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  • Prep-time: / Ready In:
  • Makes 1 (9×13-inch) pan, about 4 cups chips

These vegan loaded nachos are piled high with seasoned lentils, pico de gallo, and a mouthwatering cheesy sauce you’d never guess was made from pureed potatoes.

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Hearty Vegan Lentil Nachos

Ingredients

  • 1 lb. Yukon Gold potatoes (about 2 medium), peeled and cut into 1-inch chunks
  • 1 cup unsweetened, unflavored plant milk
  • ⅓ cup nutritional yeast
  • 1 tablespoon fresh lemon juice
  • 1 teaspoon garlic powder
  • ½ teaspoon paprika
  • ¼ teaspoon turmeric
  • Sea salt and freshly ground black pepper, to taste
  • 8 corn tortillas, each cut into 6 triangles
  • 2 15-oz. cans lentils, rinsed and drained
  • 2 teaspoons oil-free taco seasoning
  • 1 cup pico de gallo
  • 2 scallions, white and green parts, thinly sliced (about ½ cup)
  • 1 tablespoon finely chopped fresh cilantro

Instructions

  1. To make Nacho Cheese: Place potato chunks in a steamer basket in a large saucepan. Add water to saucepan just below basket. Bring to boiling. Steam, covered, 15 minutes or until very tender when pierced with a fork. Transfer potatoes to a blender and allow them to cool 10 minutes.
  2. Add milk, nutritional yeast, lemon juice, garlic powder, paprika, turmeric, salt, and black pepper to blender. Blend until smooth and creamy, adding water, 1 to 2 Tbsp. at a time, as needed to reach desired consistency.
  3. Preheat oven to 350°F. Line two baking sheets with parchment paper.
  4. Spread the tortilla triangles in a single layer a prepared baking sheets. Bake 20 minutes or until crispy.
  5. Transfer the chips to a 9×13-inch baking dish.
  6. In a medium bowl combine lentils and taco seasoning; stir gently to thoroughly distribute seasoning. Pour lentil mixture over chips. Top with pico de gallo and Nacho Cheese. Bake just until the cheese is hot and lightly browned, about 15 minutes.
  7. Garnish with scallions and cilantro. Serve immediately.

Comments (3)

(5 from 3 votes)
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Samantha2 months ago
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Love this recipe. So yummy and filling

Brooke4 months ago
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We tried this tonight and it was a hit! We were short on time so skipped the step where you put the nachos in the oven with nothing on them to crisp them up. We loaded everything right on and it worked well! We’ll be adding this to our rotation of meals! Thanks!!

April4 months ago
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Amazing! It was easy and so good. Canned lentils really speed up the meal.

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about the author

Darshana Thacker

Darshana Thacker is chef and culinary project manager for Forks Over Knives. A graduate of the Natural Gourmet Institute, she is the author of Forks Over Knives: Flavor! She created the recipes for Forks Over Knives Family and was a lead recipe contributor to the New York Times bestseller The Forks Over Knives Plan. Her recipes have been published in The Prevent and Reverse Heart Disease Cookbook, Forks Over Knives—The Cookbook, Forks Over Knives: The Plant-Based Way to Health, and LA Yoga magazine online. Visit DarshanasKitchen.com for more.

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