Plant-Based Tempeh Nachos – How to Cook Tempeh #5

Did someone say healthy plant-based nachos packed with protein & fibre? Bursting with Mexican-inspired flavours, these nachos will become your favourite weekend treat.

These nachos are perfect for your next gathering or for a healthy meal at the end of a long day. Satisfying, filling, and packed with protein, fibre & healthy fats. Give it a go!

VEGAN NACHOS

Servings: 4
Calories: 663kcal

Ingredients

Tempeh Nachos

  • 100 g Blue corn chips
  • 1 sweet potato
  • 150 g tempeh (1 Block) I used black bean tempeh
  • 1 avocado
  • ½ capsicum finely chopped
  • 1 ½ cups kale finely chopped
  • 1 tbsp olive oil
  • 2 garlic cloves finely chopped
  • 1 red onion finely chopped
  • 1 tsp smoked paprika
  • 1 tsp cumin
  • 1 tsp ground turmeric
  • 1 pinch chilli flakes
  • 1 lime
  • splash of water
  • Bunch Coriander

VEGAN SOUR CREAM

  • 1 ½ cups cashews soaked overnight then drained
  • 2 Jalapenos
  • 1/3 cup nutritional yeast
  • ½ cup water
  • 2 garlic cloves
  • 1 tsp ground turmeric
  • 1 tsp smoked paprika
  • Salt and pepper to taste

Instructions

For the Nachos

  • Place sweet potato in aluminium foil and cook in a moderately warm oven until soft.
  • Let sweet potato cool then remove skin and mash with a fork leaving some chunks.
  • In a heavy-based frypan add olive oil and fry onion and garlic until softened.
  • Add Tempeh, capsicum, paprika, cumin, turmeric and chilli flakes. Fry until Tempeh is evenly coated.
  • Add kale and half of the juice of 1 lime.
  • Add a splash of water to stop ingredients from sticking and becoming dry.
  • Add pinto beans and mashed potato and work through until mixed thoroughly.
  • Season with salt and pepper.

Instructions for the Vegan Cheese

  • Place all ingredients in blender and blend until silky smooth adjusting water, salt and pepper until desired seasoning and consistency is reached.

To Assemble Nachos

  • Divide corn chips on plates or bowls then top with Tempeh mix.
  • Drizzle with sour cream and garnish with chopped or mashed avocado, coriander or herbs and a wedge of lime.

Photo & Styling Photo Credits: Alison Buchanan, alisonbuchanan@live.com.au

What are you waiting for? I dare you to make these! If you do, remember to please tag @plant_proof #plantproof on Instagram so I can see your creation and share with our growing community to inspire healthy food choices globally.

Keep your Space Suit Plant Proof,

Simon

Did someone say healthy plant-based nachos packed with protein & fibre? Bursting with Mexican-inspired flavours, these nachos will become your favourite weekend treat.

These nachos are perfect for your next gathering or for a healthy meal at the end of a long day. Satisfying, filling, and packed with protein, fibre & healthy fats. Give it a go!

VEGAN NACHOS

Servings: 4
Calories: 663kcal

Ingredients

Tempeh Nachos

  • 100 g Blue corn chips
  • 1 sweet potato
  • 150 g tempeh (1 Block) I used black bean tempeh
  • 1 avocado
  • ½ capsicum finely chopped
  • 1 ½ cups kale finely chopped
  • 1 tbsp olive oil
  • 2 garlic cloves finely chopped
  • 1 red onion finely chopped
  • 1 tsp smoked paprika
  • 1 tsp cumin
  • 1 tsp ground turmeric
  • 1 pinch chilli flakes
  • 1 lime
  • splash of water
  • Bunch Coriander

VEGAN SOUR CREAM

  • 1 ½ cups cashews soaked overnight then drained
  • 2 Jalapenos
  • 1/3 cup nutritional yeast
  • ½ cup water
  • 2 garlic cloves
  • 1 tsp ground turmeric
  • 1 tsp smoked paprika
  • Salt and pepper to taste

Instructions

For the Nachos

  • Place sweet potato in aluminium foil and cook in a moderately warm oven until soft.
  • Let sweet potato cool then remove skin and mash with a fork leaving some chunks.
  • In a heavy-based frypan add olive oil and fry onion and garlic until softened.
  • Add Tempeh, capsicum, paprika, cumin, turmeric and chilli flakes. Fry until Tempeh is evenly coated.
  • Add kale and half of the juice of 1 lime.
  • Add a splash of water to stop ingredients from sticking and becoming dry.
  • Add pinto beans and mashed potato and work through until mixed thoroughly.
  • Season with salt and pepper.

Instructions for the Vegan Cheese

  • Place all ingredients in blender and blend until silky smooth adjusting water, salt and pepper until desired seasoning and consistency is reached.

To Assemble Nachos

  • Divide corn chips on plates or bowls then top with Tempeh mix.
  • Drizzle with sour cream and garnish with chopped or mashed avocado, coriander or herbs and a wedge of lime.

Photo & Styling Photo Credits: Alison Buchanan, alisonbuchanan@live.com.au

What are you waiting for? I dare you to make these! If you do, remember to please tag @plant_proof #plantproof on Instagram so I can see your creation and share with our growing community to inspire healthy food choices globally.

Keep your Space Suit Plant Proof,

Simon

The Proof is in the Plants

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