These vegan philly cheesesteak wonton nachos are NEXT LEVEL! When I say that, I mean it. You are going to love these and my favorite part about this recipe is that I used my Mushrooms & Walnut Meat recipe as the meat substitute.

Here’s everything you will need for these Vegan Philly Cheesesteak Wonton Nachos:

Plant-based Meat Substitute (check out my mushroom & walnut meat recipe here)
Vegan-friendly Wonton Wraps (The brand I used is Nasoya. You should be able to find these at your local grocery store.)
Green and Red Bell Peppers
Yellow Onion
Plant-based Cheese (I used Field Roast Chao Creamy Original)
Almond, Oat, or Cashew Milk, Plain and Unsweetened
Nutritional Yeast
Garlic Powder
Onion Powder
All-purpose seasoning
Salt and pepper to taste

CLICK HERE TO WATCH ME MAKE THIS RECIPE

STEP 1: Pre-heat the oven and cook the plant-based meat substitute

STEP 2: Prep the wontons and bake them

STEP 3: Make the vegan cheese sauce

STEP 4: Cook the peppers and onions

STEP 5: Assemble and enjoy the nachos!

If you give this recipe a try and be sure to let me know your thoughts by leaving a comment or tagging me on Instagram (@sweetgreensvegan.com)

Ingredients:

Plant-based meat substitute (Mushroom & Walnut Meat Recipe Here)

Vegan-friendly wonton wraps

1 green bell pepper, sliced into thin strips

1 red bell pepper, sliced into thin strips

1/2 yellow onion, sliced into thin strips

1.5 cups plant-based cheese shreds

1 cup almond, oat, or cashew milk (plain and unsweetened)

2 tbsp nutritional yeast

1 tsp garlic powder

1 tsp onion powder

All-purpose seasoning

Salt and pepper (to taste)

Cooking oil

Instructions:

Preheat the oven to 375 degrees.

Cook the plant-based meat substitute in an oiled skillet. Season it with garlic powder, onion powder, salt, and black pepper. If you're using my Mushroom & Walnut Meat recipe, consider using the marinade mentioned in that recipe. Once cooked, set it aside.

Prepare the wontons: Cut the vegan-friendly wonton wraps diagonally and place them on a large baking sheet. Lightly brush or spray both sides with oil. Bake in the preheated oven for 5-7 minutes or until golden and crispy. Keep a close eye on them!

Make the vegan cheese sauce: In a pot over low-medium heat, combine the plant-based cheese shreds, plain unsweetened almond (or oat/cashew) milk, nutritional yeast, garlic powder, and onion powder. Whisk the mixture until smooth and creamy. Taste and adjust needed. Feel free to add more milk for a thinner cheese sauce. Reduce the heat to low.

Prepare the veggies: Slice the yellow onion, green bell pepper, and red bell pepper.

Cook the onions and bell peppers in an oiled skillet. Season them with all-purpose seasoning. Cook until the peppers and onions are tender and slightly golden or browned.

Arrange the crispy wonton chips on a serving plate. Top them with the cooked plant-based meat substitute, bell peppers and onions, and drizzle with the cheese sauce.

Enjoy!