Nacho, Nacho Man!

It was Friday night at the end of a long week. Nothing sounds better to me than vegan beer and nachos! Amy and Connie came around and brought the beer with them.

Connie is the perfect man for the beer task, as he is somewhat of an expert. Did you know that some beer and wines are made using animal products? Connie has done a lot of research to discover what ones are animal friendly. On Friday he brought around a few luverly Cooper's varieties.

I must say, my fat head believes that my nachos are the best ever anywhere, probably even better than Mexico's. Well, maybe not, but they are the best I've had in Perth. Give this recipe a crack, but when you eat them, wear your stretchy eating pants. Not for the calorie conscious.

Vegan Nachos

Serves 6

Ingredients:
1 cup TVP soy mince
2 400g tins beans, drained and washed
2 400g tins chopped tomatoes
2 large brown onions, sliced
3 cloves garlic, chopped
1 tbsp veg oil
1 cup beef stock (massal - vegan)
1 tbsp ground cumin
1 tbsp ground coriander seeds

1 - 3 tsp chili flakes (depending on your heat tolerance)
1/2 tsp all spice
1 tbsp paprika
Zest and juice of 1 lemon
1/4 cup white vinegar
1 tsp sugar

1/2 cup chopped coriander leaves
salt and pepper to taste

600g natural corn chips
Cheezley Nacho Cheese - Sliced thinly and chopped
1 tub Tofutti sour cream
3 mashed avocados
3 stalks of chopped spring onions
Jalapenos to garnish

Fry off garlic and onions in oil at low temp until the onions are soft and pale. Next, add coriander powder, cumin powder, all spice, lemon zest and chili. Cook for a minute until the mix is fragrant and pretty dry.

Add soy mince, tomatoes, beans, stock, vinegar and sugar. Cook for 30 - 40 mins on simmer until the sauce is becoming thick.

Add the rest of the ingredients. The most important part is to check the salt levels. I used about 1 tbsp of salt flakes in my Nachos, but you might like less.

Preheat your grill while the sauce is cooking. You want a hot grill.

To assemble, spread corn chips on a bowl plate. I like to sprinkle cheezley on top of the corn chips, and on top of the sauce. Then spoon on your nacho sauce. I used about 350 mls on each plate. The Cheezley vegan cheese melts best in the microwave, so I pinged it in the nuker for 2 minutes each plate, then finished under the grill for the browned, crispy finish.

Serve with avocado, Tofutti cram cheese, spring onions and if you are like me, loads of jalapenos.