Vegetarian Nut 'Mince' Nachos with Sour Cream
These vegetarian nachos are a little sneaky - replacing beef mince with walnuts is a surprising yet delicious move. Packed full of goodness, topped with melted cheese and sour cream, it is sure to please the whole family. Veggie smugglers - if you want to make the veg almost undetectable, you can blitz them in a food processor to hide it from those harsh junior critics!
Ingredients
- 60 g of Walnuts
- 1 of Zucchini
- 1 75g Pack of Baby Spinach
- 1 of Brown Onion
- 2 1⁄2 Tsp of Nut Mince Spice YPI
- 1 Small Bunch of Coriander
- 2 1⁄2 Tbsp of Tomato Paste/Soy (50-20)
- 1 of Tomato (small)
- 80 g of Sour Cream
- 180 g of Tortilla Chips
- 60 g of Tasty Cheese (grated)
Perth's local meal kit putting fresh first
Fresh and local ingredients sourced from WA farms and local Perth suppliers.
Get startedStep-by-step instructions
Prepare Ingredients:
Preheat oven to 200°C. Peel and medium dice 1⁄2 the onion (you will have leftover). Cut zucchini in half lengthways, remove seeds and grate on a box grater. Roughly chop tomato. Pick coriander leaves, discard 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.
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 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.
You Plate It:
Spread tortilla chips over a lined baking tray or ovenproof serving dish. Add nut mince and vegie mix and top with grated cheese. Place in the oven for 5 minutes to melt the cheese. Remove from the oven and top with a dollop or two of sour cream and coriander leaves. Enjoy!
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