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Vegan Meal Prep Nachos

This vegan nachos recipe is an awesome easy vegan meal prep idea. Its quick, healthy, and tastes fresh every time! Recipe quantities makes 4 servings
Course Dinner
Cuisine Mexican, Vegan
Keyword Vegan Nachos, Vegan Nachos Recipe
Prep Time 30 minutes
Cook Time 7 minutes
Total Time 37 minutes
Servings 4 people
Calories 485kcal
Author Georgia Papas

Equipment

  • 1 High Speed Blender for the vegan nacho cheese sauce

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

Nutrition

Calories: 485kcal