Vegan Nachos

Great

% Daily Values based on a 2,000 calorie diet

Step 1

If using dried beans: soak in twice as much warm water overnight (8+ hours). After soaking, drain and rinse, fill a large pot with the beans, salt and hot water and boil for 1 - 2 hrs.

Step 2

Heat a pan with olive oil and fry chopped onions until sautéed. Add minced garlic, diced carrots, deseeded and diced chillies, and cumin. Stir-fry for a few mins until cumin tickles the nose.

Step 3

Add cooked/drained beans and all other spices, mix well and add diced blended tomatoes, maple syrup, tamari, bay leaves, and salt and pepper to taste.

Step 4

Simmer over medium heat until liquid is reduced, season to taste.

Step 5

Heat a non-stick pan or medium sized pot with olive oil. Add diced onion and fry over a medium heat until golden. Add garlic and mix.

Step 6

Blend cashews and nutritional yeast in a high powered blender, gradually adding 2 - 3 cups of hot water until combined. Add onion and garlic from the pan and blend until smooth.

Step 7

Put back in pan or pot over medium heat. Add turmeric, paprika and mustard powder, and whisk to combine. Add tamari and maple syrup, and season with salt and pepper to taste.

Step 8

Simmer until the sauce condenses, remove from heat and stir in lemon juice.

Step 9

Tip desired amount of coconut yoghurt into a medium bowl, big enough to mix in the other ingredients. It’s a good idea to add the vinegar and salt in small amounts and taste test as you go - given amounts are estimated recommendations!

Step 10

To toast seeds, place in a pan over medium heat and stir every few mins until lightly golden and starting to ‘crackle’.

Step 11

Serve nacho bean mix covered in hot cheese sauce with spring onions, seeds, jalapeños and coconut sour cream.