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Vegan Nachos

Mexican food is a big deal to my partner and I… after a recent vacation to Oaxaca in Mexico, we’ve become the couple (like most Americans), who are really picky with our Mexican food.

What I love most about Mexican food is the variety of nutrients indulged in one meal. Beans for protein, rice, natural corn chips or quinoa for essential carbohydrates, avocado, cashews and olive oil for healthy fats and of course, a substantial amount of fresh vegetables for all your vitamins.

My boyfriend, Kye is the most amazing cook and this Vegan Nachos recipe is his go to when we are throwing a dinner party.

VEGAN NACHOS

Ingredients

Spice

  • 1 tablespoons of chilli powder (adjust if you like it extra hot or mild)
  • 1 tablespoon of ground cumin
  • 2 teaspoon of himalayan sea salt
  • 2 teaspoon of paprika
  • 1 teaspoon of coriander
  • 1/2 a teaspoon of cayenne pepper

Bean mix

  • 1 can of organic red kidney beans (washed and drained)
  • 4 tomatoes (soak in 1 cup of purified water for 1 hour before use)
  • 1 red capsicum
  • half a brown onion
  • 3 gloves of garlic
  • pinch of coconut sugar

Salad

  • Spinach
  • Handful of cherry tomatoes
  • Half a cucumber
  • 1 bunch of coriander

Guacamole

  • 1 avocado
  • pinch of pepper and himalayan sea salt
  • quarter of a red onion
  • half a lemon juiced

Cashew cheese

  • 2 cups of cashews (soak with purified water for 1 hour before use)
  • half a lemon juiced
  • 1 tablespoon of nutritional yeast
  • pinch of himalayan sea salt and pepper
  • 2 gloves of garlic
  • 1 cup of purified water

Sides

  • Corn chips (chose the low sodium, 100% natural) you can find no label packets at most green grocers and health food stores
  • 1 cup of quinoa (cook according to packet instructions)

Method

  1. If you are cooking quinoa put this on straight away as per packet instructions- be sure to wash before cooking!
  2. In a pan on medium to high heat, add olive oil, garlic and onion and let simmer until you smell the aroma in the air
  3. Add the capsicum and fry until slightly softened (5 minutes)
  4. Next add soaked tomatoes (including water), coconut sugar, beans, spice mix and let simmer with lid on low heat for 20- 30 minutes stirring occasionally
  5. While this is simmering add water, lemon, salt, pepper, garlic and nutritional yeast to blender or food processor and blend slowing adding the cashews until smooth
  6. Prepare your side salad (we like to have our salad 50% ratio to the rest of the meal so we are consuming majority raw food with our meal) and guacamole
  7. Plate up and enjoy!

 

Renee x