Loaded Vegan Nachos
Mexican dinner or movie night, these loaded vegan nachos are the ultimate crowd-pleasing snack. Crispy tortilla chips piled high with fresh veggies, melty vegan cheese and a plant-based patty, ready in about 20 minutes.
Ingredients
- 200 g nachos natural-flavored tortilla chips
- 1 vegan burger patty I used Verdino, but you can use Beyond Burger or any other brand you like
- 2 tomatoes chopped
- 1 red pepper chopped
- jalapeno slices pickled, to taste
- 100 g vegan cheese grated, any vegan melty cheese you like
- vegan sour cream store-bought vegan sour cream, or try my homemade version (dairy sour cream works for a non-vegan version)
- herbs chopped cilantro, parsley or fresh oregano
Instructions
- Spread the tortilla chips evenly in a small oven pan (mine was around 20x30 cm).
- Top with the chopped tomatoes, red pepper, crumbled vegan burger patty, pickled jalapeno slices and grated vegan cheese.
- Bake at 200C (400F) for about 15 minutes, until the cheese is melted.
- Serve hot, topped with vegan sour cream and fresh herbs.
Notes
Add wet toppings like the sour cream after baking so the chips stay crisp. Use a good vegan melting cheese (or a warm vegan nacho cheese sauce) to keep the whole tray fully plant-based.