This plate of glory is none other than a hot pile of nachos supreme… a classic nacho display! And thanks to your votes, it was the clear winner in the unofficial vegan nacho challenge. This perfect platter is loaded with nacho cheese sauce and vegan sour cream, and that’s just for starters!
You’ve seen the burger challenge and the pizza challenge, among others, but this was executed by popular demand from all y’all watching the YouTube channel. Check out the full challenge in the video below and keep scrolling for the recipe.
The other contender in the vegan nacho challenge was the mean green nachos which you can find here.
A classic nachos supreme with all your fave fixins’ like vegan queso cheese, sour cream, and more!
- 1 1/2 C veggie ground round
- 1 tbsp vegetable oil
- 1 tsp garlic powder
- 1/2 tsp chipotle chili
- 1/2 paprika
- 1/4 tsp cumin
- squeeze of lime juice
- 2 C kale, stems removed and finely chopped
- 1/2 a lime, juiced
- 1/2 C diced tomato
- 1/4 C green onion, finely chopped
- 1 batch nacho cheese
- 1/3 C vegan sour cream
- 5 to 6 C corn chips
Preheat oven to 375°F.
Prepare the veggie ground round by browning it in a pan over medium heat with vegetable oil and season with garlic powder, chipotle chili, paprika, cumin, and a bit of lime juice.
Massage kale with juice from half a lime until slightly wilted and brighter green.
Arrange a layer of corn chips on a baking sheet. Put half the veggie ground round and half the cheese sauce on top. Then add another layer of veggie ground round and cheese sauce. Top with kale.
Bake for 10 to 15 minutes (time may vary) until the kale is slightly crispy but still green and the chips are heated through.
Top with diced tomato, green onions, and vegan sour cream.