Seriously the Best Vegan Nachos

Ingredients:

1. 12 to 16 ounces sturdy tortilla chips

2. Vegan Queso (recipe below)

3. Saucy Refried Beans (recipe below)

4. Walnut-Mushroom Taco Meat (recipe below)

5. Other Topping Options:
   - Guacamole or diced avocado
   - Pico de Gallo or your favorite salsa
   - Vegan Sour Cream
   - Pickled Onions
   - ½ cup cilantro leaves and tender stems, chopped
   - 1 to 2 fresh jalapeños, thinly sliced
   - 3 scallions, thinly sliced

Instructions:

1. Preheat your oven to 350ºF and line a baking sheet with parchment paper.

2. Warm up your queso, refried beans, and taco meat using the instructions provided in their respective recipes.

3. Warm the tortilla chips by spreading them out on the lined baking sheet and heating them in the oven for about 5 minutes.

4. Assemble the nachos by transferring half of the warmed chips onto a large plate or cutting board.

5. Evenly spread half of the warm queso, refried beans, and taco meat over the chips.

6. Add your desired toppings: half of the guacamole or avocado, half of the pico de gallo or salsa, some vegan sour cream, and half of the pickled onions, cilantro, jalapeños, and scallions.

7. Place the remaining tortilla chips on top and layer with the rest of the queso, beans, and taco meat.

8. Finish by adding the remaining toppings: guacamole, pico de gallo, sour cream, and the rest of the pickled onions, cilantro, jalapeños, and scallions.

9. Serve immediately for the crispiest experience, and offer any leftover guacamole as a dipping sauce.

Notes:

1.Use thick, sturdy tortilla chips to avoid soggy nachos.

2.Some recommended brands include Casa Sanchez, Calidad, Santitas, Masa Uno Tortilleria, and Mission Tortilla Rounds.

3.The guacamole recipe yields extra for dipping, adjust as needed.

4. If not using fresh salsa, consider adding something crunchy like pickled onions.

5.If not serving immediately, reserve cool toppings and add just before serving. Adjust cooking time based on your toppings.