon ground cumin
  • 1 teaspoon dried oregano
  • 1 teaspoon chili powder
  • 1/2 teaspoon liquid smoke, optional but good
  • salt + pepper, to taste

Optional toppings, pick and choose what you like

  • 1 recipe Vegan Sour Cream OR store bought
  • 1 15-oz can black beans, drained and rinsed
  • 2-3 tomatoes, diced or pico de gallo
  • fresh jalapeños, fresh or jarred
  • chopped green onions
  • Salsa
  • diced avocado or guacamole
  • chopped cilantro
  • hot sauce
US Customary - Metric

Instructions

  • Make a batch of Easy Vegan Nacho Cheese Sauce. Warm on the stovetop, then set aside. You should whisk it again until smooth, adding water as needed to thin right before you drizzle it on the chips.

Prepare the TVP ground "beef"

  • Add dried TVP, water and soy sauce to a medium pot. Cook, uncovered, over medium-high heat until the water is absorbed.
  • Now add olive oil, spices and salt to taste, frying over medium heat until it resembles ground beef. Turn off the heat and set aside.

Assemble the nachos

  • Drain and rinse the black beans and prepare all the rest of the optional ingredients you wish to use.
  • Arrange the tortilla chips on a large platter (or on individual plates if serving as a meal). Add toppings in this order, or any you prefer: Taco "meat", nacho cheese sauce, sprinkle of black beans, tomatoes, cilantro, jalapenos, onions, salsa/hot sauce and then vegan sour cream and/or avocado/guacamole. Enjoy immediately!

Notes

  1. Nut Free Nachos: Instead of my cashew based cheese sauce, use Nut Free Cheese Sauce. Leave out the homemade sour cream, or use store bought vegan sour cream instead.
  2. You can substitute my Vegan Taco Meat made out of vegetables if you prefer instead of the TVP ground "beef". 
  3. Nachos are best eaten immediately and do not save well. You can however, keep the toppings prepared separately in the refrigerator for a few days.

Nutrition

Serving: 1serving | Calories: 513kcal | Carbohydrates: 67g | Protein: 16g | Fat: 24g | Saturated Fat: 3g | Sodium: 1024mg | Potassium: 555mg | Fiber: 10g | Sugar: 2g | Vitamin A: 259IU | Vitamin C: 12mg | Calcium: 171mg | Iron: 4mg