Chickpea Nachos

Difficulty: Easy-Medium

Serves two

Nachos are delicious but as we vegan amigos know, typically the things that make them so tasty are not so vegan. However with some fantastic substitutes readily available, nowadays it’s super easy to make cheesy, creamy and meaty nachos while livin’ la vida vegan.

Ingredients

• 1 bag of corn chips
• 1 cup textured vegetable protein (TVP)
• 1 beef-style stock cube
• 3/4 cup boiling water
• 1 brown onion, finely chopped
• 2 teaspoons of minced garlic or 2 cloves of crushed garlic
• 1 small red capsicum, finely chopped
• 1 can chickpeas
• 1 jar taco sauce
• 1/4 stick of Cheezly (I use the edam style), thickly grated.
• 1 avocado
• 1/2 cup Tofutti Sour Supreme
• Lemon juice
• Paprika

Method

1. Preheat oven to 200°C
2. Combine TVP, stock cube and boiling water in a bowl and set aside for 10 minutes.
3. Spread out your corn chips on two oven-safe plates, leaving a gap in the middle for the topping.
4. In a frypan, cook onion and 1 teaspoon of garlic until the onion has softened.
5. Add the TVP and cook for another 5 minutes, stirring occasionally.
6. Add the taco sauce, capsicum and chickpeas. Cook for a further 5 minutes.
7. Spoon the TVP mixture into the middle of the prepared plates.
8. Sprinkle with Cheezly and place carefully in the oven.
9. While the nachos are cooking, combine the avocado, Sour Supreme, remaining garlic, a squeeze of lemon juice and a dash of paprika in a bowl and mix with a fork until smooth. Now you have creamy guacamole.
10. Once the chips have browned slightly and the Cheezly has melted, remove your plates from the oven. They will be very hot so be careful!
11. Top with a healthy dollop of guacamole and serve piping hot.