Comfort Food: The Best Vegan Nachos
July 26, 2013 § Leave a comment
I ask for this meal at least twice a week. So I need a lot of comfort food, and what? My wonderful cook of a husband is always happy to oblige, but when he falls asleep putting our son to bed I get to have a go and I can honestly say after fours years trying my hand my version is almost as good as his. And for you, lucky things, here is the recipe.
Lisa this one’s for you!
Best Vegan Nachos Ever (vegan, gluten free, nut free, soy free – enough for two very hungry people)
3 tbsp cumin seeds1 onion, finely chopped
1 carrot, diced
2 sticks celery (optional)
4-5 florets of broccoli, chopped small (optional)
4-5 florets of cauliflower, chopped small (optional)
2 cloves garlic, finely chopped or crushed
2-3 large handfuls kale or spinach, finely chopped
1 can black beans
1 can kidney beans
1 tsp smoked paprika
1/4 tsp cayenne pepper (optional)
1 tsp cacao powder (optional)
1 bag Garden of Eatin Red Hot Blues corn chips
Toast cumin seeds until just starting to smoke, then add to mortar and pestle and grind until a rough powder. In a large heavy frying pan or pot, heat 1/4 cup water or a little oil on a low-medium heat then add onion, carrot and celery, fry gently until translucent, then add garlic, broccoli and cauliflower and continue to fry for a further 1-2 minutes. Add ground cumin, smoked paprika and cayenne, stir to combine, then add both cans of beans (including liquid), then fill one of the cans with water and add that to the pot. Add kale or spinach and turn heat to medium-high. Simmer until liquid is reduced right down. If vegetables are still not soft, add more water and reduce until they are. Once all liquid is gone, add cacao powder and stir well to combine. With a potato masher, roughly mash the mixture (not too much).
To plate, place chips first, then bean mix, then japapenos, then guacamole, then salad.
1 tomato, chopped
Juice of 1/2 lemon or 1 lime
Hot sauce (optional)
Salt and pepper
Jalapenos, chopped (optional)
3 cups chopped greens (cabbage, lettuce, chinese greens, whatever you like)
1 tbsp apple cider vinegar
Mash avocado in a bowl with a fork. Add chopped tomato, lemon or lime, and hot sauce, salt and pepper and chopped coriander to taste. Mix until just combined.
In another bowl, mix greens with vinegar and toss.
Here’s another version we made recently – you can change it up depending on what you have in the fridge…