Rhiannon Lambert’s Plant-Based Nachos

Serves 4

30 mins

Meatless Farm ambassador and nutritionist Rhiannon Lambert whips up these Plant-Based Nachos. They’re packed full of flavour, high in protein and with plenty of veggies to support your gut health.

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Ingredients

1 pack Meatless Farm Plant-Based Mince
1 large bag of tortilla chips
1 avocado, cubed
Handful of cherry tomatoes, quartered
Juice of 1/2 lemon
4 tbsp plant-based yoghurt or soured cream
Large handful of chopped coriander
1/2 tsp cumin
1 tsp smoked paprika
1/2 tsp oregano
1 tbsp tomato or harissa paste
2-3 tbsp water
Salt and pepper

For the cheese sauce

1 1/2 cups raw cashews, soaked for 2 hours or overnight
1/4 cup nutritional yeast
1 cup unsweetened almond milk, plus more if necessary
1/2 tsp ground turmeric
1/2 tsp paprika
1/2 tsp onion powder
1 tsp dijon mustard
1 tsp salt, to taste

For the pickled onions

1 medium red onion, very thinly sliced
1/2 cup water
1/2 cut white vinegar
1 1/2 tbsp sugar
1 1/2 tsp fine sea salt

Meatless Farm

Plant-Based Mince, 350g

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Method

Add all the ingredients of the pickled onions into a bowl or jar, loose with a lid or cling film and set aside in the fridge.
Drain the soaked cashews and blend them with all the “cheese” sauce ingredients, set aside.
Heat a non-stick pan with oil and add the Meatless Farm Plant-Based Mince. Wait for 1 min and slowly break it into small pieces, cook for 12-15 mins, turning it around until it’s all golden and crispy.
Add the dried herbs and spices, harissa paste and mix together until everything is combined (you can add 2 tbsp of water if needed to loosen the mixture).
Combine the quartered cherry tomatoes with lemon juice and a pinch of salt, set aside.
Assemble the nachos by layering the tortilla chips, the Meatless Farm Plant-Based Mince, the pickled onions and avocado cubes. Splash on some plant based sour cream or yoghurt, and cheese sauce, followed by the tomatoes, coriander and pickled onions. Tuck in!