Loaded Vegan Nachos

I don’t know about you, but I have a healthy obsession with nachos. How is it healthy, you ask, if they’re nachos? I believe anything can be healthier if you choose better quality ingredients and cooking methods to prepare your meals. Luckily, I found a partner who is just as obsessed with nachos as I am. YAY! I would say that Jonathan and I eat nachos a few times a month and there is absolutely no guilt attached to this fact. We prepare them ourselves using organic, whole foods, and love that we can switch up the toppings when we feel like it. These nachos are definitely a treat meal for us and we know that eating like this every day isn’t necessarily the best choice. Nutritional moderation is key!

Unlike the usual nacho fare, we like to use fresh ingredients and try to load them up with nutrient-dense whole foods. In the picture above, you can see arugula, organic cheese, organic fresh salsa, fresh guacamole, Acropolis Organics olives, organic corn tortilla chips, and organic chipotle seasoned tempeh. It is easy to boost the nutritional benefits of some of your favourite foods without compromising flavour of satisfaction. Nachos are also a great food to serve at parties or barbecues, if you’re looking for some inspiration for the summer months!

Loaded Nachos

Serves approximately 4 people

1 bag Neal Brother’s tortilla chips (or bean chips work well)

1/2 cup fresh salsa (or Neal Brother’s salsa)

1/2 cup organic cheese, or your favourite vegan cheese

1 cup arugula + 1/4 olive oil + squirt of lime juice

1.5 cups fresh guacamole ( try Big Carrot’s freshly made guacamole if you’re tight on time)

1/4 cup olives, sliced (I love Acropolis Organics kalamata olives)

Chipotle Aïoli:

2 tsp chipotle powder

1/3 cup Chosen Foods mayo (or your favourite vegan alternative)

Juice of 1 lime

1 clove of garlic, minced

Chipotle Seasoned Tempeh:

1 package Henry’s Tempeh

1 tsp chipotle powder

1/2 tsp coconut sugar

1 tsp chili powder

salt and pepper

dash of liquid smoke

1. Prepare the tempeh first. Crumble the tempeh into small pieces into a pan so that it resembles ground beef. Add in spices and gently heat for a few minutes on low-medium heat. Since tempeh is fermented tofu, we do not want to heat it too much to lose its beneficial probiotics. Set aside.

2. Pre-heat the oven to 400ºF.

3. Line a cookie sheet with a silicone mat or use parchment paper. Spread out the tortilla chips in an even layer.

4. Sprinkle the cheese in an even layer all over the chips.

5. Dollop the salsa evenly on the chips and put the tray in the oven for about 10 minutes. Watch closely to see if cheese has melted.

6. While the tray is in the oven, make the chipotle aïoli.

7. Once the tray has been removed, dollop the guacamole evenly all over the nachos.

8. Spread the arugula with added dressing all over the nachos and add the rest of the toppings of your choosing.

9. Grab some napkins and plates and dig in!

Let me know if you make these nachos by tagging me on instagram @megan_rhn !