Vegetarian Nachos with Walnuts, Jalapenos and Sour Cream

Preheat oven to 200°C. Peel and medium dice the onion. Cut zucchini in half lengthways, remove seeds and grate on a box grater. Roughly chop tomato. Slice spring onion. Roughly chop baby spinach leaves (optional for those who prefer to hide their spinach). Cut lime into wedges.

Tip! Alternatively, you can blitz the zucchini and spinach in a food processor to make it easier to hide.

Place onion and walnuts in a food processor and pulse to a rough consistency.

Tip! Be sure not to over process, or it will become a paste. Alternatively, you can roughly chop the walnuts using a knife.

Add 2 Tsp oil to a pot over medium-high heat. Add nut mince, nut mince spice, tomato paste/soy sauce and cook for 2-3 minutes.

Add zucchini, chopped tomato, a big handful of spinach (to taste) and ¹⁄₂ cup of water. Bring to a boil, season, then reduce the heat to a simmer for 8-10 minutes, until liquid has reduced slightly. Check seasoning and adjust as needed.

Spread corn chips over a lined baking tray or ovenproof serving dish. Add nut mince and veggie mix and top with grated cheese. Place in the oven for 5 minutes to melt the cheese.

Tip! When adding protein to this recipe; this step is a good place to prepare and properly cook your protein to ensure it is safe to eat.

Remove from the oven and top with a dollop or two of sour cream, spring onion and jalapenos. Squeeze over lime juice to taste and enjoy!

Preheat oven to 200°C. Peel and medium dice the onion. Cut zucchini in half lengthways, remove seeds and grate on a box grater. Roughly chop tomato. Slice spring onion. Roughly chop baby spinach leaves (optional for those who prefer to hide their spinach). Cut lime into wedges.

Tip! Alternatively, you can blitz the zucchini and spinach in a food processor to make it easier to hide.

Place onion and walnuts in a food processor and pulse to a rough consistency.

Tip! Be sure not to over process, or it will become a paste. Alternatively, you can roughly chop the walnuts using a knife.

Add 2 Tsp oil to a pot over medium-high heat. Add nut mince, nut mince spice, tomato paste/soy sauce and cook for 2-3 minutes.

Add zucchini, chopped tomato, a big handful of spinach (to taste) and ¹⁄₂ cup of water. Bring to a boil, season, then reduce the heat to a simmer for 8-10 minutes, until liquid has reduced slightly. Check seasoning and adjust as needed.

Spread corn chips over a lined baking tray or ovenproof serving dish. Add nut mince and veggie mix and top with grated cheese. Place in the oven for 5 minutes to melt the cheese.

Tip! When adding protein to this recipe; this step is a good place to prepare and properly cook your protein to ensure it is safe to eat.

Remove from the oven and top with a dollop or two of sour cream, spring onion and jalapenos. Squeeze over lime juice to taste and enjoy!