By Elena Johnson

My vegan nachos are a quick and easy recipe great for serving a crowd. They can be tailored to individual tastes by adding more vegetables – like jalapeños, chopped onion, or corn – or by adding vegan cheese (such as Daiya Pepperjack Style Shreds). These ingredients can also be wrapped in tortillas for a fast and delicious taco dinner. Veggie crumbles give the taste of hearty beef tacos, but without the artery-clogging saturated fat. The spicy flavor of the taco seasoning is balanced by the cool, creamy, cholesterol-free vegan sour cream. These tasty bites don’t last long at a party, so make sure to have multiple platters prepared!

Vegan nachos

Vegan nachos

Vegan nachos


Makes 4 – 6 appetizer platters

12 oz. pkg. vegan crumbles, such as Boca, Lightlife, or Yves

1 packet taco seasoning mix

½ c water

Tortilla chips (“Scoops” style chips hold all the toppings well)

½ c prepared salsa

8 oz. vegan sour cream, such as Follow Your Heart or Tofutti

Use a wooden spoon to break up crumbles in a skillet over medium heat. Sprinkle taco seasoning evenly over crumbles and stir to mix well. Stir in water and simmer until heated through and thickened. Set aside.

Arrange tortilla chips in one layer on a serving platter. Top each chip with a spoonful of taco filling, salsa, and a dollop of sour cream.

About the Author

Elena Johnson

Elena Johnson

Elena Johnson is a second-generation Filipino American living in Baltimore, MD. As a vegan chef and caterer she has been reinventing her family’s recipes and sharing these vegetarian versions of Filipino comfort food with friends, relatives, and those unfamiliar with the flavors of the Philippines. Elena is also the Special Projects Manager at Compassion Over Killing, a national animal advocacy organization focusing on cruelty to animals in agriculture and promoting vegetarian eating as a way to build a kinder world for all. Elena combines her passion for vegetarian food with a love of teaching by offering cooking demonstrations to the public. To learn more about why she went veg, visit Questions/feedback: email