Vegetarian Nachos

Ingredients

• A drizzlegarlic-infused oil or any oil of choice
• 300 gQuorn vegetarian mince
• 4 tbspThe Friendly Food Co ‘Na’cho Problem’ spice mix
• 1 tbsptomato paste
• 1 cancrushed tomatoes
• 2carrots, diced
• 1 cancorn
• To tastecorn chips
• To tastegrated cheese
• Optional, to servecoriander
• A dollop, to servesour cream
• 60 ml (¼ cup)water, if needed

Instructions

1. 1

   Preheat the grill

   Set the oven grill to high.

2. 2

   Fry the spices

   Heat a drizzle of garlic-infused oil in a large frying pan over high heat. Add the spice mix and cook for 1 minute, until fragrant.

3. 3

   Cook the vegetables

   Add the tomato paste and crushed tomatoes to the pan and cook for 1–2 minutes. Stir in the diced carrot and cook for about 5 minutes, until softened.

4. 4

   Add the mince

   Add the Quorn mince and break it up with a wooden spoon as it cooks for 8–10 minutes, or follow the packet instructions.

5. 5

   Simmer with corn

   Stir through the corn. Add 60 ml (¼ cup) water if needed to adjust the consistency, then bring the mixture to a simmer.

6. 6

   Layer the nachos

   Cover the base of a large casserole or baking dish with corn chips. Spoon the Quorn mixture on top and sprinkle with grated cheese.

7. 7

   Grill until golden

   Grill for about 6 minutes, or until the cheese has melted and turned golden.

8. 8

   Serve the nachos

   Serve with a dollop of sour cream and coriander to garnish.

What are vegetarian nachos?

Nachos are a Tex-Mex-style dish built around corn chips and toppings, often finished with melted cheese. This version uses spiced vegetarian mince, tomato and vegetables for a hearty topping.

The quick stovetop filling is layered over the chips and briefly grilled, so the cheese melts while the vegetables and mince bring plenty of flavour.

Nutrition and macros by portion

The nutrition label shows one serving as written: 650 calories, 30g protein, 70g carbs, 27g fat.

The corn chips and corn provide most of the carbohydrate, while oil and grated cheese contribute much of the fat; the Quorn mince supplies much of the protein. Serve with a generous salad or extra vegetables to balance the plate.

Build flavour in the pan

Spice mix: heating it briefly in the oil helps release its aroma before the wetter ingredients go in. Keep it moving and take care not to let it catch.

Tomato base: cooking the paste and crushed tomatoes together for a minute or two gives the mince mixture a savoury, cohesive base.

Get the filling texture right

Carrots: dice them fairly small so they soften in about 5 minutes and are easy to scoop up with the chips.

Water: add the stated 60 ml only if the mixture looks too thick. Aim for a saucy filling that sits on the chips rather than running off them.

Cook the Quorn mince

Break-up: use a wooden spoon to separate the mince as it cooks, helping it mix evenly with the tomato and spice.

Doneness: allow 8–10 minutes, or use the packet guidance for your product. Stir in the corn once the mince is cooked.

Layer and grill

Base: spread the corn chips across the baking dish before adding the filling, so the toppings are easy to portion.

Finish: grill for about 6 minutes and watch closely near the end. The cheese should be melted and golden; the precise time can vary with the grill and dish.

Serve while hot

Toppings: add sour cream and optional coriander just before serving. The cool, creamy topping contrasts with the hot, spiced filling.

Sides: serve with a crisp salad or extra vegetables if you want something fresh alongside the rich, cheesy layers.

Recipe notes & tips

• Dice the carrots evenly so they soften at a similar rate.
• Taste the filling before layering, as spice mixes can vary in intensity.
• Add the optional water a little at a time if the mixture already looks saucy.
• Use a shallow baking dish to spread the toppings more evenly.
• Keep an eye on the grill because the cheese can go from golden to overdone quickly.

Variations

• Add black beans: stir drained beans into the filling with the corn.
• Use a different mince: prepare another vegetarian mince according to its packet instructions.
• Add fresh chilli: scatter sliced chilli over the finished nachos for extra heat.
• Try another cheese: use a cheese that melts well and grate it before topping.
• Serve with avocado: add sliced avocado at the table for a creamy contrast.

Common mistakes to avoid

• Burning the spice mix: stir it constantly and move on once it smells fragrant.
• Uneven carrots: dice them to a similar size so they soften together.
• Overly wet filling: add water only if needed and simmer until the mixture is spoonable.
• Crowded layers: use a large baking dish so the chips and toppings are spread out.
• Over-grilling: check the dish towards the end of the 6-minute cooking time.

How to store

Store leftover filling separately from the corn chips in a covered container in the fridge for up to 3 days. Reheat the filling until piping hot, then assemble with fresh chips and grill briefly; assembled leftovers may become soft.

Frequently asked questions