Tempeh Nachos
This is the perfect sharing dish for a relaxed dinner. It’s a delight to your tastebuds and also packed with protein and plant points. Nachos have never tasted this good.
Recipe by Better Nature
Contains: 44g of Supercharged protein
Prep time: 40 min
Serves: 4
Ingredients
200g (1 pack) of Better Nature Organic Tempeh
4 garlic cloves, crushed
2 small red onions, finely sliced
3 tomatoes, finely sliced
1 red bell pepper, finely sliced
1 lime, sliced into wedges
1 large avocado, mashed
200g of carrots, finely sliced
200g of mushrooms, finely sliced
20ml of olive or rapeseed oil
200g of your favourite tomato sauce (bought or made)
400g can of black beans
200g of tortilla chips
200g of sour cream
40g of coriander, chopped
instructions
Prepare the garlic, red onion, carrots, mushrooms, coriander, tomatoes, bell pepper, lime and avocado
In a frying pan, heat 10ml of the oil for 1 minute
Add in the garlic and one-third of the red onions and cook them for 3 minutes
Add in the carrots and mushrooms and cook them for a further 7 minutes
As these are cooking, in a large saucepan, heat another 10ml of oil for 1 minute
Grate the block of tempeh or blend it into a mince consistency
Add the tempeh mince to the large saucepan and mix frequently for about 5 minutes, to ensure it doesn’t catch
Reduce the heat, then add the garlic, onion, carrots and mushrooms mixture to the mince, followed by the tomato sauce and the black beans, continuing to mix them together for 10 mins
As this is cooking, to make the guacamole, mix the mashed avocado, a third of the tomatoes, the next third of the red onion mixture and half the juice of the lime together
Then, to make the pico de gallo, mix the rest of the tomatoes, the remaining third of the red onions and the remaining juice of the lime together
Serve the three components with the tortilla chips, topped with sour cream and chopped coriander
Share this recipe