EL CLASSICO NACHOS

INGREDIENTS

¼ cup olive oil

1 brown onion, diced

1 red capsicum, diced

1 jalepeno chilli, diced

2 chipotle peppers in adobo sauce

3 garlic cloves, minced

2 TSP coriander

2 TSP cumin seeds

2 TSP smoked paprika

¼ TSP ground cloves

200g soaked TVP mince

1x 400g tin chopped tomatoes

2 CUPS vegetable stock

1 cinnamon stick

1 TBSP soy sauce

80ml brewed instant coffee

1x 400g tin kidney beans

2 TBSP vegan dark chocolate chips

1 bunch coriander stalks, chopped

200g corn kernels

1 TBSP Sriracha sauce

1 TSP salt (to taste)

Corn chips

Avocado

Sour cream

INSTRUCTIONS

1. Soak the TVP in a about 2 cups of vegetable stock for 15mins.

2. In a small pan, heat 1 TBSP of oil on a medium high heat and add the corn kernels. Fry until slightly charred. Set aside.

3. Heat oil in a large pan over a medium heat. Fry the onion, capsicum, jalepeno and garlic until soft. Then add the spices and chipotle peppers.

4. Add the TVP mince and stir. Then add the tomatoes, stock, cinnamon stick, soy sauce and coffee. Bring to a boil and reduce to a simmer for about 30mins, stirring occasionally.

5. After 20mins, add the beans, choc chips, corn and chopped coriander stalks and continue cooking for the remaining 10mins.

6. Serve with corn chips, toppings (we made a guac) and some classic hot sauce (like Frank’s).