Kimpossible’s Cheese-y Vegan Nachos

Watching a lot of games this fall and need to feed a crowd? Here’s a dish from my best friend Kimpossible ( a featured model in Hosting With Style the book, available here for $27)

Kim used to make these for us when we were single vegan ladies living 5 minutes away from each other, as munchies for our Packers/Cowboys game days. I still ask her to make them when we have double dates at her place with our carnivorous menfolk. Vegan or not, they’re the bomb for your game time noms.


1 bag of your favorite tortilla chips
1 small can sliced black olives
1/2 red onion, chopped
1/2 cup jalapenos, chopped, from a jar
1 package taco flavor veggie ground beef (I use Yves brand)
2-4 cups MELTABLE vegan cheese, shredded

Kim’s Note: I use Senora Lupe White Mexican Cheese, which can be hard to find (call your local health food stores), or Follow Your Heart Vegan Gourmet Mozarrella (they have a nacho cheese flavor, however I don’t care for it with this recipe). Texture is important, so the cheese really makes or breaks this dish. You might want to try microwaving a “test chip” with a spoon full of cheese before hand. Sounds silly but it’s better than wasting the whole lot of ingredients in this recipe after finding out the hard way that your cheese is not gonna work!

Beretta’s note: I find that Galaxy Nutritional Foods Veggie Shreds (they come in cheddar and mozzarella) also melt well. Check Whole Foods or call  local health food stores in your area.

Salsa or guacamole for garnishing.

Preheat oven to 350.

In a large 9×13 baking dish, or whatever size you want really, casually place 1/2 your chips. Top with 1/2 your shredded cheese, and 1/2 of the taco meat. Then add a 2nd layer using the remaining chips, cheese, and meat, and then top with onion, jalapenos and olives. There are no right or wrong quantities of each, use as little or as much as you like. Place the dish in the oven, uncovered, for about 10 minutes, until all the cheese is melted. Cut and serve in squares like you would lasagna.

Garnish with salsa or guacamole. 🙂


One response

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