Name: Vegan Nachos
Prep time: 15 min
Cook time: 15 min
Yield: 4
Ingredients: 400g black beans - for the beans & meat; 400g tinned tomatoes - for the beans & meat; 50g textured vegetable protein (TVP) - for the beans & meat; 90ml hot water - for the beans & meat; 1/2 small onion - for the beans & meat; 1 clove garlic - for the beans & meat; 1 tsp smoked paprika - for the beans & meat; 1 tsp cumin - for the beans & meat; 1/2 tsp oregano - for the beans & meat; 1/2 tsp chilli powder - for the beans & meat; 1/2 tsp salt - for the beans & meat; 1/4 tsp pepper - for the beans & meat; 1 tsp oil - for the beans & meat; 30g raw cashews, soaked and drained - for the sour cream; 2 tbsp water - for the sour cream; 2 tbsp nutritional yeast - for the sour cream; 1/4 tsp garlic powder - for the sour cream; 1 tbsp lemon juice - for the sour cream; Salt, to taste - for the sour cream; 1 avocado - for the guacamole; 1/4 tsp garlic powder - for the guacamole; 1/4 lemon, juiced - for the guacamole; Salt, to taste - for the guacamole; Pepper, to taste - for the guacamole; 200g tortilla corn chips - for the other ingredients; 1/4 red bell pepper, finely diced - for the other ingredients; Handful of fresh cilantro - for the other ingredients; A few slices of pickled jalapeños - for the other ingredients

A tray of nachos loaded with plant-based mince, black beans, guacamole, homemade vegan sour cream and picked jalapeño. Healthier than regular nachos and just as delicious, this will be a hit with both vegans and omnivores!

Prep Time 15 mins

Cooking Time 15 mins

Instructions

Cook black bean mixture

Rehydrate TVP by combining it with the hot water in a bowl. Let sit for 5-10 minutes then drain off excess water.
Meanwhile, mince garlic and finely dice onion.
Heat up 1 tsp oil in a large nonstick skillet over medium heat. Add garlic and onion and sauté until fragrant.
Add drained TVP, tinned tomatoes, black beans, and all the spices. Stir and let simmer for 5 minutes or until the mixture thickens to a thick meat sauce consistency.

Make sour cream

Add all ingredients to a food processor and process until smooth and creamy. Pause to scrape down the sides if needed.
Taste and adjust seasoning if needed. If it’s too thick, you can add a splash of water and process again until you reach the consistency you like.

Make guacamole

Scoop avocado flesh out and add to a mixing bowl.
Add the rest of the ingredients and mix with a fork, mashing the avocado while you’re at it, until creamy but still slightly chunky. Taste and adjust seasoning if needed.

Assemble

Spread tortilla chips across a large tray.
Top with black bean mixture, sour cream, guacamole, diced bell pepper, fresh cilantro and jalapeños. Serve immediately. Enjoy!

Notes

This is an optional step, but to ensure your tortilla chips don’t get soggy from the toppings, you can toast the chips beforehand. Simply spread chips across the large tray and place in oven (in fan-grill setting) for 5 minutes before piling on the toppings.
TVP can be found in health food stores or Asian grocery stores. You can omit it if you can’t find it or don’t like it, this recipe will still be delicious without it!
Feel free to adjust the amount of chilli powder used according to your spice tolerance.

Vegan Nachos

Ingredients

Beans & meat

Sour cream

Guacamole

Other ingredients