Oct 6, 20213 min
Prep time: 40 minutes
Cooking time: 40 minutes
Serves: 4-6
Vegan loaded nachos with refried beans, mushroom & walnut ground 'meat', cashew sour cream, creamy guacamole and pico de Gallo
There's just something about nachos! I love these organic corn chips loaded with all the trimmings!
It is believed that nachos were first created in 1943 in Mexico. A local chef invented the dish from ingredients that he had on hand when a group of customers arrived at his restaurant after closing time. Since then, people have added their own flare to this dish to make it their own and this plant based version is my take on a loaded nacho bowl. The crunchy chip, topped with moreish refried beans, crispy plant based taco 'meat', luscious cashew sour cream, creamy guacamole, fresh pico de gallo, crunchy lettuce, spicy pickled jalapeños and zesty lime is heaven itself.
The best part is that it can be enjoyed with a mindful drink from Van Loveren's new zero alcohol bubbly range, Absolute Zero. The Absolute Zero Nectar is a de-alcoholised 100% Sauvignon Blanc sweet sparkling wine with 0% alcohol. It is a delicious sparkling with tiny festive bubbles, luscious sweet notes and fresh fruit on the palate with a balance and smooth finish. I love the nectar and it makes the perfect classic mojito mocktail to pair with this dish. Hello Al fresco dining in the summertime!
Let’s cook ☺
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
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
½ red onion, finely chopped
2 tomatoes, finely chopped
Handful coriander, finely chopped
Generous squeeze of lime juice
Salt and pepper to taste
Organic corn chips
Shredded iceberg lettuce
Salsa verde
Pickled jalapenos
Fresh coriander
Lime wedges
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.
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.
Combine all the ingredients together in a blender or Nutribullet and blend until smooth. Can be stored in a glass jar and refrigerated for 2-3 days.
Peel the avo and remove the pip. Combine all the ingredients together in a blender or Nutribullet and blend until smooth and creamy
In a bowl, combine all the ingredients together and mix through.
Special thanks to food stylist and photographer, Samantha Lowe.
With love,
Mira