Light & Nourishing Vegan Nachos Bake with Celeriac Chips

A hearty tray of nachos straight from the oven is always a favorite. This plant-based twist swaps out traditional tortilla chips for thin celeriac slices, baked until golden and crisp. Layers of black beans, vegan meat, and dairy-free cheese come together to create a filling, flavorful base.

You get all the comfort and fun of nachos, but in a healthy version free from oil and refined sugar. This dish is perfect for dinner, sharing with friends, or just curling up with after a long day. It’s tasty, nourishing, and disappears quickly every time

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Nachos Bake

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Prep time: 15 minutes
Baking time: 20 minutes
Total time: 35 minutes

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Ingredients

Base & Filling

• 4–5 large celery stalks, sliced into "nacho pieces

• 1 can black beans, drained and rinsed

• 1 cup vegan meat (crumbled or chopped)

• 1 cup vegan cheese, shredded

• ½ cup tomato passata or chopped tomatoes

• 1 tsp smoked paprika

• ½ tsp cumin

• ½ tsp chili powder (optional)

• Salt and pepper to taste

Toppings

• 1 avocado, sliced or diced

• Fresh coriander or parsley (optional)

• Lime wedges (optional)

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Instructions

1. Preheat oven to 180°C.

2. Spread sliced celery pieces across a lined baking tray. Pat dry if needed — this helps them roast instead of steam.

3. In a bowl, mix black beans, vegan meat, tomato passata, and spices. Adjust salt and pepper to taste.

4. Scatter the bean mixture over the celery, then sprinkle with vegan cheese.

5. Bake for 15–20 minutes, until the cheese is melted, and the edges are slightly crispy.

6. Remove from oven and top with sliced avocado, fresh herbs, and a squeeze of lime if using. Serve immediately.

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Notes

• For extra flavor, lightly toast the vegan meat in a pan before layering.

• Swap vegan cheese for a nut-based alternative for a creamier texture.

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Nutrition (per serving, serves 6)

• Calories: 200 kcal

• Protein: 8 g

• Carbohydrates: 22 g

• Fiber: 8 g

• Sugars: 3 g

• Fat: 7 g

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