Print Recipe


Servings: 4
Calories: 663kcal


Tempeh Nachos

  • 100 g Blue corn chips
  • 1 sweet potato
  • 150 g Black Bean Tempeh (1 Block) or sub other 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 water
  • Bunch Coriander


  • 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


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.