Vegan Refried Lentil Nachos Recipe – Learn like a Pro

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Vegan Refried Lentil Nachos Recipe – Learn like a Pro: I love these vegan nachos with lots of toppings. These healthy nachos made from plants taste so good that no one will miss the meat. Hey, you nacho fans! Want to try the classic comfort food with a plant-based twist? We love this Tex-Mex favourite here at A Couple Cooks.



Vegan Refried Lentil Nachos Recipe – Learn like a Pro

If you want grilled nachos, put them on the grill in a cast iron skillet. Our sheet pan nachos are the best ever. And our Greek nachos, which are made with pita chips. There are even nachos with tater tots that we make ourselves! But what’s our new favourite? These Vegan Nachos Are Amazing! Their flavour is out of this world, and this vegan nacho cheese makes them even better. No one will miss the meat; we like them even more without it!




  • 2 cups Vegan Taco Meat, Smoky Instant Pot Lentils, or Lentil Taco Filling
  • ¼ cup Vegan Nacho Cheese
  • 1 small tomato or Best Salsa Recipe
  • 1/4 red onion
  • 2 green onions
  • 4 cups organic corn chips
  • Fresh cilantro, for garnish
  • Hot sauce, for garnish
  • Optional: Pickled jalapenos, Pickled onions, or Pickled radishes

Also See:

Vegan Seven-Layer Dip Recipe – Easiest Recipe Ever




  • There is no “perfect” way to make nachos because the word “nachos” is pretty vague. For these healthy vegan nachos, we did this: we put a lot of fresh, plant-based toppings on them and made our own sauces with healthy ingredients.
  • Before you start making these loaded nachos, it’s easy to make a few of the things you need. Here are all of our tricks. In fact, some chips only have a few ingredients and aren’t too bad for being processed food.


  • Organic corn chips with only three ingredients (corn, oil and salt) are what you need for these vegan nachos. Check the chips’ back of the package to see if they fit this description.
  • You can also avoid processed chips by making your own. If you want to try some really great homemade tortilla chips, they’re even better when they’re still warm from the oven.


  • There are a few different ways to top these vegan nachos, depending on your tastes and the tools you have. Know this: Vegan taco meat: This walnut taco meat is made from mushrooms and walnuts, and it looks and tastes a lot like real meat (see below).
  • While a food processor is ideal for this task, a chef’s knife will also work for cutting. Rice and lentils that are smoked: This smoked rice and lentils recipe is a big hit! It makes a big pot that you can use all week on different days.


  • They were great in our Instant Pot tacos, and they would also be great in vegan nachos. Taco meat made from lentils: Not having an Instant Pot? Not a problem! Instead, use our Lentil Taco Meat. You don’t need any special tools, and it tastes just as good.
  • There you have it! Our Refried Black Beans recipe will save you time because they only take 15 minutes to make! You could also just open a can of refried beans and cook them. That vegan nacho cheese recipe looks so good and is so easy to make.


  • It tastes even better than the plastic nacho cheese you buy at the store. To make it, just mix cashews, green chilies, and a few spices together. You could also try our Spicy Chipotle Sauce.


  • Total Fat 3.6 g
  • Saturated Fat 0.6 g
  • Total Carbohydrate 32.8 g
  • Dietary Fiber 3.3 g
  • Sugars 1.4 g
  • Protein 8.8 g
  • Vitamin A 6.5 µg
  • Vitamin C 5.4 mg
  • Calcium 20.1 mg
  • Iron 2.3 mg
  • Vitamin D 0 µg
  • Magnesium 43.7 mg
  • Potassium 331.9 mg
  • Vitamin B6 0.2 mg
  • Vitamin B12 0 mg




Q1. Can I make any of the nacho components ahead of time?

Yes! You can make the vegan queso and/or homemade sour cream up to 5 days ahead of time. You can also make the taco meat and refried beans up to 2–3 days ahead of time. You can also make the pico de gallo up to 1 day ahead of time and the pickled onions up to 10 days ahead of time.

The guacamole is the only thing you should make the same day.


Warm up the refried beans, taco meat, and queso before putting the nachos together.

Q2. Can you keep leftover nachos?

I do not think you should do it. If you want the best nachos, make them right away. Leftover nachos that have been sitting around with too many toppings will be sad and soggy. You can easily make less of this recipe, so only make what you and your guests will eat that day. You can keep some of the separate parts, though, as long as you haven’t put them together yet (see the question above about making parts ahead of time for more information).


Q3. Are these vegan nachos gluten-free? Are they soy-free?

They don’t have gluten, yes! When you make the walnut-mushroom taco meat, just make sure to use tamari, which is GF soy sauce. Soy sauce in the taco meat is the only soy in this recipe. You can leave it out and add salt to taste, or you can buy soy-free vegan meat at the store.


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