Spicy crumbled tempeh, loads of veggies and warm cashew queso scattered over a bed of organic corn tortilla chips… These Vegan Nachos with Spicy Crumbled Tempeh are the ultimate party food made good for you!

Spicy crumbled tempeh, loads of veggies and warm cashew queso scattered over a bed of organic corn tortilla chips... These Vegan Nachos with Spicy Crumbled Tempeh are the ultimate party food made good for you!

Nachos are definitely one of my favorite party foods! Since going vegan, they are one of the things that I’ve missed the most, especially when visiting my favorite local micro-brewery, where they [unfortunately] make a wicked plate of nachos, which is now totally off limits for me. Mind you, it’s probably better this way I guess, since their version is far from being healthy… 

After making a batch of Cashew Queso the other day, I decided that this was the perfect occasion for me to try my hand at creating a much healthier version of this favorite party food of mine. I loaded it with all kinds of beautiful vegetables, added some yummy spicy crumbled tempeh and drizzled the whole thing with warm cashew queso. Wow! Talk about an explosion of flavors! 

While I must admit that something has to be said for having loads of melted cheese to sort of hold everything together, which unfortunately the queso doesn’t do, this version has so much flavor to it that it totally compensates. Plus, I’m using much less tortilla chips, too… which also contributes to the whole yuminess factor. Less chips, more toppings. I’m all for that! 

Only thing is: I strongly recommend grabbing a fork and a napkin or two before you dig in. You’re definitely going to need them! 

A partly crumbled block of tempeh on a wooden cutting board

The first thing you’re gonna need to do, if you haven’t already done that, is make a batch of Cashew Queso; Once that’s done, you can preheat your oven to 400°F

Next, crumble your tempeh like in the picture; simply pick at it and tear it into little pieces with your fingers. 

Cook the tempeh stirring often until all the liquid is evaporated and the tempeh starts to crisp up and ressembles cooked ground beef.

Now, to make that yummy spicy crumbled tempeh: simply put all the ingredients at once in a medium frying pan set over medium-high heat. Stir to combine well and cook stirring often until all the liquid is evaporated and the tempeh starts to crisp up and resembles cooked ground beef. Remove from heat and reserve.

All the ingredients to make delicious nachos prepped and ready to go

Next, you’ll want to prep all your ingredients and have them ready to use… chop all your veggies and thaw your frozen corn kernels. Just thaw. There’s no need to cook that corn first, really; just rinse it under cold running water until it’s completely thawed and then drain it well.  

Nachos in a broiling pan ready to hit the oven

Line a broiler pan or half baking sheet with parchment paper and on it, arrange the tortilla chips in a single layer. Top with the reserved crumbled tempeh, thawed corn kernels, chopped red onion and jalapeño pepper. Bake in the oven for 12-15 minutes, just to make everything nice and warm.

While that’s happening, you might want to slightly warm up your queso in a small saucepan set over low heat; be sure to stir often to prevent scorching and add a little bit of water to adjust consistency, if necessary.

Spicy crumbled tempeh, loads of veggies and warm cashew queso scattered over a bed of organic corn tortilla chips... These Vegan Nachos with Spicy Crumbled Tempeh are the ultimate party food made good for you!

Carefully remove the nachos from the oven and drizzle about 3/4 of the cashew queso, then top with the tomato, avocado and cilantro and finally, drizzle the rest of the queso.

Serve without delay with your favorite tomato salsa and additional cashew queso, if desired. Don’t forget the fork and napkins! 

Spicy crumbled tempeh, loads of veggies and warm cashew queso scattered over a bed of organic corn tortilla chips... These Vegan Nachos with Spicy Crumbled Tempeh are the ultimate party food made good for you!
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5 from 3 votes

Vegan Nachos with Spicy Crumbled Tempeh

Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Spicy crumbled tempeh, loads of veggies and warm cashew queso scattered over a bed of organic corn tortilla chips... These Vegan Nachos with Spicy Crumbled Tempeh are the ultimate party food made good for you!
Servings: 8

Ingredients

For the spicy crumbled tempeh

To make the nachos

  • 1 - 10.5oz bag Organic Corn Tortilla Chips
  • 1/2 cup frozen corn kernels, thawed*
  • 1/4 cup finely chopped red onion
  • 1 jalapeno pepper, seeded and finely chopped
  • 1 cup Cashew Queso
  • 1 tomato, seeded and finely diced
  • 1 avocado, diced
  • 3-4 tbsp coarsely chopped cilantro leaves

To serve, optional

Instructions

  • Start by making a batch of Cashew Queso, unless you already have some.
  • Preheat your oven to 400°F
  • Place all the ingredients for the spicy crumbled tempeh in a medium frying pan set over medium-high heat. Stir to combine well and cook stirring often until all the liquid is evaporated and the tempeh starts to crisp up and ressembles cooked ground beef. Remove from heat and reserve.
  • Line a broiler pan or half baking sheet with parchment paper and arrange the tortilla chips on it, in a single layer. Top with the reserved crumbled tempeh, thawed corn kernels, chopped red onion and jalapeño pepper.
  • Bake in the oven for 12-15 minutes, just to make everything nice and warm.
  • Meanwhile, slightly warm up the queso in a small saucepan set over low heat; be sure to stir often to prevent scorching and add a little bit of water to adjust consistency, if necessary.
  • Carefully remove the nachos from the oven and drizzle about 3/4 of the cashew queso, then top with the tomato, avocado and cilantro and finally, drizzle the rest of the queso.
  • Serve without delay with your favorite tomato salsa and additional cashew queso, if desired.

Notes

*There’s no need to cook the corn first; just rinse it under cold running water until it's completely thawed and then drain it well.

Nutrition

Calories: 423kcal, Carbohydrates: 35g, Protein: 13g, Fat: 26g, Saturated Fat: 4g, Sodium: 426mg, Potassium: 565mg, Fiber: 6g, Sugar: 3g, Vitamin A: 801IU, Vitamin C: 9mg, Calcium: 111mg, Iron: 3mg
Course: Appetizer
Cuisine: Mexican
Author: Sonia! The Healthy Foodie

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