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Vegan nachos with spiced lentils

Vegan nachos with spiced lentils

Elly Curshen's loaded vegan nachos will hit the spot for a speedy, tasty midweek meal. to share.

5 out of 5 stars(1) Rate this recipe
  • Serves2
  • CourseMain meal
  • Prepare10 mins
  • Cook15 mins
  • Total time25 mins


  • 2 tsp Essential Olive Oil
  • ½ red onion, chopped
  • 2 clove/s garlic, finely chopped
  • 400g can Essential Lentils, rinsed and drained
  • 50g walnuts, finely chopped
  • 1 tsp ground cumin
  • ½ tsp paprika
  • ½ tsp dried oregano
  • ½ tsp dried chilli flakes, to taste
  • 350ml vegetable stock, made with 1 stock cube
  • 2 tbsp Henderson’s Relish
  • 3 tbsp tomato purée
  • ½ x 200g pack Essential Salted Tortilla Chips
  • 40g vegan cheese alternative (such as Cathedral City Our Plant Based Dairy Free), grated
  • 4 tbsp Oatly! Creamy Oat Fraiche (or Oatly! Whippable Creamy Oat, whipped, with a squeeze of lemon juice)
  • ¼ x 25g pack coriander, leaves roughly chopped
  • Few slices Cooks’ Ingredients Jalapeño Peppers


  1. Preheat the oven to 200ºC, gas mark 6. In a large frying pan, heat the oil and stir fry the onion and garlic until fragrant, about 1 minute. Stir in the lentils and walnuts and stir fry for 1 minute more. Add the spices, vegetable stock, relish and tomato purée. Lower the heat and simmer for 5-8 minutes, until most of the liquid has evaporated.

  2. Oil a large baking tray or roasting tin. Spread out the tortilla chips, spoon over the lentil mixture, sprinkle with the cheese alternative and bake for 5 minutes, until the ‘cheese’ is a little melty. Top with the oat fraiche, coriander and jalapeño slices, then serve.

Cook’s tip

Henderson’s Relish is a tasty vegan alternative to Worcestershire sauce, which is made using anchovies. If you’re not vegan or veggie, Worcestershire sauce is fine. You could make the lentil walnut ‘meat’ as a double batch. Store ½ in the freezer in a lidded container for up to 1 month. Defrost overnight and use within 1 month. It might need a splash of water to loosen as you reheat it. 


Typical values per serving when made using specific products in recipe


3,306kJ/ 792kcals



Saturated Fat












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Overall rating (5/5)

5 out of 5 stars1 rating