Vegan Nachos

DESCRIPTION

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!

INGREDIENTS

Beans & Meat

• 400g black beans
• 400g tinned tomatoes
• 50g textured vegetable protein (TVP)
• 90ml hot water
• 1/2 small onion
• 1 clove garlic
• 1 tsp smoked paprika
• 1 tsp cumin
• 1/2 tsp oregano
• 1/2 tsp chilli powder
• 1/2 tsp salt
• 1/4 tsp pepper
• 1 tsp oil

Sour cream

• 30g raw cashews, soaked and drained
• 2 tbsp water
• 2 tbsp nutritional yeast
• 1/4 tsp garlic powder
• 1 tbsp lemon juice
• Salt, to taste

Guacamole

• 1 avocado
• 1/4 tsp garlic powder
• 1/4 lemon, juiced
• Salt, to taste
• Pepper, to taste

Other ingredients

• 200g tortilla corn chips
• 1/4 red bell pepper, finely diced
• Handful of fresh cilantro
• 3 slices pickled jalapeños

INSTRUCTIONS

Cook black bean mixture

1. Rehydrate TVP by combining it with the hot water in a bowl. Let sit for 5-10 minutes then drain off excess water.
2. Meanwhile, mince garlic and finely dice onion.
3. Heat up 1 tsp oil in a large nonstick skillet over medium heat. Add garlic and onion and sauté until fragrant.
4. 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

5. Add all ingredients to a food processor and process until smooth and creamy. Pause to scrape down the sides if needed.
6. 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

3. Scoop avocado flesh out and add to a mixing bowl.
4. 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

3. Spread tortilla chips across a large tray.
4. 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.
• 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.

© Chloe Ting Recipes – https://chloeting.com/recipes/vegan-nachos