Christina A plate of nachos is great, but the key to the best nachos ever is THE LAYERS! Layering is everything, and that is why this recipe for The Yummiest Trash Can Vegan Nachos is amazing, even though the nacho tower collapsed! So messy and SO YUMMY, you won’t be able to stop eating these. Made with tons of homemade vegan and gluten-free chorizo bits that are so yummy, you won’t believe they’re not real chorizo, except that they’re 100% cruelty-free! Then drizzled with lots and lots of The Best Vegan Cheese Sauce EVER and a few yummy dollops of our Thick & Creamy, Easy Vegan Sour Cream. This dish is so good and made in 1 hour! Cheesy, spicy, filling, satisfying, and full of flavour.
Our Vegan & Gluten-Free version of the Trash Can Vegan Nachos is made in a glass container, and failed because the tower collapsed! However, insanely delicious anyway! You need to try these!
Our new creation, the vegan and gluten-free chorizo bits are seriously going to impress you and your guests. So easy to make, healthy and so so delicious!
Made with one of our best creations, The Best Vegan Cheese Sauce EVER that is incredibly cheesy, gooey, melty, stretchy, umami, with a spicy touch… SO GOOD! It’s also extremely easy and quick to make, ready in less than 15 minutes!
If you are interested in more vegan meat recipes, check out our new cookbook & e-book “ALL PLANTS: The Food You Love, The Vegan Way”. Chapter 3 is entirely dedicated to them. Called “VEGAN BUTCHERY”. In this chapter, you can find recipes for 13 incredibly delicious vegan meats, some of them gluten-free too! Here’s a list:
- VEGAN BRATWURSTS
- VEGAN HOT ITALIAN SAUSAGES
- VEGAN WHEAT FILET MIGNON
- VEGAN BBQ RIBS
- THE BEST VEGAN BURGER
- BAKE-ON: A SUPER QUICK&EASY BACON MADE OF TOFU
- SWEDISH CHRISTMAS HAM
- CHICKUN: 2 DIFFERENT WAYS TO MAKE VEGAN CHICKEN: VEGAN THYME & ROSEMARY CUTLETS AND SPICY BUFFALO CHICKEN TENDERS
- SEITAN BACON
- VEGAN MORTADELLA
- BAVARIAN MORTADELLA
- SEITAN PEPPERONI
- and more!!
THYME & ROSEMARY CUTLETS & VEGAN EGG ON VEGAN CAESAR SALAD THYME & ROSEMARY CUTLETS SEITAN PEPPERONI ON VEGAN PEPPERONI PIZZA CHARCUTERIE BOARD VEGAN MORTADELLA BAVARIAN MORTADELLA HOT ITALIAN SAUSAGES & THE BEST VEGAN SCRAMBLE Photo shows our Fluffy Homemade Vegan Bagels and some recipes from our cookbook ALL PLANTS: our Vegan Fried Egg, Seitan Bacon & Hot Italian Sausages SPICY BUFFALO CHICKUN TENDERS ON OUR BOOK COVER NO-PIGS IN A BLANKET SPICY BBQ CAULIFLOWER WINGS SWEDISH CHRISTMAS HAM YELLOW PEA SOUP WITH SEITAN BACON SEITAN BAC’N SPICY BUFFALO CHICKUN TENDERS SEITAN PEPPERONI WHEELS&CHEEZE WITH TOFU BACON BRATWURSTS BBQ RIBS THE BURGER
We also have an entire chapter named “Dairy is Scary” dedicated to vegan dairy substitutes, from homemade coffee creamers to 3 kinds of homemade yoghurts, homemade tofu, 4 types of cultured vegan cheese, and 5 easy and quick varieties of vegan cheese including feta, cheddar, Buffalo Mozzarella, etc. If you’re a cheese lover, you will love our cookbook! Read more about it here.
Our very first cookbook ALL PLANTS: The Food You Love, The Vegan Way includes over 150 satisfying recipes to feed all the members of your household (including your dogs!). It’s available internationally as a hardcover on Book Depository (with free delivery worldwide), Walmart, and in many other bookstores! Yay! Click here to learn more. You can also purchase it as a downloadable e-book (pdf) in our Store (currently ON SALE!), and our Etsy Shop (also on sale there!).
If you liked this recipe for The Yummiest Failed Trash Can Vegan Nachos, check out The Best Vegan Chili Cheese Fries. You’re going to love them!
The Yummiest Trash Can Vegan Nachos
Enjoy friends! If you make this recipe, please snap a photo and tag @veganvvocals and #veganvvocals on Instagram! We’d also love it if you would leave a comment below, and give the recipe a rating! Thanks so much!
Equipment
Ingredients
Vegan Gluten-Free Chorizo Bits
- 800 g extra-firm tofu, drained and dried with paper towels
- 1/4 cup extra-virgin olive oil
- 1/4 cup tamari, or Japanese soy sauce
- 2 tbsp red wine
- 1/2 tsp chili powder
- 2 tbsp smoked paprika
- 1 1/2 tsp black pepper, freshly ground
- 1 tbsp dried oregano
- 1 tbsp onion powder
- 1 tbsp white miso paste
- 2 tbsp tomato paste
- 2 tsp garlic powder
Vegan Cheese Sauce
- 1 recipe The Best Vegan Cheese Sauce EVER
Sour Cream
- 6 tbsp Thick & Creamy, Easy Vegan Sour Cream
The Yummiest Trash Can Vegan Nachos
- 350 g tortilla chips, gluten-free
- 1 cup cherry tomatoes, chopped
- 1 can sweet corn
- 1 handful coriander
Instructions
Vegan Gluten-Free Chorizo Bits
- Preheat the oven to 180ºC/356ºF.
- In a large bowl, combine the extra-virgin olive oil, tamari, red wine, chili powder, smoked paprika, garlic powder, freshly ground black pepper, dried oregano, onion powder, white miso paste, and tomato paste, until a smooth soft paste has formed.
- Crumble the drained and dried with paper towels tofu into small bits, and place inside the large bowl. Mix well, using a sturdy spatula until all the tofu's been coated.
- Line a baking tray with a sheet of parchment paper.
- Spread the coated tofu evenly over the lined baking tray. Bake on the middle rack of the oven for 30 minutes. Take out of the oven to stir through. Place back inside and bake again for 15 minutes. Take out again and stir through. Place back inside and bake again for 10 more minutes, or until it's looking chewy and dry. Be careful not to burn it!
The Yummiest Trash Can Vegan Nachos
- In the bottom of a wide mouth large glass container (15×17 cm diameter) of 2.5 litres, spread a layer of The Best Vegan Cheese Sauce EVER.
- Using a 1/4 of the tortilla chips, make an even layer of chips over the cheese sauce, a 1/3 of the Vegan Gluten-Free Chorizo Bits, cherry tomatoes, sweet corn, coriander and Vegan Sour Cream.
- Repeat layering the chips, vegan cheese sauce, Vegan Gluten-Free Chorizo Bits, cherry tomatoes, sweet corn, coriander, and vegan sour cream twice more.
- Place a large shallow plate on top of the can and carefully flip over and slowly remove the container from the nachos, leaving a nacho tower behind that may or may not fall! Top with more sour cream and enjoy this insanely delicious super messy dish!
Video
Notes
- Store leftovers in a sealed container, in the refrigerator, for up to 3 days.
- The next day, place leftovers into a baking pan and bake at 180ºC/356ºF for 15 minutes or until the cheese has melted and they feel warm to the touch. Consume and enjoy!
Nutrition
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Love that you made a vegan version of trash can nachos. So tasty too! Thank you for the recipe!