Totally loaded vegan nachos with a little bit of everything. Super fresh, savory and a little spicy these nachos are perfect to enjoy with a cold beer on a sunny patio with good friends.


For the taco meat
  1. 1 tablespoon oil
  2. A quarter of a medium onion, diced
  3. 2 cloves of garlic, diced
  4. 1 cup TVP
  5. 3/4 cup water
  6. 1/4 cup tomato sauce
  7. 1 1/2 teaspoons smoky paprika
  8. 1 teaspoon cumin
  9. 1 teaspoon oregano
  10. 1 teaspoon thyme
  11. 1 teaspoon salt
  12. 1/2 teaspoon chili powder
  13. 1/4 teaspoon pepper

For the nachos
  1. 1 bag (200 grams/7 oz) tortilla chips
  2. A quarter of a red onion, diced
  3. A quarter of a red pepper, diced
  4. Two green onions, sliced
  5. A handful (about 125 grams/4.5 oz) of cherry tomatoes, quartered
  6. A handful (about 75 grams/2.6 oz) black olives, sliced
  7. Half an avocado, diced
  8. Sliced pickled jalapeƱos (as many as you want)
  9. Fresh cilantro
  10. Sauce of choice - salsa, guacamole, vegan sour cream (recipe below)

For the vegan sour cream
  1. 1/2 cup raw cashews, soaked in hot water for 10 minutes
  2. 1/3 cup water
  3. 2 tablespoons lemon or lime juice
  4. 1 teaspoon apple cider vinegar
  5. 1 teaspoon soy sauce
  6. 1 teaspoon salt

  • For the taco “meat”
  • Combine the TVP and water in a small bowl. Fry the onion and garlic in the oil over medium heat until soft and translucent. Add the remaining ingredients and mix well. If your tomato sauce has a lot of water, simmer until most of the liquid has evaporated.
For the vegan sour cream
  • Blend all the ingredients together in a blender or food processor until smooth and creamy. You can use it right away but it’s better to let it sit in the fridge for a couple hours to thicken and for the flavours to develop.