Loaded Veggie Nachos are topped with a spicy vegan taco meat made from a blend of walnuts and mushrooms. They're hearty and flavorful, with a dose of fibre, protein and healthy fats. Perfect for weekend snacking or even dinner!
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Table of Contents
*This post was originally published in April 2018. It has been updated with new photos and text, including helpful tips for readers. The recipe remains the same.
Loaded veggie nachos
If you're anything like my husband, you're going to be a bit skeptical as I start to describe these nachos. That's because they aren't vegetarian in the sense that they're loaded with lots of lentils, black beans or chick peas (although that would be super delicious too).
No, these nachos are actually loaded with a spicy walnut and mushroom mixture that resembles the taste and texture of ground beef.
Seriously, I was even skeptical when I started making these a few years ago, but I was pleasantly surprised by how delicious and convincing walnuts and mushrooms can be as taco meat. And my husband is now completely sold on it too!
Details on a few ingredients
- Walnuts: It's best to use raw walnuts in this recipe - so avoid roasted and salted. I went with walnut halves, but you can also use walnut pieces. If you only have chopped walnuts, I suggest blitzing the mushrooms in your food processor first and then just stirring in the walnuts.
- Mushrooms: While the recipe calls for cremini mushrooms, you can also use bella or white mushrooms. Just make sure they are firm and well cleaned. I usually cut the mushrooms in half before adding them to the food processor, but avoid cutting them into smaller pieces as they blitz up faster than the walnuts and the mixture gets mushy.
- Veggie toppings: For these nachos, I added red and orange peppers and corn, but you can use other veggies and plant-based toppings such as green peppers, green onions, radishes, tomatoes, jalapeños, black beans or pinto beans.
- Tortilla chips: You can use store-bought or homemade tortilla chips. If using store-bought, I usually go for unsalted corn tortilla chips. But you can use whatever kind and brand you like. You can also use homemade tortilla chips such as these air fryer tortilla chips (the recipe includes five different flavor options)!
How to make this vegetarian nachos recipe
Making the taco 'meat'
Pre-heat some oil in a large skillet over medium-heat.
Place your walnuts and mushrooms in a food processor and pulse a few times until the mixture is crumbly.
Add the mixture to your skillet and stir in chopped red onion, chopped jalapeño pepper, lime juice and a mix of salt and spices (detailed in the recipe card).
Cook on medium-low until the onions and peppers have softened (about 7-8 minutes).
Assembling and baking the nachos
Arrange your tortilla chips on a baking sheet or in a cast iron skillet and top with the faux taco meat.
Add the veggies and cheese on top.
Bake on 400F for 10 minutes or until the cheese has melted.
Serve immediately.
Frequently asked questions
Go for cheeses that melt well. Cheddar and Monterey Jack are common choices, and we also enjoy mozzarella. I actually like to use a mix of cheeses, and while I normally go for light cheese, full fat cheese tends to melt better.
Absolutely! This is easy to do since the taco 'meat' is already vegan. Just use vegan cheese shreds in place of the dairy cheese.
Not necessarily. It depends on your toppings and chips. While these nachos are topped with plant-based protein, they are still high in calories. If you don't need these nachos to be vegetarian, lean meats such as ground chicken or turkey are a great choice. I also like to load mine up with extra veggies and limit the amount of cheese. You can also go for no salt added or low sodium chips for a healthier option.
Just spread out the leftover nachos on a sheet pan lined with parchment paper and bake on 350F until heated through and crispy.
What to serve with nachos
- You can't go wrong with guacamole, salsa and sour cream.
- Cashew queso is always delicious, as is this jalapeño dip or chipotle dip.
- And you can always get adventurous and add some vegan chili to the top of your nachos before serving.
Recipe tips and substitutions
- To avoid mushy taco 'meat', try not to cut your mushrooms too small or over-process the walnut/mushroom mixture.
- I like to prepare these nachos in a cast iron skillet, and you can do this in two different ways. You can create multiple layers of chips and toppings, which ensures most of the chips are covered in toppings. Or you can bake all the toppings in your skillet, and then use the chips to scoop it out.
- You can also make these nachos in a more traditional way by spreading the tortilla chips out on a sheet pan and loading on the toppings.
- While I love these nachos with homemade corn tortilla chips, if you want crispier nachos, I suggest using thick cut store-bought tortilla chips that can withstand lots of toppings.
More nachos, tacos and fajitas
- Pulled Pork Breakfast Nachos
- Taco Cups with Ground Turkey
- Air Fryer Fish Tacos
- Ground Beef Fajitas
- Air Fryer Nachos
If you make this recipe, I'd love to hear what you think in the comments below!
