Vegan Nachos

There is NO wrong way to make and enjoy Nachos! Especially VEGAN nachos. I put together this quick nacho inspiration with my husband the other night and it turned out great so I wanted to share.

Using some of my favorite brands, you can always replace with homemade stuff or your own favorite brands. I used black beans, tempeh, bell pepper and the classic toppings.

The tempeh and beans make this recipe filling with plenty of protein. I used a simmer sauce that I had on hand but olive oil and spices would work just fine as well.

SHARING IS CARING! If you plan on making this for more then two, I suggest doubling the recipe. Although it makes plenty, you’ll want extra.

Vegan Nachos

Recipe by AlexisCourse: Recipe, Tempeh




  • 1 Block Tempeh

  • 1 Red Bell Pepper

  • 8oz. Mushroom

  • 1 Can Black Beans

  • Pinch of Cumin, Red pepper flakes and bay leaf

  • Tortilla Chips

  • Mexican Flavor Simmer Sauce or Olive oil and spices

  • Toppings such as Jalapeños, Sour Cream, Olives, Guacamole and CHEESE!


  • Cook your beans on Med/Low with 1/2 Cup (more as needed) water, Cumin, Red Pepper Flakes and Bay leaf. Simmer for 10-15min adding more water when it seems to dry.
  • Pre-heat your oven to 400F
  • Chop your Tempeh, Mushrooms and Bell Pepper and add it to a skilled on Med heat. When everything starts to cook down, add the simmer sauces (or your favorite spice mix) and mix well.
  • Add the cooked beans to your mix and turn off the heat. Mix well.
  • Lay your chips onto a baking sheet layering the cheese, nacho mix and bake for 10-15min keeping an eye on it.
  • Top with your favorite topping. enjoy and share.


  • I use Violife Cheese Shreds because they melt well. You can make a nacho cheese sauce or replace with your favorite vegan brand.
  • I like my nachos spicy and added Jalapeño from a jar before I baked the nachos.
  • This recipe would be good with cooked Quinoa or rice added to the mixture.

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