Superbowl is just days away and it’s time to start planning the party and picking up supplies to do it up vegan style!
Nachos are a staple football-watching food, and this year I’ve missed out because I’ve spent most of my football-Sundays at the Yard House in Miami Beach. Well, missed out on nachos that is, but I have nothing to complain about given the Yard House’s Gardein menu. The Gardein “jerk chicken” wings are phenomenal! The Yard House does not, however, offer vegan nachos, and every time I see someone else order the nachos I want to go home and make my own vegan version!
In this post I want to help you create a version of good ole’ nachos that meets all your taste-bud needs, step by step.
Vegan Nachos Your Way
- Pre-heat the oven to 350 degrees.
- Find a type of baked tortilla chip that you enjoy, and place a semi-single layer of the chips on a large pan lined with tin foil. Beanitos are my personal favorite. They’re incredibly tasty and they are high in fiber and protein.
- Sprinkle a light layer of your favorite vegan cheese over the chips. I enjoy the Follow Your Heart Vegan Gourmet Shreds, as well as Daiya shreds, and new brands keep popping up, the next one usually better than the last. These both melt well which is an important criteria for nachos! There are also some new vegan nacho cheese and cheese sauces like the ones made by Heido Ho Organics (I met the ladies who started this company and let me tell you, they’re awesome!) just coming to market that I haven’t tried yet, so if you have a review for us please add it to the post comments!
- Add on top of that your favorite vegan protein. Black beans are a must for me. Sometimes I enjoy adding the Beyond Meat Beef-Free Crumbles or Chicken-Free Strips. If you add Beyond Meat products you will need to cook them according to the directions before including them in the nachos. Tempeh is another healthy vegan protein addition option.
- Sprinkle other ingredients that will be best if heated with the chips, cheese and protein. Some of my favorite add-ons are pickled jalepenos and black olive slices.
- Sprinkle another layer of vegan cheese on top.
- Place the pan in the oven and bake just long enough for the cheese to melt (about 5-10 minutes).
- Remove from the oven and place ingredients you enjoy that are not good heated. I love adding pico de gallo, guacamole, and vegan sour cream (Tofutti makes a good one, as does Follow Your Heart.)
- Serve immediately. The chips will get soggy as the dish cools, so make sure you start chowing right away!
- Enjoy!!!
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Ella Magers, MSW
Founder & CEO at Sexy Fit Vegan®
A passionate vegan for the last 28 years, Ella Magers, MSW is a leading voice for revolutionary transformation in the fitness industry. Ella connects people with the information, tools, support, and guidance they need to develop holistically healthy habits, claim mental and emotional well-being, and live more fulfilling and fiercely compassionate lives. Ella is a professional speaker, published author, and coach. She is the spirited host of the inspiring Rise & Thrive Podcast and the Vegan Life Coach Podcast, founder of Sexy Fit Vegan®, and creator of the 22Reboot total transformation system. As a plant-based athlete and former bodybuilding champion, Ella was recognized as one of the world's top personal trainers by bodybuilding.com and Shape Magazine. Having healed from her own struggles with disordered eating, Ella Magers shows people that there are alternatives to crash diets and excessive workout regimens, and how to align their lifestyle with true health by using compassion as their compass. Ella is on the founding board of Hogs & Kisses Farm Sanctuary, a 501(c)3 nonprofit with the mission of creating the best possible life for farm animals while inspiring compassion for all living beings.
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