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Vegan taco meat recipe inspired by Pinch of Yum's Cauliflower Walnut Taco Meat.
📖 Recipe
Loaded Veggie Nachos (with Vegan Taco Meat)
Ingredients
For the vegan taco meat:
- 1 tablespoon extra virgin olive oil
- 2 cups raw walnuts, halves or pieces
- 2 cups cremini mushrooms, sliced in half
- ½ medium-sized red onion, diced
- ½ jalapeño pepper, seeded and diced
- 1 tablespoon fresh lime juice
- 1 teaspoon chili powder
- 1 teaspoon smoked paprika
- 1 teaspoon ground cumin
- ¼ teaspoon garlic powder
- ¼ teaspoon crushed red pepper flakes
- ¼ teaspoon kosher salt
For the nachos:
- 8 cups no salt added corn tortilla chips
- ½ cup chopped red and orange peppers
- ½ cup cooked corn
- ½ cup shredded cheese, mix of cheddar, mozzarella and Monterey Jack
Instructions
- Pre-heat oven to 400F and line an oven safe skillet or baking sheet with parchment paper.
- Pre-heat the oil in another large skillet over medium heat. (Ensure the oil coats the bottom of the pan).
- Add the walnuts and mushrooms to a food processor and pulse a few times until the mixture is crumbly.
- Add the walnut/mushroom mixture to the pre-heated skillet and stir in the onion, jalapeño, lime juice, spices and salt.
- Cook on medium-low until the onions and peppers have softened (about 7-8 minutes). Stir frequently to ensure the mixture doesn't burn onto the skillet.
- Arrange tortilla chips in the prepared skillet or pan, and top with the taco meat, veggies and cheese (see notes).
- Bake for 10 minutes or until the cheese has melted. Serve immediately.
Notes
- While the recipe calls for cremini mushrooms, you can also use bella or white mushrooms.
- To avoid mushy taco 'meat', try not to cut your mushrooms too small or over-process the walnut/mushroom mixture.
- I like to prepare these nachos in a cast iron skillet, and you can do this in two different ways. You can create multiple layers of chips and toppings, which ensures most of the chips are covered in toppings. Or you can bake all the toppings in your skillet, and then use the chips to scoop it out.
- You can also make these nachos in a more traditional way by spreading the tortilla chips out on a sheet pan and loading on the toppings.
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Nutrition Facts per Serving
Disclaimer
Nutrition information is an estimate only and will vary depending on the substitutions made and the brands used.
Did you make this recipe or have any questions?
I love reading your comments and addressing your questions, so please leave your comments and ratings or questions below!
Mary Ann | The Beach House Kitchen says
You've totally peaked my interest with these nachos Leanne! They look totally amazing! Your photos are leaving me drooling and VERY hungry!
Leanne says
Thanks so much Mary Ann! Sorry about the drooling! 😉
Nicole | What She Ate says
I remember drooling over these on Instagram the other night and am still drooling. Your seasoning looks spot on, it's no wonder you and your husband gobbled these up. Thanks for sharing, Leanne!
Leanne says
Haha! Thanks Nicole! The seasoning works really well in disguising the taste of the mushrooms and walnuts! We'll definitely be making these again this weekend!
marcie says
I know faux meat isn't a new concept but I haven't ever tried it! I'm glad you reminded me because I'm getting all kinds of sneaky ideas on how I can incorporate this into our meals and see if my kids notice. 🙂 These nachos look amazing Leanne -- they're one of my biggest weaknesses!
Leanne says
Thanks Marcie! It's definitely worth a try, and I'd be curious to know if your kids notice the difference! And I'm with you - nachos are a weakness of mine too!
Yvonne Langen says
I have a Cinco de Mayo party every year and am always at my wit's end trying to come up with something delicious and suitable for my vegetarian friends - this seems like the perfect solution! Thanks for sharing.
Leanne says
Thanks Yvonne! A Cinco de Mayo party sounds like a lot of fun! If you end up making these nachos, I would love to get your feedback! Enjoy!
Kelsie | the itsy-bitsy kitchen says
You KNOW I'm making these this weekend! But I'll probably need to practice several times during the week so I get them perfect on the 5th :). SO GOOD! Nachos are one of my very favorites!
Leanne says
Haha! Practice makes perfect! Thanks Kelsie! I hope you like them. We will be making them again this weekend too!
Stacey @ The Sugar Coated Cottage says
Your singing my tune! I have had a nacho craving lately and I love this vegetarian version. I hear you on the cauliflower, I use it a lot to but sometimes need a new alternative. These look wonderful and dare I say better than the original version 🙂 . Take care.
Leanne says
Thanks so much Stacey! These should definitely satisfy your nacho craving! I can't wait to make them again on Saturday. Hope you're having a great week!
