Vegetarian Nut 'Mince' Nachos with Sour Cream
- Prep time: 25 minutes
- Calories: 700
- 60 Grams of Walnuts
- 1 Zucchini
- 1 75 Gram Pack of Baby Spinach
- 1 Brown Onion
- 2.5 Teaspoons of Nut Mince Spice YPI
- 1 Small Bunch of Coriander
- 2.5 Tablespoons of Tomato Paste/Soy Sauce
- 1 Tomato (small)
- 80 Grams of Sour Cream
- 180 Grams of Tortilla Chips
- 60 Grams of Tasty Cheese (grated)
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!