Wholesome Nacho Love: Fully Loaded Vegan Nachos Recipe– Indulge guilt-free in our Fully Loaded Vegan Lentil Beef Nachos – a mouthwatering twist on a classic favorite that’s delicious and supports your journey to better health and wellness! Packed with plant-based protein from lentils, vibrant veggies, and flavorful spices, these nachos are a satisfyingly savory treat that nourishes your body and satisfies your cravings.

Our recipe offers a wholesome alternative to traditional nachos, providing all the flavor and crunch you love without the excess calories and unhealthy fats. By incorporating nutrient-rich ingredients like lentils and vegetables, you’re fueling your body with the vitamins, minerals, and fiber it needs to thrive.

But the benefits of our Fully Loaded Vegan Lentil Beef Nachos go beyond nutrition. By choosing plant-based options like lentils over meat, you reduce your carbon footprint and contribute to a more sustainable food system—a win-win for your health and the planet.

Ready to dig into a plate of nachos that’s as good for you as it is delicious? Join our community today and discover how simple, flavorful recipes like our Fully Loaded Vegan Lentil Beef Nachos can elevate your wellness journey. Whether you’re a seasoned vegan or just looking to incorporate more plant-based meals into your diet, our online wellness programs offer the guidance and support you need to thrive.

Gluten-Free, Vegan, Serves 4

Ingredients:

For the nacho ground lentil “beef”:

• 1 cup cooked lentils
• 1 tablespoon olive oil
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika
• 1/2 teaspoon chili powder
• Salt and pepper to taste

For the nacho cheese sauce:

• 1 cup raw cashews, soaked overnight
• 1 cup unsweetened almond milk
• 1/4 cup nutritional yeast
• 1 tablespoon lemon juice
• 1 teaspoon garlic powder
• 1/2 teaspoon onion powder
• Salt and pepper to taste

For the sour cream sauce:

• 1/2 cup raw cashews, soaked overnight
• 2 tablespoons lemon juice
• 2 tablespoons water
• Salt to taste

For assembling:

• 1 bag gluten-free tortilla chips
• 1 cup refried beans
• Sliced jalapenos, diced tomatoes, sliced black olives, chopped green onions, chopped cilantro, for topping

Directions:

To make the ground lentil “beef,” heat olive oil in a skillet over medium heat. Add the chopped onion, garlic, and sauté until softened for about 5 minutes. Add the cooked lentils, ground cumin, smoked paprika, chili powder, salt, and pepper to the skillet. Cook for another 5-7 minutes, stirring occasionally, until the lentils are heated through and well coated with the spices. Remove from heat and set aside. To make the nacho cheese sauce, drain and rinse the soaked cashews. Combine the soaked cashews, almond milk, nutritional yeast, lemon juice, garlic powder, onion powder, salt, and pepper in a blender. Blend until smooth and creamy. Adjust seasoning to taste if needed.

To make the sour cream sauce, drain and rinse the soaked cashews. Combine the soaked cashews, lemon juice, water, and salt in a blender. Blend until smooth and creamy. Adjust seasoning to taste if needed. Preheat the oven to 350°F (175°C). Arrange the gluten-free tortilla chips in a single layer on a large baking sheet. Spoon the refried beans over the tortilla chips, followed by the ground lentil “beef.” Drizzle the nacho cheese sauce and sour cream sauce over the nachos. Sprinkle sliced jalapenos, diced tomatoes, sliced black olives, chopped green onions, and chopped cilantro over the top. Bake in the preheated oven for 10-15 minutes or until the nachos are heated through and the toppings are slightly crispy. Remove from the oven and serve immediately.

Let’s reimagine comfort food together and embrace the delicious possibilities of plant-based eating – one nacho at a time! Need more recipes? Check out my online wellness programs for more!