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Stack 'Em Up! Veggie Nachos

I love making these Stack 'Em Up Nachos for friends and family when they come round. They're fun, so brilliant to make and just ridiculously delicious - once you start you don't stop!!

Prep:

10

minutes

Cook:

40

minutes

TOtal:

50

minutes

Ingredients

  • 1 small red onion, finely chopped
  • 220g vegan mince
  • 1 tbsp extra virgin olive oil (I love using chilli or sun-dried tomato oil here too!)
  • 1 tsp garlic, finely chopped
  • 400g black and/or mixed beans, drained
  • 3 tsp smoked paprika
  • 4 tsp ground cumin
  • 1/2 tsp ground coriander
  • 1/4 tsp ground nutmeg
  • 1 tsp marmite or yeast extract
  • 1 tsp Worcestershire sauce
  • 1 tbsp bisto granules
  • 1 tbsp vegetarian stock power
  • 10g dark chocolate (70% - 80%)
  • 1 tsp apple cider vinegar
  • 1/2 bag salted tortilla chips
  • 1/2 bag Chilli tortilla chips (I love using Doritos 'Chilli Heatwave' here!)
  • 100g pomegranate seeds
  • 30g feta cheese
  • 20g BBQ-flavoured cheese
  • Handful of fresh coriander leaves
  • 2-3 limes, halved

Instructions

  1. Preheat the oven to 220°C / Fan 200°C / Gas Mark 7.
  2. Place the chicken-style pieces on a baking tray and cook for 15 minutes until golden brown.
  3. In a baking dish, mix together the dried basil, dried oregano, 1 tablespoon of oil, crushed garlic and cherry tomatoes until they are deliciously coated with the oily mixture. Place in the oven and cook for 10-15 minutes until the skin of the tomatoes turns slightly brown and wrinkly.
  4. Add the edamame beans to some boiling water and cook over a medium heat for three minutes, stirring occasionally. Once cooked, drain the beans.
  5. Mix together the salad leaves, rocket, cucumber, red pepper, edamame beans and crispy onions.
  6. In a smaller bowl, mix together the remaining oil, apple-cider vinegar and pesto. When cooked, mix in the chicken-style pieces until fully coated and mix into the salad leaves. (The remaining marinade for the chicken pieces will act as a delicious dressing for the rest of the salad!)
  7. Gently place the cooked cherry tomatoes over the salad and finish with a sprinkling of some salt and pepper. (I tend to also serve this salad with some rosemary flatbread-style crisps, a modern alternative to croutons!)