This recipe for vegan nachos is an awesome easy vegan meal prep idea. Its quick, healthy, and tastes fresh every time!
Vegan Nachos Recipe Ingredients
This vegan meal prep idea is made with vegetables, beans, spices, and vegan sauces including the best vegan nacho cheese sauce recipe! To make this vegan nachos recipes you will need:
- 1 red capsicum / bell pepper
- 1 yellow capsicum / bell bepper
- 1 cup of shredded lettuce or shredded red cabbage (you could also use both)
- 1 tomato
- 2 cups of black beans (this is approximately 1.5 cans of black beans)
- 1-2 tablespoon of ground cumin (to flavour the beans)
- fresh coriander leaves (to sprinkle on top right before serving)
- 1 teaspoon of salt (to flavour the beans)
- 140 grams of Nacho chips (1 bag of your favourite Nacho chips)
- 4 tablespoon of vegan mayonnaise (check out my vegan mayonnaise recipe here if you want to make your own)
- 8 tablespoon of chunky salsa
Vegan Nacho Cheese Sauce Recipe
The vegan nacho cheese sauce in this recipe is nut free, using pumpkin instead of cashews to achieve that creamy cheese flavour. To make the vegan nacho cheese sauce you will need:
- ¼ Japanese pumpkin (about 400 grams)
- ½ cup of nutritional yeast
- 1 teaspoon of garlic powder
- 1 teaspoon of pink Himalayan salt
- 1 teaspoon of chipotle powder
- A dash of unsweetened almond milk
Why this is the best vegan meal prep idea
This is one of my favourite recipes for meal prep and is one of the best meal prep ideas for dinner. Not only that, it's one of the best meal prep ideas for vegans. This is why:
- It's delicious!! I don't know a soul out there that doesn't love a good vegan nachos recipe
- You bake it fresh on the night of eating it, meaning your meal doesn't have that days old sitting in the fridge taste to it (you know what I mean). Good meal prep ideas avoid this!
- It's packed with veggies and beans
- The vegan nachos cheese sauce is made with plants! (I use pumpkin instead of nuts)
- It could be a low calories meal prep idea
How to vegan meal prep. Tips for this vegan nachos meal prep
- Use a food processor for your veggies! In my video you can seed I have shredded the following veggies using the blade tool on my food processor:
- Red, green, and yellow capsicum
- Purple cabbage
- Tomato
Why do I do this? Not only is quicker for you, but the food processor is able to cut the veggies and condense them. This means that its easy for you to eat a larger quantity of veggies in your meal. And the more plants the better!
- Season the beans with ground cumin and little bit of salt. Don't skip this step. Its simple and packs a serious flavour boost to this dish
- Boil the pumpkin until its very soft. The mushier the pumpkin, the easier it is to blend
- Use purple cabbage instead of shredded lettuce. Lettuce will wilt in the oven and needs to be added as a fresh ingredient, adding an extra step to process (which we don't want!)
- Sprinkle fresh coriander on top right before serving, another amazing flavour boosting (if you are team coriander)
Check out this short video on how to prepare the vegan nacho cheese sauce vegan meal prep style
Check out the short video below in the recipe notes where I make this vegan nachos meal prep idea
Are you looking for more vegan meal prep ideas? Why not check out some more of my vegan meal prep recipes:
You must use the category name, not a URL, in the category field.Vegan Meal Prep Nachos
Ingredients
- 140 grams nacho chips
- 2 cups canned blacked beans rinsed
- 1 cup purple cabbaged, shredded
- 1-2 capsicum / bell pepper, diced
- 1-2 cups cherry tomatoes, diced
- 4 tablespoon vegan mayonnaise
- ½ cup salsa
- 1 bunch fresh coriander leaves
- 1 pinch salt & pepper to taste
- 2.5 tablespoon ground cumin
Nacho Cheese Sauce
- 200 grams boiled pumpkin dice and boil pumpkin for 10-15 minutes, or until very soft
- 6 tablespoon nutritional yeast
- 2 teaspoon salt
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon chipotle chilli powder
- ¼ cup unsweetened plant milk
Instructions
- Pre heat oven to 180 degrees / 300F
- Grease a baking tray or line with baking paper
- Layer Nacho chips
- Season black beans with salt and cumin and layer onto the chips
- Layer salsa, mayo, shredded cabbage, sliced cherry tomatoes, and. diced capsicum
- In a blender, add boiled pumpkin, nutritional yeast, salt, garlic powder, onion powder, and chipotle chilli powder. Blend until smooth. Add a dash of unsweetened plant milk to help blend smooth
- Pour the Nacho Cheese Sauce over the Nachos
- Bake the Nachos for 7-10 mins
- Remove from oven and sprinkle with fresh coriander
- Enjoy!
Vegan Meal Prep
- Boil your pumpkin for the nacho cheese sauce whilst prepping the salad ingredients
- Separate the fresh ingredients into separate containers (cabbage, tomatoes, capsicum, and beans). Ensure to keep each salad ingredient separate during storage
- Use a small container to separate the salsa and vegan mayonnaise and add to each container
- Use small jars to store the vegan nacho cheese sauce / per serving
- Store the vegan nacho chips separately in a dry airtight container
- To serve, layer the nacho chips in a greased baking tray and remove 1 meal prep from the fridge and layer on the nacho chips.
- Pour one serving of the salsa, vegan mayo, and nacho cheese sauce on top of the fresh salad ingredients
- Bake on 180° / 300F for 7-10mins
- Repeat this step for each meal prep night
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