American Plant-Based Mince Chilli Nachos
with Double Plant-Based Mayo & Tomato-Corn Salsa- Soy
- Sesame
- Fish
- Eggs
- Soy
- May contain traces of allergens
- Milk
We’re doing nachos like no other because they’re veggie-fied with a saucy and spiced plant-based mince that will have your mouth watering. You can go all out with the toppings too like a creamy mayo or tomato and corn salsa.
Ingredients
1
Red Onion
1
Tomato
1 tin
Sweetcorn
1 sachet
Coriander
200 g
Plant-Based Mince
(Contains: Soy; )
2 packet
Plant-Based Mayo
(May be present: Sesame, Fish, Eggs, Soy)
1 packet
Corn Chips
(May be present: Sesame, Soy, Milk)
1 packet
Tomato Paste
1
Carrot
1 sachet
All-American Spice Blend
Not included in your delivery
1 drizzle
white wine vinegar
1 tsp
brown sugar
1 drizzle
olive oil
1 cup
water
Nutrition Values
Utensils
Cooking Steps
• Finely chop tomato and onion (see ingredients). Grate the carrot. Drain the sweetcorn. • Heat a large frying pan over high heat. Cook sweetcorn until lightly browned, 4-5 minutes. Transfer to a medium bowl and set aside.
TIP: Cover the pan with a lid if the corn kernels are “popping” out.
• Return frying pan to medium-high heat, with a drizzle of olive oil. Cook plant-based mince, breaking up with a spoon, until just browned, 4-5 minutes. • Add onion and carrot, and cook until tender, 4-5 minutes.
• SPICY! This is a mild spice blend, but use less if you're sensitive to heat! Add Louisiana spice blend and tomato paste, and cook until fragrant, 1-2 minutes. • Add brown sugar and the water, and stir to combine. Reduce heat to medium and simmer until slightly thickened, 1-2 minutes.
• Add tomato to the charred corn, along with a drizzle of white wine vinegar and olive oil. Tear in coriander (see ingredients) and season to taste. Toss to combine. • Divide corn chips between bowls and top with saucy plant-based mince chilli and tomato-corn salsa. • Dollop over plant-based mayo to serve. Enjoy!
