Description
Delicious and hearty vegan nachos featuring a savory plant-based mince, creamy vegan cheese and sour cream, fresh pico de gallo, and creamy avocado, all layered on crispy tortilla chips. Perfect for a quick 15-minute snack or appetizer that’s bursting with bold flavors and textures.
Ingredients
Vegan Mince
- 1 tbsp vegetable oil
- 1 onion, finely diced
- 2 cloves garlic, finely minced
- 400 g vegan mince (or substitute with 1 x 400g can 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
Pico de Gallo
- 1/2 onion, very finely diced
- juice of 1 lime
- 3 tomatoes, very finely diced
- small bunch coriander, very finely chopped
- pinch fine sea salt
Assembly
- 340 g tortilla chips
- 1 batch vegan nacho cheese
- 1 batch vegan sour cream
- 1 avocado, peeled, stoned and diced
- juice of half a lime
- pickled jalapeños, for serving
Instructions
- Prepare the Vegan Mince: Heat vegetable oil in a medium frying pan over medium heat. Add finely diced onion and minced garlic, frying for 2 minutes until softened. Add vegan mince alongside paprika, ground coriander, cumin, fine sea salt, black pepper, and dark soy sauce. Cook, stirring occasionally, until the mince is lightly browned.
- Incorporate Beans and Simmer: Stir in the refried beans and water. Continue cooking for 2-3 minutes until most of the water has evaporated. Reduce heat to the lowest setting to keep warm while assembling the nachos.
- Make the Pico de Gallo: In a medium bowl, combine very finely diced onion, lime juice, diced tomatoes, chopped coriander, and a pinch of fine sea salt. Mix well and set aside to allow flavors to meld.
- Toast the Tortilla Chips (Optional): For hot nachos, preheat the oven to 180 °C (350 °F). Spread tortilla chips evenly on a baking tray or in a large cast-iron skillet. Toast in the oven for 5-10 minutes, monitoring closely to prevent burning. Remove from oven once crisped. Skip this step if warm nachos are preferred.
- Assemble the Nachos: Arrange the tortilla chips on a serving plate or tray. Drizzle with vegan nacho cheese, spoon over the cooked vegan mince mixture, add dollops of vegan sour cream, scatter pico de gallo, diced avocado, and squeeze fresh lime juice over the top. Garnish with pickled jalapeños to taste.
Notes
- For a meatier texture, substitute the vegan mince with a combination of lentils and mushrooms as suggested.
- To make this recipe gluten free, ensure the soy sauce and refried beans are gluten free.
- Adjust jalapeño quantity based on your preferred spice level.
- Vegan nacho cheese and sour cream can be store-bought or homemade depending on your preference.
- To keep chips crunchy, assemble just before serving.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Appetizer
- Method: Stovetop
- Cuisine: Mexican
