Quorn Veggie Nachos

A great dish to share as a starter or as a main meal, prepare to get messy!

Perfect for any mexican feast, this nachos recipe is loaded with Quorn Meatless Diced ChiQin Pieces, homemade nacho sauce and crunchy tortilla chips. Pile on vegan sour cream and dig in!

Serves 4

10 mins

A Challenge

Ingredients

  • 1 bag Quorn Meatless Diced ChiQin Pieces (defrosted)
  • ½ tsp salt
  • 1 tsp chili flakes
  • Juice of ½ lime
  • 1 tbsp vegetable oil

For the Nacho Sauce

  • 2 medium eggplants
  • 1 tbsp vegetable oil
  • 3/4 cup non-dairy milk
  • ½ tsp salt
  • ½ tsp black pepper
  • ¼ tsp ground cumin
  • ½ tsp paprika
  • ½ tsp chili flakes
  • 1 tbsp nutritional yeast flakes
  • 1 tsp vegan Worcestershire sauce
  • 1 tbsp corn starch dissolved in 2 tbsp cold water

For the Tomato Salsa

  • 1 red onion, finely diced
  • 1 clove of garlic, crushed
  • 1 red chili, diced
  • 3 large ripe plum tomatoes, finely diced
  • Small bunch of cilantro, finely chopped
  • Juice of ½ lime
  • Salt and pepper to taste

For the Mushroom Fry

  • 1 tbsp vegetable oil
  • 1 cup mushrooms, thinly sliced
  • 1 tsp ground cilantro
  • 1 tsp ground cumin
  • Salt and pepper to taste
  • 2 tbsp fresh cilantro, finely chopped
  • 1 ripe avocado, half diced, the other half mashed and seasoned with red chili, salt and black pepper to serve with the nachos
  • 1 large bag of Corn Tortilla Chips
  • 1 tbsp toasted pumpkin seeds
  • 1 red chili, thinly sliced for garnish
  • Cilantro leaves for garnish
  • Vegan sour cream

Method

  1. Combine the salt, lime juice, chili flakes, stir in the Quorn Meatless ChiQin Pieces then cover and refrigerate for 30 minutes.
  2. To prepare the Nacho Sauce, preheat the oven to 400F, coat the eggplants with the oil then bake for 20-30 minutes, or until softened. Remove and allow to cool slightly then scoop out the flesh with a spoon. Puree or blend along with the non-dairy milk, spices and Worcestershire Sauce until smooth. Place in a pan, bring to the boil then add the corn flour stirring until thickened. Remove from the heat and set to one side.
  3. To prepare the salsa, combine all of the ingredients in a bowl, cover and refrigerate until required.
  4. To make the mushroom fry, preheat the oil in a frying pan and fry the mushrooms for 4-5 minutes until softened. Add the spices and seasoning and cook for a further 1-2 minutes. Stir in the fresh cilantro.
  5. Preheat the oil for the Quorn Meatless ChiQin Pieces in a frying pan and cook for 7-8 minutes.
  6. To assemble the Nachos, place a layer of tortilla chips in a large, shallow oven proof dish, add a layer of the Nacho Sauce, more tortillas, tomato salsa, diced avocado, Quorn Meatless ChiQin Pieces and mushroom fry. Repeat this, topping with the Quorn Meatless ChiQin Pieces and toasted pumpkin seeds. Bake for 8-10 minutes until golden and thoroughly warmed through.
  7. Garnish with freshly chopped cilantro and fresh chili pepper (optional) and serve with vegan sour cream.