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.
- 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.
I am an ambassador for Countdown supermarket, they support my blog by providing ingredients for recipe creation and testing. I used canned kidney beans, lentils and diced tomatoes from their macro range in 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.
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
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.
Michelle says
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!
My Kids Lick The Bowl says
Oh I am so sorry, this is all fixed now
Fiona says
Hi, your recipe forgets to include when to add the tomatoes
My Kids Lick The Bowl says
Oh I am so sorry, this is all fixed now
Lucy says
Love this! I’ve made it twice so far. My new go-to nacho recipe. I would love more vegetarian meal ideas on here 🙂
Pip says
Fab! So tasty and don’t miss the meat 🙂
Alenka Hand says
Thanks Stacey! Our family love this recipe and we have used the vegetarian’mince’ mixture to make a lasagna, which was yummy ?
My Kids Lick The Bowl says
Oh I'm glad it has been a hit for you too Alenka!