What kind of cheese goes well with nachos?

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.

Can these nachos be made vegan?

Absolutely! This is easy to do since the taco 'meat' is already vegan. Just use vegan cheese shreds in place of the dairy cheese.

Are vegetarian nachos healthier?

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.

How do you reheat leftover veggie nachos?

Just spread out the leftover nachos on a sheet pan lined with parchment paper and bake on 350F until heated through and crispy.

Loaded Veggie Nachos

Description

Loaded Veggie Nachos are topped with a spicy vegan taco meat made from a blend of walnuts and mushrooms. They’re hearty and flavourful, with a dose of fibre, protein and healthy fats. Perfect for weekend snacking or even dinner!

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
1/2 medium-sized red onion, diced
1/2 jalapeño pepper, seeded and diced
1 tablespoon fresh lime juice
1 teaspoon chili powder
1 teaspoon smoked paprika
1 teaspoon ground cumin
1/4 teaspoon garlic powder
1/4 teaspoon crushed red pepper flakes
1/4 teaspoon kosher salt

For the nachos:

8 cups no salt added corn tortilla chips
1/2 cup chopped red and orange peppers
1/2 cup cooked corn
1/2 cup shredded cheese (mix of cheddar, mozzarella and Monterey Jack)

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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.
Be sure to check out the FAQ as well as the tips and substitutions section above the recipe for more detailed advice and suggestions for making this recipe.

Recipe inspired by Pinch of Yum’s Cauliflower Walnut Taco Meat.