Marisa says
I love all the different colours and flavours of this nachos dish! The walnuts and mushrooms are a brilliant substitution for meat! Beautiful dish!
Leanne says
Thanks Marisa! The walnuts and mushrooms work really well as a meat substitute. My husband couldn't even really tell the difference! That means these will be on repeat in our house!;)
annie@ciaochowbambina says
Loving all the spice and color here! This will be one treat for Cinco de Mayo that won't stand a chance!! Delish!
Leanne says
Thanks Annie! These nachos are definitely on the menu for our Cinco de Mayo celebration! Hope you're having a great week!
Colleen says
Leanne, these look amazing! I love that you used walnuts and mushrooms, such a perfect meat alternative with all of the healthy fats and protein. These nachos look delectable.
Leanne says
Thanks so much Colleen! These are definitely filling, and a healthier version that traditional beef nachos! I'm looking forward to making them again. Happy Wednesday!
Fouzia Husainy says
With roasted corn, chipotle and jalapeño peppers etc these nachos must be bursting with flavour and tingling your taste buds. I love your choice of ingredients that you have put in this recipe. I have bookmarked it so will soon be making it and tagging you. thanks so much!
Fouzia Husainy says
oh, shoots, I forgot to give you star rating and you deserve all 5 stars!
Leanne says
Thanks so much Fouzia! The nachos are definitely flavourful, but not too spicy. Would love to know what you think if you make them!
Christina says
I want this all up in my face... now! I was surprised how much mixed up walnuts and mushrooms resemble ground beef! I'm cutting out carbs for awhile so when I make this recipe, I'll take out the chips but the other flavors look on fleek lady!!!
P.S. I'm 40. Can I say "on fleek" at this age?
Leanne says
Haha! You're too funny Christina! I'm also 40 but I had to google to find out what "on fleek" meant. You're probably just hipper than I am! 😉 As for these nachos, I totally get minimizing carbs. I've actually been using the veggie taco meat as a salad topping, and it's quite tasty. It's worth a try for sure!
Elaine says
Love this faux meat mix. Walnuts are so versatile, and so heart-healthy too! And who wouldn't want to dip right into this loaded pan of veggies!
Leanne says
Thanks Elaine! Walnuts are definitely versatile. I add them to salads and granola bowls all the time! As for the veggies, I love piling them on my nachos! The mix of flavour and colour gets me every time!
Dana says
GAH! These look amazing! I'm such a sucker for a good nacho platter and it's great to have such a hearty vegetarian option. I love love love the use of walnuts! I've used them in vegetarian burger patties before and they are some kind of magic. Amazing recipe, Leanne!
Leanne says
Thanks so much Dana! I'm a sucker for nachos too, so the healthier I can make them, the better! I've never tried walnuts in burger patties. I'm definitely adding that to the must-try list! Thanks for the idea!
Lizzy says
These look delicious Leanne! I must admit I have also been having a little too much cauliflower everything lately and mushrooms seem like the perfect fit! I haven't had nachos is forever because cheese and me aren't friends but you have inspired me to do loaded nachos sans cheese! So excited to try it!
Leanne says
Thanks Lizzy! Can't wait to hear what you think! The mushrooms work really well in the taco meat, and I didn't add too much cheese, as we're not always friends either! I love these smothered in guacamole so you could totally get away with no cheese! Have a great week!
Lisa | Tiny Kitchen Capers says
These look amazing, Leanne! And anytime is can sneak in some extra mushrooms!!!
Leanne says
Thanks Lisa! Lots of mushrooms in this one! Hope you're having a great week!
Ayngelina says
I've never heard of a mushroom nut mix to replace meat but I love both on their own. I'm definitely going to try this as I like to minimize how much meat I eat but I don't want to sacrifice taste.
Leanne says
Thanks Ayngelina! You definitely won't be sacrificing taste! Let me know if you try it. Would love to know what you think!
Dawn - Girl Heart Food says
Oh, and these deserve 5 stars cause they look AWESOME 😉
Leanne says
Thanks so much Dawn! 🙂
Dawn - Girl Heart Food says
Nachos are a regular in our home and we always make them either in a skillet or on a sheet pan. Love the faux meat idea, especially because I am such a huge fan of mushrooms and walnuts. This is something we would definitely enjoy on Friday night with a glass of vino or a cold beer. Its it bad that I want this for breakfast right now 😉 ?? Extra guac for me please!! Happy Friday 🙂
Leanne says
These are definitely a new favourite in our house, especially for Friday nights with a beverage! 😉 As for breakfast, if you throw some eggs on there, I think these are totally appropriate for an early morning meal!