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Vegan Pulled Mushroom Nachos
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22 INGREDIENTS • 7 STEPS • 40MINS

Vegan Pulled Mushroom Nachos

Recipe

5.0

11 ratings
Community Pick
Community Pick
Mushroom is an amazing substitute in this plant-based pulled "pork" nachos! It has a perfect, meaty, texture, easily absorbs flavor, and is full of nutrients! This Vegan Pulled Mushroom Nacho recipe is packed with flavor, freshness, and crunch - everyone will love it.
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Mushroom is an amazing substitute in this plant-based pulled "pork" nachos! It has a perfect, meaty, texture, easily absorbs flavor, and is full of nutrients! This Vegan Pulled Mushroom Nacho recipe is packed with flavor, freshness, and crunch - everyone will love it.
author_avatar
SideChef
Welcome to SideChef's original recipes. Created from scratch in the SideChef Kitchen, where recipe inspiration and ingredient experimentation is a way of life.

40MINS

Total Time

$6.21

Cost Per Serving

Ingredients

Servings
6
us / metric
For Pulled Mushroom
King Oyster Mushroom
455 g
King Oyster Mushrooms
Portobello Mushroom
455 g
Portobello Mushrooms
Lentils
1 can
(15 oz)
Lentils, drained
Ground Cumin
1 Tbsp
Ground Cumin
Chili Powder
1 tsp
Chili Powder
Cayenne Pepper
1/2 tsp
Cayenne Pepper
Garlic Powder
2 tsp
Garlic Powder
Dried Oregano
1 Tbsp
Dried Oregano
Onion Powder
2 tsp
Onion Powder
Salt
1 1/3 Tbsp
Salt
Ground Black Pepper
1/2 tsp
Ground Black Pepper
Brown Sugar
2 tsp
Brown Sugar
Soy Sauce
1 1/2 Tbsp
Soy Sauce
or Coconut Aminos
Tomato Paste
4 Tbsp
Tomato Paste
Olive Oil
3 Tbsp
Olive Oil
For Nachos
Tortilla Chips
1 bag
Large Tortilla Chips
Vegan Cheese Sauce
485 g
Vegan Cheese Sauce
store-sought or homemade (see notes)
Jalapeño Pepper
3
Jalapeño Peppers, sliced
Vegan Cheese
225 g
Vegan Cheese, shredded
Topping
Fresh Cilantro
1/2 bunch
Fresh Cilantro, roughly chopped
Guacamole
75 g
Guacamole
Salsa
85 g
Salsa

Nutrition Per Serving

VIEW ALL
Calories
1049
Fat
68.6 g
Protein
37.0 g
Carbs
108.7 g
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author_avatar
SideChef
Welcome to SideChef's original recipes. Created from scratch in the SideChef Kitchen, where recipe inspiration and ingredient experimentation is a way of life.

Author's Notes

You can make your own vegan cheese sauce! Check out our Cheeseless Nacho Cheese Sauce on SideChef for a super easy, protein-packed cheese sauce made from 100% plant-based ingredients.

Cooking Instructions

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step 1
Preheat the oven to 400 degrees F (205 degrees C).
step 2
Use a fork to shred the King Oyster Mushrooms (455 g) and Portobello Mushrooms (455 g) into long strands.
step 3
Heat up Olive Oil (3 Tbsp) in a non-stick pan over medium-high heat. Once hot, add the pulled mushrooms and cook for 10 minutes, until mushrooms are soft and turning brown.
step 4
Add drained Lentils (1 can), Ground Cumin (1 Tbsp), Chili Powder (1 tsp), Cayenne Pepper (1/2 tsp), Garlic Powder (2 tsp), Dried Oregano (1 Tbsp), Onion Powder (2 tsp), Salt (1 1/3 Tbsp), Ground Black Pepper (1/2 tsp), Brown Sugar (2 tsp), Soy Sauce (1 1/2 Tbsp), and Tomato Paste (4 Tbsp). Continue cooking for 15 more minutes, or until the mushrooms are tender and no liquid remains. Set aside.
step 5
On a large baking tray, place half the Tortilla Chips (1 bag). Top the chips with half the mushroom mixture and half the Vegan Cheese Sauce (485 g). Then sprinkle with half the Jalapeño Peppers (3) and half the Vegan Cheese (225 g) on top. Repeat with a second layer.
step 6
Bake for about 5 minutes to heat everything up.
step 7
Sprinkle with some Fresh Cilantro (1/2 bunch). Serve with Salsa (85 g) and Guacamole (75 g).

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