Vegan Asian Skillet Nachos Recipe for an Easy Weeknight Meal

Why settle for one type of cuisine when you can enjoy two? Particularly when the dish can be made in less than 30 minutes. This Vegan Asian Skillet Nachos recipe comes complete with quick Wasabi Crema, and is a sample recipe from Weeknight One-Pot Vegan Cooking by Nicole Malik.

Vegan Asian Skillet Nachos for a Fun & Easy Weeknight Meal

Nicole shuns tofu and salads in Weeknight One-Pot Vegan Cooking. Her latest collection includes 75 satisfying recipes with “maximum flavor and minimal cleanup.” The following includes just a few recipe titles that caught my eye.

3-Bean Southwest Cornbread Pie
Portobello “Pot Roast”
Roasted Tahini Eggplant Skewers
Twice-Baked Harissa-Stuffed Potatoes
Fig & Balsamic Skillet Flatbread
Fiery Red Curry Noodles
Cuban Lentil Picadillo
Louisiana-Style Cajun Jambalaya
Roasted Root Veggies & Barley
Old-Fashioned Mushrooms and Dumplings
Balsamic French Onion Soup
Savory Mushroom Congee
Crispy Breakfast Hash
Chai-Spiced Oatmeal
Chocolate-Espresso Skillet Cake

And of course, the Asian Skillet Nachos with Wasabi Crema! This sample recipe is from the “Eat with Your Hands” chapter, and it can be enjoyed below.

Special Diet Notes: Asian Skillet Nachos with Wasabi Crema

By ingredients, this recipe is dairy-free / non-dairy, egg-free, gluten-free, nut-free, peanut-free, vegan, and vegetarian.

5.0 from 1 reviews

Vegan Asian Skillet Nachos with Wasabi Crema

Prep time

10 mins

Cook time

14 mins

Total time

24 mins

As a kid, one of my all-time favorite treats was getting to have nachos for dinner. This grown-up version elevates nachos to a whole new level with Chinese-spiced veggies and a spicy wasabi-yogurt sauce. It makes an incredibly fun and simple weeknight dinner. You can easily scale this recipe up or down— the only limit is the size of your pan.

Author: Nicole Malik

Recipe type: Entree

Cuisine: Asian, Mexican

Serves: 2 servings

Ingredients

Skillet Nachos

1 tablespoon (15 ml) sesame oil
2 cups (132 g) sliced mushrooms
1⁄2 yellow onion, sliced
1⁄2 green bell pepper, sliced
2 tablespoons (30 ml) soy sauce
1 teaspoon Chinese five-spice powder
1 (6-ounce) package tortilla chips

Wasabi Crema

1⁄4 cup (60 g) plain dairy-free yogurt
1⁄2 teaspoon wasabi paste

For Serving

1⁄2 cup (35 g) shredded cabbage
1⁄2 cup (50 g) shredded carrots
2 scallions, sliced

Instructions

Preheat the oven to 425°F (220°C, or gas mark 7).
To make the nachos, heat the sesame oil in an oven-safe skillet over medium-high heat. Cook the mushrooms, onion and bell pepper for 6 to 7 minutes, until softened. Add the soy sauce and Chinese five-spice powder, and cook for another 1 to 2 minutes. Remove the vegetables from the pan.
To make the wasabi crema, mix the dairy-free yogurt and wasabi paste in a small bowl and set aside.
Arrange the tortilla chips in the skillet. Top the chips with the cooked vegetables. Bake for 5 minutes, until just warmed.
Top with the shredded cabbage, carrots, scallions and wasabi crema.

Notes

This recipe is reprinted with permissions from from Weeknight One-Pot Vegan Cooking by Nicole Malik.