Name: Vegan Loaded Nachos
Prep time: 40 min
Cook time: 40 min
Total time: 80 min
Ingredients: 2 cups black beans (cooked); 1 onion (finely chopped); 4 small garlic cloves (grated); 2 tbsp olive oil; 2 tsp ground cumin; 1 tsp tamari (can sub soy sauce); ½ tsp adobo or chipotle paste (can sub with chilli paste); ¼ tsp smoked paprika; Pinch of pink Himalayan salt and pepper; 1 punnet brown portobello mushrooms (250g, finely chopped); ½ cup walnuts (finely chopped); ¼ cup olive oil; 2 tbsp lemon juice; 2 tsp ground cumin; 2 tsp paprika; 2 tsp garlic powder; 2 tsp mixed dried herbs; ½ tsp black pepper; ½ tsp Pink Himalayan salt; Pinch of chilli flakes (optional); 1 cup raw cashews (soaked overnight or for minimum 4 hours); ½ cup water; 4 tbsp lemon juice; 1 tsp onion powder; 1 tsp pure maple syrup; ½ tsp garlic powder; ½ tsp apple cider vinegar with ‘the Mother’; ¼ tsp white miso; ¼ tsp jalapeno relish; Pink Himalayan salt to taste

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Vegan loaded nachos with refried beans, mushroom & walnut ground ‘meat’, cashew sour cream, creamy guacamole and pico de Gallo!

Duration1 hr 20 mins

Cook Time40 mins

Prep Time40 mins

Servings people

Ingredients

Ingredients for the refried beans

2 cups black beans cooked
1 onion finely chopped
4 small garlic cloves grated
2 tbsp olive oil
2 tsp ground cumin
1 tsp tamari can sub soy sauce
½ tsp adobo or chipotle paste can sub with chilli paste
¼ tsp smoked paprika
Pinch of pink Himalayan salt and pepper

Ingredients for mushroom and walnut ground ‘meat’

1 punnet brown portobello mushrooms 250g, finely chopped
½ cup walnuts finely chopped
¼ cup olive oil
2 tbsp lemon juice
2 tsp ground cumin
2 tsp paprika
2 tsp garlic powder
2 tsp mixed dried herbs
½ tsp black pepper
½ tsp Pink Himalayan salt
Pinch of chilli flakes optional

Ingredients for cashew sour cream

1 cup raw cashews soaked overnight or for minimum 4 hours
½ cup water
4 tbsp lemon juice
1 tsp onion powder
1 tsp pure maple syrup
½ tsp garlic powder
½ tsp apple cider vinegar with ‘the Mother’
¼ tsp white miso
¼ tsp jalapeno relish
Pink Himalayan salt to taste
Ingredients for creamy guacamole
1 avocado
¼ cup fresh coriander leaves
3 tbsp lemon juice
2 tbsp olive oil
Pink Himalayan salt to taste
Pinch chilli flakes optional
Splash of water if needed

Ingredients for pico de gallo

½ red onion finely chopped
2 to matoes finely chopped
Handful coriander finely chopped
Generous squeeze of lime juice
Salt and pepper to taste

Serve with:

Organic corn chips
Shredded iceberg lettuce
Salsa verde
Pickled jalapenos
Fresh coriander
Lime wedges

Instructions

Method for the refried beans

Heat the oil in a pan, add the onions and cook for a few minutes. Add garlic, ground cumin, smoked paprika, salt and pepper. Cook until the onions start to brown then add the black beans, tamari and adobo/chipotle paste. Continue stirring and while everything cooks mash the beans with the back of a wooden spoon. You want the mixture to be creamy. Season with salt and pepper. Set aside.

Method for mushroom and walnut ground ‘meat’

Preheat the oven to 175C and line a baking tray with parchment paper. In a bowl mix together the olive oil, lemon juice, ground cumin, paprika, garlic powder, mixed herbs, chilli flakes, salt and pepper. In a separate bowl, combine the mushrooms and walnuts. Pour the marinade over the mushroom and walnut mix, toss to combine. Spread the mix onto the parchment paper and bake for 20-25 minutes until crispy. At the 10 minute mark, mix the crumbles so they cook evenly on all sides. Remove from oven and set aside.