Vegan Sheet Pan Nachos


Vegan Sheet Pan Nachos

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Substitute the ground beef of traditional nachos with a flavorful, texture-rich blend of mushrooms and walnuts to ensure vegan diners can enjoy a tasty bite.


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Servings and Ingredients

Serves 8
1 (8-oz.) pkg. whole baby bellas mushrooms, sliced
2 c. Hy-Vee walnuts
2 tbsp. Hy-Vee thick & rich tomato ketchup
2 tbsp. tamari soy sauce
1 tbsp. Hy-Vee cayenne pepper
1 tbsp. smoked paprika
½ tsp. Hy-Vee garlic powder
2 tbsp. Gustare Vita olive oil
1 (13-oz.) pkg. Hy-Vee white corn restaurant style tortilla chips
1 c. dairy-free Mexican-style shreds
½ (16-oz.) container homestyle guacamole
½ (8-oz.) container chipotle Bitchin’ Sauce
½ c. Culinary Tours mild Texas style two corn salsa
¼ c. bottled pickled red onions, drained
1 tbsp. fresh lime juice
Thinly sliced jalapeño peppers, for garnish
Fresh cilantro, for garnish
Lime wedges, for serving

Things To Grab

  • 13x9-in. baking pan
  • Parchment paper
  • Medium saucepan
  • Paper towels
  • Food processor or blender
  • Large nonstick skillet


  1. Preheat oven to 400 degrees. Line a 13x9-in. baking pan with parchment paper, extending paper over edges of pan; set aside.

  2. Place mushroom slices in a medium saucepan; add water to cover. Bring to boil; boil for 4 to 5 minutes or until softened. Drain mushrooms. Place on paper towels; pat dry.

  3. Place mushrooms and walnuts in a food processor or blender. Cover and pulse or blend until finely chopped. Add ketchup, tamari, cayenne pepper, smoked paprika and garlic powder; cover and pulse or blend until smooth.

  4. Heat a large nonstick skillet over medium-high heat. Add mushroom-walnut paste; cook for 3 to 5 minutes or until lightly browned, stirring and breaking into fine crumbles. Stir in olive oil; cook for 2 to 3 minutes or until browned and crumbled, stirring occasionally.

  5. To assemble, spread half of the tortilla chips in prepared baking pan. Layer with half each of Mexican-style shreds and crumbled mushroom-walnut crumbles; repeat layers with remaining chips, Mexican-style shreds and mushroom-walnut crumbles. Bake for 10 to 12 minutes or until shreds are heated through.

  6. To serve, lift edges of parchment paper to remove nachos from baking pan; transfer nachos to a large serving platter. Top with guacamole, chipotle sauce, corn salsa, pickled red onions and lime juice. Garnish with jalapeño peppers and cilantro; serve with lime wedges, if desired.

    Hyvee Culinary Expert Tip
    Chile peppers contain volatile oils that can burn your skin and eyes. When working with hot peppers, wear protective gloves.
    Hy-Vee Test Kitchen

Nutrition facts


620 Calories per serving

Amounts Per Serving

  • Total Fat: 46g
  • Cholesterol: 0mg
  • Sodium: 830mg
  • Total Carbohydrates: 50g
  • Protein: 11g

Daily Values

Iron 15%
Calcium 10%
Vitamin D 0%
Potassium 10%