Plant-based nachos

Mira Weiner
4 servings Prep: 40 mins, Cooking: 40 mins
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Plant-based nachos with all the trimmings! Perfect to enjoy family sharing style.

By Independent Contributor January 25 2022
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Ingredients (47)

For the refried beans
2 cup black beans — cooked
1 onion — finely chopped
4 garlic cloves — grated
2 tbsp olive oil
2 tsp ground cumin
1 tsp tamari sauce — or soy sauce
1/2 tsp adobo — or chipotle paste
1/4 tsp smoked paprika
pinch pink Himalayan salt and pepper
For mushroom and walnut ground ‘meat’
250 g portobello mushrooms — finely chopped
1/2 cup walnuts — finely chopped
1/4 cup olive oil
2 tbsp lemon juice
2 tsp ground cumin
2 tsp paprika
2 tsp garlic powder
2 tsp mixed dried herbs
1/2 tsp black pepper
1/2 tsp pink himalayan salt
pinch dried chilli flakes — optional
For the cashew sour cream
1 cup cashew nuts — raw, soaked overnight or for minimum 4 hours
1/2 cup water
4 tbsp lemon juice
1 tsp onion powder
1 tsp maple syrup
1/2 tsp garlic powder
1/2 tsp apple cider vinegar
1/4 tsp white miso
1/4 tsp jalapeño relish
pink himalayan salt — to taste
For the creamy guacamole
1 avocado
1/4 cup fresh coriander leaves
3 tbsp fresh lemon juice
olive oil
pink himalayan salt — to taste
pinch dried red chili flakes — optional
For the pico de gallo
1/2 red onion — finely chopped
2 tomatoes — finely chopped
handful fresh coriander — finely chopped
fresh lime juice
pink Himalayan salt and pepper — to taste
Serve with
corn chips
iceberg lettuce — shredded
salsa verde
pickled jalapeños
fresh coriander
lime — cut into wedges
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Method:

Method for the refried beans

Heat the oil in a pan, add the onions and cook for a few minutes.  Add garlic, ground cumin, smoked paprika, salt and pepper.  Cook until the onions start to brown then add the black beans, tamari and adobo/chipotle paste. Continue stirring and while everything cooks mash the beans with the back of a wooden spoon.  You want the mixture to be creamy.  Season with salt and pepper.  Set aside.

Method for mushroom and walnut ground ‘meat’

Preheat the oven to 175C and line a baking tray with parchment paper.  In a bowl mix together the olive oil, lemon juice, ground cumin, paprika, garlic powder, mixed herbs, chilli flakes, salt and pepper.  In a separate bowl, combine the mushrooms and walnuts.  Pour the marinade over the mushroom and walnut mix, toss to combine.  Spread the mix onto the parchment paper and bake for 20-25 minutes until crispy. At the 10 minute mark, mix the crumbles so they cook evenly on all sides. Remove from oven and set aside.

Method for cashew sour cream

Combine all the ingredients together in a blender or Nutribullet and blend until smooth.  Can be stored in a glass jar and refrigerated for 2-3 days.

Method for creamy guacamole 

Peel the avo and remove the pip.  Combine all the ingredients together in a blender or Nutribullet and blend until smooth and creamy.

Method for pico de gallo 

In a bowl, combine all the ingredients together and mix through.

Serve with corn chips, toppings and enjoy.

Recipe reprinted with permission from Mira Weiner, follow along on Instagram for more plant-based recipe inspiration. Images captured by Samantha Lowe.



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