Delicious homemade vegan nachos with layers of crispy chips, vegan sausage and queso cheese sauce, guacamole, pico, and beans. Easy to make and super filling, these nachos are a Friday regular at our house!
Cook your choice of vegan meat as per package instructions. We enjoy the Gardein chipotle sausage which is spicy and has great texture. Either fry the sausage whole and then cut into chunks or bread into chunks and then fry. Remove from heat and set aside.
Corn - the corn is lovely if you quick fry it with a drizzle of olive oil, a minced garlic cloves, salt and pepper. But any cooked corn adds great flavour and texture.
Chop tomatoes*, slice green onions, black olives, jalapeno, and avocado*, chop the cilantro.*if you LOVE pico de gallo, make this super fast and tangy Pico de Gallo recipe.*for creamy, delicious guacamole, make this quick and easy recipe (Guacamole).
Cooking the Nachos
Preheat oven to 375º F. Cover baking sheet with parchment for easy clean up.
On a large baking sheet sprinkle a single layer of the tortilla chips, grated cheese (optional), black beans, and vegan meat. Place in preheated oven for 10-15 minutes.
Remove from oven, drizzle liberally with hot queso cheese sauce. Layer on all the toppings. Finish with more hot queso, sour cream (or TexMex), green onions, sriracha, lime wedges, and cilantro.
Make the queso, guacamole and pico de gallo (if using), and vegan meat first.Chop and prepare the toppings of your choice.Right before serving, warm the chips and cheese, sprinkle everything on top and serve immediately. These vegan nachos are deliciously filling!