Loaded Vegetarian Nachos

Overhead view of Loaded Vegetarian Nachos in a cast iron skillet on a wooden surface surrounded by jalapeño, lime and pico de gallo.

5 from 10 reviews

These Loaded Vegetarian Nachos are made with a blend of walnuts, mushrooms, veggies and spices. So they’re hearty and flavourful, but also full of fibre and healthy fats. Perfect for weekend snacking or a get together with friends!



For the vegetarian taco meat:

For the nachos:



  1. You can either use store-bought tortilla chips or make these Sea Salt Lime Tortilla Chips. If you decide on the homemade chips, I would definitely double the recipe.
  2. I roasted two ears of fresh corn for these nachos, but you can also use canned corn. If you want to use roasted corn, just brush some oil on the corn and season with salt and pepper. Roast for approximately 40 minutes on 350 degrees. Once cooked and cooled, just cut the corn kernels off the cob.
  3. To avoid mushy vegetarian taco meat, try not to chop your mushrooms too small or over-process the walnut/mushroom mixture.
  4. The time to prepare this recipe does not include the time to make the corn tortilla chips or roast the corn.
  5. This recipe was inspired by Pinch of Yum’s Cauliflower Walnut Taco Meat.