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Vegan Nachos

One of the things I hear all the time when new vegans attend their first family or friend gathering is, "Do I take my own food, or hope there is something I can eat?" My response is, "Take your own food and bring enough to share."

Super Bowl is this Sunday and there is a lot of food and drinking involved. These vegan nachos will hit the spot and you won't feel deprived when everyone else is eating the other nachos.


Olive oil

1 medium Onion (diced)

16 oz Plantbased Crumble

1 tsp Chili Powder

1 tsp Smoked Paprika

1 tsp Cumin

1/2 tsp Red Pepper Flakes

Salt and Pepper to taste

14 oz can Red Beans (drained and rinsed)

1/2 cup water

1 Avocado (diced)

1 sm can Sliced olives

1 jar Cashew Queso (Siete brand is my favorite)

Tortilla Chips

Nondairy Sour Cream (optional)

Pico De Gallo

3 Roma Tomatoes (diced)

1/2 cup Ciliantro (fresh)

1/2 cup Onion (diced)

1 Lime

pinch of salt


1) Over medium-high heat, add olive oil and saute 1/2 diced onion, until soft.

2) Add plant-based crumble, red beans,water, chili powder, smoked paprika, cumin, red pepper flakes, salt and pepper. Cook 5-8 minutes.

3) Prepare Pico de Gallo: Combine tomatoes, rest of diced onion, cilantro, lime juice, and salt. (set aside)

4) On a plate, layer tortilla chips, 1/2 plantbased meat mixture, 1/2 avocado, olives, pico de gallo, drizzle cashew questo, repeat layer, sprinkle cilantro, add nondairy sour cream


Like this recipe? Share with your family and friends.


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