This Vegan Nacho Supreme happens in our kitchen VERY regularly–I’m talking at least every other week! They are so delicious, it’s hard to believe that they don’t have all the artery clogging fat and cholesterol that the traditional ones have.
Made with a mixture of beans, onions, spinach, tofu sour cream, and topped with my Creamy Vegan ‘Cheese’ Sauce that’s outta this world! And, served over homemade corn tortillas that are SO easy to make. I have included instructions for them below.
Since I usually make the cheese sauce and keep it on-hand, this recipe can be ready in about 15-20 minutes flat! As beautiful and tasty as it is, most people cannot believe it’s so easy prepare.
My husband, Mickey, says these are his favorite meal. I have to admit that the easy preparation makes them one of my favorites too!
You have got to give these nachos a try. They are one of my top viewed and shared recipes of all time.
Because they don’t have all of the saturated fat and cholesterol, your arteries and taste buds will be thanking you!
Other Great Recipes That Go With Nachos:
- 1/2 cup cooked bulgur
- 3 15 oz cans beans, any variety (pinto, navy, red kidney, black, etc)
- 1/4 cup dry taco seasoning (purchased or homemade)
- 1 can fire roased tomatoes
- pinch cayenne pepper optional
- 1 cup potatoes, peeled & diced
- 1/4 cup carrots, diced
- 1/4 cup onions, chopped
- 1 cup broth from veggies
- 1/2 cup raw cashews, unsoaked (or 1/2 cup white beans)
- 4 Tbsp nutritional yeast flakes
- 1 Tbsp lemon juice
- 1 tsp sea salt
- 1/2 tsp garlic powder
- pinch paprika
- pinch cayenne (optional)
Bulgur is a whole wheat grain, much like rice and quinoa. It cooks on the stove top or in microwave. I usually cook mine on stove or in my rice steamer. Just add water and salt and allow to cook according to package directions, around 15 minutes. Because bulgur has a ground-beef texture and soaks up flavors, it can be added to many recipes. I cook 2 cups (3-4 cups cooked) at a time, place in storage bag, and keep in the freezer to be easily added to chili, No-Meat Loaf, lasagna, soups, and stews.
QUICK NOTE: If you're planning to make Creamy Vegan Cheese Sauce (from recipe below), now is a great time to start the potatoes, onion, and carrot cooking!
While bulgur is cooking, drain and rinse cans of beans. I do this by dumping them in a large drainer in the sink and running lots of water over them. For this recipe I used pinto, navy, and black beans.
Add beans to a large glass (or microwavable) bowl and add cooked bulgur, taco seasoning mix, fire roasted tomatoes with juice, and cayenne. Cook in microwave for approximately 3 minutes. Stir and cook an additional 3 minutes.
While this is cooking, chop any veggies to be added. I like fresh spinach, tomatoes, cilantro, and onions.
You can add your own dairy-free cheese to these nachos, but I like this simple Vegan Cheese Sauce made with potatoes, carrots, onions, and nutritional yeast in blender (after veggies are boiled). It's absolutely the BEST plant-based cheese I've ever tasted! Your favorite salsa and dairy-free sour cream can also be added. Links for my favorite salsa and tofu sour cream recipes are below.
Layer bean/bulgur/taco mixture, chips, fresh veggies, vegan cheese sauce, salsa, and tofu sour cream.
In medium pot, bring about 3 cups of water to a boil. Place potatoes, carrots, and onion in pot and allow to cook until veggies are tender, approximately 15 minutes. Cooking time will vary based on how small the veggies are diced.
When veggies are tender, drain and place them in blender. NOTE: reserve 1 cup of the broth, and add to blender. Add all the remaining ingredients, and blend until smooth.
Making homemade tortilla chips is very easy. Use regular corn tortillas. Slice each one into 8 slices using a pizza slicer. Arrange on a baking sheet and spritz with a water bottle. Sprinkle with sea salt and garlic powder. Bake at 400 degrees for about 5-7 minutes until crispy and golden brown. Very easy and delish!
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