These Macho Vegan Nachos Are Dripping In Goodness!
These Vegan Nachos are packed with all the yumminess you could ever dream of. They are loaded chili nachos made with Beyond Meat crumbles, and all the toppings you can dream of. They are topped off with gooey dripping cheese. These vegan nachos are a trip to heaven in every bite. Thank you to our guest Chef for the day, Linda Soper-Kolton, Catskill Animal Sanctuary’s Director of Culinary Arts, Compassionate Cuisine. She has been on #LunchBreakLIVE before, and never disappoints with her amazing plant-based recipes. Let’s watch her build these incredible nachos. I can’t wait to dive right in…
What Is Catskills Animal Sanctuary?
“Catskill Animal Sanctuary is a 150-acre refuge in New York’s Hudson Valley for 11 species of farmed animals rescued from cruelty, neglect, and abandonment. Over the years, thousands have come to this place of profound peace. They continue to come — sometimes one needy soul, sometimes a flock of 100 or more at a time. It is our privilege to help each and every rescued animal understand what love feels like. If we’ve learned anything from them, it’s the life-altering truth that in the ways that matter, we are all the same. Animals are as individual as us, want their lives as much as we want ours, and experience the same emotions as we do. Pain, suffering, and fear feel no different to a pig than they do a human being. This belief in our shared “sameness” is the first driver of all that we do. The second is our choice to believe in humanity’s goodness. Each year, thousands of visitors come to meet the animals and learn about the impact of their diet on animals, their health, and our ailing planet.
We watch as profound shifts occur in the disarming moments shared by humans and animals. We offer support through our online vegan culinary classes, Compassionate Cuisine cookbook and recipes, customized digital Sanctuary tours through CAS: Live, engaging online educational programs for kids, and the inspirational writing and speaking of our founder Kathy.”
More About Linda Soper-Kolton
As a vegan chef, culinary instructor, and certified health coach, Linda brings enthusiasm, experience, and relatable style to her cooking classes, coaching, and catering. She knows food–and people–and is a valuable resource for audiences large and small. A graduate of New York’s Natural Gourmet Institue for Health and Culinary Arts, lead author of Compassionate Cuisine: 125 Plant-Based Recipes from our Vegan Kitchen, and director of the culinary program by the same name at Catskill Animal Sanctuary, Linda speaks with passion and expertise about the joy of cooking and eating compassionately, nutritional benefits of a plant-based diet, overcoming challenges in the kitchen, and life after cheese.
It’s Time For The Vegan Nachos Topped With All The Yumminess!
For me vegan nachos are like vegan pizza, you can’t have too much! They are the perfect comfort food for any time of the year, and any time of the day! That’s how I feel about nachos. Linda definitely took a hearty approach with this recipe, starting with a simple, flavorful chili that comes together on the stovetop…chili made with flavor and texture. Vegans can enjoy this recipe with plant-based ground meat, like Beyond Beef, seasoned ground tempeh, or cooked lentils. Any of those options provide lots of flavor, texture, and protein. This recipe calls for heat-and-serve melted vegan cheddar cheese which can be found in many stores. You can also make your own. It’s super easy. Or you can use vegan shredded cheese but you’ll need to arrange the nachos on a baking tray and pop them in the oven to melt the cheese, should you choose to do it that way. These nachos are meant to be enjoyed during a good game, epic movie, or roaring winter fire. These loaded stove-top chili nachos Linda made are perfect, topped with so much YESSSSSS! They are literally, perfection. The recipe is posted below so get ready to make these at home! And don’t forget to stop by the #LunchBreakLIVE page for many more delicious easy vegan recipes. Until next time…keep cookin’!
Vegan Stovetop Chili Nachos
- 1 tbsp olive oil
- 1 medium onion finely chopped
- 1 red bell pepper diced
- 3 large cloves garlic minced
- 1 lb vegan ground meat crumbled tempeh, or 2 cups of cooked lentils
- 1 medium sweet potato peeled and shredded
- 2 tbsp chili powder
- 2 tsp ground cumin
- 1 tsp smoked paprika
- 1 tsp dried oregano
- 1 tsp salt more to taste
- ½ tsp crushed red pepper flakes
- 1 15.5-ounce can vegan refried beans
- 1 15.5-ounce can kidney, black, or pinto beans
- 1 15-ounce can tomato sauce (or substitute the same amount of salsa or mix)
- 1 large bag tortilla chips
- ½ - 1 cup store-bought melted vegan cheese or see recipe below
- Sliced black olives
- Chopped scallions
- Chopped fresh tomatoes
- Avocado or guacamole
- Vegan sour cream or plain unsweetened yogurt
- Fresh limes cut into wedges
- Preheat the oven to 375ºF. Heat oil in a large pan over medium heat. Add onion, pepper, and garlic, and cook for about 8 minutes, until onion and peppers are soft. Stir in spices and cook for another minute or two until fragrant. Stir in vegan crumbles or lentils and cook for about 10 minutes, until all the flavors have combined. Stir in the refried beans and tomato sauce. Cook several minutes more until everything is heated through and the flavors have come together. Add a little water to thin, if necessary.
- Arrange the tortilla chips on a platter. Spoon the mixture in the pan onto the chips. Drizzle on melted cheese.
- Arrange your favorite toppings over the cheese and finish with a few good squeezes of lime. Serve immediately.
Cheesy Nacho Sauce
- 2 large carrots peeled and cut in small pieces
- 1 medium yellow potato peeled and cubed
- ½ medium onion roughly chopped
- 3 large cloves garlic peeled
- 2 tablespoons vegan butter
- 1 cups unsweetened non-dairy milk
- 1 cup cooked or canned chickpeas
- ¼ cup nutritional yeast
- 1 tablespoon fresh lemon juice
- 1 teaspoon yellow mustard
- ¼ teaspoon ground turmeric
- 1 teaspoon salt
- Place carrots, potatoes, onion, garlic, and butter in a small pot and cover with the milk. Bring to a boil, then reduce heat and simmer until the vegetables are soft, about 12 minutes. Remove from heat and carefully pour into the blender. Add the chickpeas, nutritional yeast, lemon juice, mustard, turmeric, and salt. Remove the plastic knob from the blender top and partially cover with a towel, allowing the steam to escape while blending. Blend for about 1 minute, until completely smooth and glossy. Taste and add more salt or lemon juice if you like. Serve over nachos, baked potatoes, steamed veggies…!
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Donna Dennison is an UnchainedTV writer, graphic designer, video editor, and IG contributor. Donna is also a creative in the film industry.