Vegetarian Nachos

4.83 from 17 votes

These vegetarain nachos are an easy and quick plant based recipe that your whole family will love.

Cook Time30

Total Time30

Course: Family Dinner Ideas

Cuisine: New Zealand

Keyword: vegetarian nachos, vegan nachos, bean nachos, vegetarian nachos nz

Diet: Dairy Free, Gluten free, vegetarian

Servings: people

Calories: 411kcal

Author: Stacey

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

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.