Vegetarian Nachos
These vegetarian nachos are loaded with plant-based goodness, quick to make and absolutely delicious, a true family-friendly recipe.
Why This Recipe Works
- Very easy, on the table in 30 minutes
- So tasty, I use a couple of vegan hacks to increase the umami (meaty) flavour
- They get the tick of approval from all four of my children
Ingredients you will need
To make my vegetarian nachos you do need a few things, but please promise me you won't panic at the list of ingredients, there is very little actual prep, and most of the ingredients just involve measuring a spoonful of it. You can speed up the process by whipping up a batch of my Mexican Seasoning.
- olive oil
- onion
- carrot
- garlic
- smoked paprika
- cumin
- coriander
- cocoa powder
- chilli flakes (optional)
- soy sauce
- vegetable stock
- brown sugar
- Can of kidney beans
- Can of lentils
- 2 Cans of diced tomatoes
Ingredient Notes and Substitutes
- Crushed garlic: You can substitute this for ½ teaspoon garlic powder, added when you add the spices.
- Soy sauce: For a gluten-free option use Tamari. The soy sauce adds an umami flavour to the dish.
- Brown sugar: If you would prefer refined sugar free you can use coconut sugar, or a spoon of honey or maple syrup.
- Cocoa: This actually adds umami to the dish, making it seem meaty with no meat!
- Kidney Beans: Black beans would work just fine. You can of course use drained beans, you will need to soak and cook these before adding them into this recipe.
How to make the best vegetarian nachos ever!
Below are illustrated step-by-step instructions to make my Vegetarian Nacho Recipe, if you prefer just the written instructions then head straight to the printable recipe card below.
Prep: Dice the onion, grate the carrot and crush or finely slice your garlic.
Step one: In a large fry pan heat the oil over a medium heat. Sauté the onion and grated carrot until soft, fragrant and a little caramelised.
Step two: Add the garlic, paprika, cumin, coriander, and cocoa powder, sauté for one minute.
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Step three: Add the soy sauce and vegetable stock, brown sugar and tomatoes, and bring to the boil. (heat until bubbling)
Step four: Add the lentils and kidney beans, and simmer for 10-15 minutes. Season with salt to taste
Step five: Mash if desired. I actually get out my potato masher and give the bean nachos a quick mash before I serve them, breaking up the beans a bit with the masher helps my kids enjoy it more!
Step six: Serve with corn chips and your favourite nacho toppings.
Enjoy!
Top Tips
Here is how you can make these Vegetarian Nachos perfectly every time!
- Take the time to sauté the onions and carrots until they just start to go golden, you end up with a better-flavoured bean nacho mix
- Try a masher! Beans can sometimes be quite a confronting texture for people, smashing them a little with a masher helps a lot!
- Use this vegetarian Nacho Mix as the base for other meals, add to a wrap, serve with rice, or as a quesadilla filling.
FAQs
Yes, a bean-based vegetarian nacho mix will freeze for up to four months and defrost well.
Other recipes you might like
- Mexican Mince and Rice: Another easy Mexican-inspired meal that is easy to make
- Tofu tacos: crumbled tofu is another way to create a plant-based taco or nacho dish.
- Avocado aioli: This is a delicious vegan nacho topping!
Vegetarian Nachos
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Ingredients
- 2 Tablespoon Olive oil
- 1 large onion (diced) 200 grams
- 1 medium carrot (grated) 150 grams
- 2 cloves garlic (crushed)
- 1 Tablespoon smoked paprika
- 2 teaspoons cumin
- 1 teaspoon coriander
- 2 teaspoons cocoa powder
- ½ teaspoon chilli flakes
- 1 Tablespoon Soy sauce
- 1 cup vegetable stock
- 1 Tablepsoon brown sugar
- 400 grams kidney beans (canned)
- 400 grams lentils (canned)
- 800 grams Diced tomatoes
Instructions
- Prep: Dice the onion, grate the carrot and crush or finely slice your garlic.
- In a large fry pan heat the oil over a medium heat
- Sauté the onion and grated carrot until soft, fragrant and a little caramelised.
- Add the garlic, paprika, cumin, coriander, and cocoa powder, sauté for one minutes.
- Add the soy sauce and vegetable stock, brown sugar and tomatoes, bring to the boil.
- Add the lentils and kidney beans, simmer for 10-15 minutes
- Optional: Mash if desired. I actually get out my potato masher and give the bean nachos a quick mash before I serve them, breaking up the beans a bit with the masher helps my kids enjoy it more!
- Serve with corn chips and your favorite nacho toppings
Notes
- Take the time to sauté the onions and carrots until they just start to go golden, you end up with a better-flavoured bean nacho mix
- Try a masher! Beans can sometimes be quite a confronting texture for people, smashing them a little with a masher helps a lot!
- Use this vegetarian Nacho Mix as the base for other meals, add to a wrap, serve with rice, or as a quesadilla filling.
- This bean-based vegetarian nacho mix will freeze for up to four months and defrost well.
- Crushed garlic: You can substitute this for ½ teaspoon garlic powder, added when you add the spices.
- Soy sauce: For a gluten-free option use Tamari. The soy sauce adds an umami flavour to the dish.
- Brown sugar: If you would prefer refined sugar free you can use coconut sugar, or a spoon of honey or maple syrup.
- Cocoa: This actually adds umami to the dish, making it seem meaty with no meat!
- Kidney Beans: Black beans would work just fine.
Nutrition
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Love the easy vege option! I couldn't see in the recipe when to add the tomatoes so I added them with the lentils/beans. Delicious!
Oh I am so sorry, this is all fixed now
Hi, your recipe forgets to include when to add the tomatoes
Oh I am so sorry, this is all fixed now
Love this! I’ve made it twice so far. My new go-to nacho recipe. I would love more vegetarian meal ideas on here 🙂
Fab! So tasty and don’t miss the meat 🙂
Thanks Stacey! Our family love this recipe and we have used the vegetarian’mince’ mixture to make a lasagna, which was yummy ?
Oh I'm glad it has been a hit for you too Alenka!
Best nachos ever!! I will never be making nachos with mince again.
I have been looking for a great vegetarian version for ages and this has ticked all the boxes. My partner also agrees that these are delicious ?
Great recipe I've made so many different versions of veggie nachos over the years but this one is the best I've made to date.
So simple and quick, super delicious. Kids are super picky but we'll keep trying until they're used to the new textures and tastes and in the interim my wife and I can at least enjoy eating the same meal. Plus you can dress up the adult version with side. mmmm