Vegan Loaded Nachos

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 ☺


Ingredients


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


Mushroom & 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)

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

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

Pico de Gallo

  • ½ red onion, finely chopped

  • 2 tomatoes, 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


Method for refried beans

  1. 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 & walnut ground 'meat'

  1. 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.

Method for cashew sour cream

  1. 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.

Method for creamy guacamole

  1. Peel the avo and remove the pip. Combine all the ingredients together in a blender or Nutribullet and blend until smooth and creamy


Method for pico de gallo

  1. In a bowl, combine all the ingredients together and mix through.



Special thanks to food stylist and photographer, Samantha Lowe.


With love,

Mira

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