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Potato Nachos Eaten with Hand
Cindy Rainey

Loaded Nacho Potatoes (Plant-Based and Vegan)

These plant-based loaded nacho potatoes are great for when you want a hearty nacho plate but don’t want to deal with the oily processed chips. They use my Oven Baked Crispy Potato Wedges, Vegan Chili Cheese Sauce, and Taco Tofu Crumbles. 
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Prep Time 2 hours
Servings: 8
Course: Main Course, Side Dish, Snack
Cuisine: American, Mexican
Calories: 337
Ingredients Method Notes

Ingredients
  

  • 1 recipe Oven Baked Crispy Potato Wedges
  • 1 recipe Vegan Chili Cheese Sauce
  • 1 recipe Tofu Taco Crumbles
  • 1 15.5 ounce can black beans drained and rinsed
  • 1 container pico de Gallo
  • 1 container guacamole
  • cilantro optional
  • jalapeños optional

Method
 

  1. Make the Vegan Chili Cheese Sauce, set aside.  You can make several days ahead of time.  Warm before assembling.
  2. Make the Taco Tofu Crumbles, set aside. You can make several days ahead of time. Warm before assembling.
  3. Make Oven Baked Crispy Potato Wedges just before assembling.
  4. Assemble in layers starting with a potato base, then followed with beans, tofu crumbles, vegan cheese sauce, pico de gallo, and guacamole.  Repeat with a second layer.  
  5. Top with jalapeños and cilantro if desired.

Notes

The Vegan Chili Cheese Sauce contains nuts! If you serve this dish to others you must disclose that the Vegan Chili cheese Sauce contains nuts.  Cheese sauce typically doesn't contain nuts.  Safety first!