Vegan Asian Skillet Nachos for a Fun & 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.

Easy Vegan Asian Skillet Nachos with Wasabi Crema Recipe (also gluten-free and nut-free)

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.

  • Vegan Asian Skillet Nachos with Wasabi Crema Recipe (also gluten-free and nut-free)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.

Vegan Asian Skillet Nachos with Wasabi Crema Recipe (also gluten-free and nut-free)

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
Cook time
Total time
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.
Recipe type: Entree
Cuisine: Asian, Mexican
Serves: 2 servings
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
  1. Preheat the oven to 425°F (220°C, or gas mark 7).
  2. 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.
  3. To make the wasabi crema, mix the dairy-free yogurt and wasabi paste in a small bowl and set aside.
  4. Arrange the tortilla chips in the skillet. Top the chips with the cooked vegetables. Bake for 5 minutes, until just warmed.
  5. Top with the shredded cabbage, carrots, scallions and wasabi crema.
This recipe is reprinted with permissions from from Weeknight One-Pot Vegan Cooking by Nicole Malik.

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About Author

Alisa is the founder of, Food Editor for Allergic Living magazine, and author of the best-selling dairy-free book, Go Dairy Free: The Guide and Cookbook for Milk Allergies, Lactose Intolerance, and Casein-Free Living, and the new cookbook, Eat Dairy Free: Your Essential Cookbook for Everyday Meals, Snacks, and Sweets. Alisa is also a professional recipe creator and product ambassador for the natural food industry.

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