Easy tempeh nachos Vegan tempeh nachos

Vegan Easy Tempeh Nachos Recipe

by Analiese Trimber

Outline of two people

4 servings


30 Minutes



  • Large pan
  • Baking sheet
  • Oven


  • 2 tbsp Olive oil
  • ½ cup Diced onion
  • ½ tbsp Minced garlic
  • 6 oz Tempeh
  • ½ tsp Kosher salt
  • ½ tsp Ground pepper
  • 4 tbsp Vegan taco seasoning
  • 8 oz Tortilla chips
  • 1 cup Vegan refried beans
  • 1 cup Vegan shredded cheese
  • ⅓ cup Pico de gallo
  • ⅓ cup Red salsa
  • 1 Radish, sliced (optional)
  • ½ Avocado, sliiced (optional)
  • 1 Jalapeño, sliced (optional)
  • ¼ cup Cilantro leaves (optional)


  • 1
    Heat olive oil in a pan. Add diced onions and sauté for 3-5 minutes, or until soft. Add garlic and sauté for 1-2 minutes more.
  • 2
    Add tempeh and break apart with a spoon into crumbles. Sauté for 5-7 minutes, or until soft.
  • 3
    Add salt, pepper, and taco seasoning to tempeh. Mix to combine and then cook for 3-5 more minutes. Set aside.
  • 4
    Start your oven broiler on low. Take half of your chips and spread them out into an even layer. Top with dollops of half your refried beans, half of your tempeh, half of your cheese.
    Then repeat with another layer of chips and toppings. Place in the oven on broil for 7-10 minutes, or until cheese is bubbling.
  • 5
    Remove nachos from oven when done. Top with pico de gallo, salsa, avocado, radish, jalapeño if using. Serve!

Loaded Vegan Nachos!

Nachos are the perfect food for indulgence. Notoriously covered in your favorite toppings and protein, it’s almost impossible to have too much of this popular dish. Nachos are one of those meals that are typically drenched in cheese and animal products, which is difficult for the vegan diet. But for anyone who has helplessly watched their friends devour a tray full of cheesy nachos, this easy vegan tempeh nachos recipe is for you.

If you’ve never tried tempeh, this is your chance! This soy bean-based food is similar to tofu, but has a different fermentation process, which allows tempeh to maintain more of the soybean’s entire, highly fibrous nutrient profile. Naturally, tempeh comes like a flattened patty that can be broken apart very easily. Although it is fermented, it cannot be eaten raw.

For this easy tempeh nachos recipe, we’ll be using about 6 oz of tempeh, which contains more than 20 grams of protein and more than 10 grams of fiber. Tempeh is also a great vegan source of Vitamin B-12, with 370% of the daily value in just 100 grams.

The taste of tempeh can be described as bland or slightly nutty. Use this to your advantage when seasoning your easy-to-make tempeh nachos. Bland food usually takes well to whatever flavors it’s paired with. For this recipe, we’ll be seasoning with salt, pepper and your choice of vegan-friendly taco seasoning.

This recipe starts by sauteing onions and garlic with olive oil. We then add the tempeh and allow it to cook and soften before adding the salt, pepper, and taco seasoning. The result looks very similar to ground beef, but vegan! To assemble our nachos, we recommend multiple layers of chips and toppings. This technique allows you to put maximum toppings on your nachos, without them falling off or chips breaking when you try to take a bite.

Feel free to top your nachos with whatever toppings you desire. We decided to go with pico de gallo, salsa, jalapeño, radish, avocado and cilantro because we love extra toppings! With less than 500 calories and more than 11 grams of protein per serving, there’s always time for tempeh nachos in your vegan meal plan.

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