These are savory, hearty, loaded, everything-but-the-kitchen-sink, Mile High Nachos. If we didn’t include a favorite topping of yours, we sincerely apologize. Throw it on there and enjoy every bite!

Mile High Nachos [Vegan]





Cooking Time




Tortilla Chips

  • 12 6-inch corn tortilla shells


  • 1 cup raw cashews
  • 3/4 cup water
  • 3/4 teaspoon chili powder
  • 1/4 teaspoon onion powder
  • 1/2 teaspoon cumin
  • 1/2 teaspoon salt
  • 1 teaspoon turmeric
  • 1/2 teaspoon garlic powder
  • 2-3 tablespoon Jalapeno Tomatillo Hot Sauce

Tempeh Taco "Meat"

  • 8 ounces tempeh
  • 1 tablespoon water
  • 2 teaspoon chili powder
  • 1 teaspoon cumin
  • 1/2 teaspoon paprika
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon oregano
  • 1/4 teaspoon cayenne
  • 1/4 teaspoon black pepper
  • 1/2 teaspoon salt

All Other Toppings

  • 1 handful leafy greens shredded
  • 1/2 15-ounce can black beans rinsed
  • 1/2 red onion diced
  • 1/4 cup guacamole or diced avocado
  • 2 roma tomato diced
  • pickled jalapenos, sliced optional


Tortilla Chips

  1. Preheat oven to 300°F.
  2. Slice tortillas into 6 wedges. Arrange wedges on 2 baking sheets. Make sure to not overlap them. Bake for 30 minutes, or until starting to brown. Watch these carefully as they can burn quickly. Remove from oven and leave oven on.


  1. Place all queso ingredients in a food processor and process until smooth, stopping to scrape down sides periodically.

Tempeh Taco "Meat"

  1. Heat 1 tablespoon of water in a skillet over medium-high heat. Using your hands, break the tempeh up into small pieces and add it to the pan. Cook until it begin to brown, which should take about 5 - 7 minutes.
  2. Add all the tempeh taco meat spices and stir to coat the tempeh evenly.  Add water 1 tablespoon at a time as needed to prevent sticking to pan. Continue to cook until tempeh is crispy on the edges. This should take approximately 10 - 12 minutes. Make sure to stir occasionally.


  1. Spread tortilla chips out on a pan in a single layer. Drizzle queso and sprinkle tempeh and black beans over the chips. Place in the oven for just a 2 to 3 minutes to warm the cheese, beans and tempeh meat.
  2. Remove from oven and top with red onions, tomatoes, guacamole, leafy greens and jalapenos.


Strapped for time? Wanting to simplify things? Use taco or fajita seasoning in place of the seasonings in the queso dip and in the tempeh taco meat. You may have some tempeh taco meat leftover. We recommend using it for tacos, burritos, taco salad or more nachos!


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Nutritional Information

Per Serving: Calories: 515 | Carbs: 62 g | Fat: 21 g | Protein: 20 g | Sodium: 266 mg | Sugar: 5 g Note: The information shown is based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.