Loaded Vegan Nachos

Recipe courtesy of The Ultimate Age-Defying Plan by Chef Mark Reinfeld and Ashley Boudet ND. Photo credit Olivia Wallace.

Look no further for a vegan party dish that always delivers, especially when your guests are ravished with hunger. This loaded vegan nacho plate is loaded with flavors and plant-based nutritional goodness! You can save time by using store bought vegan cheese sauce and BBQ jackfruit (or make them in advance). Then this dish can be ready in 15 minutes or less…. even prepared during a commercial break!

If you are interested, you can check out a video with Chef Mark Reinfeld and Ashley Boudet, ND on how to prepare the vegan nachos recipe (see end of page).


Vegan Loaded Nachos Recipe

Serves: 4-6

Prep Time: 30 minutes

Cook Time: 45 minutes

Total Time: 60 minutes

Ingredients

  • 1 recipe EZ Cheez Sauce (below), or store bought vegan cheese sauce

  • 1 recipe BBQ Jackfruit (below), or store bought

  • 8 - 10 ounces tortilla chips

  • 15 ounce can black beans, drained well

  • ¾ cup salsa

  • ½ cup vegan sour cream or ½ cup vegan mayonnaise mixed with 2 teaspoons freshly squeezed lemon juice

  • ½ cup diced tomato

  • ¼ cup diced red onion

  • 1 avocado, ½ inch cubes or ½ cup guacamole

  • 2 tablespoons roughly chopped cilantro.

  • ¼ cup pumpkin seeds, optionally toasted

  • 1 lime, cut into 6 wedges

Directions

  1. Prepare the EZ Cheez sauce. Prepare the BBQ Jackfruit. Keep warm and set aside.

  2. Build your plate. Place the tortilla chips on a large plate or platter. Top with EZ Cheez Sauce and Jackfruit. Top with black beans, salsa, vegan sour cream, tomato, onion, avocado, cilantro and pumpkin seeds. Place lime wedges around plate and dig in!

EZ  Cheez Sauce Recipe

Makes 2 cups

Prep time: 10 minutes / Cook time: 15 minutes

Total time: 25 minutes

Ingredients

  • 1 ¼ cups peeled and chopped white potato, ½ inch pieces

  • ½ cup peeled and chopped carrot, ½ inch pieces

  • ½ cup diced yellow onion

  • 4- 5 cloves garlic

  • 1 cup water or vegetable stock

  • 1/4 cup nutritional yeast

  • 2 tablespoons olive oil, optional

  • 1 tablespoon freshly squeezed lemon juice

  • ½ teaspoon sea salt, or to taste

  • ¼ teaspoon chipotle chile powder

  • ⅛ teaspoon ground black pepper, or to taste

Directions

  1. Place potato, carrot, onion, and garlic in a pot and fill pot with ample water to cover. Place over medium high heat, and cook until vegetables are tender, approximately 15 minutes, stirring occasionally. Drain well and reserve 1 cup of cooking liquid. 

  2. Place cooked vegetables in blender with remaining ingredients, and reserved 1 cup of water and blend until creamy. 

BBQ Jackfruit Recipe

Makes 1 1/2 cups

Prep time: 10 minutes / Cook time: 35 minutes

Total time: 45 minutes

Ingredients

  • 1 can Jackfruit, 7.9 ounces, 1 ¾ cups

  • ½ cup diced yellow onion

  • 2 tablespoons olive oil

  • 2 teaspoons minced garlic

  • ½ teaspoon liquid smoke

  • ¼ teaspoon sea salt

  • ⅛ teaspoon chipotle powder

  • ⅓ cup BBQ sauce, try smoky maple

Directions

Preheat the oven to 400°F. Place the jackfruit, onion, olive oil, garlic, liquid smoke, salt, and chipotle powder in a baking dish and mix well. Cover, place in the oven and cook for 30 minutes. Add the BBQ sauce, mix well, and cook for 15 minutes. Stir well before serving.  

The Doctor & The Chef prepare Loaded Vegan Nachos for Natural Grocers

Watch Chef Mark Reinfeld and Ashley Boudet, ND prepare loaded vegan nachos and explore the nutritional benefits of the dish.