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Vegan Loaded Nachos

Loaded Vegan Nachos | Sustainable Living with Harassedmom

Holidays are almost here! This means long lazy lunches in the sun with friends and family.

No one wants to be spending their time in the hot kitchen making meals and preparing snacks. I am all about fun, easy and delicious meals. I am also all about nachos!

This recipe is perfect for the upcoming summer holidays. It is easy to make, healthy and absolutely delicious.

There are a lot of ingredients in this dish but it really doesn’t take that long to make!

About the Chef

Mira Weiner is an entrepreneur, food consultant and plant based advocate.  Mira is passionate about conscious living, plant based nourishment and holistic healing.  She’s a networker, creative cook and country pumpkin who hopes to inspire people to eat more plants which is better for the planet, animals and our bodies.  She’s used a combo of plant based nourishment and holistic therapies to kick start her healing journey with adrenal fatigue, burn out and anxiety.  Mira is an original creative and loves recreating beautiful replacements for some of her favourite dishes that heal instead of hurt. You can connect with Mira on her website at www.miraweiner.com or on her Instagram @miraweiner.
Styling and photography @createcontentwithus

Vegan Loaded Nachos | Sustainable Living with HarassedMom

Vegan Loaded Nachos

4.86 from 7 votes

Ingredients
  

Ingredients for the refried beans

  • 2 cups black beans cooked
  • 1 onion finely chopped
  • 4 small garlic cloves grated
  • 2 tbsp olive oil
  • 2 tsp ground cumin
  • 1 tsp tamari can sub soy sauce
  • ½ tsp adobo or chipotle paste can sub with chilli paste
  • ¼ tsp smoked paprika
  • Pinch of pink Himalayan salt and pepper

Ingredients for mushroom and walnut ground ‘meat’

  • 1 punnet brown portobello mushrooms 250g, finely chopped
  • ½ cup walnuts finely chopped
  • ¼ cup olive oil
  • 2 tbsp lemon juice
  • 2 tsp ground cumin
  • 2 tsp paprika
  • 2 tsp garlic powder
  • 2 tsp mixed dried herbs
  • ½ tsp black pepper
  • ½ tsp Pink Himalayan salt
  • Pinch of chilli flakes optional

Ingredients for cashew sour cream

  • 1 cup raw cashews soaked overnight or for a minimum of 4 hours
  • ½ cup water
  • 4 tbsp lemon juice
  • 1 tsp onion powder
  • 1 tsp pure maple syrup
  • ½ tsp garlic powder
  • ½ tsp apple cider vinegar with ‘the Mother’
  • ¼ tsp white miso
  • ¼ tsp jalapeno relish
  • Pink Himalayan salt to taste

Ingredients for creamy guacamole

  • 1 avocado
  • ¼ cup fresh coriander leaves
  • 3 tbsp lemon juice
  • 2 tbsp olive oil
  • Pink Himalayan salt to taste
  • Pinch chilli flakes optional
  • Splash of water if needed

Ingredients for pico de gallo

  • ½ red onion finely chopped
  • 2 to matoes finely chopped
  • Handful coriander finely chopped
  • Generous squeeze of lime juice
  • Salt and pepper to taste

Instructions
 

Method for the refried beans

  • Heat the oil in a pan, add the onions and cook for a few minutes. Add garlic, ground cumin, smoked paprika, salt and pepper. Cook until the onions start to brown then add the black beans, tamari and adobo/chipotle paste. Continue stirring and while everything cooks mash the beans with the back of a wooden spoon. You want the mixture to be creamy. Season with salt and pepper. Set aside.

Method for mushroom and walnut ground ‘meat’

  • Preheat the oven to 175C and line a baking tray with parchment paper. In a bowl mix together the olive oil, lemon juice, ground cumin, paprika, garlic powder, mixed herbs, chilli flakes, salt and pepper. In a separate bowl, combine the mushrooms and walnuts. Pour the marinade over the mushroom and walnut mix, toss to combine. Spread the mix onto the parchment paper and bake for 20-25 minutes until crispy. At the 10 minute mark, mix the crumbles so they cook evenly on all sides. Remove from oven and set aside.

Method for cashew sour cream

  • Combine all the ingredients together in a blender or Nutribullet and blend until smooth. Can be stored in a glass jar and refrigerated for 2-3 days.

Method for creamy guacamole

  • Peel the avo and remove the pip. Combine all the ingredients together in a blender or Nutribullet and blend until smooth and creamy.

Method for pico de gallo

  • In a bowl, combine all the ingredients together and mix through.

Notes

Serve with:
Organic corn chips
Shredded iceberg lettuce
Salsa verde
Pickled jalapenos
Fresh coriander
Lime wedges
Vegan Loaded Nachos | Recipes with HarassedMom

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29 Responses

  1. 5 stars
    Oh wow, this sounds amazing. I do love nachos. The fact that they’re vegan is great, I’m trying to eat more vegan foods x

  2. 5 stars
    Honestly so impressed with this vegan alternative! Looks SO delicious and sounds really yummy. I’m loving the cashew sour cream too! That would be delicious with so many other dishes as well 😀

  3. I am a huge fan of nachos. I would love to try vegan loaded nachos. I just know those taste absolutely scrumptious.

  4. TO be brutally honest not a fan of vegan, but that being said the only thing I like which is remotely vegan are the Nachos and this recipe is something i will definitely try.

  5. 5 stars
    So much fantastic flavor going on here and I love that it’s meatless too! Hearty and satisfying without the bad stuff…these look SO delicious!

  6. Vegan Nachos! That too loaded. They look delicious. I am going to try this one at my home. Already craving these.

  7. I have never thought about creating vegan nachos before, but I would definitely love to. I am going to have to try this recipe out really soon.

  8. I have never thought about creating vegan nachos before, but I would definitely love to. I am going to have to try this recipe out really soon..

  9. You can’t go wrong with nachos. I think that putting vegetables in is a different swing I am glad i made it was delicious. Great recipe

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