Vegan Chilli Nacho Bake
By Lisa Faulkner
Published on 06 January 2022
Warm and spicy, quick and hearty, this chilli nacho bake from Lisa Faulkner doesn’t take long to make and won’t take long to eat either, it also happens to be vegan. The base of the meal is the vegan chilli non-carne, which uses a plant-based mince flavoured with onion, garlic, spices, tomatoes, a dash of ketchup and some balsamic vinegar. The nachos and vegan cheese topping is a crunchy-gooey combo that will win over the most dedicated carnivore. The dish makes a great midweek family meal as it only takes 40 minutes to cook and ticks all the flavour boxes of a great chilli. Time and servings
40 minsTotal time
4Servings
40 minsCooking time
Ingredients
- 3 tbsp of olive oil
- 1 large onion, chopped
- 1 garlic clove, grated
- 1 tsp of allspice
- 1 tsp of smoked paprika
- 1 tsp of dried chilli flakes
- 400 g of vegan mince
- 400 g of tinned chopped tomatoes
- 400 ml of vegetable stock
- 1 tbsp of balsamic vinegar
- 0.5 tbsp of tomato ketchup
- 1 bag of plain tortilla chips
- 3 handfuls of vegan grated cheese
- 3 tbsp of dairy-free natural yoghurt
- 1 handful of coriander, chopped
Method
Step 1
Heat an oven proof pan or dish and add the oil and cook the onions until soft, then add the grated garlic, cook a few more minutes and add your spices along with a splash of water.Step 2
Let them cook for about a minute before adding your vegan mince. Stir through so it’s coated in the onions and spices. Add the tomatoes, stock cube, water, ketchup and balsamic. Season to taste and let it bubble away for about 20 mins.Step 3
Preheat the oven to 180ºC/160ºC fan/gas 5. Sprinkle the nachos and grated vegan cheese over the mince and bake for 5-10 mins, until the cheese is melted and bubbling.Step 4
Top with a sprinkling of coriander and a few dollops of dairy free yogurt.