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