Vegetarian Nut ‘Mince’ Nachos with Sour Cream

Prepare Ingredients:

Preheat oven to 200°C. Wash the fresh produce. Peel and medium dice half the onion (you will have remainder). Cut zucchini in half length ways, remove seeds and grate on a box grater. Roughly chop tomato. Pick coriander leaves, discarding stems. Roughly chop spinach leaves (optional for those who prefer to hide their spinach).

Prepare Nut 'Mince':

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.

Sauté Nut 'Mince':

Add 2 tsp oil to a pot over medium-high heat. Add nut mince, spices, soy sauce and tomato paste. Cook for 2-3 minutes.

Simmer Vegetables:

Add zucchini, chopped tomato, a big handful of spinach (to taste) and ½ cup of water. Bring to a boil, then reduce the heat to a simmer for 8-10 minutes, until liquid has slightly reduced.

You Plate It:

Spread corn chips over a lined baking tray, add nut mince and top with grated cheese. Place in the oven for 5 minutes to melt the cheese. Carefully remove from the oven and top with a dollop or two of sour cream and coriander leaves. Enjoy!