Go Back
–+ servings
Vegan Tater Tot Nachos with Beer Cheese Sauce

Irresistible Vegan Tater Tot Nachos with Beer Cheese Sauce

Enjoy these Vegan Tater Tot Nachos with Beer Cheese Sauce, perfect for game day gatherings and crowd-pleasing indulgence.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 portions
Course: Appetizers
Cuisine: Vegan
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the TVP Chili
  • 1 cup Textured Vegetable Protein (TVP)
  • ¾ cup Water or vegetable broth for flavor
  • 1 cube Not Beef Bouillon Cube
  • 1 can Crushed Tomatoes
  • 2 tablespoons Chili Powder
  • 1 tablespoon Taco Seasoning (optional)
  • 1 teaspoon Cumin
  • ½ teaspoon Cayenne Powder omit for milder chili
  • to taste Salt and Pepper
For the TVP Bacon
  • 1 cup TVP Bacon or coconut bacon
  • 2 tablespoons Vegetable Oil or olive oil
  • 1 cube Not Chikn Bouillon Cube
  • 1 teaspoon Liquid Smoke omit if unavailable
  • 1 tablespoon Vegan Worcestershire Sauce or soy sauce
For the Beer Cheese Sauce
  • 1 cup Favorite Lager or Golden Ale non-alcoholic beer works too
  • 1 cup Daiya Cheddar & Pepperjack Shreds or other vegan cheese
For the Base
  • 1 bag Tater Tots homemade or gluten-free
For Garnishes
  • to taste Guacamole
  • to taste Vegan Sour Cream
  • to taste Pico de Gallo
  • to taste Jalapenos
  • to taste Cilantro
  • to taste Green Onion
  • to taste Black Olives

Equipment

  • Oven
  • Baking sheet
  • saucepan
  • Skillet
  • Medium bowl

Method
 

Instructions
  1. Preheat your oven to the temperature specified on the tater tot package, usually around 425°F (220°C).
  2. Spread the frozen tater tots evenly on a baking sheet and bake for about 20-25 minutes. Broil for 3-5 minutes for extra crispiness.
  3. Combine 1 cup dry TVP with ¾ cup boiling water and a bouillon cube in a medium bowl and let it hydrate for about 10 minutes.
  4. Transfer rehydrated TVP to a saucepan with crushed tomatoes and ½ cup of water. Simmer for approximately 30 minutes.
  5. Combine another cup of dry TVP with boiling water and a bouillon cube, letting it sit for 10 minutes. Fry in a skillet with vegetable oil for 10-15 minutes until crispy.
  6. Melt Daiya cheddar and pepperjack in a saucepan over medium heat, whisk in your favorite lager, and simmer for about 15 minutes until smooth.
  7. In a large baking dish, layer crispy tater tots with a generous amount of chili mixture and drizzle with beer cheese sauce. Repeat layers.
  8. Top with crispy TVP bacon and desired garnishes. Serve hot!

Nutrition

Serving: 1portionCalories: 350kcalCarbohydrates: 40gProtein: 15gFat: 15gSaturated Fat: 5gPolyunsaturated Fat: 3gMonounsaturated Fat: 7gSodium: 800mgPotassium: 600mgFiber: 5gSugar: 2gVitamin A: 10IUVitamin C: 20mgCalcium: 15mgIron: 10mg

Notes

For best results, adjust seasonings to taste and ensure the nachos are layered properly for an even distribution of flavors. Store leftovers in an airtight container for up to 3 days.

Tried this recipe?

Let us know how it was!