Nachos are a firm comfort food favourite but the mince and melted cheese aren’t for everyone.
Turn this delicious dish into a plant-based delight with some vegan cheese, vegan sour cream and meat-free mince for some seriously tasty vegetarian comfort food.
- 1 pack Future Farm Mince
- 1 onion chopped fine
- 1 teaspoon cumin
- 1 teaspoon paprika
- ¼ teaspoon cayenne pepper
- 250g grated cheese (your choice of vegan or regular)
- 1 pack nacho chips
- For the Pico de Gallo salsa
- Cherry tomatoes quartered
- ½ red onion finely sliced
- Fresh coriander chopped
- Olive oil
- Balsamic vinegar
- Sour cream (your choice of vegan or regular)
Future Farm’s plant-based meat alternatives make flexitarian and vegan lifestyles so easy and delicious. The Future Farm meatless meat range uses a tech-savvy mix of GMO-free chickpea, pea, soy, and beetroot, all grown in an environmentally friendly way, to give all the taste and texture satisfaction of meat.
- Preheat the oven to 200C
- In a pan, gently fry the chopped onion in a tablespoon of olive oil until soft. Stir in the Future Farm Mince, breaking it up with a spatula, and add the spices, plus a seasoning of salt and pepper. Cook stirring over a medium heat for about 5 minutes until browned, well mixed, and fragrant.
- In a baking tin or dish spread half the nachos in one layer. Cover with half the grated cheese and half the mince, then the rest of the nachos, topped with the rest of the mince and cheese. Bake in the oven for about 15 minutes until the cheese is thoroughly melted.
- Make the Pico de Gallo salsa by combining the chopped tomatoes, red onions and coriander and dressing lightly with salt, pepper, oil, and vinegar.
- To serve, top nachos with the salsa and generous dollops of guacamole and sour cream, plus more fresh coriander. Alternatively, keep the toppings in small bowls on the side for everyone to add their own.
Author: Pedro van Gaalen
When he’s not writing about sport or health and fitness, Pedro is probably out training for his next marathon or ultra-marathon. He’s worked as a fitness professional and as a marketing and comms expert. He now combines his passions in his role as managing editor at Fitness magazine.