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Loaded Veggie Nachos in a cast iron pan surrounded by dips, chips and beer.

Loaded Veggie Nachos (with Vegan Taco Meat)

  • Author: Leanne
  • Prep Time: 20 minutes
  • Cook Time: 18 minutes
  • Total Time: 38 minutes
  • Yield: 6 servings
  • Category: Appetizers
  • Method: Bake
  • Cuisine: American
  • Diet: Vegetarian


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!


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)


  • 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.


  1. While the recipe calls for cremini mushrooms, you can also use bella or white mushrooms.
  2. To avoid mushy taco ‘meat’, try not to cut your mushrooms too small or over-process the walnut/mushroom mixture.
  3. 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.
  4. 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.
  5. 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.

Keywords: vegetarian nachos, meatless nachos, loaded nachos