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Prep Time

5 Minutes

Cook Time

10 Minutes




Savory Plant-Based Nachos

Edgar Castrejon



Mushrooms (meat)

  • ½ white onion
  • 8 oz assorted mushrooms
  • 2 tbsp soy sauce
  • 1 tbsp mirin or rice wine vinegar
  • ½ tsp agave nectar
  • 1 tbsp avocado oil
  • ½ tsp smoked paprika
  • ¼ tsp cumin powder
  • ¼ tsp chili flakes
  • ¼ tsp dried parsley
  • ¼ tsp garlic granules


  • Organic Salsa Roja
  • 7th Street Original Tortilla Chips


Begin by slicing the onion, roughly chopping mushrooms, and set aside. On medium heat, warm up a skillet, once warm enough add oil, then the seasonings, make sure it’s not burning hot, you will burn all the seasonings. After 1-2 minutes add the onions, cook and stir for 3 min, then add mushrooms, cook and stir for another 3 minutes. Then add vinegar and agave, cook and stir for another 1 min, then add the soy sauce, cook until it thickens and there’s no watery sauce lingering. Set aside. Just layer and plate, pan, or in this case a cast iron pan with tortillas chips, the mushroom “meat”, black beans, crema, salsa, and cilantro.


Note: To make vegan crema just mix equal parts cream cheese to water, I used ⅓ cup of both to make a simple crema.

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