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RECIPE
22 INGREDIENTS7 STEPS40min

Vegan Pulled Mushroom Nachos

5.0
10 Ratings
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.
Vegan Pulled Mushroom Nachos Recipe | SideChef
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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.
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Created from scratch in the SideChef Kitchen, where recipe inspiration and ingredient experimentation are a way of life.
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Fulfilled by
SideChef
Created from scratch in the SideChef Kitchen, where recipe inspiration and ingredient experimentation are a way of life.
https://www.SideChef.com
40min
Total Time
$6.22
Cost Per Serving

Ingredients

US / METRIC
Servings:
6
Serves 6
1 lb
Portobello Mushrooms

For Pulled Mushroom

1 lb
King Oyster Mushrooms
1 can
(15 oz)
Lentils , drained
1 Tbsp
Ground Cumin
1 tsp
Chili Powder
1/2 tsp
Cayenne Pepper
1/2 Tbsp
Garlic Powder
1/2 Tbsp
Onion Powder
1 Tbsp
1/2 Tbsp
Brown Sugar
1 1/2 Tbsp
or Coconut Aminos
1/4 cup
Tomato Paste
3 Tbsp

For Nachos

1 bag
Large  Tortilla Chips
2 cups
Vegan Cheese Sauce
store-sought or homemade (see notes)
3
2 cups
Vegan Cheese , shredded

Topping

1/2 bunch
Fresh Cilantro , roughly chopped
1/3 cup
Guacamole
1/3 cup
Salsa
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Nutrition Per Serving

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CALORIES
1055
FAT
69.0 g
PROTEIN
36.9 g
CARBS
109.7 g

Author's Notes

You can make your own vegan cheese sauce! Check out our Cheeseless Nacho Cheese Sauce on SideChef for a super easy, ptotien-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 (1 lb) and Portobello Mushrooms (1 lb) 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 (1/2 Tbsp) , Dried Oregano (1 Tbsp) , Onion Powder (1/2 Tbsp) , Salt (1 Tbsp) , Ground Black Pepper (1/2 tsp) , Brown Sugar (1/2 Tbsp) , Soy Sauce (1 1/2 Tbsp) , and Tomato Paste (1/4 cup) . 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 (2 cups) . Then sprinkle with half the Jalapeño Peppers (3) and half the Vegan Cheese (2 cups) 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 (1/3 cup) and Guacamole (1/3 cup) .
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Nutrition Per Serving
Calories
1055
% Daily Value*
Fat
69.0 g
88%
Saturated Fat
9.3 g
46%
Trans Fat
0.5 g
--
Cholesterol
0.0 mg
0%
Carbohydrates
109.7 g
40%
Fiber
19.2 g
69%
Sugars
7.7 g
--
Protein
36.9 g
74%
Sodium
3373.9 mg
147%
Vitamin D
--
--
Calcium
118.8 mg
9%
Iron
8.4 mg
47%
Potassium
725.9 mg
15%
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