22 INGREDIENTS • 7 STEPS • 40MINS

Vegan Pulled Mushroom Nachos

Name: Vegan Pulled Mushroom Nachos
Total time: PT2400.0S
Yield: 6
Ingredients: 1 pound King Oyster Mushroom; 1 pound Portobello Mushroom; 1 can Lentils; 3 teaspoon Ground Cumin; 1 teaspoon Chili Powder; 1/2 teaspoon Cayenne Pepper; 2 teaspoon Garlic Powder; 3 teaspoon Dried Oregano; 2 teaspoon Onion Powder; 4 teaspoon Salt; 1/2 teaspoon Ground Black Pepper; 2 teaspoon Brown Sugar; 1 1/2 tablespoon Soy Sauce; 4 tablespoon Tomato Paste; 3 tablespoon Olive Oil; 1 bag Tortilla Chips; 2 cup Vegan Cheese Sauce; 3 Jalapeño Pepper; 2 cup Vegan Cheese; 1/2 bunch Fresh Cilantro; 1/3 cup Guacamole; 1/3 cup Salsa

Mushroom is an amazing substitute in this plant-based pulled "pork" nachos! It has a perfect, meaty, texture, easily absorbs flavor, and is full of nutrients! This Vegan Pulled Mushroom Nacho recipe is packed with flavor, freshness, and crunch - everyone will love it.

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40MINS

Total Time

$6.21

Cost Per Serving

Ingredients

Servings

us / metric

For Pulled Mushroom

6 1/2 cups

King Oyster Mushrooms

5 1/4 cups

Portobello Mushrooms

1 can
(15 oz)

Lentils, drained

1 Tbsp

Ground Cumin

1 tsp

Chili Powder

1/2 tsp

Cayenne Pepper

2 tsp

Garlic Powder

1 Tbsp

Dried Oregano

2 tsp

Onion Powder

1 1/3 Tbsp

Salt

1/2 tsp

Ground Black Pepper

2 tsp

Brown Sugar

1 1/2 Tbsp

Soy Sauce

or Coconut Aminos

1/4 cup

Tomato Paste

3 Tbsp

Olive Oil

For Nachos

1 bag

Large Tortilla Chips

2 cups

Vegan Cheese Sauce

store-sought or homemade (see notes)

Jalapeño Peppers, sliced

2 cups

Vegan Cheese, shredded

Topping

1/2 bunch

Fresh Cilantro, roughly chopped

1/3 cup

Guacamole

1/3 cup

Salsa

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Author's Notes

You can make your own vegan cheese sauce! Check out our Cheeseless Nacho Cheese Sauce on SideChef for a super easy, protein-packed cheese sauce made from 100% plant-based ingredients.

Cooking InstructionsHide images

step 1

Preheat the oven to 400 degrees F (205 degrees C).

step 2

Use a fork to shred the King Oyster Mushrooms (6 1/2 cups) and Portobello Mushrooms (5 1/4 cups) into long strands.

step 3

Heat up Olive Oil (3 Tbsp) in a non-stick pan over medium-high heat. Once hot, add the pulled mushrooms and cook for 10 minutes, until mushrooms are soft and turning brown.

step 4

Add drained Lentils (1 can), Ground Cumin (1 Tbsp), Chili Powder (1 tsp), Cayenne Pepper (1/2 tsp), Garlic Powder (2 tsp), Dried Oregano (1 Tbsp), Onion Powder (2 tsp), Salt (1 1/3 Tbsp), Ground Black Pepper (1/2 tsp), Brown Sugar (2 tsp), Soy Sauce (1 1/2 Tbsp), and Tomato Paste (1/4 cup). Continue cooking for 15 more minutes, or until the mushrooms are tender and no liquid remains. Set aside.

step 5

On a large baking tray, place half the Tortilla Chips (1 bag). Top the chips with half the mushroom mixture and half the Vegan Cheese Sauce (2 cups). Then sprinkle with half the Jalapeño Peppers (3) and half the Vegan Cheese (2 cups) on top. Repeat with a second layer.

step 6

Bake for about 5 minutes to heat everything up.

step 7

Sprinkle with some Fresh Cilantro (1/2 bunch). Serve with Salsa (1/3 cup) and Guacamole (1/3 cup).

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