Elly Curshen's loaded vegan nachos will hit the spot for a speedy, tasty midweek meal. to share.
- CourseMain meal
- Prepare10 mins
- Cook15 mins
- Total time25 mins
Preheat the oven to 200ºC, gas mark 6. In a large frying pan, heat the oil and stir fry the onion and garlic until fragrant, about 1 minute. Stir in the lentils and walnuts and stir fry for 1 minute more. Add the spices, vegetable stock, relish and tomato purée. Lower the heat and simmer for 5-8 minutes, until most of the liquid has evaporated.
Oil a large baking tray or roasting tin. Spread out the tortilla chips, spoon over the lentil mixture, sprinkle with the cheese alternative and bake for 5 minutes, until the ‘cheese’ is a little melty. Top with the oat fraiche, coriander and jalapeño slices, then serve.
Henderson’s Relish is a tasty vegan alternative to Worcestershire sauce, which is made using anchovies. If you’re not vegan or veggie, Worcestershire sauce is fine. You could make the lentil walnut ‘meat’ as a double batch. Store ½ in the freezer in a lidded container for up to 1 month. Defrost overnight and use within 1 month. It might need a splash of water to loosen as you reheat it.