Vegetarian Nut 'Mince' Nachos with Sour Cream
  • Prep time: 25 minutes
  • Calories: 700
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!
  • 60 g of Walnuts
  • 1 of Zucchini
  • 1 75g Pack of Baby Spinach
  • 1 of Brown Onion
  • 2 12 Tsp of Nut Mince Spice YPI
  • 1 Small Bunch of Coriander
  • 2 12 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)

Prepare Ingredients:

Preheat oven to 200°C. Peel and medium dice 12 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 12 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!