Nachos are perfect for those days that you just don’t know what to cook, and you want to eat something comforting and tasty. They can be thrown together quite fast, and if you keep around some simple pantry staples, you can always have a plate of vegan nachos ready when a craving strikes!
Nacho Bar
My kids love nachos for dinner! I like to keep all the ingredients separate, and then let everyone choose exactly what they want to top their nachos with. We don’t always include all of these toppings, but the essentials are tortilla chips, nacho cheese and the taco “meat”. Some of our favorite toppings include:
EASY vegan ground “beef” (recipe included below) Vegan Nacho Cheese Sauce OR Nut Free Cheese Sauce, if needed Vegan Sour Cream Diced avocado or guacamole Diced tomatoes, or pico de gallo Sliced jalapeños, fresh or jarred Chopped cilantro (I can’t get enough cilantro on anything) Chopped green onions, or red onions Drained and rinsed black beans Salsa
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TVP ground “beef”
To turn dry TVP into ground “beef”, I simply add it to a pan with some water and soy sauce (tamari for gluten free) and cook until the water is absorbed. Next, add a little olive oil, a few spices and fry until crumbly and the mixture resembles ground beef. That’s it! Vegan ground “beef” is also good in spaghetti sauce, in tacos or burritos. If you can’t have soy, or prefer a different option, you can make my Vegan Taco Meat out of cauliflower, mushrooms and walnuts instead. It’s really tasty, but definitely takes a bit more work.
Want more vegan Mexican inspired recipes?
Vegetarian Cauliflower Fajitas Vegan Enchilada Casserole Cheesy Vegan Quesadillas Vegan Tacos with Tofu Jackfruit Carnitas
*This recipe was first posted in October 2018 and has been republished with new photos and the TVP ground beef is a new addition. Thank you!
