Vegan Tempeh Nachos

Vegan Tempeh Nachos


I’m always on the search for the “best of” with my favourite foods.

Sometimes it’s burgers, sometimes it’s hot chips (or fries, as they say in this part of the world).  Lately, it’s been nachos.

When I visited Lettuce Love Café in Burlington , I was smitten with their nachos. They were just about the best nachos I’d ever tried.

They didn’t taste exactly the same when I attempted them on my own, but they still tasted absolutely delicious.


  1. 1 packet of pre-marinated tempeh. Feel free to marinate your own, but I’ve had trouble finding unmarinated tempeh in Canadian grocery stores. I get the Tofurky Sesame and Garlic Marinated Tempeh strips from Loblaws or Longo’s
  2. ½ of a large packet of corn chips. Restaurant style Tositos do the job
  3. Iceberg lettuce
  4. Tomato
  5. Red Onion
  6. Lime juice
  7. Cilantro/Coriander
  8. Daiya Shredded Mozarella Cheese (if you’re not vegan, use any other shredded mix – North Nomad likes Kraft Tex Mex shredded cheese)
  9. Home-made salsa
  10. Home-made sour cream
  11. ½ tbsp of olive oil or olive oil spray


  1. If you haven’t made your salsa and sour cream, and don’t have store bought items, it’s good to get them done first so you can get your blender cleaned up and out of the way.
  2. Chop your tomato and red onion. Place them in a bowl, cover them in lime juice, and set aside.
  3. Chop your iceberg lettuce into bite-sized pieces.
  4. Pre-heat your oven to 250 degrees Farhenheit/120 degrees Celsius.
  5. Using ½ tbsp of olive oil or a quick burst of olive oil spray. Pan fry your tempeh over medium heat for 5-7 minutes. When it’s nicely cooked take it off the heat and chop into bite sized pieces.
  6. Line a baking tray with parchment or aluminium foil. Scatter half a packet of corn chips across the tray (or as many as you think you can eat!).
  7. Scatter a couple of handfuls of cheese across your chips. Scatter your temph over the cheese.
  8. Pop in the oven. If you’re using normal cheese, it only needs a few minutes before it will be ready and the cheese will have melted. In my experience, Daiya cheese always needs at least twice the time. I need my nachos with Daiya in for about 7-10 minutes, but always see how the Daiya is going. And if it’s your first time using it, it doesn’t look like normal melted cheese, so don’t freak out.
  9. Take out of the oven and scatter your lettuce over it. Then layer your salsa, and tomato and red onion mix.
  10. You can either put your sour cream on top, or keep it in a bowl on the side to dip your chips into.


Vegan Tempeh Nachos


Serves two as a main, or 4 as a side. It can easily be shared as an appetizer with your family.

Prep time: 10 minutes with pre-made salsa and sour cream, 20 minutes if you need to make your salsa and sour cream.

You can connect with South Nomad, Jessica, over at Google+.

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