These 7 Layer Vegan Nachos have allll the layers and are a fun, easy, and delicious way to get in some nutrients!
I don’t trust anyone who doesn’t like nachos.
Like chips with hella toppings, does it really get any better than that?
These 7 layer vegan nachos are so filling, delicious, and there’s some hidden veggies in there.
What’s in 7 layer Vegan Nachos?
1. Tortilla Chips
2. Refried Beans
3. Tempeh Crumbled ‘Beef’ (with hidden veggies)
4. Onions & Chopped Bell Pepper
5. Vegan Queso
6. Sour Cream
7. Guac
How to Make 7 Layer Vegan Nachos:
Tempeh Crumbled Beef:
In a medium sized mixing bowl, crumble up 1 block of tempeh. Add in the seasonings.
In a food processor, blend 1 cup of broccoli, 1 cup of carrots, and 1 cup of mushrooms until they are in very small pieces.
Add it to the tempeh crumbles, mix together, and bake for 10-15 minutes at 400 F.
Vegan Queso:
I either use the Good Foods Vegan Queso or I make my own super easily using the recipe below.
In a blender, blend all the ingredients together.
Then, in a saucepan, heat it on medium heat for 2-3 minutes until it thickens. Take it off the heat. If it gets to thick and is not pourable, add some water and mix well.
Refried Beans:
To make the canned beans more easily spreadable, I like to heat them on the stove until they get to a more pourable consistency.
Assemble & Bake:
In a large tray lined with parchment paper, spread the chips evenly across the pan, making sure the you can’t see parchment paper in between chips.
Spoon on top the refried beans evenly across the chips.
Then, evenly add the tempeh crumbles.
Sprinkle on top the onion and bell pepper.
Pour over the vegan queso and bake for 10-15 minutes at 400 F until the chips are toasty and the queso cheese starts to brown.
While that is baking, prepare the guac my mashing up 2 avocados, adding in some onion, salt, pepper, and lime juice.
Top with Sour Cream, Guac, and green onions and cilantro if you like! Enjoy warm!
Why is This Meal Balanced?
Nachos are great because they taste good and can be pretty filling!
Protein: The Refried Beans and the tempeh are giving us lots of protein!
Carbs: Tortilla Chips and the refried beans are giving us energy boosting carbs!
Fat: The Queso, sour cream, and guac are giving us lots of satiating fats!
Storage:
These are best enjoyed fresh, but can last 1-2 days in the fridge! Reheat in the toast oven or oven!
If you like this recipe, be sure to check out!
Authentic & Crispy Falafel Recipe
Vegan Mexican Inspired Stuffed Sweet Potatoes
Loaded 7 Layer Vegan Nachos
Ingredients
Nachos
- Corn Tortilla Chips
- Refried Beans
- Tempeh ‘Beef’
- 1/3 red onion diced
- 1/2 red bell pepper diced
- Vegan Queso*
- Vegan Sour Cream
- Guac
Tempeh Beef
- 1 10 oz block tempeh crumbled
- 1 tsp chili powder
- 1 tsp cumin
- 1/2 tsp garlic powder
- 1/2 tsp paprika
- 1/4 tsp oregano
- 1/4 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp tajin seasoning
Vegan Queso
- 1/2 cup cashews soaked
- 1/2 cup medium salsa
- 1/3 cup nutritional yeast
- 3/4 tsp ACV
- 1/2 tbsp olive oil
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1 1/2 tsp cumin
- 1/4 cup tapioca starch
- 1/2 tsp salt
- Forager Sour Cream
Instructions
Tempeh Crumbles
- In a medium mixing bowl, crumble up 1 block of tempeh.
- Blend up 1 cup of broccoli, 1 cup of carrots, and 1 cup of mushrooms in a food processor and it to the beef tempeh
- Add it to the tempeh crumbles and seasonings. Bake on a tray for 10-15 minutes at 400 F.
Vegan Queso
- Blend up all the ingredients in a high speed blender
- Pour into a small saucepan. Heat on medium heat until it starts to thicken, but be careful to not thicken it too much!
Nachos
- 1/2 bag Kirkland tortilla chips on a large baking tray lined with parchment paper
- Spoon refried beans over the chips
- Once tempeh ground beef is done cooking, add that on top of the refried beans
- Dice 1/2 red onion and sprinkle that on top
- Add shredded vegan cheese or the vegan queso!
- Bake at 400 for 10-15 minutes, and then sprinkle with green onions
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