These Loaded Vegan Nachos are quick and easy to make. They are made with crisp tortilla chips, plant based crumbles, cooked potatoes and carrots, sautéed onions, and some delicious spices.
Loaded Vegan Nachos
10-12 oz. bag of tortilla chips
2 Roma tomatoes, chopped
1/2 Red onion, chopped
1 jar of jalapeños, drained
1 Pack of taco seasoning
2 Teaspoons of olive oil
Basil or cilantro
Vegan Nacho Cheese Sauce:
2 Cups of potatoes, peeled and roughly chopped
1 Cup of peeled carrots, diced
1/2 White onion, chopped
1 Teaspoon of onion powder
1 Teaspoon of smoked paprika
1/2 Teaspoon of Himalayan salt
1 Tablespoon of lemon juice
1/2 – 3/4 Cup of warm water
-Pre-Heat oven to 400F degrees.
-On a baking sheet with parchment paper, spread the tortilla chips then set aside.
-In a cast iron skillet, add 1 tablespoon of olive oil then add plant based crumbles. Sauté according to directions on packaging then set aside.
-Boil the potatoes and carrots until soft for 15 – 20 minutes then drain and add to the blender. Sauté onion until translucent for 10 minutes in a cast iron skillet with 1 tablespoon of olive oil. Drain and add to a blender along with the remaining ingredients. Blend until the cheese sauce is smooth and creamy. If it’s too thick you can add a little more water.
-On the baking sheet with the tortilla chips add the plant based crumbles, chopped tomatoes, Jalapeño peppers, chopped onions and the creamy cheese.
-You can serve immediately or enjoy them warm by baking for 8-10 minutes. Top with salsa and vegan sour cream. Garnish with chopped basil and cilantro. Enjoy!