Despite its traditional game-day look, this glorious spread is not your average stack of nachos. In a huge win for vegetarian sports fans, we swapped ground beef for meaty tempeh stewed with tomatoes and a winning mix of seasonings. Black beans, punchy radish, creamy avocado, and melty cheese round out a dish that could not be more fun to eat. If you want these nachos to be fully plant-based you can use shredded dairy-free cheese. To go a little more traditional, regular tortilla chips can be used instead of the sweet potato variety.
No beef with tempeh
You might be surprised at how versatile crumbled tempeh can be. Use the crumbles as a meaty meat-free option in grain bowls, tacos, burritos, pasta sauces, lasagna, chili, nachos, and in countless other ways. And it’s easy to modify them to fit any flavour profile: Mexican, Asian, or Italian, for example.
Loaded Sheet Pan Nachos
Ingredients
- 9 oz (250 g) pkg tempeh
- 2 tsp (10 mL) avocado oil or grapeseed oil
- 8 oz (225 g) cremini or button mushrooms, stems removed, sliced
- 2 Tbsp (30 mL) tomato paste
- 14 oz (398 mL) can diced fire-roasted tomatoes
- 1 cup (250 mL) frozen corn kernels
- 1 chipotle chili pepper in adobo sauce, finely chopped
- 1 tsp (5 mL) dried oregano
- 1 tsp (5 mL) cumin
- 1/2 tsp (2 mL) garlic powder
- 1/2 tsp (2 mL) onion powder
- 1 1/2 cups (350 mL) cooked or canned black beans, rinsed and drained
- 5 cups (1.25 L) sweet potato chips, divided
- 1 cup (250 mL) shredded cheddar cheese, divided
- 1/2 cup (125 mL) thinly sliced radish, divided
- 1/2 cup (125 mL) chopped red onion, divided
- 1/4 cup (60 mL) pickled jalapeno pepper (optional), divided
- 1/3 cup (80 mL) chopped cilantro
- 1 avocado, cubed
- 1/2 lime
Nutrition
Per serving:
- calories610
- protein31 g
- total fat32 g
- sat. fat9 g
- total carbohydrates 57 g
- sugars13 g
- fibre14 g
- sodium365 mg
Directions
01
Bring medium pot of shallow water to a simmer. Add block of tempeh and simmer for 5 minutes per side. Drain tempeh and pat it dry. Allow block to cool, and when cool enough to handle, crumble it into small pieces.
02
In skillet, heat oil over medium. Cook tempeh and mushrooms for 5 to 7 minutes, stirring occasionally, until tempeh is darkened. Stir in tomato paste and heat for 1 minute. Stir in canned tomatoes, corn, chipotle chili, oregano, cumin, garlic powder, and onion powder; simmer for 5 minutes. Stir in black beans.
03
Preheat oven broiler. Spread half the sweet potato chips out on rimmed baking sheet. Top with half of tempeh mixture, cheese, radish, red onion, and pickled jalapeno, if using. Repeat layering with other half of these ingredients. Scatter on cilantro. Broil for 2 minutes, or until cheese is melted. Be careful not to burn chips.
04
Scatter on avocado before serving and squirt lime juice overtop.
Matthew Kadey, MSc, RD, is a dietitian, nutrition writer, and recipe developer. He is also the author of Rocket Fuel (VeloPress, 2016) and Muffin Tin Chef (Ulysses Press, 2012).
