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Vegan Taco Meat Nachos

  • Author: Maria Koutsogiannis
  • Prep Time: 15 minutes
  • Cook Time: 25 minutes
  • Total Time: 40 minutes
  • Yield: 4-6 1x
  • Category: Vegan Meals
  • Cuisine: American-Inspired
  • Diet: Vegan


This perfect vegan taco meat nachos snack is great for lunches, game-day or after school. Made with walnuts, you’ll have even meat eaters guessing how you did it.



Spicy Walnut Meat:

1 1/2 cup walnut

1 tsp sea salt

1 1/2 tbsp. Tomato paste

1 tbsp garlic powder

1 tbsp onion powder

2 tsp oregano

2 tsp basil

1 tsp cumin

1 tsp paprika

1 tsp olive oil

1/2 tsp red chili flakes

1/2 tsp cayenne pepper

Up to 2  tbsp. Water

For the Nachos:

Tortilla Chips

Refried Beans

Vegan or Regular Cheese

Walnut Meat (all of it)

Garnish: tomatoes, avocado, cilantro, pickled onion, sour cream, lime, jalapeño, hot sauce, cilantro


Preheat your oven to 400F, line a baking sheet with parchment paper, and set aside.

For the Spicy Walnut Meat, add all the ingredients to a food processor and blend till well combined and crumb-like.  It will resemble and smell like taco meat. The texture will feel slightly moldable and easy to remove from the processor.

Transfer the walnut mixture to a bowl and begin preparing your nachos.

Start by adding a layer of tortillas, a little bit of refried beans, cheese of choice, and walnut meat.  Repeat for one more layer of chips.  Bake for around 15 minutes or until the cheese is completely melted and gooey.

Once cooked, garnish with the nachos with tomatoes, avocado, cilantro, pickled onion, sour cream, lime, jalapeño, hot sauce, cilantro!  Remember to have fun with your garnishes!



The walnuts are crucial for this meat recipe to have the right texture.

Feel free to play around with the spices and make them your own.  This can also be used in tacos etc.

Have fun with the cheese varieties, anything that melts will work!


  • Serving Size: 6
  • Calories: 334
  • Sugar: 2.2
  • Sodium: 571.4
  • Fat: 25.5
  • Saturated Fat: 3
  • Trans Fat: .1
  • Carbohydrates: 22.6
  • Fiber: 4.5
  • Protein: 7.8