Vegan Steak Nachos with Elote Salsa
These Vegan Steak Nachos with Elote Salsa are the best game day snack! Ready in less than 30 minutes and perfect for sharing!
Ingredients
- 1 tablespoon oil I used avocado oil
- 10 ounces vegan steak tips I used Beyond Meat
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon chili powder
- 1/2 teaspoon cumin
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon pepper
- 1/4 teaspoon salt
- 1 9-ounce bag tortilla chips
- 1 cup shredded vegan cheddar cheese I used Daiya
- pickled onions optional, for serving
- cilantro, lime wedges for serving
FOR THE ELOTE SALSA
- 2 cups fire roasted corn see notes
- 1/2 teaspoon chili powder
- 1/2 teaspoon cumin
- 1/4 teaspoon pepper
- 1/4 teaspoon salt
- 1 lime juiced
- 2 tablespoons cilantro chopped
- 1/4 cup vegan feta I used Follow Your Heart
- 1/3 cup vegan mayo
Instructions
- Preheat the oven to 425 degrees and line a baking sheet with parchment paper. Spread out the chips on the baking sheet and top with the vegan cheese. Set aside.
- Add all of the elote salsa ingredients to a bowl and toss to combine. Taste and adjust the seasonings as needed. Place in the fridge until ready to use.
- Heat the oil in a skillet over medium heat. Add the vegan steak and dry seasonings. Toss to coat and spread in an even layer. Cook until crispy on both sides (approx. 3-5 minutes per side).
- When the steak is almost done, pop the chips and cheese in the oven and cook until the cheese is melted (approx. 3-5 minutes). Remove from the oven.
- Top the chips with the steak, elote salsa, pickled onions and more cilantro. Serve with lime wedges on the side and enjoy.
Video
Notes
- I used (thawed) frozen fire roasted corn from Trader Joe's. You could also make it from scratch. Throw 2 ears of oiled corn on the grill until charred. Remove and cut the kernels off the cob.
- I thawed the vegan steak ahead of time, but it can totally be cooked from frozen!
- If you're not into vegan cheese, my favorite hack for nachos is using refried beans instead. It helps the toppings stick to the chips!
Nutrition
Calories: 530kcal | Carbohydrates: 51g | Protein: 17g | Fat: 29g